Posts Tagged ‘cake’

Last night Jemima and I made a new version of Banana and Caramel Upside Down Cake, this time using some spiced stewed pears she had kicking around in the fridge… and in place of brown sugar we used a lovely raw caster sugar.

Best caramel so far guys, I’m switching to this stuff!


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I like this recipe because it’s so insanely good… but also because it can be both vegan and gluten free. I first made it when I had a comedic amount of bananas and eight dinner guests with complex allergies. It’s best with really ripe bananas in the cake, and eaten still hot from the oven. The recipe originates from this excellent blog.

1/2 cup butter
3/4 cup raw caster sugar or brown sugar
2-3 firmish bananas, peeled and sliced thinly.

1/2 cup butter
1 cup sugar
2 ripe mashed bananas
1 1/3 cups plain flour
2 tsp cinnamon
1/4 tsp bicarb
1/2 cup coconut milk
1 1/2 tsp vanilla essence

Preheat oven to 180 degrees.
Caramel: Over medium heat, melt butter. Add in sugar and stir regularly till caramelised. Don’t be tempted to taste it, caramel burns. Line an oven proof baking dish with baking paper and arrange banana slices in dish, should look a bit like roof tiles. Pour over caramel.
Cake: Cream butter and sugar. Mix in banana, coconut milk and vanilla extract. Then sift in flour and bicarb and stir well. Pour into dish, spreading mixture evenly over banana and caramel. Bake for 40-45 minutes. Check it’s actually cooked the whole way through, it is quite a sticky cake, but it should be firm not wobbly.
Serve hot from the oven or if you want to show off its good looks, let cool for 5 minutes, then flip onto a plate to serve.
Step back while barbarian hordes go into eating frenzy.

Other possibilities:
Replace bananas in the topping with finely sliced pears or apples.
Use gluten free flour instead of normal flour.
If you haven’t any plain flour, use self raising and omit the bi carb.
Use olive oil or nuttelex instead of butter, this will effect the caramel a bit, so amp up the brown sugar.
Replace the coconut milk with milk or bonsoy.
Drain spiced stewed pears and use on top, retaining the liquid to use in place of the milk.

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