Banana upside-down cake


I penned down down this post while watching chef’s table. This episode is about a nun named Jeong Kwan who lives in Korea & is such an amazing cook. She doesn’t run any Michelin star restaurants but she cooks for herself and for the nuns who are living in the hermitage and for the people who visit her. Watching her cook was so therapeutic. I think it’s all about being happy & content. I wish I could eat Jeong Kwan’s food one day. Well with that thought, I will move on to share my Banana Upside Down Cake recipe 🙂





For caramel sauce

  • Sugar – 1/2 cup
  • Water – ¼ cup

For cake batter

  • All-purpose flour – 2 cups
  • Baking powder – 2 teaspoons
  • Cinnamon powder – 1 teaspoon
  • Salt – a pinch
  • Brown sugar – 120 grams (use caster sugar in case brown sugar is not available)
  • Eggs – 4
  • Butter – 1/2 cup
  • Vanilla essence – 1 tablespoon
  • Bananas – 3 to 4


  1. Prepare the caramel sauce – place the sugar in a pan at lower heat. DO NOT stir it initially. In few minutes, the sugar will start crystallizing. Now stir it few times making sure it doesn’t burn & look for the nice brown colour you want for your caramel. Set aside to cool
  2. Grease a round cake tin with butter (I used a 20cm cake tin)
  3. Line the parchment paper that covers the whole base & sides of the tin. Press it down so it sticks to the butter, then add another layer of butter on top of the parchment paper
  4. Slice the bananas lengthways & arrange them in the cake tin. Try to arrange them neatly as this will be the presentation side when the cake is cooked so it is important that it looks nice!
  5. Pour the caramel sauce over the bananas in the tin (in case your caramel sauce become thick. Heat it for few seconds)
  6. Pre-heat the oven at 180°c
  7. In a bowl, sift the dry ingredients – all purpose flour, baking powder, cinnamon powder & salt
  8. Take another bowl, using an electric mixer beat together wet ingredients – butter, vanilla essence & sugar until it turns creamy. Then add the eggs one by one (in case you do not have an electric mixer, use a hand whisk)
  9. Add the dry ingredients to wet ingredients & mix it gently using a spatula
  10. Spread batter over the arranged banana & caramel sauce cake tin & bake it for 35-40 minutes until the top is golden brown.
  11. Remove from oven & let it cool in the cake tin for about 10 minutes, then place a tray over the top of the tin and turn it upside down.


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