Description
This Caramelized Upside-Down Banana Cake features a luscious layer of caramelized bananas and brown sugar on the bottom, topped with a moist banana-infused cake batter. Baked to golden perfection, it offers a delightful combination of sweet, tender cake and rich, buttery banana topping. Perfect served warm with whipped cream or vanilla ice cream for an indulgent treat.
Ingredients
Scale
Topping
- 3 tablespoons unsalted butter
- ½ cup brown sugar
- ½ teaspoon ground cinnamon
- 2–3 ripe bananas, sliced into rounds
Cake Batter
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 bananas)
- ½ cup buttermilk
Instructions
- Prepare the banana topping: Preheat your oven to 350°F (175°C). Melt 3 tablespoons of unsalted butter in a 9-inch round pan over low heat. Once melted, sprinkle ½ cup brown sugar and ½ teaspoon ground cinnamon evenly over the butter. Arrange 2 to 3 sliced banana rounds in a single layer on top of the sugar mixture. Set this pan aside while you prepare the cake batter.
- Mix dry ingredients: In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and ½ teaspoon ground cinnamon until well combined. This ensures your leavening agents and spices are evenly distributed.
- Prepare the cake batter: In a large bowl, beat ½ cup softened unsalted butter with ¾ cup granulated sugar until the mixture is light and fluffy, which usually takes about 3 to 5 minutes. Add the eggs one at a time, beating well after each addition to fully incorporate them. Stir in 1 teaspoon vanilla extract and 1 cup mashed ripe bananas. Then alternate adding the dry ingredient mixture and ½ cup buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix gently until just combined to keep the batter light and tender.
- Assemble and bake: Pour the prepared batter over the banana topping in the pan, smoothing the surface evenly with a spatula. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and invert the cake: Once baked, let the cake cool in the pan for 10 minutes. Run a thin knife around the edges to loosen it, then carefully invert the cake onto a serving plate. Allow it to rest for 1 minute before lifting off the pan to reveal the beautiful caramelized banana topping.
- Serve: Enjoy your upside-down banana cake warm. For an extra special touch, serve with whipped cream, vanilla ice cream, or a drizzle of caramel sauce to enhance the rich flavors.
Notes
- Make sure bananas are ripe for maximum sweetness and flavor in both the topping and batter.
- Do not overmix the batter to keep the cake light and tender.
- If buttermilk is unavailable, you can substitute by adding 1/2 tablespoon lemon juice or white vinegar to ½ cup milk and letting it sit for 5 minutes.
- Use a toothpick test to check for doneness—clean toothpick means cake is ready.
- You can prepare the topping directly in an oven-safe pan or a cast-iron skillet for best caramelization results.
