Double Banana Upside Down Cake
Indulge in the ultimate banana lover’s dessert with this mouthwatering Double Banana Upside Down Cake. This delightful twist on a classic upside-down cake features a golden layer of caramelized bananas, made irresistibly rich with a homemade brown sugar butter sauce. Beneath the glossy, tender topping lies a moist, banana-infused cake that’s perfectly spiced with warm cinnamon. The recipe celebrates the natural sweetness of ripe bananas in two irresistible ways—sliced bananas for the topping and mashed bananas in the batter—delivering a double dose of banana bliss in every bite. With a prep time of just 20 minutes and serving up to 8 people, this showstopping dessert is perfect for gatherings, brunches, or a cozy night in. Serve it warm for a soft, gooey caramel finish, and watch it disappear from the table! Optimize your banana cake game with this easy-to-make and deeply satisfying treat.
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Recipe Information
Ingredients
- 6 tablespoons Unsalted butter
- 1 cup Brown sugar, packed
- 3 large Bananas (ripe, sliced lengthwise or into rounds)
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.75 cup Granulated sugar
- 0.5 cup Unsalted butter, softened
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 cup Mashed bananas (very ripe)
- 0.25 cup Milk
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
In a saucepan on medium heat, melt 6 tablespoons of butter. Stir in the brown sugar and cook until it turns into a smooth caramel sauce, about 2–3 minutes. Pour the caramel into the prepared cake pan and spread evenly.
Arrange the sliced bananas in a single layer over the caramel, covering the entire bottom of the pan.
In a medium bowl, sift together the flour, baking powder, salt, and cinnamon. Set aside.
In a large bowl, using an electric mixer, cream together the granulated sugar and 1/2 cup of softened butter until light and fluffy, about 2–3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Beat in the mashed bananas until well combined. The mixture may look slightly curdled—this is normal.
On low speed, alternate adding the dry ingredients and the milk to the banana mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
Pour the batter gently over the bananas and caramel in the prepared pan. Smooth the top with a spatula.
Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes. Run a knife around the edges to loosen it, then carefully invert the cake onto a serving plate. Remove the parchment paper.
Let the cake cool slightly before serving. Serve warm or at room temperature. Enjoy your Double Banana Upside Down Cake!
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 254 mg | 11% | |
| Total Carbohydrate | 80.9 g | 29% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 54.1 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 373 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
