Upside Down Banana Cake



  • ¼ cup SPRIG classic salted caramel
  • 4 bananas, sliced
  • 2 cups all-purpose flour
  • 2 tea-spoons baking powder
  • ¾ cup granulated sugar
  • ½ cup vegetable oil
  • 2 eggs
  • ¾ cup milk


  • Pre-heat your oven to 180oC
  • Spread a generous layer of caramel on the bottom of the cake pan
  • Arrange the bananas on the caramel
  •  In a medium bowl, whisk together flour and baking powder
  • In a large bowl, using an electric mixer, beat oil and sugar
  •  With mixer on low, beat in eggs one at a time. Add the flour mixture to the wet ingredients alternating with milk, and starting and ending with flour mixture. Beat until smooth
  • Carefully pour the batter over the arranged fruit and bake for 30-40 minutes until the top is golden-brown. Let the cake rest in the tin for 10-15 minutes before taking it out

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