Description
A decadent Caramelized Upside-Down Banana Cake featuring a luscious banana and brown sugar topping, combined with a moist cinnamon-spiced banana batter. Perfectly baked to golden perfection, this cake is an irresistible dessert served warm with optional whipped cream, vanilla ice cream, or caramel sauce.
Ingredients
Scale
Topping
- 3 tablespoons unsalted butter
- ½ cup brown sugar
- ½ teaspoon ground cinnamon
- 2–3 ripe bananas, sliced into rounds
Cake Batter
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 bananas)
- ½ cup buttermilk
Instructions
- Prepare the Topping: Preheat your oven to 350°F (175°C). In a 9-inch round baking pan, melt 3 tablespoons of unsalted butter over low heat or in the preheating oven. Evenly sprinkle ½ cup of brown sugar and ½ teaspoon ground cinnamon over the melted butter. Arrange 2 to 3 ripe banana slices in a single layer on top of the sugar mixture. Set this aside while you prepare the cake batter.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and ½ teaspoon ground cinnamon until well combined. This will ensure your flavors are well distributed and the leavening agents activate properly.
- Prepare Cake Batter: In a large mixing bowl, beat ½ cup softened unsalted butter and ¾ cup granulated sugar together until the mixture becomes light and fluffy, which helps create a tender crumb. Add eggs one at a time, mixing thoroughly after each addition to incorporate air for a lighter texture. Stir in 1 teaspoon vanilla extract and 1 cup mashed ripe bananas. Alternately add the dry ingredient mixture and ½ cup buttermilk, starting and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter, which can toughen the cake.
- Assemble and Bake: Pour the prepared cake batter over the banana topping in the pan, using a spatula to smooth the surface evenly. Place the pan into the preheated oven and bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool and Invert: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Carefully invert the cake onto a serving plate by placing the plate over the pan and flipping both simultaneously. Let it rest for 1 minute before lifting the pan off to reveal the caramelized banana topping beautifully displayed on top.
- Serve: Serve the cake warm to enjoy its full flavor and texture. For an extra indulgent treat, add a dollop of whipped cream, a scoop of vanilla ice cream, or drizzle with caramel sauce.
Notes
- Use very ripe bananas for best flavor and natural sweetness.
- Ensure butter is softened for easier mixing and a smoother batter.
- Do not overmix the batter once dry ingredients are added to keep the cake tender.
- If buttermilk is not available, you can substitute with regular milk plus 1 teaspoon lemon juice or vinegar as a homemade buttermilk alternative.
- Allow the cake to cool slightly before inverting to prevent the topping from sticking to the pan.
- Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
