My Mother’s Banana Upside-Down Cake
My Mother’s Banana Upside-Down Cake
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
Instructions
- 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