Upside Down Caramel Banana Cake
Indulge your sweet tooth with this irresistible Upside Down Caramel Banana Cake—a nostalgic dessert with a modern twist! The base (or top, once flipped) boasts a layer of caramelized bananas, perfectly golden and sticky-sweet, thanks to a luscious brown sugar and butter glaze. Beneath this glossy topping lies a moist, fluffy banana cake, bursting with the natural sweetness of ripe bananas and a hint of vanilla. With every slice, you'll experience the perfect blend of soft cake and gooey caramelized fruit. This show-stopping dessert is easy to make in just an hour, making it perfect for weeknight treats or special occasions. Serve it warm to showcase its rich caramel drizzle or enjoy it at room temperature for a satisfying slice of pure banana bliss!
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Recipe Information
Ingredients
- 3 bananas
- 115 grams unsalted butter
- 150 grams brown sugar
- 200 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 150 grams granulated sugar
- 2 egg
- 2 teaspoons vanilla extract
- 2 ripe bananas (mashed)
- 120 milliliters milk
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan.
Slice the 3 bananas into thin, even rounds and set aside.
In a small saucepan, melt 50 grams of the butter over medium heat. Stir in the brown sugar and cook until melted and smooth, about 2-3 minutes. Pour this caramel mixture evenly into the bottom of the prepared cake pan.
Arrange the banana slices over the caramel in a single layer, slightly overlapping if needed. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, beat the remaining 65 grams of butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Mix in the mashed bananas until well combined.
Alternate adding the dry ingredients and milk to the batter, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Pour the batter over the caramel and banana layer in the cake pan, spreading it out evenly.
Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10-15 minutes, then carefully invert onto a serving plate. Allow the caramel to drizzle over the sides of the cake.
Serve warm or at room temperature. Enjoy your Upside Down Caramel Banana Cake!
Nutrition Facts
Calories |
1876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 2321 mg | 101% | |
| Total Carbohydrate | 438.2 g | 159% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 368.8 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 199 mg | 15% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 2454 mg | 52% | |
*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.
