Today’s post is sort of fun in the concept that we get our own piece of cake (or muffin if you want to get technical) and it’s an upside down cake as well with something other than pineapple. It’s a nice turn from the ordinary and as usual I’m baking with my favorite: FRUIT! Sometimes I wonder if I would enjoy baking as much if I couldn’t use fruit at all, thankfully and hopefully I never have to find out.
Behind the Scenes (BTS): my roommates brought home some extra strawberries for me to bake with, which means they wanted something sweet and wanted me to bake it for them but I don’t mind as it turned out great, I didn’t have to buy the ingredients and it turned into an awesome blogpost. According to my mom the sound of an strawberry upside down banana muffin sounded gross, and if we’re being honest it sort of does, but it taste great; if you think about it when you eat a fruit salad you eat strawberries and bananas so there isn’t much of a difference, it just sounds a bit off that’s all.
Adjustments: I did use my go to basic muffin recipe but I made sure I used a good sized banana to make it not as tough and more cake like; when it came to the strawberries I’m currently only into roasting them now. My insta-bestie Traci from Vanilla and Bean gave me the idea to roast strawberries for another recipe and now it’s my go to; I hated dealing with strawberries before because there is just too much liquid in them but now I’m completely over the moon about them. There weren’t any adjustments other than that necessary which would’ve really rocked my socks had I been wearing socks.
Alterations: you can really turn this into a variety of things: a mixed berry is great and simple, you just leave out the banana and add some of the roasted fruit to the muffin recipe (about 1/4 c.) and use the rest for the upside down part. Another adjustment is turning it into a caramelized banana upside down cake and not only putting in mashed bananas in the muffin but oven roasted bananas with honey and 1/4 c. of brown sugar as the upside down part. Sounds fantastic and something on my list to try! 375F/190C for 30 minutes should do the trick.
Helpful Hints & Suggestions: the idea of upside down can be a little intimidating, sometimes the cake doesn’t grab onto the fruit during the baking process and you freak. Don’t freak, you only need to scoop it out of the pan and top it back on, as it cools down it will stick so no worries; but if you don’t want to deal with the upside down aspect at all then scoop your muffin mix in first and the spread your fruit on top, it’s essentially the same thing only less stress. Also make sure your muffin tin buttered to the max! You want to prevent as much sticking as possible and eliminate all possible errors
Ta-Ta-For-Now: well that’s all for now. Enjoy this recipe and make sure you have fun with it! It tastes a bit like a Caribbean vacation which we could all use for breakfast or a snack right? Also the rum portion is optional and if you want the rum flavor and not the alcohol you can buy rum extract or emulsion nowadays! My mom gets here’s from Michael’s, Wal-Mart, and Jo-Anns whenever she’s making a dessert for the people at her church! Ta-Ta!
Strawberry Upside Down Banana Muffin Cake
1 1/2 cups (180 grams) all-purpose flour
2 tsp. (8 grams) baking powder
1/2 tsp. (4 grams) salt
1/4 c. (60 grams) butter (melted and cooled)
1/4 c. (100 grams) white sugar
1/4 c. (100 grams) brown sugar (light or dark)
2 eggs (100 grams)
1/3 c. (80 grams) milk
2 c. (400 grams) strawberries (cleaned)
1 ripe banana
1 tbsp. (14 grams) rum
- Roast: on a cookie sheet, spread your cleaned whole strawberries, drizzle honey and sprinkle some sugar over the strawberries and roast at 375F/190C for 30 minutes.
- Muffins: Mix your dry ingredients (flour, sugar, baking powder and salt) together and sift them. In another bowl mix your wet ingredients (eggs, milk, mashed banana, rum and cooled melted butter) and add them to your dry ingredients, stir to combine.
- Upside Down, Scoop and Bake: in you buttered or oiled muffin tins scoop an even amount (about 1 spoon full) of mashed roasted strawberries in the bottom of your muffin tin followed by a scoop of your banana muffin mix. Bake at 350F/160F for 20 to 25 minutes, check after 20. (helpful hint: if you don’t feel comfortable with the upside part, you can put your muffin mix into the muffin tin and put the strawberries on top of that to make sure it doesn’t stick to the tin, while it’s not upside down it still gets the job done.)
Downloadable Recipe: Strawberry Upside Down Banana Muffin Cake