Banana Upside Down Cake

Banana lovers and baking enthusiasts, gather around! Today, I’m excited to share a recipe that’s not only delicious but also a feast for the eyes—Banana Upside Down Cake. This treat combines the sweetness of caramelized bananas with a moist, fluffy cake that’s sure to be a hit at any gathering. Let’s dive into the recipe and some tips to make your baking experience as smooth as the caramel glaze that tops this delightful cake.

Ingredients Breakdown:

For the Caramel Base:

• 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

For the Cake Batter:

• 1/3 cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 ½ 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
• ¾ cup whole wheat flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• Dash of salt
• ½ teaspoon ground cinnamon

For the Caramel Glaze:

• 1/4 cup brown sugar
• 1/4 cup heavy cream
• 4 tablespoons unsalted butter
• ¼ teaspoon salt

Step-by-Step Directions:

1. Prepare the Pan: Preheat your oven to 350°F (175°C). Grease an 8 x 8 x 2 inch square cake pan. Spread brown sugar and butter pieces at the bottom and heat in the oven for 5-7 minutes until the butter melts. Stir to combine into a smooth layer and then neatly arrange banana slices over this caramel base. Set aside.
2. Mix the Dry Ingredients: In a bowl, whisk together both flours, baking powder, baking soda, cinnamon, and a dash of salt. This mixture will give your cake structure and a hint of spice.
3. Cream the Wet Ingredients: In another bowl, cream the butter and granulated sugar until fluffy. Add eggs one at a time, then the vanilla extract, mixing well after each addition. Blend in Greek yogurt and mashed bananas for moisture and flavor.
4. Combine and Bake: Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Pour the batter over the banana layer in the pan, smoothing the top. Bake at 350°F for 30 minutes, then lower the temperature to 325°F and continue baking for an additional 25-35 minutes. A toothpick inserted into the center should come out clean.
5. Cool and Invert: Let the cake cool in the pan. Before inverting, run a knife around the edges to loosen. Carefully invert onto a plate to reveal the caramelized banana topping.
6. Prepare the Glaze: For the glaze, combine all ingredients in a saucepan over medium heat. Bring to a boil, then reduce and simmer for 2-3 minutes. Drizzle 2/3 of this glaze over the warm cake, saving the remainder for serving.

Nutritional Info:

• Prep Time: 20 minutes
• Cooking Time: 60 minutes
• Total Time: 80 minutes
• Servings: 8
• Calories per Serving: 350 kcal

Baking Tips:

• Banana Selection: For the caramel base, use just ripe bananas as they hold their shape better. Overripe bananas are perfect for the batter as their natural sweetness and softness enhance the cake’s flavor and texture.
• Checking for Doneness: Due to varying oven strengths, start checking the cake 5 minutes before the suggested time. It’s done when a toothpick comes out clean.

This Banana Upside Down Cake is more than just a dessert; it’s a delightful twist on traditional upside down cakes, perfect for any occasion that calls for something uniquely sweet. Enjoy baking and more importantly, enjoy indulging!

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