Yeo Valley Organic Banana Custard Upside Down Cake Recipe

Banana & Custard Upside Down Cake

Not only does this cake look amazing, it tastes great too!

  • 25 mins
    (plus 20-30 minutes baking)
  • Serves 8
  • Vegetarian
  • Beginner


120g butter (softened) plus a little extra for greasing the tin
275g caster sugar
6 bananas
3 eggs (beaten)
125g self-raising flour
1/2 tsp baking powder
2 tbsp Banana & Custard Yogurt


1. Preheat the oven to 180C/fan 160C/gas mark 4. Grease and line a 10-inch cake tin with a small amount of the softened butter and greaseproof paper.

2. Make a sauce by putting 150g of the sugar in a pan and boiling it until it reaches a nice rich caramel colour – no need to add any water.

3. Slice the bananas into 3/4-inch thick rounds and place them in the bottom of the lined cake tin. Once this is done, pour the caramel sauce over the top.

4. Beat the softened butter and remaining sugar together, then gradually the eggs.

5 Sieve the flour and baking powder, then fold in the yogurt. Once thoroughly combined, pour the cake mixture over the caramel sauce and banana slices.

6. Bake for 20-30 minutes or until golden brown and cooked through.

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