Upside Down Banana Cake

Preparation time: 10 minutes

Cooking time: 1 hour

Serves: 10-12


  • 250g unsalted butter
  • 180g dark brown sugar
  • 2 tsp natural vanilla paste
  • 4 ripe bananas, halved lengthways
  • 250g caster sugar
  • 3 eggs
  • 2 egg yolks
  • 125g self-raising flour
  • 125g green banana flour
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 300g Greek yoghurt
  • 30ml thickened cream
  • 1 cup dried banana chips, crumbled



1 Preheat oven to 180°C. Combine 80g butter, brown sugar and 1 tsp vanilla in a medium saucepan over a moderate heat and cook until a medium-brown caramel forms. Pour into the bottom of a lined 22cm cake tin, then top with sliced bananas, cut side down.

2 Beat the remaining butter and caster sugar until very light, then beat in the eggs one at a time. Sift the flours, baking powder and spices together, then fold in, alternating with the yoghurt. Spoon on top of the bananas, then bake for 40-45 minutes, until a skewer can be inserted and removed cleanly. Invert, then cool on a wire rack.

3 Whip the cream to stiff peaks, mix in the banana chips, then serve with the cake.