Banana Upside Down Cake
This decadent banana upside down cake is soft and moist, and tastes like a banana bread with caramelized bananas on top.
Ingredients
For the banana caramel topping
- ½ cup Butter unsalted
- ½ cup Brown sugar
- ¼ teaspoon Kosher salt
- 1 tablespoon Corn syrup
- ¼ cup Honey
- 3 Banana
For the cake
- 1 ½ cups Bananas ripe bananas, mashed into a pudding consistency
- ¾ cup Granulated sugar
- ½ teaspoon Kosher salt
- 2 Eggs
- ½ cup Butter melted, unsalted
- 1 teaspoon Vanilla extract
- ⅓ cup Milk
- ¾ cup Greek yogurt
- 1 teaspoon Cinnamon
- 2 cups Flour
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
Instructions
- Preheat an oven to 180c (350f) and line a 9-inch pan with parchment paper. Butter the cake pan with room-temperature butter to prevent the cake from sticking to the pan.
Make the caramel topping
- Start by making the caramel for the topping. Into a saucepan, over medium low heat, add the brown sugar, kosher salt, butter, honey and corn syrup.
- Cook the mixture, stirring frequently using a wooden spoon, until the butter has melted and the sugar has dissolved. Remove from the heat.
- Cut the bananas lengthwise. Pour the hot caramel into a lined baking pan, and top the pan with sliced bananas with the cut side up. Set it aside while you make the cake batter.
- In a large mixing bowl, add the ripe bananas and mash them into a pudding-like consistency with a fork or a potato masher.
- Add the eggs, yogurt, kosher salt, vanilla extract, cinnamon, granulated sugar, milk, melted and cooled butter, and mix with a whisk until well combined.
- Add the flour, baking soda, and baking powder, and mix until just combined.
- Carefully pour the cake batter over the banana caramel topping and smooth it out with a spatula until smooth.
- Bake in a preheated 180c (350f) oven for about 50-60 minutes or until a toothpick inserted into the cake comes out clean.
- Remove the cake from the oven and allow it to cool for 15 minutes. Flip it upside down onto a cake, and wait for it to cool completely before serving.
Notes
- Prepare your pan properly. Line your pan with parchment paper and generously butter it to prevent sticking, making sure your caramel topping comes out cleanly.
- Choose ripe bananas. Use bananas that are ripe with brown spots. They’re sweeter and mash easily, adding moisture to the cake.
- Line your pan properly. Grease your baking pan well to prevent sticking, ensuring you can flip the cake without any trouble.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
- Test for doneness carefully. Insert a toothpick into the center; it should come out clean or with just a few crumbs attached when done.
- Once you've removed the cake from the oven, allow it to cool in the pan for about 10-15 minutes before attempting to flip it over onto a serving plate. This helps prevent any breakage or sticking.
- Serve warm or room temperature. This cake is delightful both warm, allowing the caramel topping to be gooey, or at room temperature where flavors meld beautifully over time.
Nutrition
Calories: 465kcalCarbohydrates: 68gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 83mgSodium: 445mgPotassium: 306mgFiber: 2gSugar: 42gVitamin A: 666IUVitamin C: 5mgCalcium: 79mgIron: 2mg
Tried this recipe?Let us know how it was!