This one pan upside-down banoffee cake is a super simple and delicious crowd-pleaser with the added bonus of looking spectacular. If you’re not a fan of digestive biscuits, swap out for your favourite biscuit instead. We like shortbread, Malt ‘O’ Milk or Biscoff.
Looking for more upside-down cakes?
Ingredients
Method
Preheat the oven to 180°C/160°C fan.
Peel bananas and cut in half lengthways. Microwave butter in a microwave-safe bowl in 10-second bursts until melted. Place one-quarter of the butter, half the sugar and 1 tablespoon water in the frying pan over medium heat; cook, stirring, for 2 minutes until sugar dissolves. Place banana halves, cut-side down, in pan in a single layer.
Whisk flour, bicarb and ¼ teaspoon salt in a medium bowl. In a separate large bowl, mix two-thirds of the remaining butter, eggs, vanilla, milk and remaining sugar using a wooden spoon until smooth. Gradually add the flour mixture, mixing until just combined. Carefully spread cake batter over bananas in the pan; smooth the surface.
Crush digestive biscuits and combine with remaining melted butter in a bowl; scatter over cake batter. Transfer pan to the oven. Bake for 30–35 minutes or until a skewer inserted in the centre comes out clean. Stand cake in pan for 5 minutes.
Place a plate over the pan. Using a tea towel to protect your hands, carefully invert the cake onto the plate. Serve cake warm with ice-cream.
Cake is best made on day of serving and served warm.
Test Kitchen tip
![One Pan](https://www.womensweeklyfood.com.au/wp-content/uploads/sites/4/2024/02/ONE-PAN-787x1024.jpg)
One Pan
Simplify cooking with the magic of one pan meals.