Description
This Banana Upside Down Cake is a delightful twist on traditional upside down cakes, featuring caramelized bananas on the bottom with a moist, fluffy cake layer on top. Perfect for breakfast or dessert, it’s an easy-to-make recipe that combines the natural sweetness of ripe bananas with a buttery brown sugar glaze, offering a rich, comforting treat with every bite.
Ingredients
Scale
Topping:
- 1/4 cup butter, melted
- 1/2 cup brown sugar
- 3 ripe bananas, sliced
Cake Batter:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it is properly heated for even baking.
- Prepare the Topping: In a round cake pan, combine the melted butter and brown sugar. Spread the mixture evenly across the bottom of the pan to create a caramel base.
- Arrange Bananas: Place the sliced bananas over the brown sugar and butter mixture in a single, even layer. This will become the top of the cake after inverting.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Mix Wet Ingredients: In another bowl, whisk together the buttermilk, egg, and vanilla extract until smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the cake tender.
- Assemble the Cake: Pour the batter evenly over the arranged bananas in the cake pan, smoothing the top with a spatula.
- Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Invert: Remove the cake from the oven and let it cool for about 10 minutes. Then, carefully invert the cake onto a serving plate to reveal the caramelized banana topping.
Notes
- Use very ripe bananas for the best natural sweetness and flavor.
- Be careful when inverting the cake, as the topping will be hot and sticky.
- If buttermilk is unavailable, use 1/2 cup milk mixed with 1/2 tablespoon lemon juice or vinegar as a substitute.
- For a moister cake, do not overmix the batter; mix until ingredients are just combined.
- Allow the cake to cool slightly before serving to let the caramel set properly.
