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Upside-Down Toffee Banana Cake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)15.4444
Energy (kCal)2245.1133
Carbohydrates (g)217.2304
Total fats (g)155.9185
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to moderate (180°C/160°C fan-forced). | 2. Grease deep 22cm-round cake pan; line base with baking paper. | 3. Stir caster sugar and the water in medium saucepan over heat, without boiling, until sugar dissolves; bring to a boil. | 4. Boil, uncovered, without stirring, about 10 minutes or until caramel in colour. | 5. Pour toffee into pan; top with sliced banana. | 6. Combine egg, oil, brown sugar and extract in medium bowl. | 7. Stir in sifted dry ingredients, then mashed banana; pour mixture into pan. | 8. Bake, uncovered, about 40 minutes. | 9. Turn onto wire rack, peel off baking paper. | 10. Serve cake warm or at room temperature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    caster sugar 1 cup - - - -
    water 1 cup 0.0 0.0 0.0 0.0
    banana 2 sliced 200.25 51.39 2.4525 0.7425
    egg 2 beaten 143.0 0.72 12.56 9.51
    vegetable oil 2/3 cup 1252.7733 0.0 0.0 145.3333
    brown sugar 3/4 cup 627.0 161.8485 0.198 0.0
    vanilla extract 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    plain flour 2/3 cup - - - -
    self rising flour 1/3 cup - - - -
    spice 2 teaspoons mixed 9.994 2.7406 0.2314 0.3302
    bicarbonate soda 1 teaspoon - - - -
    banana 1 cup mashed 200.25 51.39 2.4525 0.7425

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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