Description
This Banana Upside Down Cake combines sweet caramelized bananas with a moist, tender cake, perfect for a comforting dessert or snack. Using ripe bananas and a simple batter topped with a brown sugar and butter glaze, this recipe delivers a deliciously sweet and fruity cake with an irresistible upside-down presentation.
Ingredients
Scale
Topping
- 3 ripe bananas, sliced
- 1/2 cup brown sugar
- 1/4 cup butter, melted
Cake Batter
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for even baking before placing the cake inside.
- Prepare Topping: In a round cake pan, combine the melted butter and brown sugar evenly to create the caramel layer that will sit at the base of the pan.
- Arrange Bananas: Arrange the banana slices in a single layer over the brown sugar and butter mixture, which will caramelize during baking and form the top layer once inverted.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined to form the dry base of the batter.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, and vanilla extract to combine the wet elements and provide moisture and flavor.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined to avoid overmixing, which can make the cake dense.
- Pour Batter: Pour the cake batter evenly over the bananas in the pan, spreading it gently to cover all slices.
- Bake: Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool and Invert: Allow the cake to cool in the pan for about 10 minutes, then carefully invert it onto a serving plate so the banana topping is displayed on top.
Notes
- Use very ripe bananas for the best sweetness and caramelization.
- Do not overmix the batter to keep the cake light and fluffy.
- If you don’t have buttermilk, substitute with milk and 1 teaspoon of lemon juice or vinegar.
- Allow the cake to cool slightly before inverting to prevent the banana topping from sticking to the pan.
- This cake is best served warm but can be stored covered at room temperature for up to 2 days.
