Banana Cardamom Upside-Down Cake Recipe
Introduction
This Banana Cardamom Upside-Down Cake is a delightful twist on a classic dessert, combining the warm spice of cardamom with sweet, caramelized bananas. Its moist texture and rich flavors make it perfect for any occasion, from a cozy family gathering to a special treat.
Ingredients
- 4 tablespoons (57g) butter
- 3/4 cup (159g) dark brown sugar, packed
- 3/4 teaspoon kosher salt or 1/2 teaspoon table salt
- 2 bananas, peeled
- 1/2 cup (99g) granulated sugar
- 1/2 cup (106g) light brown sugar, packed
- 6 tablespoons (85g) butter, cubed, at room temperature
- 2 large eggs
- 1 cup (227g) banana, peeled and mashed (about 2 medium bananas)
- 3/4 cup (170g) sour cream, full-fat
- 1 teaspoon King Arthur Pure Vanilla Extract
- 1 3/4 cups (210g) King Arthur Unbleached All-Purpose Flour
- 1 1/4 teaspoons cardamom
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon table salt
Instructions
- Step 1: Preheat the oven to 350°F.
- Step 2: To make the topping, melt the butter in a 10-inch cast iron or oven-safe skillet. Stir in the dark brown sugar and salt, and cook over medium heat, stirring continuously until the mixture is evenly combined, about 1 to 2 minutes. Remove from heat.
- Step 3: Cut the bananas in half crosswise, then slice each half into thirds lengthwise. Arrange the banana slices cut side down over the caramel in the skillet.
- Step 4: In a large bowl, beat the granulated sugar, light brown sugar, and cubed butter with an electric mixer on medium-high speed until light and fluffy, about 3 minutes.
- Step 5: Beat in the eggs one at a time, then add the mashed bananas, sour cream, and vanilla extract. Scrape down the sides of the bowl as needed to combine thoroughly.
- Step 6: In a separate bowl, whisk together the flour, cardamom, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet banana mixture, mixing until fully combined. Scrape the bowl and mix for an additional 30 seconds.
- Step 7: Pour the batter over the banana slices in the skillet and smooth the top with a spatula.
- Step 8: Place the skillet on a rimmed baking sheet and bake for 45 to 50 minutes, or until the cake is lightly browned and a paring knife inserted in the center comes out clean. Remove from the oven and allow to cool completely.
- Step 9: To serve, run a knife or thin spatula around the edge of the cake to loosen it from the pan. Warm the skillet over very low heat for about 2 minutes to soften the caramel.
- Step 10: Remove from heat, place a serving plate upside down over the skillet, and carefully invert the cake onto the plate. Let the skillet rest on the cake for a few minutes to allow any caramel to drizzle down before lifting it off.
Tips & Variations
- For a deeper caramel flavor, try browning the butter slightly before adding the brown sugar in the topping.
- Substitute cardamom with cinnamon or nutmeg for a different warm spice profile.
- If you don’t have a cast iron skillet, use any oven-safe skillet or round baking pan of similar size.
- Ripe bananas enhance sweetness and moisture; avoid underripe fruit for best results.
Storage
Store any leftover cake covered in the refrigerator for up to five days. To reheat, warm individual slices in the microwave for 15–20 seconds or place the whole cake in a warm oven (about 300°F) for 10 minutes to refresh the caramel and softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular all-purpose flour instead of King Arthur flour?
Yes, regular all-purpose flour will work well in this recipe. King Arthur flour is unbleached and provides consistent results, but regular all-purpose flour can be substituted without issue.
Can I make this cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free baking flour blend that measures cup-for-cup and contains xanthan gum. The texture may vary slightly but will still be delicious.
PrintBanana Cardamom Upside-Down Cake Recipe
This Banana Cardamom Upside-Down Cake features caramelized bananas atop a moist, fragrant cardamom-spiced banana cake. Made with mashed bananas, brown sugars, and a hint of warm cardamom, this beautiful skillet cake is perfect for a unique dessert or special breakfast treat.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 to 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Topping
- 4 tablespoons (57g) butter
- 3/4 cup (159g) dark brown sugar, packed
- 3/4 teaspoon kosher salt or 1/2 teaspoon table salt
- 2 bananas, peeled and sliced
Cake Batter
- 1/2 cup (99g) granulated sugar
- 1/2 cup (106g) light brown sugar, packed
- 6 tablespoons (85g) butter, cubed, at room temperature
- 2 large eggs
- 1 cup (227g) banana, peeled and mashed (about 2 medium bananas)
- 3/4 cup (170g) sour cream, full-fat
- 1 teaspoon King Arthur Pure Vanilla Extract
- 1 3/4 cups (210g) King Arthur Unbleached All-Purpose Flour
- 1 1/4 teaspoons ground cardamom
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon table salt
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the cake.
- Make the Topping: Melt 4 tablespoons of butter in a 10-inch cast iron or oven-safe skillet over medium heat. Stir in the dark brown sugar and salt, cooking and stirring for 1 to 2 minutes until well combined. Remove from heat.
- Arrange Bananas: Cut the 2 bananas in half crosswise, then cut each piece into thirds lengthwise. Lay the banana slices cut side down on top of the caramel mixture in the skillet, forming the topping layer.
- Mix Sugars and Butter: In a large bowl, use an electric mixer to beat the granulated sugar, light brown sugar, and cubed room-temperature butter on medium-high speed until light and fluffy, about 3 minutes.
- Add Wet Ingredients: Beat in the eggs one at a time, followed by the mashed bananas, sour cream, and vanilla extract. Scrape the bowl sides as needed to incorporate all ingredients evenly.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, ground cardamom, baking soda, baking powder, and table salt to distribute the leavening and spices evenly.
- Mix Dry into Wet: Gradually add the dry ingredients to the banana mixture, mixing until fully combined. Scrape the bowl and continue mixing for an additional 30 seconds to ensure smooth batter.
- Assemble Cake: Pour the batter evenly over the banana-topping in the skillet, smoothing the top with a spatula for even thickness.
- Bake: Place the skillet on a rimmed baking sheet to catch any drips. Bake in the oven for 45 to 50 minutes, or until the top is lightly browned and a paring knife inserted in the center comes out clean. Remove the skillet from the oven and let the cake cool completely.
- Invert Cake: Once cooled, run a thin knife or spatula around the cake edges to loosen it. Warm the skillet over very low heat for 2 minutes to loosen the caramel. Remove from heat, place a serving plate upside down over the skillet, and carefully invert the cake onto the plate.
- Serve: Allow the skillet to remain on the cake for a few minutes to let caramel drizzle down the sides. Then lift off the pan and serve.
- Store Leftovers: Keep any leftover cake covered in the refrigerator for up to five days to maintain freshness.
Notes
- Use a well-seasoned cast iron or heavy oven-safe skillet for best caramelization and heat distribution.
- If you prefer a less intense cardamom flavor, reduce to 1 teaspoon.
- Fully ripe bananas provide the best sweetness and moisture for the cake.
- Letting the cake cool completely before inverting prevents sticking and tearing.
- If you don’t have sour cream, full-fat yogurt can be used as a substitute.
- For a dairy-free version, use vegan butter and coconut yogurt instead of regular butter and sour cream.
Keywords: banana cake, upside-down cake, cardamom cake, caramelized banana dessert, skillet cake, moist banana cake, easy banana dessert
