This Banana Upside Down Cake is made with slices of Saba sitting in a pool of coco jam. Bibingka batter is poured on top and baked together. Once it is flipped over it results in a cake drenched in coconut caramel.
I've always wanted to make a Filipino version of a Banana Upside Down Cake and finally here it is!
The bananas are sliced Saba, which is a type of plantain that is less starchy and more sweet. The great thing about Saba is that it holds its shape when cooked - even when it's ripe!
Instead of caramel we are going to be using Filipino coco jam. It's a nice contrast to the cake and makes for an instant frosting.
For the cake batter we will be using Bibingka, a cake made with rice flour. So if you need to be gluten free it's the perfect cake for you! This version will be super buttery.
Ingredients
These are the ingredients you will need to make your Filipino version of Banana Upside Down Cake.
Coco Jam - This is great to use for any kind of upside down cake, as it's very thick. You can buy a jar to use or make your own using my coco jam recipe.
Saba - You will need 3 ripe Saba. Don't use under ripe Saba here as you do want it soft like a regular eating banana. Slice them up on the thicker side, about 1 centimeter.
Bibingka Mix - I love using White King Bibingka mix. The box comes with 2 packets. You will just need one for this recipe.
Coconut Milk - A regular size can of coconut milk is needed for this recipe.
Eggs - You will need 3 eggs at room temperature.
Butter - 1 stick or ½ cup of butter that has been melted. You can also use vegan butter or even replace it with coconut oil.
How to Make Banana Upside Down Cake
Here are the step by step instructions on how to make Banana Upside Down Cake.
You are going to need to use a 12 inch cast iron skillet that has been brushed all over with coconut oil.
After it has been brushed with oil coat the bottom of the skillet with ½ cup of coco jam.
Then add the slices of Saba on the top of the coco jam. You can be creative and make a pattern if you wish.
Now make the Bibingka Batter.
Place one packet of bibingka batter in a blender along with 1 can of coconut milk, 3 eggs and melted butter.
Blend for a few minutes until everything is fully combined.
Pour over the coco jam and sliced bananas.
Bake in oven for 25-30 minutes at 400F.
Once baked the top of the Banana Upside Down Cake should look nice and golden and the sides of the bibingka should be pulling from the sides. Leave to cool down for 10 minutes.
How To Serve Banana Upside Down Cake
Now is the hardest part. The key to taking it out of the skillet is to flip it on to a serving platter while the skillet is still hot, so that the coco jam doesn't stick.
During this part use very good oven mitts. Place a plate over the skillet and quickly flip over. Leave the skillet over the cake so that any left over coco jam drips over the cake.
After 5 minutes lift the skillet off the cake still using your oven mitts. If the cake is off center on the serving platter you can gently tip the plate to nudge the Banana Upside Down Cake to the middle.
Leave the cake to cool down fully to room temperature and then slice and serve.
Storage Suggestions
You can keep the Banana Upside Down Cake on the countertop for up to two days. If you have more left over after two days place the cake in the refrigerator and heat up a slice for 10 seconds in the microwave.
Other Bibingka Recipes You May Like
Ube Bibingka Twinkies or Bibingkies
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Equipment
- 12 Inch Cast Iron Skillet
Ingredients
- ½ Cup Coco Jam
- 3 Ripe Saba Sliced into 1cm
- 1 Packet White King Bibingka Mix
- 1 13.5oz Can Coconut Milk
- 3 Eggs at Room Temperature
- ½ Cup Butter Melted
Instructions
- Pre-Heat oven to 400F and brush the skillet with coconut or vegetable oil.
- Coat the bottom of the skillet with ½ cup of coco jam.
- Then add the slices of Saba on the top of the coco jam.
- Place one packet of bibingka batter in a blender along with 1 can of coconut milk, 3 eggs and melted butter. Blend for a few minutes until everything is fully combined.
- Pour over the coco jam and sliced bananas.
- Bake in oven for 25-30 minutes at 400F.
- Take out of the oven and leave to cool down for 10 minutes.
- Place a plate over the skillet and quickly flip over. Leave the skillet over the cake so that any left over coco jam drips over the cake.
- After 5 minutes lift the skillet off the cake still using your oven mitts. If the cake is off center on the serving platter you can gently tip the plate to nudge the Banana Upside Down Cake to the middle.
- Leave the cake to cool down fully to room temperature and then slice and serve.
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