Banana Peel Sticky Toffee Upside Down Cake

Part sticky toffee pudding, part banana cake, this sticky, gooey and surprisingly light and easy recipe takes dessert to a whole new level!

Created by Gretchen Houston (Lowe) for Dole NZ

Did you know, Kiwi’s consume 18kg of bananas every year? But what happens with the peels? Majority of them go straight in the bin. Banana peels are nutrient dense and from simply including them in your banana cakes and smoothies you’ll be sneaking in extra nutrients of vitamin B6 and B12, as well as magnesium and potassium.

This recipe uses overripe bananas as well as the peel. It’s all blitzed together in a food processor so you’d never know.  

  • 6 ripe Dole bananas
  • 1/3 cup maple syrup
  • 120g unsalted butter, softened
  • 200g brown sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 200g self-raising flour, sifted
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon

Toffee Sauce

  • 125g unsalted butter 1 cup lightly packed dark-brown sugar
  • 3/4 cup heavy cream

Preheat the oven to 170ºC and line a 22cm cake tin with baking paper, greasing the sides (if you are using a loose-bottomed pan, place a folded sheet of foil around the base in case some of the maple syrup leaks). Pour maple syrup into the base of the pan. Slice 3 bananas in half lengthways and layer them, cut-side down.

For the cake, rinse the remaining 3 bananas under cold water, cut off ends then blend banana and skins together in a food processor.

Beat butter and sugar until thick and pale. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla, then fold in the flour, baking soda and cinnamon. Fold in bananas and pour the batter over bananas in pan. Bake for 1 hour 15 minutes until a skewer inserted into the centre comes out clean.

Meanwhile for the toffee sauce, combine butter, sugar, and cream in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to medium (so sauce doesn’t boil over) and boil, stirring frequently, until sauce thickens and darkens slightly, about 4 minutes.

Once cake is cooked. Allow to cool in the tin for 10 mins before turning out onto a plate.

Pierce hot cake all over with a skewer, then drizzle over half the sauce.

Best served warm with remaining sauce and ice-cream but it’s also delicious at room temperature.

For more recipes, visit dolenz.co.nz 

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