Sour Cream Upside Down Banana Cake With Yoghurt Cream Whip
Ingredients
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
- 300g 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 Bulla Natural Greek Style Yoghurt
- 3/4 cup Bulla Thickened Cream
Cooking Directions
- 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.
- 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.
- 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.
- Sift dry ingredients together and stir into mixture, alternating with Bulla Sour Cream. Continue stirring until mixture is well combined.
- 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.
- Place yoghurt and Bulla Thickened Cream in a medium bowl and whip with an electric mixer until soft peaks form (approximately 2-3 minutes).
- Serve with warm or room temperature banana cake.
Ingredients
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
- 300g 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 Bulla Natural Greek Style Yoghurt
- 3/4 cup Bulla Thickened Cream