Upside-down caramelised banana cake
- 5 ripe bananas
- Zest and juice of 1 lemon
- 3 eggs
- 150g white sugar
- 80g brown sugar
- 180g unsalted butter, melted plus extra to grease baking pan
- 200g Greek yoghurt, vanilla flavour (alternatively use plain Greek yoghurt)
- 240g 00 flour, plus 1 tablespoon to grease baking pan (alternatively use plain, all-purpose flour) – see note in step 6
- 16g Italian baking powder (such as Lievito Bertolini)
- 1 pinch salt
- 200g caster sugar
- 85g water
Requires: 9-inch round baking pan
Preheat oven to 180°C conventional oven (356° Fahrenheit/Gas 4). Grease a 9-inch round cake pan by lightly buttering the base and sides with margarine or butter. Line the base with baking paper. Add a heaped tablespoon of 00 flour, then turn and shake the tin to coat the butter in flour on the base and sides of the cake pan.
To make the caramel, place the water in a saucepan. Pour in the sugar, making sure all the grains get wet. Heat over a low heat until the sugar dissolves. Increase heat to high and boil, without stirring until light golden (approximately 15 minutes). Remove the caramel from the heat and pour evenly into the prepared cake pan.
Peel the bananas. Slice the bananas lengthways on a small chopping board. Arrange banana slices to completely cover the base of the cake pan over the caramel. Place the remaining banana slices in a small mixing bowl, pour the lemon juice and use a fork to lightly mash and set aside.
Using an electric mixer or hand beater, beat the egg whites with a pinch of salt until stiff peaks form. With the mixer (or hand beater) running, add the egg yolks, one at a time. Add the white and brown sugar, one tablespoon at a time, beating well after each addition, then add the vanilla essence.
Beat in the butter, pouring a little at a time until all combined. Add one tablespoon of the Greek yoghurt at a time, continually beating until well combined.
Use a wooden spoon to stir in the flour, one tablespoon at a time.
Note: 00 is a powder-fine Italian type of flour. It is made from soft wheat varieties and is frequently used in Italian desserts and pastas. 00 flour is available in most supermarkets, Italian food stores and gourmet delicatessens. You can also buy from Amazon.
Stir in the grated lemon zest and sifted baking powder. Stir in the mashed banana mixture.
Pour the banana cake mixture into the prepared cake pan over the banana slices. Bake for 50 mins or until a skewer inserted in centre comes out clean. Allow to cool in the cake pan for 10 minutes, then turn cake onto a serving plate, banana side up – buon appetito.
