When it comes to baking sweet treats, I usually make cakes. They’re fairly straightforward and usually there’s not a lot that can go wrong. The downside is that cakes look rather plain. Sure, you can stick decorations on them afterwards. But I rather have a cake that looks pretty by itself.
One simple way of making an interesting looking cake, is by making it an upside down cake.
An upside down cake has chopped fruits at the bottom of the baking tin, with cake batter poured over it. After baking the cake is turned over and served upside-down. This way, the layer of fruit becomes the decorative top of the cake.
Upside down cakes can be made with all kinds of fruit. This particular cake however, is a banana cake. At the moment it seems to be more fashionable to call it a banana bread instead of a cake. Possibly because “bread” gives the impression of it being healthy. Even though there is very little difference as far as ingredients go, I definitely wouldn’t call this a bread though. There’s far too much sugar and butter in it for that. It’s a great cake however.
Many recipes state that banana cakes are a great way to use up overripe bananas. This is definitely true but there is more to it than that. The bananas used actually must be past their best. When you feel like making a banana cake, you may not always have overripe bananas at hand. When this happens, it’s tempting to use some that are nice and yellow, instead of spotted or brown.
The results are invariably disappointing though. Banana cakes not made with overripe bananas always end up being denser and with a lot less banana flavor. I don’t know why this is the case, though I’m sure there’s some scientific explanation. So if you want to make this cake, be patient and wait until you have a couple of spotty bananas. Or even better, wait until they’ve gone almost completely black. The results are worth it.