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Baking, Blogs

Egg-Free Upside-Down Banana Cake

To be a well-rounded baker, I believe that you need to master the ability to cater for all, including those with different dietary requirements. Many people have allergies or are following new fad diets, so the motto ‘be prepared’ could never be put to better use than when hoping to cater for a variety of people. I have made flour-free cakes in the past, but never an egg-free one. Therefore, after a request from a good friend, I decided to take the plunge and give it a try.Eggs acts as a sort of ‘glue’ in cake, therefore to produce an egg-free cake you require an appropriate substitute such as golden syrup or black treacle. I opted for the the first option, and was recommended to try a recipe by The Pink Whisk (the wonderful Ruth Clemens from series one of The Great British Bake-off) for a golden syrup loaf. To jazz it up a bit, I turned it into an upside-down banana cake, inspired by the recent TV series by Lorraine Pascale.This recipe is also part of The Big Fair Bake by Foodies 100. This challenge is part of the year long Take a Step campaign which aims to get the UK to take a total of 1.5 million steps for Fairtrade in 2012, supporting every farmer and worker in the Fairtrade system. Involvement can be done in many ways, like holding a Fairtrade tea party at work, or simply by switching to fairtrade products in your everyday life. In my support of this, I created this recipe with Fairtrade bananas.

Ingredients

Sponge
150g butter (softened)
150g caster sugar
400g plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
250g golden syrup
320ml boiling water

Topping
50g butter
50g soft light brown sugar
2 small fairtrade bananas (sliced into coins)

Preheat the oven to 180C, and grease and line a 20cm square tin with greaseproof paper. Make the topping by putting the butter and sugar in a small pan over a medium heat. When the butter has melted, turn the heat up and let it bubble for a few minutes until it has thicken slighty – stirring the entire time. Pour the mixture into the tin, tilting it around so that it lines the base. Carefully arrange the banana coins over the topping as tightly as possible.To make the sponge, place all the ingredients together in a large bowl, and mix with a electic whisk. You can do it by hand but it may take a bit longer. The mixture will start to come together with a gluely-liquid texture. Pour over the banana coins, and place in the oven for 30 – 40 minutes (or until the cake has gone golden brown on top and feels firm). Remove from the oven and leave to cool in the tin for about 10 minutes. Turn the cake out by placing a large plate upside-down over the tin, hold them together and flip over. Gently remove the tin from the now upside-down cake, and carefully peel off the baking paper.This cake will last for 2 days because of the fruit and sugar topping (however the sponge would last much longer on its own). This cake is very moist and lovingly sweet, and is really good with a large dollop of creme fraiche and a cup of tea. And please visit the Fairtrade website to learn more about the great work that they do – perhaps you could also take a simple step to support them in your life? Enjoy :)

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About beesloveteas

I am a keen baker who loves all things sweets and yummy! This site is for me to share recipes, review a range of things which I love and generally share the baking joy. If you have any comments or recipes which you think that I would like, then please get in touch!

Discussion

3 thoughts on “Egg-Free Upside-Down Banana Cake

  1. Yes please, looks delicious!

    Posted by bakedbyiris | September 24, 2012, 23:06
  2. It looks fantastic! There’s always something very pleasing about the symmetry of the fruit in upside down cakes. I must admit I’ve never tried an egg-free cake, although my friend once told me that if you’re short of an egg in baking then banana makes a good substitute!

    Posted by Jo | September 27, 2012, 00:14
    • I have heard that bananas are a good substitute too! I take a lot of baked goods to work and the egg-free sponge has gone down the best so far! Also (without the fruit), it keeps for longer which is helpful (however cake never lays very long in my household!) x

      Posted by beesloveteas | September 27, 2012, 15:14

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