Name: My Mother’s Banana Upside-Down Cake
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 10 serving(s)
Ingredients: 1 cup (250 ml) unsalted butter, softened; 1 cup (250 ml) brown sugar; 2 bananas, sliced; 1/2 cup (125 ml) maraschino cherries, drained; 1/3 cup (75 ml) walnuts, coarsely chopped; 2 eggs; 2 teaspoons (10 ml) vanilla extract; 1/2 cup (125 ml) milk; 1 1/4 cups (310 ml) sugar; 1 cup (250 ml) mashed bananas; 1 1/2 cups (375 ml) flour; 1 1/2 teaspoons (7 ml) baking powder

Preparation

- Preheat the oven to 190 ° C (375 ° F).
- In a bowl, combine half the butter and the brown sugar. Spread this mixture into a 20-cm (8-inch) Bundt pan (with a non-removable bottom). Place the banana slices at the bottom of the pan. Place the cherries between the slices. Sprinkle with the nuts. Set aside.
- In a bowl, blend the eggs, vanilla and milk. Set aside.
- In another bowl, cream the remaining butter with the sugar. Add the mashed bananas and dry ingredients alternately with the milk mixture.
- Pour into the pan. Bake in the middle of the oven for about 45 minutes or until a toothpick inserted in the centre of the cake comes out clean.
- Let cool and unmould.

My Mother’s Banana Upside-Down Cake

Categories

Ingredients

Preparation

Personal Note