Banana Tatin Cake Recipe & Tutorial
Recipe Overview
Overview
The Banana Tatin Cake is a unique and delicious dessert that showcases the natural sweetness of ripe bananas. This recipe cleverly substitutes traditional pastry with a moist cake base, making it a delightful twist on the classic tarte tatin. The use of muscovado sugar not only adds a rich caramel flavor but also creates a beautiful, gooey layer at the bottom of the cake as it bakes.
As you prepare the cake, the aroma of caramelizing bananas fills the kitchen, promising a treat that is both comforting and indulgent. The recipe emphasizes the importance of using ripe bananas, which not only enhances the flavor but also ensures a moist texture. The cake is simple to make, requiring basic ingredients and techniques, making it accessible for bakers of all skill levels.
Once baked, the cake can be served warm, perhaps with a dollop of vegan whipped cream or crème fraîche for a tangy contrast to the sweetness. This Banana Tatin Cake is perfect for gatherings, celebrations, or simply as a delightful way to enjoy ripe bananas. It’s a recipe that invites experimentation and creativity, allowing you to adapt it to your taste preferences while still delivering a show-stopping dessert.
Recipe Details
Steps & Tips
Grease and line a 9-inch springform pan or equivalent.
Tip: When substituting pans, ensure the surface area is similar for best results.
Scatter 80g of dark brown sugar over the base of the prepared pan.
Cut five ripe bananas in half lengthwise while still in their skins.
Mash 300g of ripe bananas until smooth.
Tip: Always use ripe bananas for better flavor and easier mashing.
Add 100g of dark brown sugar, 200g of plant-based milk, 10g of vanilla bean paste, and 50g of olive oil to the mashed bananas and stir well.
Sift together 240g of plain flour, 10g of baking powder, 4g of bicarbonate of soda, and 1g of salt.
Tip: Add wet ingredients to dry ingredients to minimize mess.
Add the wet mixture to the dry ingredients and fold until just combined.
Pour the batter over the bananas in the prepared pan.
Bang the tin on the worktop and give it a little wiggle to level the mixture.
Tip: Cover the cake with tin foil to prevent over-browning while baking.
Cover the top of the cake with tin foil.
After 30 minutes, remove the foil and bake for an additional 5 to 10 minutes.
Tip: Baking times may vary based on oven differences and banana ripeness.
Bake for 30 minutes at 180°C (350°F) with the foil on.
Allow the cake to cool before serving.
Serve the cake with whipped cream or crème fraîche.
Ingredients
Ingredient: Gluten
→ Substitution: Gluten-Free Flour
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using ripe bananas enhances the flavor and sweetness of the cake.
- •Muscovado sugar adds a rich caramel flavor to the cake.
- •Baking times may vary based on the ripeness of the bananas used.
- •This recipe is a vegan adaptation of the traditional tarte tatin.
