Caramel Banana Upside-Down Cake

Why You’ll Love Caramel Banana Upside-Down Cake Recipe

This Caramel Banana Upside-Down Cake combines the best of both worlds: the sweet, gooey richness of caramel with the soft, tender texture of cake. The bananas, caramelized in butter and brown sugar, create a melt-in-your-mouth topping that is both sticky and delicious. The cake beneath it is light and moist, making every bite a perfect balance of sweetness and texture. Whether for a special celebration or a cozy dessert at home, this cake will be a showstopper at the table.

Ingredients

For the topping:

• 3 ripe bananas, sliced

• 1/2 cup unsalted butter

• 1 cup brown sugar (packed)

• 1/2 teaspoon cinnamon (optional)

For the cake:

• 1 1/2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, softened

• 3/4 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup buttermilk (or regular milk)

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

Directions

1. Prepare the topping: Preheat your oven to 350°F (175°C). In a 9-inch round cake pan, melt the butter over medium heat on the stovetop. Once melted, add the brown sugar and stir until it dissolves and the mixture begins to bubble, about 2 minutes. If desired, stir in the cinnamon for extra flavor. Once the sugar has melted and the mixture is smooth, remove from heat.

2. Arrange the bananas: Carefully arrange the banana slices over the caramel mixture in a circular pattern. Set aside while you prepare the cake batter.

3. Make the cake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

4. Gradually add the dry ingredients to the wet ingredients in batches, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.

5. Assemble the cake: Pour the cake batter over the banana and caramel topping in the pan, spreading it evenly with a spatula.

6. Bake the cake: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and slightly pulling away from the sides of the pan.

7. Cool and invert: Allow the cake to cool in the pan for about 10 minutes. Then, run a knife around the edge of the pan to loosen it. Place a plate or serving dish over the top of the pan and carefully flip the cake onto the plate, ensuring the banana topping is facing up.

8. Serve warm or at room temperature. Optionally, garnish with a dusting of powdered sugar or a scoop of vanilla ice cream.

Servings and Timing

• Servings: 8-10

• Prep time: 15 minutes

• Cook time: 35-40 minutes

• Total time: 55-60 minutes

Variations

• Add nuts: For an extra crunch, sprinkle chopped walnuts or pecans over the banana layer before adding the batter.

• Caramel sauce drizzle: Add a little extra caramel sauce on top of the cake before serving for an even richer flavor.

• Chocolate twist: Stir some mini chocolate chips into the cake batter for a chocolatey surprise in every bite.

• Spices: Experiment with different spices such as nutmeg or ginger in the topping for a warm, spicy flavor.

Storage/Reheating

Store any leftover Caramel Banana Upside-Down Cake in an airtight container at room temperature for up to 2-3 days. To reheat, place individual slices in the microwave for about 15-20 seconds or warm the whole cake in a 300°F (150°C) oven for 10-15 minutes. You can also freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw at room temperature when ready to serve.

FAQs

Can I use frozen bananas for this cake?

Fresh bananas are preferred for this recipe, but if you have frozen bananas, be sure to thaw and drain them before using. Frozen bananas can be mushy, which may affect the texture of the cake.

How can I make the cake less sweet?

If you’d like a less sweet cake, reduce the amount of brown sugar in the topping by 1/4 cup and the granulated sugar in the cake by 1/4 cup.

Can I make this cake ahead of time?

Yes, you can prepare the cake up to a day in advance. Just make sure to store it in an airtight container to keep it fresh. The cake tastes even better the next day as the flavors meld together.

What can I substitute for buttermilk?

If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1/2 cup of milk. Let it sit for 5-10 minutes before using.

Can I make this cake without the caramel topping?

While the caramelized bananas are what make this cake special, you can make a regular banana cake without the caramel topping if you prefer. However, you’ll miss out on the depth of flavor and sticky sweetness the topping provides.

Can I use a different pan size?

If you use a different-sized pan, the baking time will vary. For a 10-inch pan, reduce the baking time slightly. For smaller pans, the cake may need additional time to bake.

What should I do if my cake is too dry?

Ensure that you don’t overmix the cake batter, as that can make it dense. Also, check the cake’s doneness with a toothpick; it should come out clean but moist, not dry.

Can I add other fruits to the topping?

Yes! You can add sliced pears, apples, or even strawberries along with the bananas for a fruity variation.

How do I prevent the cake from sticking to the pan?

Be sure to properly grease the pan and line it with parchment paper before adding the caramel and bananas. This will make it easier to invert the cake without it sticking.

Can I use a different sweetener for the caramel topping?

You can substitute the brown sugar with maple syrup or honey for a different flavor profile, but keep in mind the consistency might change slightly.

Conclusion

Caramel Banana Upside-Down Cake is a delectable treat that brings together the sweetness of caramelized bananas and the softness of a moist cake. It’s the kind of dessert that’s sure to impress guests and become a family favorite. With its rich flavors and delightful textures, this cake is perfect for any occasion, from a simple afternoon snack to a special celebration. Enjoy a slice of this warm, golden goodness today!

Caramel Banana Upside-Down Cake

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This Caramel Banana Upside-Down Cake is a deliciously indulgent dessert featuring soft, sweet bananas caramelized in brown sugar and butter, topped with a light, moist cake. Perfect for a special occasion or as a sweet treat, this banana upside-down cake will become your new favorite!

• Author: Emily
• Prep Time: 20 minutes
• Cook Time: 40-45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• For the Caramelized Banana Layer:
• 4 ripe bananas (sliced into rounds)
• 1/2 cup unsalted butter
• 1/2 cup brown sugar (packed)
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon (optional)
• For the Cake Batter:
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter (softened)
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream (or plain yogurt)
• 1/4 cup whole milk

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Instructions

• Prepare the Caramelized Banana Layer:
• Preheat your oven to 350°F (175°C).
• In a large skillet, melt the butter over medium heat. Add the brown sugar and stir until the sugar has dissolved and the mixture becomes bubbly and smooth.
• Add the vanilla extract and cinnamon (if using), stirring to combine.
• Arrange the banana slices evenly in the skillet, cooking for about 2-3 minutes until they become slightly caramelized and soft.
• Remove from heat and set aside.
• Make the Cake Batter:
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3 minutes).
• Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• Alternate adding the dry ingredients and the sour cream (or yogurt), beginning and ending with the dry ingredients. Mix until just combined. Add the milk and stir until the batter is smooth.
• Assemble the Cake:
• Grease a 9-inch round cake pan (preferably with a removable bottom) and line the bottom with parchment paper for easy removal.
• Pour the caramelized banana mixture into the bottom of the cake pan, spreading the bananas evenly.
• Carefully pour the cake batter over the banana layer, spreading it out evenly to cover the bananas.
• Bake the Cake:
• Place the cake in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool in the pan for about 10 minutes before inverting it onto a serving plate. Be careful, as the caramelized layer may be hot!
• Serve and Enjoy:
• After inverting the cake, remove the parchment paper from the bottom and allow the cake to cool for a few more minutes. Slice and serve warm for the best flavor.

Notes

• If you prefer a deeper caramel flavor, you can add a tablespoon of dark rum to the caramel sauce.
• This cake can be stored at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days and reheat before serving.
• You can also add chopped nuts, such as walnuts or pecans, to the banana layer for added texture and flavor.