Two bananas were turning black here, and I had seen this lovely Danish upside-down banana cake recipe, so clearly it was time for cake. (Is it ever not time for cake?) However, I had failed to notice that I needed bananas both for the cake base and batter, so this is an effort to salvage the cake with what was on hand. Oil added to save defrosting butter from freezer. The original looks so much nicer! It also has proper caramel. This was not a pretty cake, but moist and quite tasty, and was enjoyed after Sunday lunch.
Cinnamon cake with caramel and bananas
120 gr sugar
25 gr butter
2 ripe bananas
2 medium eggs
1 tsp vanilla sugar
75 gr soft butter
20 g oil
150 ml milk (from milk powder…)
50 gr white sugar
125 gr white wheat flour
1.5 tsp baking powder
1 tsp cinnamon
To make caramel, melt sugar in a small frying pan (do not stir), then take off heat and add butter. As you can see, I failed to melt the sugar through and bunged it in the parchment-lined cake tin in the hope that it would even out while baking. It did not. Next time I would just layer brown sugar and butter in cake tin.
Whisk eggs, milk, butter, oil. Add dry ingredients.
Peel bananas and slice lengthwise. Place banana slices in parchment-lined cake tin, then pour over caramel. Then pour over batter. Bake at 180C for 40 minutes. Cool on rack, then invert and serve.
Notes: nice cinnamon flavour and not too much banana taste, which is good as I do not like bananas. The slightly crunchy failed caramel was nice with the cake. Next time, maybe another egg, a little more milk and flour and a smaller tin? This was a 24 cm tin. Some tart creme fraiche on the side would have been good. We still demolished a respectable amount of it at first sitting.
Tro-tro slogan of the week: ORGANIC. Tro-tros are minibus taxis, often old German or Dutch plumber vans, and they normally have religious slogans on the rear window. GOD SAVES, INSHALLAH, GOD BLESS, and such. I quite liked this one.