Description
Banana upside down cake recipe. With caramelized bananas atop a moist cake, this dessert is a delightful twist on a classic. Try it now for a delicious treat that’s perfect for any occasion!
Ingredients
Scale
- 3 ripe bananas, peeled and sliced
- 1/4 cup (55g) unsalted butter
- 1/2 cup (100g) packed brown sugar
- 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 your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a small saucepan, melt the butter over medium heat. Stir in the brown sugar until dissolved and bubbling. Pour the mixture into the prepared cake pan, spreading it evenly.
- Arrange the sliced bananas in a single layer over the brown sugar mixture, covering the bottom of the pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- In a separate large bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until smooth and creamy.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until just combined.
- Pour the batter over the sliced bananas in the cake pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes.
- Carefully invert the cake onto a serving platter or plate. Peel off the parchment paper, revealing the caramelized banana topping. Slice and serve warm or at room temperature.
Notes
- Use ripe bananas for the best flavor and sweetness in the cake.
- Ensure the cake pan is properly greased and lined with parchment paper to prevent sticking when inverting.
- Be careful when flipping the cake onto a serving platter to avoid burning yourself with hot caramelized sugar.
- Serve the cake warm for optimal enjoyment, accompanied by whipped cream or ice cream if desired.
- Leftover cake can be stored at room temperature for a few days or refrigerated for longer shelf life. Reheat slices briefly in the microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300 kcal per serving
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 45 grams
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg
Keywords: banana upside down cake recipe
