Description
This Caramelized Banana Upside Down Cake features a rich caramel layer topped with sweet, ripe bananas and a moist cake.
Ingredients
Scale
- 3 ripe bananas, sliced
- 1/2 cup (115 g) unsalted butter
- 1 cup (200 g) brown sugar, packed
- 1 1/2 cups (190 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) buttermilk
Instructions
- Prepare the baking pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper for easy removal.
- Make the caramel: In a medium saucepan over medium heat, melt the 1/2 cup of butter. Once melted, add the brown sugar and stir until combined. Cook for about 2-3 minutes until the mixture is bubbly and slightly thickened. Pour the caramel mixture into the prepared cake pan, spreading it evenly across the bottom.
- Arrange the bananas: Place the sliced bananas in a single layer on top of the caramel in the cake pan, arranging them in a decorative pattern if desired.
- Mix the dry ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the sugars: In a large mixing bowl, beat the granulated sugar and eggs together until light and fluffy, about 2-3 minutes. Add the vanilla extract and mix until combined.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the egg mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
- Pour the batter: Carefully pour the batter over the arranged bananas in the cake pan, smoothing the top with a spatula.
- Bake the cake: Place the cake in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and invert: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully run a knife around the edges to loosen it. Place a serving plate on top of the cake pan and quickly invert it to release the cake. Remove the pan and peel off the parchment paper.
- Serve: Allow the cake to cool slightly before slicing. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
- Make sure your bananas are ripe for the best flavor and sweetness.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
- For added flavor, consider adding a pinch of cinnamon to the batter or garnishing with chopped nuts.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg
Keywords: Caramelized Banana Upside Down Cake, banana cake, dessert recipe, upside down cake