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Recipes :: Snacks :: Banana Upside Down Cake
Banana Upside Down Cake is delicious for afternoon tea or served warm as a dessert with cream or custard.
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(Makes: 8 pieces)
Spray oil, to grease
Topping:
¼ cup light brown sugar
50g butter, chopped
2 bananas, sliced into rounds
Cake:
100g butter, softened
¾ firmly packed cup brown sugar
1 large egg, lightly beaten
1 teaspoon ground cinnamon
4 scoops Sustagen Hospital Formula Vanilla
1½ cups self-raising flour, sifted
1 cup buttermilk
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to make
(Preparation time: 15 minutes. Cooking time: 45-50 minutes)
- Preheat oven to 180°C (360°F) conventional/ 170°C (340°F) fan forced. Grease and line the base and sides of a 20cm spring form pan. Sprinkle sugar onto base of the pan, dot with butter and arrange banana slices over.
- Cream butter and sugar in a medium bowl and gradually beat in egg. Stir in cinnamon, Sustagen Hospital Formula and sifted flour alternatively with buttermilk.
- Spoon mixture into prepared pan and bake for 45-50 minutes or until skewer inserted into centre comes out clean.
- Rest in pan for 10 minutes before turning out onto a serving plate. Garnish with fresh banana slices and top with extra toffee sauce, if desired. Serve hot or cooled.
helpful tips
Try canned pineapple, peach or plum halves to replace banana.
Storage:
Keep in airtight container for 2-3 days.
Freeze:
Suitable to freeze for up to one month.
Increased Fibre:
Sustagen Hospital Formula Plus Fibre can be used.
| Nutrient | Per Serve |
| Energy | 568kJ |
| - Calories | 136Cal |
| Protein | 2.2g |
| Total Fat | 7.6g |
| - Saturated Fat | 5.0g |
| Carbohydrate | 14.7g |
| - Sugars | 6.0g |
| Dietary Fibre | 0.5g |
| Sodium | 77mg |
