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Upside-down banana and hazelnut cake

  • 0:25 Prep
  • 0:55 Cook
  • 12 Servings

Ingredients

  • 3/4 cup firmly packed brown sugar
  • 2 medium bananas, thinly sliced
  • 185g butter, softened
  • 1 teaspoon vanilla essence
  • 3 eggs
  • 1 1/3 cups hazelnut meal (ground hazelnuts)
  • 1/3 cup rice flour

Method

  • 1
    Preheat oven to 160°C/140°C fan-forced. Grease a 22cm (base) round cake pan. Line base and side with baking paper. Sprinkle base with 2 tablespoons sugar. Arrange banana over sugar.
  • 2
    Using an electric mixer, beat butter, vanilla and remaining sugar until light and fluffy. Beat in eggs, 1 at a time, until combined. Stir in hazelnut meal, then flour. Mix until just combined. Spread mixture over banana slices.
  • 3
    Bake for 50 to 55 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 10 minutes. Carefully turn out onto a wire rack to cool. Serve.

Source: taste.com.au

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