Banana and Miso Caramel Upside-Down Cake
By OcadoLife
Published on 09 January 2024
Baker, food writer and Bake Off champion Edd Kimber – aka The Boy Who Bakes – put his frying pan to work to create this stickylicious Banana and Miso Caramel Upside-Down Cake. “I’ve given this classic treat a simple spin by flavouring the sticky caramel with miso to add depth and an enticing sweet and salty flavour. It works just as brilliantly with sliced apples or pears.” For another fabulous frying-pan bake from Edd, check out his S’mores Skillet Cookie. Looking for more cake recipes? Look no further.Time and servings
1 hrTotal time
Serves 10349 kcal/serving
10 minsPrep time
50 minsCooking time
Ingredients
- 60g unsalted butter, diced, plus 80g at room temperature
- 120g light brown sugar
- ¼ tsp vanilla bean paste
- 3 tbsp white miso paste
- 4 large bananas, sliced into 2 cm rounds
- 160g plain flour
- 1½ tsp baking powder
- 1 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp fine sea salt
- 200g caster sugar
- 2 large eggs
- 100ml buttermilk
- 500ml vanilla custard (approx.), to serve (optional)
Method
Step 1
Preheat the oven to 180ºC/160ºC fan/gas 4. To make the miso caramel, put the 60g diced butter, light brown sugar, vanilla and miso in a 24 cm non-stick ovenproof frying pan over a medium heat. Cook for 3-5 mins, stirring occasionally, until a smooth caramel has formed. Remove from the heat and leave to stand for 5 mins.Step 2
Dot the sliced banana all over the caramel in a single layer, packing in as many rounds as you can – the closer together they are, the nicer the cake will look once cooked. Set aside.Step 3
To make the cake, combine the flour, baking powder, cinnamon, ginger and salt in a bowl. In a separate bowl, beat together the caster sugar and remaining 80g butter with an electric whisk for 5 mins or until light and fluffy. Add the eggs, one at a time, beating until fully combined before adding the next. Add the dry ingredients in 3 goes, alternating with the buttermilk, mixing until smooth. Dollop the batter over the bananas and gently spread out evenly.Step 4
Bake for 40-45 mins or until springy to the touch. Remove from the oven and leave to stand for 10 mins before carefully inverting onto a serving plate. Best enjoyed warm on the day of making with vanilla custard, if you like.