Upside Down Banana Cake
Dive into the decadent indulgence of an Upside Down Banana Cake, a visually stunning and flavor-packed dessert that’s as delicious as it is easy to make. This irresistible treat features ripe bananas caramelized in a luscious brown sugar and butter mixture, creating a glossy, golden topping that crowns a moist and tender cinnamon-spiced cake. With a simple batter made from pantry staples like all-purpose flour, vanilla extract, and melted butter, this cake comes together quickly yet delivers bakery-quality results. Perfect for gatherings or an indulgent weeknight treat, serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert that will have everyone asking for seconds. Whether you’re a seasoned baker or a novice, this Upside Down Banana Cake is the ultimate way to use up overripe bananas in style!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 100 grams unsalted butter
- 150 grams brown sugar
- 200 grams all-purpose flour
- 100 grams granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 teaspoon ground cinnamon
- 100 grams unsalted butter (melted)
- 2 large eggs
- 120 milliliters milk
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 180°C (350°F). Grease a round 9-inch cake pan and line the bottom with parchment paper.
Peel the bananas and slice them lengthwise. Set aside for later.
In a saucepan over medium heat, melt the 100 grams of unsalted butter and add the brown sugar. Stir until the sugar dissolves and the mixture becomes smooth. Pour this caramel into the bottom of the prepared cake pan and arrange the sliced bananas on top in a decorative pattern.
In a medium-sized mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon.
In another bowl, mix the melted butter, eggs, milk, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix; the batter should be smooth but not overly beaten.
Pour the batter evenly over the banana and caramel layer in the cake pan.
Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10–15 minutes. Run a knife around the edges to loosen the cake.
Place a serving plate or cake stand over the pan and carefully invert it to release the cake. Let the cake rest for a few minutes before lifting the pan to ensure the topping stays intact.
Serve warm or at room temperature. Pair with whipped cream or vanilla ice cream, if desired. Enjoy!
Nutrition Facts
Calories |
3716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.0 g | 233% | |
| Saturated Fat | 106.7 g | 534% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 823 mg | 274% | |
| Sodium | 1480 mg | 64% | |
| Total Carbohydrate | 502.4 g | 183% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 302.8 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 452 mg | 35% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2267 mg | 48% | |
*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.
