Best Caramel Banana Upside Down Crock Pot Cake Recipes

CARAMEL BANANA UPSIDE DOWN CROCK POT CAKE

Steps:

• 1. Turn crockpot on high. brush bottom & sides of crockpot with butter & line with foil( this will help remove it when its done), brush the foil with butter as well slice butter into pats & place in the bottom of foil liner, sprinkle brown sugar over & then place bananas cut side down. Mix cake mix according to pkg directions & add the ginger, cinnamon & nutmeg. pour over bananas. Place a dbl length of dry paper towels (**)over the TOP of crockpot rim & a sheet of foil to seal it in , place lid on tight & cook for 2- 2 1/2 hrs...check after 2...the sides should be brown & when you touch the center of the cake it should spring back. turn crockpot off & using the foil remove the cake & set aside to cool for 30 min. after cooling take a plate & place over the cake & invert it , remove foil serve & enjoy ** since a crockpot cooks with moist heat the paper towels will help absorb excess moisture & keep it from making the top of the cake soggy

CARAMEL BANANA UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350F/180C. Butter a 9×5-inch loaf pan.
• Make the banana topping: Melt butter in a small deep heavy saucepan over medium heat. Once it starts to bubble, add sugar and let simmer for 3 minutes until thick and smooth. Pour into prepared pan.
• Cut bananas in half lengthwise and, depending on the size of the bananas and pan, cut each half into 2 or 3 pieces widthwise. Place bananas over caramel, cut side down.
• In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
• In a standing mixer fitted with the paddle attachment, beat together butter and sugar for 2-3 minutes until light and fluffy. Occasionally scrape down the sides and bottom of the bowl. On medium speed, add eggs one at a time, beating well after each addition. Beat in vanilla extract. On low speed, beat in the flour mixture in 3 additions, alternating it with the sour cream in 2 additions, starting and ending with the flour. Do not over mix.
• Pour batter carefully into pan over bananas and smooth the top. Bake for 40 - 50 minutes or until golden and a skewer inserted into the center of the cake comes out clean. Let the cake cool for exactly 5 minutes on a wire rack, then invert it onto a plate and let cool completely.
• Serve warm or at room temperature. Store cake in the refrigerator for up to 3 days.

STICKY UPSIDE-DOWN BANANA CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4 and lightly grease a deep 23cm round cake tin, lining the base with baking parchment.
• To make the topping, put the butter and sugar in a small saucepan and cook over a medium heat until melted and combined. Add the vanilla and mix together. Pour the caramel into the cake tin and spread in an even layer. Cut the bananas in half lengthways and arrange on top of the caramel, cut-side down.
• To make the batter, put all the ingredients in a large bowl with 1/4 tsp salt. Use an electric mixer to beat together on a low speed until the batter is smooth and evenly mixed. Pour the batter on top of the bananas and level out with a spatula. Bake in the oven for 55 mins-1 hr or until a skewer inserted in the middle comes out clean. If the cake begins to look too dark, cover with foil after 45 mins. Allow to cool in the tin for 10 mins before turning out onto a plate. Best served warm but also delicious at room temperature. Best eaten within 2 days.

SLOW COOKER BANANA UPSIDE DOWN CAKE

Steps:

• Bananas: Butter the inside of a slow cooker, line completely with foil, and then butter the foil. Turn on to HIGH. Sprinkle butter, brown sugar and rum over the foil on the bottom of the slow cooker. Cover the bottom with the banana halves, cut side down, in a slightly overlapping pattern. Press the bananas into the sugar
• Cake: Sift the flour, baking powder, cinnamon, nutmeg, and salt into a large bowl; then whisk to combine evenly.
• In another bowl, slowly beat the butter and sugar with an electric mixer until just blended. Raise the speed to high and beat until light and fluffy, scraping the sides of the bowl occasionally, about 10 minutes. Beat in the egg and then the yolk, allowing each to be fully incorporated before adding the next.
• While mixing slowly, add the flour mixture to the butter in 3 parts, alternating with the milk in 2 parts, beginning and ending with the flour. Mix briefly at medium speed to make a smooth batter.
• Pour the batter over the bananas and smooth with a spatula to even it out. Lay a doubled length of paper towel from end to end over the top of the slow cooker, to line the lid and create a tighter seal. (See note.) Cover the cake tightly with the lid and continue to cook on HIGH, until the cake begins to brown slightly on the sides and springs back when touched in the middle, about 3 1/2 hours. Turn off the slow cooker and let the cake set, about 20 minutes more.
• Using the foil, lift the cake from the slow cooker; set on the counter to cool, about 30 minutes more. Fold back the foil, and carefully invert cake onto a platter so you can see the caramelized bananas.
• Slice or spoon cake into bowls and serve with ice cream, if desired.

SLOW COOKER BANANA UPSIDE DOWN CAKE

Steps:

• Bananas: Butter the inside of a slow cooker, line completely with foil, and then butter the foil. Turn on to HIGH. Sprinkle butter, brown sugar and rum over the foil on the bottom of the slow cooker. Cover the bottom with the banana halves, cut side down, in a slightly overlapping pattern. Press the bananas into the sugar
• Cake: Sift the flour, baking powder, cinnamon, nutmeg, and salt into a large bowl; then whisk to combine evenly.
• In another bowl, slowly beat the butter and sugar with an electric mixer until just blended. Raise the speed to high and beat until light and fluffy, scraping the sides of the bowl occasionally, about 10 minutes. Beat in the egg and then the yolk, allowing each to be fully incorporated before adding the next.
• While mixing slowly, add the flour mixture to the butter in 3 parts, alternating with the milk in 2 parts, beginning and ending with the flour. Mix briefly at medium speed to make a smooth batter.
• Pour the batter over the bananas and smooth with a spatula to even it out. Lay a doubled length of paper towel from end to end over the top of the slow cooker, to line the lid and create a tighter seal. (See note.) Cover the cake tightly with the lid and continue to cook on HIGH, until the cake begins to brown slightly on the sides and springs back when touched in the middle, about 3 1/2 hours. Turn off the slow cooker and let the cake set, about 20 minutes more.
• Using the foil, lift the cake from the slow cooker; set on the counter to cool, about 30 minutes more. Fold back the foil, and carefully invert cake onto a platter so you can see the caramelized bananas.
• Slice or spoon cake into bowls and serve with ice cream, if desired.

UPSIDE-DOWN BANANA BREAD RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C).
• In a large bowl, mash the ripe bananas. Add the eggs, oil, sugar, and cinnamon, mixing until evenly incorporated.
• Add the flour and mix until the batter has no large pockets of flour. Set aside.
• In a pot over medium-low heat, melt the butter, then mix in the brown sugar until dissolved.
• Bring up the heat to medium-high, cooking until the mixture starts bubbling and the sugar has melted.
• Remove the caramel from heat and pour into a greased 9x9-inch (23x23 cm) baking pan.
• Lay the banana slices evenly on top of the caramel.
• Spread the banana bread batter on top.
• Bake 40-50 minutes.
• Cool until the bottom is barely warm and use a knife to loosen the edges from the pan.
• Place a plate upside-down on top of the pan, then invert the pan, flipping the banana bread onto the plate.
• Slice, then serve with vanilla ice cream.
• Enjoy!

UPSIDE-DOWN CARAMEL BANANA CAKE

Steps:

• Preheat oven to 180C (170C fan-forced).
• Generously grease a 22-24cm (9 - 9 1/2") round cake tin, approx 4.5cm (1 1/2") deep, with butter - a non-stick tin is best.
• For the caramel topping, melt 60g butter in a small saucepan over a medium heat.
• Add brown sugar and golden syrup.
• Cook for 3 minutes, stirring occasionally.
• Pour caramel sauce into the prepared cake tin, tilting it to ensure it covers the base evenly.
• Now, sift the flour and spices together in a bowl, add a pinch of salt ONLY if you are using unsalted butter.
• In a small bowl, mash the very ripe banana well then mix in the sour cream.
• Now, place the 90g butter and the caster sugar into a medium to large mixing bowl and beat with an electric mixer for 5 minutes or until light and fluffy.
• Add the vanilla extract and then the eggs, one at a time, beating well after each addition.
• Reducing the speed of your mixer to low, add the flour to the butter mixture and beat until just combined.
• Add the mashed banana and sour cream mixture and beat briefly to combine.
• Now, peel the just-ripe bananas and slice them on the diagonal.
• Starting at the outside edge of the cake tin, arrange the banana slices, overlapping each other, in a circle on top of the sauce.
• Now, arrange another circle of banana slices inside the first and so on until you reach the middle of the tin.
• Reserve four smaller slices for the centre and arrange them, overlapping, as best you can.
• Now, carefully spoon the cake batter as evenly as possible into the tin, being sure not to disturb the bananas.
• Take a bread knife and gently smooth the batter until it is spread evenly.
• Place the cake onto the centre shelf of a preheated 180C (170C fan-forced) oven and bake for 45-50 minutes (approximately 40 minutes in a fan-forced oven).
• The cake is cooked when it looks golden brown and the springs back when you touch it - if unsure, insert a skewer into the cake and, if it comes out clean, the cake is cooked.
• Remove the cake from the oven and let it sit for 3 minutes before running a knife around the rim to loosen the sides.
• Now, place a large plate upside down over the top of the cake tin and, being careful not to burn yourself, quickly invert the plate and the tin.
• Leave the cake tin to stand on top of the plate for 20 seconds before removing it.
• If any bananas stick to the top of the tin, simply remove them and press back into the cake.
• Serve warm, drizzled with extra golden syrup and serve with thick cream or ice-cream.
• If you have to make the cake in advance, it can be reheated for a couple of minutes in the microwave.
• If you wish to be really decadent and serve this cake as a dessert, consider making up a batch of the Caramel Sauce that goes with my Little Icky Sticky Puddings, recipe #88565, to serve with it.