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
Scale
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.
