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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!

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

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.

Find it online: https://yumfamilyrecipes.com/caramel-banana-upside-down-cake/