Description
This Caramelized Upside-Down Banana Cake is a delightful twist on a classic dessert, featuring a rich layer of caramelized bananas atop a moist, cinnamon-spiced banana cake. Perfect for banana lovers, this cake combines buttery sweetness with a tender crumb and warm spices, making it an irresistible treat for any occasion.
Ingredients
Scale
Topping
- 3 tablespoons unsalted butter
- ½ cup brown sugar
- ½ teaspoon ground cinnamon
- 2–3 ripe bananas, sliced into rounds
Cake Batter
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 bananas)
- ½ cup buttermilk
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Melt 3 tablespoons of unsalted butter in a 9-inch round pan over low heat. Evenly sprinkle the brown sugar and ½ teaspoon ground cinnamon over the melted butter, then carefully arrange the banana slices in a single layer atop this mixture. Set the prepared pan aside while you make the batter.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and ½ teaspoon ground cinnamon. This creates the base for your flavorful cake batter.
- Cream Butter and Sugar: In a large mixing bowl, beat ½ cup softened unsalted butter with ¾ cup granulated sugar using an electric mixer until the mixture becomes light and fluffy, ensuring a tender cake texture.
- Add Eggs and Flavorings: Incorporate the eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract followed by 1 cup mashed ripe bananas to infuse the batter with rich banana flavor.
- Combine Batter: Alternately add the dry ingredient mixture and ½ cup buttermilk to the wet ingredients, beginning and ending with the dry mix. Gently mix until just combined to avoid overmixing and ensure a light cake.
- Assemble and Bake: Pour the batter over the banana topping in the pan, spreading it evenly with a spatula. Bake for 40 to 45 minutes until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool and Invert: Allow the cake to cool in the pan for about 10 minutes. Then carefully invert the pan onto a serving plate so that the caramelized banana topping is on top. Let it rest for 1 minute before removing the pan completely.
- Serve: Serve the cake warm, optionally with whipped cream, vanilla ice cream, or a drizzle of caramel sauce to elevate its indulgence.
Notes
- Use ripe bananas for maximum sweetness and flavor in both the topping and batter.
- Ensure the butter is melted and warm when adding brown sugar to create a smooth caramel layer.
- Do not overmix the batter to keep the cake light and fluffy.
- Use a toothpick to test doneness after 40 minutes of baking.
- Serve warm for best texture and flavor experience.
