prep: 15mins
cook: 55mins
serves: 12


  • to make the banana caramel topping
  • 1/3 cup butter, melted
  • 1/2 cup brown sugar, firmly packed
  • 2 bananas, (not over ripe) peeled, sliced into 1cm round slices
  • to make the banana cake
  • 125g butter, softened
  • 1 cup brown sugar, firmly packed
  • 2 extra large eggs
  • 1 cup mashed ripe bananas (approx. 2)
  • 1 tsp vanilla extract
  • 300 g plain flour
  • 1 tsp bicarbonate soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup Bulla Sour Cream
  • to make the yoghurt cream whip
  • 1/2 cup greek style yoghurt
  • 3/4 cup Bulla Thickened Cream

Sour Cream Upside Down Banana Cake With Yoghurt Cream Whip


  1. Pre-heat oven to 180°C (160°C fan-forced). Lightly grease and line with baking paper the base and sides of a deep, 20cm square pan.
  2. To make the banana caramel topping, combine melted butter and brown sugar in a small bowl. Pour caramel topping into prepared pan and spread evenly over base. Place banana slices in a single layer onto caramel topping ensuring a snug fit.
  3. To make the banana cake, place butter and sugar in a medium bowl, beat with an electric mixer on medium speed for 4-6 minutes or until pale and fluffy. Add eggs, mashed banana and vanilla extract, beat for a further minute until combined.
  4. Sift dry ingredients together and stir into mixture, alternating with Bulla Sour Cream. Continue stirring until mixture is well combined.
  5. Gently spoon batter into prepared pan, being careful not to disrupt banana caramel topping below and bake for 45-55 minutes or until a skewer inserted in centre comes out clean. Cool cake in pan for 5 minutes before turning out onto a serving plate.
  6. Place yoghurt and Bulla Thickened Cream in a medium bowl and whip with an electric mixer until soft peaks form (approximately 2-3 minutes).
  7. Serve with warm or room temperature banana cake.