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There is something truly magical about the way caramelized bananas nestle on top of a tender, moist cake in this Banana Upside Down Cake Recipe. It brings together the warmth of cinnamon, the richness of brown sugar, and the natural sweetness of ripe bananas for a dessert that feels like a cozy hug on a plate. Whether you’re serving it for a family gathering or just treating yourself on a quiet afternoon, this cake is a showstopper that delivers unforgettable flavor with every bite.
Ingredients You’ll Need
This recipe is delightfully straightforward, calling for simple pantry staples that each play a vital role in delivering a perfect balance of moisture, flavor, and texture. From the melting brown sugar that turns golden and sticky, to the soft bananas that add natural sweetness and tenderness, every ingredient works in harmony.
- Unsalted butter, melted: Creates the luscious caramel topping that seals in flavor and moisture.
- Brown sugar: Its molasses notes deepen the cake’s sweetness and help form the glossy topping.
- Ripe bananas: Naturally sweet and soft, they provide a rich, fruity base for the cake.
- All-purpose flour: The foundation for the cake’s structure, giving it the right crumb.
- Baking soda and baking powder: Leavening agents that ensure the cake rises just right for a light texture.
- Salt: Balances sweetness and enhances the other flavors.
- Cinnamon: Adds warmth and a subtle spice note that perfectly complements bananas.
- Softened unsalted butter: Creamed with sugar to form a fluffy batter.
- Granulated sugar: Provides balanced sweetness and helps with the cake’s tender crumb.
- Brown sugar (for batter): Adds moisture and a toasty flavor inside the cake.
- Large eggs: Bind the ingredients and help the cake rise evenly.
- Vanilla extract: Infuses gentle aromatic notes that bring all flavors together.
- Mashed ripe banana: Boosts moisture and flavor, making the cake delectably soft.
- Sour cream or Greek yogurt: Adds tanginess and keeps the cake moist.
- Milk: Lightens the batter and enhances texture.
How to Make Banana Upside Down Cake Recipe
Step 1: Prepare the Topping
Begin by mixing the melted butter with brown sugar in a small bowl. Pour this golden mixture into a greased 9-inch round cake pan. Then, carefully arrange banana slices in a single layer across the sugar top. This layer will caramelize as the cake bakes, creating a luscious, sticky topping that is the star of the show.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. This blend ensures the cake will have just the right balance of lift, flavor, and tenderness. Set this bowl aside while you move on to the wet ingredients.
Step 3: Cream Butter and Sugars
Using a large mixing bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy. This takes about 2 to 3 minutes and is the key to a beautifully airy batter. The sugars dissolve into the butter creating tiny pockets of air that make the cake rise well and give it a fine crumb.
Step 4: Add Wet Ingredients
Beat in the eggs one at a time, allowing each to incorporate fully before adding the next. Then stir in the vanilla extract and mashed banana, which add moisture and deepen the banana flavor in every bite.
Step 5: Combine Batter
Alternate adding the dry ingredients with the sour cream (or Greek yogurt) and milk, beginning and ending with the dry. Be gentle when mixing—overworking the batter can make it dense. You want just enough stirring to combine all the components evenly.
Step 6: Bake the Cake
Pour the batter over the banana slices in the pan, smoothing the top with a spatula. Bake in a preheated oven at 350°F (175°C) for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. You’ll know the cake is done when it springs back slightly to the touch and smells irresistibly sweet.
Step 7: Cool and Invert
Allow the cake to cool in the pan for about 10 to 15 minutes – this gives the topping time to set. Then, run a knife around the edges to loosen it. Place a serving plate over the pan and carefully flip it over, revealing that gorgeous banana caramel top. Let it rest briefly before lifting off the pan to avoid any sticking.
How to Serve Banana Upside Down Cake Recipe
Garnishes
To elevate this cake even further, consider sprinkling a few toasted nuts like pecans or walnuts on top for crunch. A light dusting of powdered sugar or a drizzle of honey can add a delicate sweetness that complements the rich caramel flavors. For a fresh touch, garnish with a sprig of mint or some thin banana slices.
Side Dishes
This cake pairs beautifully with a scoop of creamy vanilla ice cream or a dollop of freshly whipped cream. If you want to keep things simple, a cup of hot coffee or spiced chai tea elevates the flavors wonderfully. For a brunch setting, serve alongside fresh fruit or a citrus salad for contrast and brightness.
Creative Ways to Present
Try serving individual slices with a side of caramel sauce or drizzled chocolate for extra indulgence. For parties, cut the cake into mini squares and place each on a small dessert plate with a fresh banana slice and a mint leaf. If you’re feeling playful, serve it warm with a scoop of frozen yogurt and a sprinkle of crushed graham crackers for texture.
Make Ahead and Storage
Storing Leftovers
This Banana Upside Down Cake Recipe keeps wonderfully at room temperature for up to two days if covered tightly with plastic wrap or stored in an airtight container. For longer freshness, refrigerate the cake, where it will last up to four days without drying out.
Freezing
If you want to make this cake ahead of time or save leftovers, freeze it by wrapping tightly in plastic wrap followed by aluminum foil, or using an airtight freezer container. It freezes well for up to three months. When you’re ready to enjoy it, thaw it overnight in the refrigerator.
Reheating
To bring back that just-baked warmth, reheat individual slices in the microwave for about 20 to 30 seconds or place the cake in a preheated 350°F (175°C) oven for 10 to 15 minutes. This will restore softness and highlight the caramelized banana topping beautifully, making each bite taste freshly baked.
FAQs
Can I use frozen bananas for this Banana Upside Down Cake Recipe?
Yes, you can use frozen bananas! Just be sure to thaw them completely and drain any excess moisture before slicing or mashing. This will help maintain the right texture and prevent the topping from becoming soggy.
Is sour cream necessary, or can I substitute something else?
Sour cream adds moistness and a subtle tang that balances the sweetness. Greek yogurt is a perfect substitute and will work just as well while keeping the cake tender and flavorful.
How ripe should the bananas be for the best flavor?
Look for bananas that are very ripe with lots of brown spots—they’re sweeter and softer, which means they’ll caramelize beautifully on top and flavor the cake deeply.
Can I make this cake gluten-free?
Absolutely! You can substitute a gluten-free all-purpose flour blend in a 1:1 ratio. Just keep an eye on the texture and baking time, as gluten-free flours can vary slightly.
What’s the best way to prevent the bananas on top from sticking to the pan?
Greasing the pan thoroughly and mixing the topping first helps create a barrier. Also, letting the cake cool slightly before inverting it ensures the topping has set and releases more easily.
Final Thoughts
I hope you feel inspired to whip up this Banana Upside Down Cake Recipe the next time you’re craving something comforting and delicious. It’s one of those recipes that feels special but is incredibly easy to make—a true gem to keep in your baking repertoire. Trust me, once you taste that caramelized banana topping alongside a tender, flavorful cake, this will become a beloved favorite you’ll want to revisit again and again.
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Banana Upside Down Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8–10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist and flavorful Banana Upside Down Cake featuring caramelized banana slices on top of a tender cinnamon-spiced cake. This classic dessert combines ripe bananas, buttery brown sugar topping, and a light, fluffy cake batter baked to perfection for a delightful treat perfect for any occasion.
Ingredients
Topping
- 1/4 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 2–3 ripe bananas, sliced into 1/4-inch rounds
Cake Batter
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup mashed ripe banana (about 1 large banana)
- 1/3 cup sour cream or Greek yogurt
- 2 tablespoons milk
Instructions
- Prepare the Topping: Mix melted butter and brown sugar in a small bowl until combined. Pour this mixture into a greased 9-inch round cake pan, then arrange the banana slices evenly on top in a single layer to form the caramelized banana topping.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, and salt. Set this dry mixture aside for later use in the cake batter.
- Cream Butter and Sugars: Using a large bowl, beat the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy, which should take about 2 to 3 minutes. This step adds air into the batter for a tender crumb.
- Add Wet Ingredients: Beat in the eggs one at a time thoroughly, then mix in the vanilla extract and mashed ripe banana, incorporating all the wet ingredients for flavor and moisture.
- Combine Batter: Alternately add the dry ingredients mixture and the sour cream mixed with milk to the creamed butter and sugars, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing.
- Bake: Pour the prepared batter over the banana and caramel layer in the cake pan, smoothing the top evenly. Bake in a preheated oven at 350°F (175°C) for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Invert: Allow the cake to cool in the pan for 10 to 15 minutes. Then, carefully loosen the edges with a knife and invert the cake onto a serving plate. Let it rest a few minutes before lifting off the pan to reveal the caramelized banana topping.
Notes
- Ensure bananas are ripe for maximum sweetness and flavor.
- Use sour cream or Greek yogurt for added moisture; they can be substituted with each other.
- Allow the cake to cool slightly to avoid breaking when inverting.
- For extra flavor, sprinkle chopped nuts on the topping before baking.
- Store leftovers wrapped in plastic wrap at room temperature for up to 2 days or refrigerate for up to 4 days.
