@tylerbutt_eats: Banana Caramel Upside-Down Cake 🔥 For the caramel & banana base: • 50g unsalted butter • 100g light brown sugar • 1-2 ripe bananas, sliced lengthways or into rounds (optional crushed pecans/walnuts) For the cake batter: • 125g unsalted butter, softened • 125g caster sugar • 2 medium eggs • 1 tsp vanilla extract • 2 ripe bananas, mashed (about 200g) • 150g self-raising flour • ½ tsp cinnamon (optional) • 1 tbsp milk (if needed) Method 1. Preheat & prep tin Preheat oven to 180°C (160°C fan). Grease and line a 20cm cake tin with parchment at the base. 2. Make the caramel Melt 50g butter and 100g brown sugar together in a pan until smooth and bubbling (2-3 mins). Pour into the tin and tilt to spread evenly. Crumble nuts if using. Lay banana slices on top. (Save some back for drizzling) 3. Make the batter In a bowl, cream 125g butter and 125g caster sugar until light and fluffy (3-4 mins by hand or mixer). Beat in eggs one at a time, add vanilla and mashed bananas. 4. Finish the batter Fold in flour and cinnamon gently until just combined. Add a splash of milk if the batter feels too thick - it should drop slowly off a spoon. 5. Bake Spoon the batter over the bananas and smooth the top. Bake for 35-40 mins until golden and a skewer comes out clean. Rest 5 mins, then carefully flip onto a plate. Serve with ice cream & a drizzle of caramel. #fromscratch #familydinner #30minutemeals #bananapuddingcake

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Sunday 27 July 2025 16:16:37 GMT