Description
This Banana Upside Down Cake is a moist and flavorful dessert featuring caramelized bananas arranged on top of a rich, tender banana-flavored cake. The cake combines the sweetness of brown sugar and bananas with a hint of vanilla, creating a delightful treat perfect for any occasion.
Ingredients
Scale
Caramel Topping
- 1 cup light brown sugar (packed)
- 6 tablespoons unsalted butter (melted)
- 2-3 bananas (sliced into 1/4″ rounds, or more depending on arrangement)
Cake Batter
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- Pinch of salt
- 3/4 cup light brown sugar (packed)
- 1/4 cup granulated sugar
- 1 cup mashed banana (about 2 medium sized bananas)
- 1/2 cup buttermilk (see notes to make your own)
- 1 tablespoon vanilla extract
- 1/3 cup vegetable oil
- 2 eggs
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9″ round baking pan thoroughly and set it aside to ensure the cake doesn’t stick.
- Create the Caramelized Banana Base: In a small bowl, combine the melted butter and 1 cup of packed light brown sugar. Press this mixture evenly into the bottom of the prepared baking pan. Then, arrange the banana slices neatly on top of the sugar mixture; this layer will become the top of your cake once inverted.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, and a pinch of salt vigorously for about one minute to aerate the mixture and ensure even distribution of leavening agents.
- Add Wet Ingredients: To the dry mix, add the 3/4 cup packed light brown sugar, granulated sugar, mashed bananas, buttermilk, vanilla extract, vegetable oil, and eggs. Stir gently until the batter is fully combined without lumps; avoid overmixing to keep the cake tender.
- Assemble and Prepare for Baking: Pour the prepared batter gently over the banana slices in the baking pan. The batter should almost reach the top of the pan. To prevent any spills, place the cake pan on a baking sheet before transferring it to the oven.
- Bake the Cake: Bake in the preheated oven for 42-45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
- Cool and Invert: Allow the cake to cool in the pan for just 5 minutes. Then, carefully invert it onto a large serving plate or platter. This short cooling time prevents the caramelized banana topping from sticking to the pan and ensures it stays intact on the cake.
Notes
- If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1/2 cup of milk; let it sit for 5 minutes before using.
- Placing the cake pan on a baking sheet during baking helps catch any batter that might spill over, based on reader feedback.
- Serve the cake slightly warm or at room temperature for the best flavor and texture.
- Using ripe bananas increases sweetness and moisture in the cake.
