Description
This Banana Upside Down Cake recipe delivers a caramelized banana topping nestled beneath a moist, flavorful cake. It’s a showstopper perfect for any occasion, offering a tropical twist to a timeless favorite.
Ingredients
Scale
- For the Caramel Layer
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60ml) water
- 4 tablespoons (56g) unsalted butter, cut into pieces
- 3 ripe bananas, sliced
- For the Cake
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) buttermilk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to ensure the banana upside down cake releases easily.
- In a medium saucepan, combine the granulated sugar and water. Cook over medium heat, stirring until the sugar dissolves. Once dissolved, stop stirring and let it cook until it turns a deep amber color (about 5-7 minutes). Watch carefully, as it can burn quickly. Remove from heat and immediately whisk in the butter until melted and smooth. Pour the caramel into the prepared cake pan, spreading evenly for this delicious banana caramel upside down cake.
- Arrange banana slices over the caramel in a single layer, covering the bottom of the pan. You can overlap the slices or create a decorative pattern for your upside down banana dessert.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix your simple banana cake recipe batter.
- Pour the batter evenly over the banana slices in the cake pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate. Be careful, as the caramel will be hot when flipping banana cake.
- Serve the Banana Upside Down Cake warm and enjoy this delicious banana upside down treat!
Notes
- Use ripe but firm bananas for the best results; they should still hold their shape when sliced.
- If you don’t have buttermilk, you can make a quick substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of regular milk. Let it sit for 5 minutes until slightly thickened.
- Do not overmix the cake batter, as this can lead to a tough cake.
- For best results, use room temperature butter and eggs.
- Cool the cake for 10 minutes in the pan before inverting; this allows the caramel to set slightly.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 75 mg