Banana Upside Down Cake

Why You’ll Love This Recipe

This Banana Upside Down Cake is a showstopper, offering a combination of delicious caramelized bananas and a light, fluffy cake base. It’s the perfect way to use overripe bananas, transforming them into something extraordinary. The sticky, sweet banana topping caramelizes beautifully while the cake itself remains soft and tender. Whether you’re serving it as a special treat for brunch or as a dessert, this cake will have everyone asking for seconds.

Ingredients

• 2 ripe bananas, sliced

• 1/2 cup unsalted butter

• 1/2 cup brown sugar, packed

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 1/2 cup buttermilk (or regular milk)

• 1 tablespoon lemon juice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.

2. In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and cook, stirring occasionally, until the mixture is smooth and bubbly, about 2-3 minutes.

3. Pour the caramel mixture into the bottom of the prepared cake pan, spreading it evenly. Arrange the sliced bananas over the caramel in a single layer.

4. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

5. In a separate large bowl, cream together the granulated sugar and butter until light and fluffy. Add the egg and vanilla extract, and mix until combined.

6. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

7. Gently spoon the batter over the bananas in the cake pan, smoothing the top with a spatula.

8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

9. Allow the cake to cool in the pan for 10 minutes before flipping it over onto a serving plate.

10. Let the cake cool for a few more minutes before serving.

Servings and Timing

• Servings: 8

• Prep Time: 15 minutes

• Cook Time: 35-40 minutes

• Total Time: 50-55 minutes

Variations

• Nutty Banana Upside Down Cake: Add chopped walnuts or pecans to the caramel layer for added texture and flavor.

• Spiced Version: Incorporate cinnamon or nutmeg into the dry ingredients for a warm, spiced flavor.

• Vegan Banana Upside Down Cake: Replace the butter with a plant-based alternative, use non-dairy milk (like almond or coconut milk), and substitute a flax egg for the egg.

• Banana and Pineapple Upside Down Cake: Add pineapple slices to the banana topping for a tropical twist.

Storage/Reheating

• Storage: Store leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 5 days.

• Reheating: To reheat, warm individual slices in the microwave for 20-30 seconds, or reheat the entire cake in the oven at 300°F (150°C) for about 10 minutes.

FAQs

1. Can I use frozen bananas for this cake?

Yes, you can use frozen bananas. Just make sure to thaw them and drain any excess liquid before using.

2. What type of pan is best for this cake?

An 8-inch round cake pan works best for this recipe, but you can also use a 9-inch pan if necessary, keeping in mind that the cake might bake faster.

3. Can I make this cake ahead of time?

Yes, this cake can be made a day ahead. Store it in an airtight container and refrigerate it. Let it come to room temperature before serving.

4. Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk for buttermilk. To mimic buttermilk, you can add 1 tablespoon of lemon juice or vinegar to the milk, stir, and let it sit for 5-10 minutes.

5. Can I use a different type of sugar?

You can use white granulated sugar instead of brown sugar, but the flavor will be slightly different. Brown sugar gives a richer, caramel-like flavor.

6. How do I prevent the bananas from turning brown?

Using ripe bananas is key, and the caramel topping helps protect the bananas from browning. If you’re making the cake ahead of time, the bananas should stay intact when properly stored.

7. Can I make this recipe gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum for better texture.

8. Why is my cake dense?

If your cake is too dense, you may have overmixed the batter. Be sure to mix just until the ingredients are combined, as overmixing can lead to a heavy texture.

9. Can I add other fruits to the topping?

Yes, you can experiment with other fruits, such as sliced pears, apples, or even berries. Just make sure the fruit is firm enough to hold up during baking.

10. How do I flip the cake without it falling apart?

Allow the cake to cool in the pan for about 10 minutes before flipping it onto a plate. This helps the caramel to set slightly and reduces the risk of the cake breaking apart.

Conclusion

This Banana Upside Down Cake is a delightful twist on the classic version, combining the richness of caramelized bananas with a soft, fluffy cake base. It’s easy to make, visually stunning, and perfect for any occasion. Whether you’re using ripe bananas or trying a few fun variations, this cake is sure to be a hit!