Caramelized Banana Upside Down Cake
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Banana upside down cake is one of the most delectable cakes with a spongy texture and baked using banana Robusta, whole wheat flour and Jaggery. This healthy cake is a guilt free treat for all sweet tooth people.
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Ingredients
- Caramel:
- ¼ cup Demerara sugar
- 2 tablespoon melted butter
- Cake:
- 1 or 1 ½ banana sliced
- 1 banana mashed
- 1 cup whole wheat flour
- ¼ tsp baking powder
- ¼ tsp baking soda
- A pinch of salt
- ¼ cup + 1 tbsp powdered jaggery
- ½ cup full fat milk
- ½ tsp cardamom powder
- ¼ tsp vanilla extract
- 2 – 3 tbsps of water if needed
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Instructions
- Setting the pan: 1. Melt butter and grease a round 6 -7 inch pan. Dust little flour 2. Sprinkle the Demerara sugar and spread evenly 3. Place the banana slices on the sugar
- Sieve flour, baking powder, baking soda and salt for 3 times.
- Mix powdered jaggery with milk and add cardamom powder. Dissolve completely and strain this liquid for any impurities
- To the above liquid add the mashed banana and mix well.
- Add oil and vanilla extract
- Combine sifted flour mixture to the above wet mixture until no lumps are seen
- At this stage if the batter is very thick(depends on the whole wheat flour), add water one tablespoon at a time and form a free flowing batter but not runny. ( i used 2 tbsps of water)
- Preheat oven @180c
- Pour the batter into the pan set with banana slices. Gently tap without disturbing the banana setup
- Bake for 30 – 35 mins @ 180c until the cake tester comes out clean.
- Allow the cake to cool down completely, invert the pan and gently tap. Yummy cake is ready to be served
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