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
Scale
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.
