Banana Upside Down Cake

Banana Upside Down Cake offers a delightful twist on the classic upside down cake by featuring sweet, thickly sliced bananas baked into a light and moist cake. This homemade dessert is simple to prepare and perfect for warm weather when you want something fruity and not too heavy. It’s a crowd-pleaser that’s sure to bring a comforting and nostalgic feel to your table.

I first made this cake when I wanted something fruity but different from the usual pineapple version. The bananas caramelize beautifully, making every bite rich with flavor but still fresh and sweet. It has quickly become one of my go-to desserts for family gatherings and weekend treats.

Ingredients

• Unsalted butter: for the caramel base and cake batter. Using unsalted lets you control the salt in the recipe.
• Brown sugar: packed firmly for caramelizing on the bottom. The rich molasses in brown sugar creates that signature sticky topping.
• Bananas: sliced into half inch rounds to hold shape when baked. Choose ripe but firm bananas for the best texture.
• All-purpose flour: provides structure. Fresh baking powder is key to help the cake rise perfectly.
• Baking powder: ensures the cake lifts and stays light, always check it’s fresh for best results.
• Egg: brought to room temperature so it blends smoothly and helps create a fluffy crumb.
• Vanilla extract: for a gentle, sweet aroma that enhances the banana flavor. You can boost it with banana extract if you want more punch.
• Milk: to moisten the batter and make it tender without weighing it down.
• Powdered sugar or Cool Whip: for optional topping adds a pretty finish or a creamy touch with every slice.

Step-by-Step Instructions

Preheat the Oven and Prepare the Pan:

Set your oven to 350 degrees Fahrenheit. Use a 9 inch high-sided round or springform pan and spray it well with cooking spray to prevent sticking. If using a springform pan, place foil or a baking sheet underneath to catch any drips, as the buttery sugar mixture can bubble over.

Make the Caramel Base:

In a medium bowl, whisk together melted unsalted butter and packed brown sugar until smooth. Spread this evenly over the bottom of the prepared pan. Layer sliced bananas neatly on top so the entire base is covered. This will become the glossy, sticky top when inverted.

Mix the Dry Ingredients:

In a large bowl, whisk together the flour, baking powder, and salt to combine and aerate. Set this aside while you prepare the wet ingredients.

Prepare the Wet Batter:

Using another large bowl, beat softened unsalted butter with granulated sugar until creamy. Add the room temperature egg and vanilla extract and continue mixing until fully combined.

Combine Wet and Dry Ingredients:

Add the dry flour mixture to the wet butter mixture and beat on low speed until combined. The batter may look crumbly but that is normal at this stage. Pour in the milk and beat again until fully incorporated into a smooth, thick batter.

Assemble and Bake:

Spoon the batter over the banana slices in the pan. Use an offset spatula to spread it gently and evenly since the batter is thick. Bake in the middle rack of your preheated oven for 35 to 40 minutes. Test doneness by inserting a toothpick in the center, if it comes out clean, the cake is ready.

Cool and Invert:

Allow the cake to cool in the pan for about 10 minutes. This resting time helps the brown sugar mixture set so it doesn’t run when turned out. Run a knife around the pan edges to loosen and then carefully invert the cake onto a serving plate.

Serve:

Let the cake cool further or serve it warm. Dust the top with powdered sugar or add a dollop of Cool Whip or vanilla ice cream for an indulgent finish.

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Storage Tips

Store leftover cake in an airtight container or cover tightly with plastic wrap at room temperature to keep moisture in. Refrigerate if you want it to last longer but allow it to come to room temperature before serving for best flavor and texture. Avoid freezing since the moist bananas and caramel sauce do not freeze well.

Ingredient Substitutions

You can swap all-purpose flour for self-rising flour but reduce or omit the baking powder and salt accordingly. Using salted butter works fine but skip adding extra salt to the batter. For a richer banana flavor, try substituting some vanilla extract with banana extract. Milk can be replaced with any plant-based milk to make it dairy free.

Serving Suggestions

Enjoy slices with a scoop of vanilla ice cream or a generous dollop of lightly sweetened whipped cream. Fresh berries on the side enhance the tropical vibe. A sprinkle of chopped nuts adds crunch and textural contrast if you want more complexity.

Cultural Context

Upside down cakes have a long history originating from French gateau renverse, popularized in different variations worldwide. The banana version offers a tropical take on a classic American dessert, highlighting local fruit availability and love for caramelized sweets. It’s a wonderful way to celebrate bananas beyond just breads or puddings.

Recipe FAQs

→ How can I tell when the cake is fully baked?

Insert a toothpick into the center of the cake; if it comes out clean, the cake is done. Baking times can vary, so checking for doneness this way helps avoid over- or under-baking.

→ Why should bananas be cut thick?

Thick banana slices hold their shape better during baking, preventing them from breaking apart when the cake is sliced.

→ What causes the brown sugar topping to not set properly?

Removing the cake from the pan too soon doesn't give the brown sugar and butter mixture enough time to thicken; letting it cool for 5 to 10 minutes helps it set correctly.

→ How should leftovers be stored?

Store leftovers covered at room temperature for 2-3 days or refrigerate in an airtight container for up to 5-6 days. Avoid freezing to preserve texture.

→ Can I substitute any ingredients to change the flavor?

Using banana extract can intensify the banana flavor, and swapping granulated sugar for brown sugar in the batter can add deeper sweetness.