Upside Down Banana Cake
For the full experience, make this recipe with the Kenwood Recipes app.
recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 1hr 10mins
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- Serves
- 10
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- Calories
- 550
An indulgent upside-down banana cake with maple syrup, finished with a maple and nut sauce. You could use another nut like hazelnuts or peanuts if you prefer.
recipe updated 27 Nov 2024
Ingredients
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- Banana
- 2
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- Unsalted butter
- 180 g
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- Banana
- 1
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- Pecan pieces
- 140 g
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- Hazelnuts
- 40 g
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- Maple syrup
- 3 tablespoons
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- Brown sugar
- 200 g
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- Egg
- 4
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- Vanilla extract
- 2 teaspoons
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- Bicarbonate of soda
- 1 teaspoon
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- Ground cinnamon
- 1 teaspoon
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- Greek yogurt
- 200 g
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- Plain flour
- 200 g
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- Baking powder
- 2 teaspoons
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- Whipping cream
- 80 g
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- Maple syrup
- 80 g
Tools
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Oven
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Chef Patissier XL
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Springform pan - 20cm (8")
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Kenwood bowl - chef patissier xl
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Easywarm bowl
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Serving plate
Step preview
- Pre-heat oven - 160°C
- Place a square of foil on the base of the springform tin, attach and clip the sides and then fold the foil so it catches any leaking mixture
- Add banana to a clean springform pan
- Add maple syrup to the springform pan
- Spread evenly until covered then set aside
- Attach K Beater
- Add unsalted butter, brown sugar, egg, vanilla extract and banana to the Kenwood Bowl
- Mix with splashguard fitted - 1 min 30 sec, Speed 1
- Then add bicarbonate of soda, ground cinnamon, greek yogurt, plain flour, baking powder and pecan pieces to the Kenwood Bowl
- Mix with splashguard fitted - 30 sec, Speed 1
- Transfer content of Kenwood Bowl to springform pan
- Spread until level
- Bake - 1 hr, 160°C
- Remove from oven and let cool
- Add unsalted butter, whipping cream, maple syrup, pecan pieces and hazelnuts to the EasyWarm Bowl
- Mix with splashguard fitted - 1 min, 6, Speed Min
- Let cool slightly
- Turn out content of springform pan onto serving plate
- Drizzle cake with sauce
- Serve