Yield: 8 servings
Prep: 10 minutes
Total Time: 45 minutes
5 Ripe Bananas
½ c. Golden Syrup
1 ½ c. All Purpose Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
¼ tsp. Salt
4 oz. Unsalted Butter (softened)
½ c. Light Brown Sugar
1 Large Egg
1 c. Buttermilk
1 tsp. Rum Extract
- Preheat the oven to 350F.
- In a large cast iron pan, pour the golden syrup into the bottom of the pan. Make sure the entire bottom of the pan has a layer of golden syrup. Next, quarter 3 bananas, and then lay them in the golden syrup decoratively. Set the pan aside while you work on the next steps.
- In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, & salt. You should sieve the baking powder and the baking soda to ensure that there are no clumps.
- Using a fork, thoroughly mash the remaining 2 bananas.
- In a stand mixer, fit with the whisk attachment, cream together the unsalted butter, & light brown sugar on a medium speed. Then whisk in the mashed bananas, large egg, buttermilk, and rum extract.
- While the stand mixer is on and set to a medium speed, gradually add in the flour mixture. As soon as most of the batter has formed, stop mixing. Use a soft spatula to scrape down the sides and fold in the remaining loose flour/ingredients.
- Very carefully pour the cake batter on top of the golden syrup & bananas.
- Place onto the middle oven rack and bake for 35 mins, or until a golden brown color has formed. Immediately after removing the baked upside down cake from the oven, use a knife to loosen the edges from the pan.
- While the cake is still hot, place a serving plate over the top of the pan and flip over. The serving plate should be right side up now. Tap the bottom of the pan until the cake drops from the pan onto the serving plate. Serve!