Banana Gingerbread Upside-Down Cake

Preparation time
15 mins
Cooking time
75 mins
12 people
Meal course
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Banana Gingerbread Upside-Down Cake

Is it a cake…? Is it a dessert…?
Actually, it’s both.
Truly decadent, because the batter of this delicioso cake is very wet (so don’t be alarmed!) and with that golden caramel swirling the bottom (and eventual top) of the cake, the end result is more like a rich, dense pudding than something you’d serve just at arvo tea – although, it would be right at home on any high tea stand…
Serve with lashings of chantilly cream and get ready for the foodgasmic pleasure!



Caramel Banana
1 cup Caster Sugar
1 cup Water
2 large Bananas – thickly sliced lengthways

250gms Plain Flour
65gms Brown Sugar
2 tsp ground Ginger
2 tsp ground Cinnamon
¼ tsp ground Cloves
¼ tsp Salt
2 tsp Baking Powder
100gms mashed Banana – approx. 1 large
1 large egg
1 cup Golden Syrup
125gms Unsalted Butter – softened
1 cup Boiling Water

  1. Line the base and sides of a 20x20cm baking tin well with baking paper. Pre-heat your fan-forced oven to 160°c.
  2. Place the Caster Sugar and water into a small saucepan. Stir together gently over a medium heat until all the sugar has dissolved, and then turn the heat to high. Bring to the boil without stirring and allow to boil rapidly for about 15 minutes or until it's a golden caramel colour ***
  3. Pour the toffee into the base of your prepared tin and arrange the bananas over the top, cut side down in a decorative fashion - be conscious that once you turn the cake out, the underside will actually be the top of the cake.
  4. Meanwhile, place the dry batter ingredients into a large mixing bowl. Add the mashed banana and lightly beaten egg.
  5. Place the golden syrup and butter into a jug. Add the boiling water and stir well until smooth and the butter has melted. Pour the syrup mixture into the bowl and whisk together well until a smooth batter has formed. Pour the batter carefully over the top of the caramel bananas and place into your pre-heated oven. Bake for 1 hour or until a skewer inserted into the middle comes out clean.
  6. Leave to cool in the tin for 10 minutes and then turn your cake out, upside down onto your serving platter. Very carefully peel the baking paper away from the top to ensure the bananas stay in place. Serve warm or cold with whipped vanilla cream.
  7. *** When making the toffee for this cake there are a couple of important things to remember; DO NOT stir the sugar syrup once it is dissolved as it will start to crystallize. Also, make sure you take the toffee far enough to caramel stage, where there is no water left in the syrup. If the toffee is underdone it will harden and crystallize during baking. You should be able to tell its doneness by sight (it should be a lovely golden caramel colour) but use a candy thermometor if you are unsure, the toffee should be ready around 170°c.
  8. *** I like to turn my cake out while still warm as it makes removal of the baking paper easier.

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