• Serves 8
  • 60 mins cook

Upside-down toffee banana cake

Upside-down toffee banana cake
Triple tested. For your success every time.

Rich, fruity and topped with toffee, this upside-down banana cake is sure to become a firm favourite. Delicious on it's own, or served warm with a dollop of thick cream.


  • 1 cup (220g) caster sugar
  • 1 cup (250ml) water
  • 2 medium bananas (400g), sliced thinly
  • 2 eggs, beaten lightly
  • 2/3 cup (160ml) vegetable oil
  • 3/4 cup (165g) firmly packed brown sugar
  • 1 tsp vanilla extract
  • 2/3 cup (100g) plain flour
  • 1/3 cup (50g) wholemeal self-raising flour
  • 2 tsp mixed spice
  • 1 tsp bicarbonate of soda
  • 1 cup (2 large) mashed over-ripe banana


  1. Preheat oven to moderate (180°C/160°C fan-forced). Grease deep 22cm-round cake pan; line base with baking paper.
  2. Stir caster sugar and the water in medium saucepan over heat, without boiling, until sugar dissolves; bring to a boil. Boil, uncovered, without stirring, about 10 minutes or until caramel in colour. Pour toffee into pan; top with sliced banana.
  3. Combine egg, oil, brown sugar and extract in medium bowl. Stir in sifted dry ingredients, then mashed banana; pour mixture into pan. Bake, uncovered, about 40 minutes. Turn onto wire rack, peel off baking paper. Serve cake warm or at room temperature with thick cream, if desired.
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