Delicious dessert recipe by Chloe René
Banana, Caramel & Coconut Upside-Down Cake
You can enjoy the cake as is, or serve with a touch of whipped cream or vanilla ice cream.
Serves: 8-10
Prep/Cooking time: 1-1.5 hrs
Ingredients
For the Banana Caramel
- 4 Large Bananas
- 60g Granulated Cane Sugar
- 90g Dark Brown Sugar
- 50g Unsalted Butter
- 25g Coconut Oil
- 50ml Full-fat Coconut milk
- 1/4 Tsp Sea Salt
For the Cake Batter
- 100g Unsalted Butter
- 20g Coconut Oil
- 180g Granulated Cane Sugar
- 2 Large Eggs
- 150g Plain Flour
- 80g Desiccated Coconut
- 1 Tsp Baking Powder
- 1 tsp Sea Salt
- 150ml Full-Fat Coconut Milk
- 2 tsp Ground Cinnamon
- 2 Tsp Vanilla Extract
Method
- To make the pre-ferment, known as a biga, add the flour, water and yeast to a bowl and mix to form a dough. Don’t worry about this being perfectly combined; you just want to form it into a rough dough. Cover and leave at room temperature for 16-24 hours until the dough is slightly domed and full of bubbles.
- To make the main dough, break up the biga into small pieces and add to the bowl of your stand mixer. Pour in the water, yeast and remaining flour. With the dough hook attachment, mix on medium speed for 5 minutes. Add the salt and oil and mix again until combined. Continue mixing for a further 10-15 minutes or until the dough is smooth and elastic and no longer sticking to the sides of the bowl.
- Tip the dough out onto the work surface and shape it into a ball. Try to avoid adding excess flour. Place the ball of dough, seam side down, into a greased rectangular container (I used one that measures 15x20). Leave for 30 minutes before performing a set of coil folds. To do this, use both hands to go under the dough and lift it from the middle, lifting slightly towards yourself, until one end releases from the container. Lower the dough to allow this loosened end to tuck itself under the middle of the dough. Repeat this process, but lift slightly away from yourself so the other end releases from the container this time. Lower as before, so this second end also tucks itself under the middle of the dough. Turn the container 90º and repeat this process a second time. Cover the dough and leave for another 30 minutes before repeating this process a second time.
Method cont.
6. For the batter: In a stand mixer or a bowl, add the butter, coconut oil and sugar. Whip together until fluffy and pale, 4-5 minutes. Whilst beating, crack the eggs in, one at a time, adding the next once the mixture has fully incorporated. Whip for a couple more minutes, scraping down the sides and bottom of the bowl, until fluffy and pale.
7. Reduce the speed to low and slowly add the cooled coconut milk mixture into the eggs until combined (it will look curdles, but don’t worry). Then, fold the dry ingredients through until just incorporated, and no dry spots remain.
8. Dollop the cake batter all over the bananas and smooth out the surface in one even layer. Lightly tap the cake tin on a flat surface to make sure its evenly spread and transfer to the oven to bake for 40-50 minutes, until golden or until a toothpick inserted comes out clean. Allow to cool for 10-15 minutes, before inverting onto a serving plate. Best served a little warm, but will also taste delish served at room temperature.
