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Upside-down Banana Brulee Cake

Servings 24 cm round cake pan
Author נטלי


For the bananas:

  • 3-4 small bananas split lengthwise
  • 50 grams (1/4 cup) sugar
  • Soft butter to grease the pan

For the banana cake:

  • 150 grams (3/4 cup) sugar
  • 100 grams (1/2 cup) melted butter
  • 30 ml. (2 tbsp.) vegetable
  • 3 large eggs
  • Pinch of salt
  • 1 tsp. vanilla extract
  • ½ tsp. ground cinnamon optional
  • 2 mashed bananas
  • 210 grams (1 ½ cups) all-purpose flour
  • 75 grams (3/4 cup) almond meal
  • 10 grams (2 tsp.) baking powder

For caramelizing:

  • 2-3 tablespoons of sugar


  1. Preheat the oven to 170c degrees.
  2. Grease the pan with butter generously.
  3. Sprinkle the base of the pan with sugar in a thin layer.
  4. Arrange the halved bananas at the bottom of the pan so that the cut part is faced down.
  5. Make the batter: in a bowl mix sugar, melted butter, oil, eggs, salt, vanilla and mashed bananas into a uniform mixture.
  6. Add flour, almond meal, baking powder and whisk until uniform.
  7. Pour the batter carefully over the banana layer.
  8. Bake the cake for 45-55 minutes or until it is golden, steady to the touch and a skewer inserted in its center comes out with moist crumbs.
  9. Cool the cake for about 5 minutes at room temperature.
  10. Run a knife through the sides of the pan and carefully turn the cake over a serving dish.
  11. Cool the cake completely at room temperature.
  12. Before serving, sprinkle some sugar over the bananas and burn using a blow torch. You can also burn it in the oven set to the highest temperature (grill) and bake for 2-3 minutes at the top of the oven.
  13. Serve the cake warm or at room temperature.

Recipe Notes

  • Keep the cake in a closed container for up to 5 days, but it is recommended to heat it before serving.
  • You can use brown or white sugar, depending on your taste.
  • Instead of almond meal you can use any other type of ground nuts that you like or ground coconut in the same amount.