Description
This luscious Banana Upside Down Cake features caramelized bananas atop a moist, tender cake, combining sweet and buttery flavors in every bite. Perfect for dessert or a special brunch, this recipe uses simple pantry ingredients and straightforward steps to deliver a crowd-pleasing treat that’s both nostalgic and delightfully fresh.
Ingredients
Scale
Banana Topping
- 3 ripe bananas, peeled and sliced
- 1/4 cup (55g) unsalted butter
- 1/2 cup (100g) packed brown sugar
Cake Batter
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (100g) granulated sugar
- 1/3 cup (80ml) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) buttermilk
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper to prevent sticking and ensure easy removal later.
- Make the Caramelized Banana Base: In a small saucepan over medium heat, melt the butter. Stir in the brown sugar until dissolved and the mixture is bubbling. Immediately pour this caramel mixture into the prepared cake pan and spread evenly.
- Arrange Bananas: Layer the sliced bananas evenly over the caramel sauce in a single layer, fully covering the bottom of the pan for that classic upside-down effect.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined to ensure even leavening and flavor distribution.
- Mix Wet Ingredients: In a separate large bowl, whisk the granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and creamy, creating a light and airy batter base.
- Combine Batter: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix gently until just combined to avoid overmixing and producing a dense cake.
- Pour Batter over Bananas: Carefully pour the cake batter over the sliced bananas in the pan. Spread evenly with a spatula to ensure an even rise.
- Bake the Cake: Bake in the preheated oven for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is done.
- Cool Slightly: Remove the cake from the oven and let it cool in the pan for 10 minutes. This helps the caramel set slightly and makes it easier to invert.
- Invert and Serve: Carefully flip the cake onto a serving plate, peel off the parchment paper to reveal the caramelized banana topping. Slice and serve warm or at room temperature for the best flavor and texture.
Notes
- For best results, use very ripe bananas as they provide natural sweetness and enhance caramelization.
- If buttermilk is unavailable, you can substitute with milk mixed with one tablespoon of vinegar or lemon juice, left to sit for 5 minutes.
- Make sure to grease the pan well and use parchment paper to avoid sticking when flipping the cake.
- The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days. Reheat slightly before serving.
- Serve with a dollop of whipped cream or vanilla ice cream for an indulgent dessert.
