During the chilly winter months, we often yearn for a taste of the tropics to satisfy our fruit cravings. While bananas reign as America's favorite fruit, they enjoy widespread popularity globally. While I delight in oranges, grapefruits, and the indulgence of chocolate (fun fact: cocoa beans are classified as fruit, much to the delight of fruit enthusiasts!), it's refreshing to diversify my selection. When perusing the aisles for groceries, I might opt for a juicy pineapple, tangy kiwifruits, creamy avocados, or a bunch of bananas to add a tropical twist to my winter fare.
As I patiently waited for my traditional yellow bananas to reach peak ripeness, fate intervened at the market a few days later when I stumbled upon a rare find: red bananas. These crimson gems, boasting a more robust flavor profile than their yellow counterparts, are a rarity in France, and beyond. Knowing they must be perfectly ripe to be enjoyed, I eagerly added them to my fruit bowl, anticipating a delightful taste test between the two varieties.
On another note, let's talk about culinary adventures. While I already have a recipe for a low-fat Banana Chocolate Chip Upside Down Cake on the site, I had a hankering for something new: a skillet version. Additionally, I've been itching to experiment with teff, a whole grain flour renowned for its nutty essence and resilience in African cuisine—a trait I can certainly appreciate. So, during my visit to the natural food store for those organic yellow bananas, I made sure to snag a bag of teff flour for my baking experiments.
After sizzling butter and brown sugar in my skillet, I carefully arranged ripe bananas in the pan before whipping up the batter and popping it in the oven. As the aroma filled my kitchen, I eagerly awaited the moment to unveil my creation. Upon slicing into the warm cake, I was greeted by the delightful essence of teff, imparting a satisfying nuttiness to each bite. Admittedly, the teff did lend a bit of weight to the batter, but its hearty texture only added to the rustic charm of the dish—a welcomed deviation from the norm.
To elevate the flavor profile, I sprinkled in a hint of ground cinnamon for a subtle spice kick. However, it's worth noting that with a French partner, one must exercise restraint with cinnamon, lest you risk invoking the dreaded "Trop de cannelle" critique. So, while I may have erred on the side of caution with my cinnamon usage, feel free to adjust according to your taste preferences.
Despite my modest sprinkle of cinnamon, this cake received rave reviews all around. It provided a delightful escape from the winter chill and a welcomed expansion to my dessert lineup, which, admittedly, leans heavily towards chocolate creations. Nonetheless, I'd confidently serve up one of these upside-down cakes any time of the year, basking in the satisfaction of a job well done.
Banana Upside Down Cake :
Teff flour adds a hearty touch to this delectable cake, though you can easily swap it out for all-purpose flour with a slight tweak in ingredients. If using all-purpose flour, consider reducing the salt in the batter to half a teaspoon. The robust flavor of whole grains often benefits from a touch more salt, but adjust according to your taste preferences. In lieu of a vanilla bean, vanilla seeds or paste can be substituted, and if you're curious about vanilla, delve into my Vanilla FAQs. Ensure your bananas are ripe yet firm for optimal sweetness that melds beautifully with the caramel. For a non-alcoholic version, swap the rum with fresh lime juice or omit it altogether. If you lack a cast iron skillet, a standard 9-inch cake pan works fine; just prepare the brown sugar topping in a regular skillet and transfer it to the cake pan while warm, garnishing with vanilla bean and bananas.
Servings: 10 servings
Banana Topping:
- - 4 tablespoons (55g) salted or unsalted butter
- - 1/2 cup plus 2 tablespoons (110g) packed dark brown sugar
- - Seeds from 1 vanilla bean
- - 1 tablespoon rum
- - 4-5 medium bananas
Cake:
- - 1 1/2 cups (210g) all-purpose flour OR 1 cup (140g) all-purpose flour + 6 tablespoons (55g) teff flour
- - 1 1/2 teaspoons baking powder (aluminum-free preferred)
- - 3/4 teaspoon salt
- - 1/2 teaspoon ground cinnamon
- - 8 tablespoons (4 ounces, 115g) unsalted butter, cubed, at room temperature
- - 3/4 cup (150g) granulated sugar
- - 2 large eggs, at room temperature
- - 1/2 cup (125ml) whole or low-fat milk, at room temperature
- - 1 teaspoon vanilla extract
Topping:
1. In a 10-inch cast iron skillet, melt butter with brown sugar and vanilla bean seeds on the stovetop. Add a pinch of salt if using unsalted butter. Stir until liquified and bubbling, then remove from heat and mix in the rum. Place the split vanilla bean in the skillet.
2. Peel and halve the bananas lengthwise, then slice into thirds. Arrange them over the brown sugar topping in the skillet.
Cake:
1. Preheat oven to 350ºF (180ºC).
2. In a small bowl, whisk together flour(s), baking powder, salt, and cinnamon. Set aside.
3. Using a stand mixer with paddle attachment or by hand with a spatula, beat butter and sugar until light and fluffy. Add eggs one at a time, scraping down sides as needed.
4. On low speed, mix in half of the dry ingredients, followed by milk and vanilla, then the remaining dry ingredients, mixing until just incorporated. Avoid overmixing.
5. Spread batter over bananas in skillet and bake for 30-35 minutes until cake springs back when touched and a toothpick comes out clean.
6. Let cake stand for 10 minutes, then run a knife around edges and carefully invert onto a serving platter or cooling rack. Spoon any caramel bits from the pan over the warm cake.
Notes:
- Enjoy this cake freshly baked or at room temperature, with whipped cream or a scoop of ice cream if desired.
- Store well-wrapped cake at room temperature for up to four days, avoiding freezing to maintain fruit texture.