Going Bananas For Banana Polenta Upside Down Cake
Move over, banana bread. Make way for banana upside down cake.
There’s no denying banana bread is so comforting, so nostalgic, and so easy to make.
But I think it’s high-time to branch out of that ol’ banana rut.
It’s time to flip things around. Upside down to be precise.
As in “Banana Polenta Upside Down Cake.”
This delightful recipe is from “Vanilla Table” (Jacqui Small LLP) by Natasha Macaller, a pastry chef and restaurant consultant who splits her time between London, Los Angeles and New Zealand.
As the name implies, this cookbook, of which I received a review copy, showcases vanilla in every recipe, both savory and sweet.
If you’ve ever accidentally left out vanilla extract from a cookie recipe — ahem, yes, I have so blundered on one occasion — you know exactly how flat tasting it ends up. Vanilla adds an unmistakable lovely, natural sweetness to anything it touches.