Banana Upside Down Cake

In the winter, we often turn to the tropics to get our fruit fixes. Bananas are the most popular fruit in America, and they’re quite popular elsewhere, too. I’m happy with oranges, grapefruits, and chocolate (yup, cocoa beans are fruit – great news for fruit-lovers!) but sometimes it’s nice to throw something else in the mix, and I’ll grab a pineapple, some kiwifruits, a few…

Banana upside down cake recipe

In the winter, we often turn to the tropics to get our fruit fixes. Bananas are the most popular fruit in America, and they’re quite popular elsewhere, too. I’m happy with oranges, grapefruits, and chocolate (yup, cocoa beans are fruit – great news for fruit-lovers!) but sometimes it’s nice to throw something else in the mix, and I’ll grab a pineapple, some kiwifruits, a few avocados, or a bunch of bananas, when doing my food shopping.

Banana upside down cake recipe

While I was waiting for my yellow bananas to ripen, a few days later I came across these red bananas at the market. I love red bananas, which have a more pronounced flavor than yellow bananas, but are hard to come by in France, and elsewhere. (They should be dead-ripe when you use them. The skin will turn quite dark when they’re ready.) So jumped at the bunch when I saw it, and put those in my fruit bowl to see who would ripen first.

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Moving to My Substack Newsletter

Going into the New Year, you’ll soon notice a few changes on the site, which I’m in the process of sprucing up. On the Home page you’ll be able to see posts, from the most recent ones, to all the recipes on the blog by categories. In addition, there will be a dedicated space that features Paris tips, including my favorite restaurants, bakeries, wine bars,…

Going into the New Year, you’ll soon notice a few changes on the site, which I’m in the process of sprucing up. On the Home page you’ll be able to see posts, from the most recent ones, to all the recipes on the blog by categories. In addition, there will be a dedicated space that features Paris tips, including my favorite restaurants, bakeries, wine bars, shops, and outdoor markets.

A bigger change is that I’m expanding my newsletter, which I started in 2006/2007, and am writing more stories and sharing more recipes there. The blog will evolve, along with the new design, as I move forward.

Continue Reading Moving to My Substack Newsletter...