Caramelised Apple & Banana Upside-Down Cake

Tender apple slices bake into a buttery cinnamon caramel beneath a soft, moist banana cake. It's a lovely way to use up ripe bananas, and it doesn't need to look perfect. The best part is flipping it out of the tin to show off the caramelised top.

Serves: 4 | Cooking Time:

From your OrganicBox

  • 2 medium apples, thinly sliced
  • 2 ripe bananas, mashed

For the caramelised apple base

  • 30g butter
  • 2 tbsp brown sugar or maple syrup
  • ½ tsp cinnamon

For the cake

  • 125g butter, softened
  • ½ cup brown or raw sugar
  • 2 eggs
  • 2 mashed bananas
  • 1 tsp vanilla
  • 1½ cups self-raising flour
  • ½ tsp cinnamon
  • Approx. ¼ cup milk

  1. Heat oven to 180°C and line a 20cm cake tin.
  2. Melt the 30g butter and combine with brown sugar and cinnamon. Spread over the base of the tin.
  3. Arrange apple slices over the caramel mixture — it doesn't need to be perfect!
  4. Beat softened butter and sugar until creamy.
  5. Add eggs one at a time, then mashed banana and vanilla.
  6. Fold through flour and cinnamon, adding enough milk to make a soft cake batter.
  7. Spoon gently over the apples and smooth the top.
  8. Bake for approximately 40–45 minutes, or until a skewer comes out clean.
  9. Allow to sit for about 10 minutes before carefully turning upside down onto a serving plate.

Serve warm with custard, yoghurt, cream or ice cream.

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