Banana Upside-Down Cake

The banana upside-down cake is a delicious and soft dessert that showcases the sweetness and creaminess of this fruit. Here is the recipe with an Italian touch.

Ingredients

• 3-4 ripe bananas
• 200g sugar (100g for the caramel, 100g for the batter)
• 100g softened butter (50g for the caramel, 50g for the batter)
• 200g all-purpose flour
• 3 eggs
• 1 packet baking powder
• 1 pinch of salt
• 1/2 teaspoon ground cinnamon (optional)
• 1 teaspoon vanilla extract
• Lemon juice

Preparation

1. Start by preparing the caramel. In a pan, combine 100g sugar and 50g butter over low heat. When the sugar has melted and begins to caramelize, pour the caramel into the bottom of a round cake pan (preferably one with a removable base).
2. Slice the bananas into rounds or lengthwise and arrange them on the caramel. You may squeeze a little lemon juice over the bananas to prevent browning.
3. Prepare the cake batter by beating the remaining softened butter with the remaining 100g sugar until light and fluffy.
4. Add the eggs one at a time, making sure each is well incorporated before adding the next.
5. Mix in the flour previously sifted with the baking powder, the pinch of salt, and, if desired, the cinnamon. Add the vanilla extract.
6. Pour the batter over the pan with the bananas and caramel, leveling the surface.
7. Bake in a preheated oven at 180 °C for about 35-40 minutes. To check doneness, insert a toothpick into the center of the cake; it should come out clean.
8. Once baked, let the cake cool slightly, then invert it onto a serving plate so the bananas are on top.

Curiosities

This cake is a variation of the classic apple upside-down cake, a rustic and comforting dessert much loved in Italy. The banana version is a perfect example of how Italian cuisine often adopts and adapts recipes from other countries, creating unique and delicious reinterpretations.

I recommend serving this cake warm, perhaps accompanied by a scoop of vanilla ice cream or a dusting of powdered sugar. Enjoy!