Caramelized Banana Upside Down Cake

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This Banana Upside Down Cake is a beautiful and irresistible dessert that combines rich caramelized bananas with a light, fluffy cake. The golden-brown topping melts into the moist cake, creating a harmonious blend of sweetness and texture. It’s the perfect balance of indulgent and comforting, with every bite offering a delicious surprise of caramelized bananas.

Ingredients:

For the Topping:

  • 2 ripe bananas, sliced into rounds
  • 1/2 cup unsalted butter
  • 1/2 cup brown sugar (packed)
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon vanilla extract

For the Cake:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk (or milk with 1 teaspoon lemon juice)
  • 1/2 cup mashed ripe bananas (about 1 medium banana)

Directions:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or springform pan.
  2. Make the topping: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, cinnamon, and vanilla extract. Cook for 2-3 minutes, stirring occasionally, until the mixture is bubbly and the sugar is dissolved.
  3. Pour the caramelized sugar mixture into the bottom of the prepared cake pan. Arrange the sliced bananas in a single layer on top of the caramel.
  4. Make the cake: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  5. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and mashed banana.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
  7. Pour the batter over the banana topping in the pan, spreading it out evenly.
  8. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean and the cake is golden brown.
  9. Remove from the oven and let it cool in the pan for 5-10 minutes. Run a knife around the edge of the pan to loosen the cake, then invert the cake onto a plate. Let it cool for another 10 minutes before slicing and serving.

Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Kcal: 280 kcal per slice
Servings: 8 servings

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