Caramelised banana toffee upside-down cake

Nici Wickes' recipe creates a truly spectacular caramelised banana and toffee upside-down cake. It's decadent, sticky and perfect for using up those spotted, over-ripe bananas sitting in the fruit bowl

By Nici Wickes
  • 55 mins cooking
  • 10 mins marinating
  • Serves 8
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  • 1 cup caster sugar
  • 2 tablespoon water
  • 2 tablespoon butter
  • 4-5 small bananas, 4 cut lengthwise, 1 chopped
  • 4 eggs, separated
  • 1 cup loosely packed brown sugar
  • 1/4 cup neutral oil
  • 1/2 cup plain yoghurt
  • 1 1/2 cup plain flour
  • 1 cup mixed grain flour – Nici used wholemeal, spelt and buckwheat
  • 1 tablespoon cornflour
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup milk
  • pinch of salt
  • whipped cream, to serve


  • 1
    Preheat oven to 180°C. Line a 24cm springform tin with baking paper, making sure it comes some way up the sides.
  • 2
    Heat the sugar and water in a small saucepan until it bubbles and begins to turn a caramel colour – about 6-8 minutes. Watch it carefully. Take off the heat and stir in the butter. Cool for 5 minutes, then pour into tin, spreading evenly. Arrange the banana lengths over the toffee sauce.
  • 3
    For the cake batter, whisk the egg yolks and brown sugar in a large bowl until creamy, then add the oil and yoghurt. Beat to combine.
  • 4
    Sift in the flour, cornflour, baking powder and baking soda. Mix, then add the milk and stir to combine.
  • 5
    Whisk the egg whites to soft-peak stage and fold into the batter.
  • 6
    Pour half the batter into the tin, sprinkle over chopped banana, then add the remaining batter.
  • 7
    Bake for 40-45 minutes or until a skewer inserted comes out clean.
  • 8
    Stand for 10 minutes, then run a knife around the edges to loosen. Invert the cake onto a large serving plate, taking care not to get any hot syrup on you. Carefully remove the cake sides and bottom.
  • 9
    Serve with whipped cream and enjoy!


  • Serves 8-10.

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