If you’re searching for a delightful dessert that blends the rich sweetness of bananas with the luscious charm of caramel, the Caramelized Upside-Down Banana Cake Recipe is your new best friend in the kitchen. This cake transforms simple ingredients into a stunning, moist, and flavorful treat where caramelized bananas crown a tender banana-infused cake, making every bite a comforting celebration of texture and taste. Whether you’re aiming to impress guests or simply satisfy a craving, this recipe promises a warm, inviting experience that feels like a cozy hug on a plate.
Ingredients You’ll Need
This Caramelized Upside-Down Banana Cake Recipe relies on straightforward pantry staples that each bring something special to the final masterpiece. From the buttery caramel base that adds richness to the bananas, to the softly spiced cake that carries the moistness of ripe bananas, every ingredient plays a vital role in building layers of flavor and texture.
- Unsalted butter: Essential for creating that melt-in-your-mouth caramel base and for adding moisture to the cake batter.
- Brown sugar: Provides a deep, molasses-like sweetness that perfectly caramelizes the banana slices.
- Ground cinnamon: Sprinkled in both the topping and cake, it adds warm, inviting spice.
- Ripe bananas: The star of the recipe, supplying natural sweetness and moisture.
- All-purpose flour: The sturdy foundation that ensures a tender crumb.
- Baking powder and baking soda: These leavening agents work together to give the cake a light, fluffy texture.
- Salt: Balances the sweetness and enhances the other flavors.
- Granulated sugar: Sweetens the cake batter and helps create a lovely crumb.
- Eggs: Bind everything together and contribute to the cake’s structure.
- Vanilla extract: Adds a layer of fragrant warmth to the cake’s flavor.
- Buttermilk: Adds acidity that tenderizes the crumb and keeps the cake moist.
How to Make Caramelized Upside-Down Banana Cake Recipe
Step 1: Prepare the Caramel Banana Topping
Start by preheating your oven to 350°F (175°C) and melting 3 tablespoons of unsalted butter in your 9-inch round pan. Once melted, sprinkle the brown sugar and ground cinnamon evenly over the butter. Next, gently arrange the banana slices in a single layer atop the sugary butter mixture. This step is crucial because it creates the gorgeous caramelized banana layer that will become the cake’s stunning top once inverted.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Combining these ingredients first ensures that the spices and leavening are evenly distributed, which will help your cake rise nicely and have a consistent flavor throughout.
Step 3: Cream Butter and Sugar
Using a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 3 to 5 minutes. This process incorporates air into the batter, contributing to the cake’s tender texture.
Step 4: Add Eggs and Flavor
Next, add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract and mashed ripe bananas. This combination boosts the banana flavor intensity and brings moisture and natural sweetness to the batter.
Step 5: Combine Dry Ingredients and Buttermilk
Alternate adding the dry ingredients and buttermilk into the wet mixture, beginning and ending with the dry ingredients. Mix just until everything is combined to avoid overworking the batter, which could result in a tough cake.
Step 6: Assemble and Bake
Pour your batter evenly over the banana topping in the pan, smoothing the surface gently with a spatula. Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean. Once out of the oven, let the cake cool in the pan for 10 minutes, then carefully invert it onto a serving plate. Allow it to rest briefly so the caramel topping sets beautifully.
How to Serve Caramelized Upside-Down Banana Cake Recipe
Garnishes
This cake shines when simply garnished. Try adding a dollop of whipped cream or a scoop of creamy vanilla ice cream to complement the warm caramelized bananas. A drizzle of caramel sauce or a sprinkle of toasted nuts adds an extra layer of texture and decadence, making your serving a true treat.
Side Dishes
Although this cake can be enjoyed perfectly on its own, pairing it with lightly brewed coffee or a spiced chai tea makes for a truly comforting experience. For brunch or dessert spreads, fresh berries offer a bright and refreshing contrast to the cake’s rich sweetness.
Creative Ways to Present
For a fun twist, serve slices of the Caramelized Upside-Down Banana Cake Recipe with a scoop of banana-flavored ice cream or layer it in dessert parfaits with layers of whipped cream and caramel drizzle. You can also cut the cake into bite-sized squares and present it as elegant finger food at gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover cake should be stored in an airtight container at room temperature if you plan to eat it within two days. Keeping it covered helps the cake retain moisture and keeps those caramelized bananas soft and delightful.
Freezing
If you want to keep your cake longer, freeze individual slices wrapped tightly in plastic wrap and then placed in a freezer bag. When stored properly, the cake can last for up to 3 months, allowing you to enjoy this delicious treat anytime.
Reheating
To reheat, let the cake thaw completely if frozen, then warm slices gently in the microwave for about 20-30 seconds or in a low oven until just heated through. This helps refresh the caramel topping and restores the cake’s moist texture.
FAQs
Can I use regular milk instead of buttermilk?
While regular milk can be used in a pinch, buttermilk’s acidity is key to tenderizing the cake and reacting with the baking soda to give a lighter texture. If you don’t have buttermilk on hand, you can make a substitute by adding one tablespoon of vinegar or lemon juice to half a cup of milk and letting it sit for 5 minutes before using.
Can I use frozen bananas for the cake?
Yes, frozen bananas work well once thawed and mashed. They are often even sweeter and easier to mash, which enhances the banana flavor in your cake perfectly.
What type of pan is best for the caramelized banana topping?
A 9-inch round cake pan works best because it allows the banana slices to form a neat, single layer that caramelizes evenly. Using a pan with straight sides also helps when you invert the cake for serving.
How ripe should the bananas be for this recipe?
Opt for bananas that are fully ripe with plenty of brown spots. The riper the banana, the sweeter and more flavorful your cake will be. Avoid underripe bananas as they will not soften or sweeten the cake properly.
Can I add nuts or other mix-ins to the cake batter?
Absolutely! Chopped walnuts or pecans add delightful crunch and pair wonderfully with the banana and caramel flavors. Add about ½ cup folded gently into the batter before pouring it over the topping.
Final Thoughts
There’s something truly magical about this Caramelized Upside-Down Banana Cake Recipe. It transforms humble bananas into a sophisticated cake layered with buttery caramel that’s guaranteed to impress and satisfy. Whether baking for a special occasion or just treating yourself, this cake invites you to revel in the cozy nostalgia of homemade treats. Go ahead, give it a try—you’ll wonder how you ever lived without it.
Print
Caramelized Upside-Down Banana Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Caramelized Upside-Down Banana Cake features a luscious layer of caramelized bananas atop a moist and flavorful banana cake. The combination of brown sugar, cinnamon, and ripe bananas creates a rich, sweet topping that perfectly complements the tender crumb of the cake. Ideal for dessert or a special brunch treat, this cake is sure to delight banana lovers.
Ingredients
Topping
- 3 tablespoons unsalted butter
- ½ cup brown sugar
- ½ teaspoon ground cinnamon
- 2–3 ripe bananas, sliced into rounds
Cake Batter
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 bananas)
- ½ cup buttermilk
Instructions
- Prepare the Topping: Preheat your oven to 350°F (175°C). Melt 3 tablespoons of unsalted butter in a 9-inch round pan over low heat or in the oven. Once melted, evenly sprinkle ½ cup brown sugar and ½ teaspoon ground cinnamon over the butter. Arrange the banana slices in a single layer atop the sugar mixture, then set this pan aside.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and ½ teaspoon ground cinnamon. Ensure all dry ingredients are well combined for even distribution in the batter.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened ½ cup unsalted butter and ¾ cup granulated sugar together until the mixture is light and fluffy, which will help give the cake a tender texture.
- Add Eggs and Flavor: Incorporate the eggs one at a time into the butter-sugar mixture, mixing well after each addition. Stir in 1 teaspoon vanilla extract and the cup of mashed ripe bananas to infuse moistness and banana flavor throughout the cake.
- Combine Ingredients: Alternately add the dry ingredient mixture and ½ cup buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix to keep the cake light and tender.
- Assemble and Bake: Pour the prepared batter gently over the banana topping in the pan, smoothing the surface with a spatula to ensure even baking. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Invert: Allow the cake to cool in the pan for 10 minutes. Then carefully invert it onto a serving plate so the caramelized bananas are on top. Let the cake rest for 1 minute before removing the pan to avoid breaking the topping.
- Serve: Serve the cake warm for the best flavor experience. Optionally, accompany with whipped cream, vanilla ice cream, or a drizzle of caramel sauce to add extra indulgence and complement the banana sweetness.
Notes
- Use very ripe bananas for maximum sweetness and moistness.
- Be careful when inverting the cake to keep the caramelized bananas intact.
- Buttermilk can be substituted with milk plus 1 teaspoon lemon juice or vinegar if needed.
- This cake is best enjoyed warm but can be stored in an airtight container for up to 2 days.
- For a richer cake, you can add a tablespoon of sour cream or yogurt to the batter.
