Let's Make: Malted Milk Banana Caramel Upside-down Cake

Let's Make: Malted Milk Banana Caramel Upside-down Cake

Makes 1 cake in an 20 cm x 26 cm (8" x 10") baking dish.



75 g Butter

150 g Brown Sugar


540 g Bananas (about 3 medium-large)

150 g All-purpose Flour

40 g Malted Milk Powder

175 g Sugar

175 g Butter (softened)

5 g Baking Powder

2 g Salt

150 g Eggs (room temp)


Grease a 20 cm x 26 cm (8" x 10") baking dish and line the bottom with parchment paper.

On a chopping board slice your bananas into 1.25 cm (1/2") chunks. Set Aside.

In a small saucepan combine butter and brown sugar. Over a medium heat cook while stirring until bubbling and the butter has combined with the sugar (or mostly). Pour into the baking dish, leveling out with an offset spatula.

Arrange banana chunks in a single layer on top of the caramel layer.

Preheat oven 180ºC (350ºF).

In a large bowl combine all-purpose flour, malted milk powder, baking powder and salt. Whisk to combine. Set aside.

In the bowl of a stand mixer (or by hand) combine the softened butter and sugar, beat with a paddle attachment until a pale golden color. Add eggs 1 a time until each in incorporated, scraping down the bowl from time to time as you go. Continue beating until smooth (adding some of the flour mixture if splitting occurs).

Spatula out and over the banana caramel layer, smoothing it out into a level surface.

Bake for 30 minutes or until golden brown. Carefully flip out while still warm onto a plate or board. Cut, try not to burn yourself, and Enjoy!


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