Upside Down Banana Cake
Ingredients
200 g plain flour
2 tsp. baking powder
100 g pecan halves, finely chopped
2 bananas, peeled and halved lenghtways
4 maple syrup
100 g butter, cubed and at room temperature
200 g brown sugar
4 eggs, beaten
2 tsp. vanilla extracts
1 banana, peeled and broken
1 tsp. bicarbonate of soda
1 tsp. ground cinnamon
200 g Greek yoghurt
40 g pecan halves, finely chopped
40 g hazelnuts, finely chopped
80 g butter, cubed and at room temperature
80 g whipping cream
80 g maple syrup
Instructions
STEP 1/7
Line the springform tin with parchment paper
Line the outside of the springform tin with foil
Fit the Knife blade to the CookEasy+ bowl
Fit the CookEasy+ bowl to CookEasy+
Pre heat the oven to 160°C
STEP 2/7
Add Ingredients 1 (flour, baking powder, pecans) into the CookEasy+ bowl
Attach the lid and ensure the Filler cap is fitted
Blend for 30 seconds on speed 12
Transfer the contents of the CookEasy+ bowl to the large bowl
STEP 3/7
Add the first item of Ingredients 2 (bananas) into the springform tin
Add the second item of Ingredients 2 (maple syrup) into the springform tin
Evenly spread until the bananas are covered
STEP 4/7
Retrieve, clean the CookEasy+ bowl and fit the Knife blade
Add Ingredients 3 (butter, sugar, eggs, vanilla, banana) into the CookEasy+ bowl
Attach the lid and ensure the Filler cap is fitted
Mix for 3 minutes on speed 6
STEP 5/7
Add Ingredients 4 (bicarbonate of soda, cinnamon, yoghurt) into the CookEasy+ bowl
Transfer the contents of the large bowl into the CookEasy+ bowl
Mix for 2 minutes on speed 5
Transfer the contents of the CookEasy+ bowl to the springform tin
Bake for 1 hour at 160ºC
Leave to cool
STEP 6/7
Retrieve, clean the CookEasy+ bowl and fit the Stir Tool
Add Ingredients 5 (pecans, hazelnuts, butter, whipping cream, maple syrup) into the CookEasy+ bowl
Attach the lid and ensure the Filler cap is fitted
Cook for 1 minute at 60ºC on speed 4
Leave to cool slightly
Turn out cake onto the serving plate
STEP 7/7
Drizzle the cake with syrup
Upside Down Banana Cake
Ingredients
200 g plain flour
2 tsp. baking powder
100 g pecan halves, finely chopped
2 bananas, peeled and halved lenghtways
4 maple syrup
100 g butter, cubed and at room temperature
200 g brown sugar
4 eggs, beaten
2 tsp. vanilla extracts
1 banana, peeled and broken
1 tsp. bicarbonate of soda
1 tsp. ground cinnamon
200 g Greek yoghurt
40 g pecan halves, finely chopped
40 g hazelnuts, finely chopped
80 g butter, cubed and at room temperature
80 g whipping cream
80 g maple syrup
Instructions
STEP 1/7
Line the springform tin with parchment paper
Line the outside of the springform tin with foil
Fit the Knife blade to the CookEasy+ bowl
Fit the CookEasy+ bowl to CookEasy+
Pre heat the oven to 160°C
STEP 2/7
Add Ingredients 1 (flour, baking powder, pecans) into the CookEasy+ bowl
Attach the lid and ensure the Filler cap is fitted
Blend for 30 seconds on speed 12
Transfer the contents of the CookEasy+ bowl to the large bowl
STEP 3/7
Add the first item of Ingredients 2 (bananas) into the springform tin
Add the second item of Ingredients 2 (maple syrup) into the springform tin
Evenly spread until the bananas are covered
STEP 4/7
Retrieve, clean the CookEasy+ bowl and fit the Knife blade
Add Ingredients 3 (butter, sugar, eggs, vanilla, banana) into the CookEasy+ bowl
Attach the lid and ensure the Filler cap is fitted
Mix for 3 minutes on speed 6
STEP 5/7
Add Ingredients 4 (bicarbonate of soda, cinnamon, yoghurt) into the CookEasy+ bowl
Transfer the contents of the large bowl into the CookEasy+ bowl
Mix for 2 minutes on speed 5
Transfer the contents of the CookEasy+ bowl to the springform tin
Bake for 1 hour at 160ºC
Leave to cool
STEP 6/7
Retrieve, clean the CookEasy+ bowl and fit the Stir Tool
Add Ingredients 5 (pecans, hazelnuts, butter, whipping cream, maple syrup) into the CookEasy+ bowl
Attach the lid and ensure the Filler cap is fitted
Cook for 1 minute at 60ºC on speed 4
Leave to cool slightly
Turn out cake onto the serving plate
STEP 7/7
Drizzle the cake with syrup