Banana 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
