The Upside-Down Banana and Apple Cake is a delicious dessert, perfect for breakfast or even as a snack, although it’s great at any time of the day.
I love fruit desserts, so you can use ripe bananas, which you might have in your pantry for a few days and no one wants to eat anymore. Of course, in the kitchen, nothing is ever thrown away; you must try to use ingredients to their best advantage, and this little cake will certainly not disappoint you.
To make it even more indulgent, I decided to add an apple cut into small cubes, making it even softer. You will prepare this cake in no time, and it’s very simple, with ingredients you usually already have at home.
Below you can find other recipes with banana, but there are many more on the blog.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 6/8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1/4 cup water
- 1/3 cup brown sugar
- 1 pinch fine salt
- 2 bananas (about 7 oz, to place at the bottom of the pan)
- 3 eggs
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 2/3 cups all-purpose flour
- 1 packet baking powder (about 0.5 oz)
- 1 packet vanillin (about 0.02 oz)
- 1 apple (about 7 oz)
Steps
Put the sugar in a small saucepan, add the water, a pinch of salt, and heat over medium heat until it boils, stirring occasionally. The caramel will be ready when its color changes from light to golden, the temperature should be around 311°F – 329°F if you want it, like me, not too dark.
Butter and flour the edges. Butter and flour the inside of a 10-inch diameter bundt pan. Immediately pour in the caramel to prevent it from hardening.
Cut the bananas lengthwise, you can make three or four slices and place them at the bottom of the pan.
Now prepare the batter, put the eggs in a mixer and beat them well with the sugar. They should be very fluffy, it will take at least five minutes. Now gradually add the oil and milk, continue to beat everything with the whisk.
At this point, sift the flour, baking powder, and vanillin and add it to the egg mixture, stirring gently with a spatula.
Wash, peel, and cut the apple into rather small pieces.
Add the apple to the flour mixture and mix gently with a spatula.
Once the ingredients are well combined, pour the batter into the 10-inch diameter bundt pan.
Bake for about 35 minutes at 356°F on the lowest rack. Always do the toothpick test to make sure the cake is cooked, it should come out rather dry.
Remove it from the oven immediately, of course, without burning your fingers, as the caramel would solidify as it cools down. Soft, fragrant, and delicious, any time of the day.
Tips and Advice
For this recipe, I preferred a slightly amber caramel, with a more delicate flavor, obtained with a temperature between 311°F and 329°F. If you prefer it darker, you can increase the temperature to 329°F – 347°F, but no more, otherwise you risk burning it.
If you liked the Upside-Down Banana and Apple Cake recipe, here are more recipes with apples, but there’s much more on the blog!
Puff Pastry Triangles filled with Apples and Jam
