Caramelised Banana Upside Down Cake with Rum Mascarpone

Wed, 18 October 2017

Ingredients

 

Topping

Butter                          80g

Soft Brown Sugar       60g

Maple Syrup               80g

Ripe Bananas             4

 

Cake

Butter                          120g

Caster Sugar               120g

Eggs                            2

Vanilla Bean Paste      2 tsp

Ripe Bananas, Mashed 4

Self Raising Flour       200g

Baking Soda               ½ tsp

Cinnimon                     1 tsp

 

Mascarpone Cream

Mascarpone Cheese

Rum & Icing Sugar to taste

 

Method

Preheat oven to 165c.

Line an 8-inch round spring form tin with baking parchment.

Make the topping: Melt butter, brown sugar and maple syrup, over medium heat until sugar melts and a dark syrup forms, about 8 minutes. Pour into lined cake pan.

Cut bananas in half lengthwise. Arrange bananas cut-side down into the syrup.

Make the cake batter: Combine butter and sugar in the bowl. Beat until light and fluffy.

Add 1 egg at a time, then add vanilla. Beat until combined.

Add in bananas and stir well.

Add flour, cinnamon and baking soda, to mixture and stir to combine. Do not over mix.

Pour batter over top of bananas.

Place in preheated oven until cake is golden brown and a toothpick inserted into the centre comes out clean, about 50 / 55 minutes.

Remove from oven and let cool for 15 minutes. Release spring form and flip cake onto a serving plate so the bananas are on top