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Banana Upside Down Cake Recipe

Banana Upside Down Cake Recipe
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★★★★★

5 from 11 reviews

A moist and flavorful Banana Upside Down Cake featuring a caramelized banana topping and a tender cake made with mashed bananas, whole wheat flour, and a hint of cinnamon. This unique twist on the classic upside down cake is perfect as a dessert or a special breakfast treat.

Ingredients

Scale

Caramelized Banana Topping

  • 2/3 cup packed brown sugar
  • 4.5 tablespoons unsalted butter, cut into pieces
  • About 3 bananas, sliced into 1/4–1/3 inch rounds

Cake Batter

  • 1/3 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/3 cup plain Greek yogurt or sour cream
  • 2 large eggs
  • 2 overripe bananas, mashed (about 1 cup)
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • Dash of salt
  • 1/2 teaspoon ground cinnamon

Caramel Glaze

  • 1/4 cup brown sugar
  • 1/4 cup heavy cream
  • 4 tablespoons unsalted butter
  • 1/4 teaspoon salt

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease an 8 x 8 x 2 inch square cake pan or a 9 x 2 inch round cake pan ensuring it has about an 8 cup volume to avoid overflow.
  2. Make Caramelized Topping Base: Spread 2/3 cup brown sugar evenly on the bottom of the prepared pan, scatter the 4.5 tablespoons of butter pieces over the sugar. Place the pan in the oven for 5-7 minutes until the butter melts. Remove and stir gently to combine sugar and butter, then spread evenly. Arrange the banana slices over this caramel mixture to cover the bottom of the pan. Set aside.
  3. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, ground cinnamon, and a dash of salt. Set aside.
  4. Cream Butter and Sugar: In a large bowl, cream the softened 1/3 cup butter with 3/4 cup granulated sugar until light and fluffy. Add the eggs one at a time and then stir in the vanilla extract until combined.
  5. Add Wet Ingredients: Mix in the Greek yogurt (or sour cream) and mashed bananas until fully incorporated.
  6. Combine Wet and Dry Mixtures: With mixer on low speed, gradually add the dry ingredients to the wet mixture. Mix just until combined to avoid overmixing.
  7. Assemble and Bake: Pour the batter over the arranged bananas in the pan and smooth the top. Bake at 350°F for 30 minutes, then reduce heat to 325°F and bake an additional 25-35 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool and Invert: Allow the cake to cool completely or until the bottom is only slightly warm. Use a knife to loosen edges, then place a plate upside-down over the pan and invert the cake onto the plate, revealing the caramelized banana topping.

Notes

  • Ensure the pan has an 8-cup capacity to prevent overflow during baking.
  • Use ripe or overripe bananas for maximum sweetness and banana flavor.
  • Whole wheat flour adds nuttiness and fiber; substituting with all-purpose flour only is acceptable but will alter texture and nutrition.
  • The caramel glaze ingredients are optional and can be warmed and drizzled over slices for extra richness.
  • Let the cake cool sufficiently before inverting to maintain the topping intact.
  • Store leftovers covered in the refrigerator for up to 3 days.

Nutrition

Keywords: banana upside down cake, caramel banana cake, upside down cake, banana dessert, whole wheat banana cake

Find it online: https://frommamamaya.com/banana-upside-down-cake-recipe/