Flipped banana cake


• 4 bananas

• 1 ½ cup of flour

• 1 ¼ cup sugar

• 2 eggs

• ¾ cup of melted butter

• ¾ cup of milk

• 1 teaspoon of baking powder

• ½ teaspoon of baking soda

• ½ teaspoon of salt

• 1 teaspoon of vanilla

• 1 orange

• 1 cup of brown sugar (caramel)

• 2 tablespoons of water (caramel)

• 4 tablespoons of butter (for the base)


In a saucepan, put the brown sugar and the two tablespoons of water. Stir and bring to a boil. Cook until it thickens and takes the amber color of the caramel. Pour and spread the hot caramel into a circular cake pan, covering the entire base and its edges. Add the four tablespoons of butter and spread over the entire base of the mold as well. Cut the bananas into small one-centimeter slices and distribute over the entire base.

In another bowl, add the flour, baking powder, baking soda, and salt. Mix everything and reserve. Preheat the oven to 180 ° C. Mix the sugar with the melted butter in another bowl for three minutes. Add the eggs one by one. Beat for two minutes with each egg. Add the milk and vanilla. Beat for two more minutes. Finely grate the peel of half an orange, add to the mixture and beat. To this mixture, add the flour making enveloping movements with a wooden paddle. Mix well until homogenized. Pour the mixture into the banana-based mold. Bake for 60 minutes. To unmold, if it stays a little bit you can play with the temperature of the caramel. Place the mold on the stove over low heat for a few seconds. Remove, turn and place the cake on a plate.