Banana Upside Down Cake - A Filipino Version
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.
Servings: 12 Servings
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.