Upside-down banana bread
- 1/2 cup (100g) brown sugar
- 3 tbsp butter, cut into small pieces
- 2-3 bananas, sliced into 1cm rounds
- 1 1/2 cup (225g) wholemeal flour
- 3/4 (180g) cup white sugar
- 1 tsp baking powder
- 1 tsp bicarbonate soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1 cup mashed bananas
- 2 large eggs, lightly beaten
- 1/3 cup (80ml) vegetable oil
- 1/3 cup (80ml) buttermilk
- 1 tsp vanilla extract
For the caramel glaze:
- 2 tbsp butter
- 2 tbsp brown sugar
- 2 tbsp cream
Step 1. Preheat oven to 180å¡C (160å¡C fan-forced). Line a loaf pan with baking paper and set aside. In a small saucepan, heat the butter and sugar together until melted and pour into loaf pan.
Step 2. Place sliced bananas, cut side down, into the pan on top of the caramel mixture.
Step 3. In a mixing bowl, combine all dry ingredients and add wet ingredients. Stir with a wooden spoon until the mixture is entirely wet and then pour into baking pan.
Step 4. Bake loaf for 45-50 minutes or until a skewer placed into the centre comes out clean. Leave in the pan to cool for 20 minutes before turning out onto a serving plate. Place all ingredients for the caramel glaze into a small saucepan. Heat over a medium heat, stirring continuously until all of the ingredients are melted and combined. Pour over the cake gently.
- This upside-down banana bread is the most decadent version of banana bread that I have ever seen. It has all of that caramel glaze from the last step soaked into the actual bread. The end result is sticky and delicious and oh so good with ice cream.
- I made the glaze right after I made the first layer. The glaze is fine to stand until the bread is baked and cooled.
- It is best to use over-ripe bananas for the cup of mashed banana. A cup takes about two large bananas mashed.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.