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Banana Upside Down Cake

Heavenly Banana Upside Down Cake with Caramel Delight

This Banana Upside Down Cake features caramelized bananas and a tender cake, making it a delightful dessert for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Caramel Layer
  • 3 medium ripe bananas Use ripe bananas for optimal sweetness and flavor.
  • 1 cup brown sugar This classic sweetener caramelizes perfectly; substitute with coconut sugar for a richer taste.
  • 4 tablespoons unsalted butter Adds moisture and richness to the caramel; avoid salted butter.
For the Cake Batter
  • 1.5 cups all-purpose flour The primary structure for the cake; switch to whole wheat flour for a healthier option.
  • 0.75 cup granulated sugar Provides sweetness; reduce the amount for a lighter cake.
  • 2 large eggs Ensure they’re at room temperature for better mixing.
  • 0.5 cups unsalted butter Softened for the batter.
  • 2 teaspoons baking powder Make sure it's fresh to ensure proper rising.
  • 1 pinch fine sea salt Enhances overall flavor.
  • 1 teaspoon vanilla extract Recommended for extra flavor.
Optional Flavor Enhancers
  • 1 teaspoon cinnamon or nutmeg Use these spices for added flavor.

Equipment

  • 9-inch round cake pan
  • medium saucepan
  • Large mixing bowl
  • electric mixer
  • Spatula

Method
 

Step-by-Step Instructions for Banana Upside Down Cake
  1. Preheat your oven to 350°F (175°C). Slice the bananas and arrange them in a single layer on the bottom of a greased 9-inch round cake pan.
  2. Melt the butter in a medium saucepan over medium heat. Stir in the brown sugar and whisk until bubbly and smooth. Pour the caramel over the bananas in the cake pan.
  3. In a large mixing bowl, combine flour, sugar, eggs, softened butter, baking powder, and salt. Beat until smooth and fluffy, about 2-3 minutes. Optionally add vanilla and spices.
  4. Pour the cake batter over the caramelized bananas in the cake pan, spreading it evenly with a spatula.
  5. Bake for about 30-40 minutes. Check with a toothpick for doneness; it should come out clean or with a few moist crumbs.
  6. Let the cake cool in the pan for about 10 minutes, then invert onto a serving plate.
  7. Serve warm with whipped cream or vanilla ice cream, and optionally add nuts or chocolate drizzle.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 50gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Use ripe bananas for the best flavor. Cool the cake in the pan for easier inversion.

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