Upside Down Banana Cake
- Total Time: 40 minutes
- Yield: 8 servings 1x
Description
This upside-down banana cake features a rich caramel topping and moist banana-infused cake, creating a comforting dessert perfect for any occasion.
Ingredients
Units
Scale
- 3 bananas
- 1/2 tsp baking soda
- 1 tsp baking powder
- Pinch of salt
- 2 eggs
- 1 tsp vanilla extract
- Pinch of cinnamon
- 8 tbsp (115 g) butter
- 2 tbsp (30 g) butter for caramel
- 1 cup (240 ml) sour cream
- 2 cups (250 g) all-purpose flour
- 1 cup (200 g) brown sugar for caramel
Instructions
- Preheat your oven to 356°F (180°C).
- Melt 2 tbsp of butter with 1 cup of brown sugar in a saucepan over medium heat, stirring until smooth and caramelized.
- Line a 10.14-inch (26 cm) springform pan with parchment paper and pour the caramel over the bottom.
- Slice the bananas and arrange them over the caramel in the pan.
- In a mixing bowl, combine the flour, baking soda, baking powder, and a pinch of salt.
- In another bowl, beat the eggs with vanilla extract and a pinch of cinnamon until well combined.
- Add the sour cream and melted butter to the egg mixture, mixing until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter over the bananas and caramel in the prepared pan.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting onto a serving plate.
Notes
- Store the cake in an airtight container at room temperature for up to 3 days.
- For a twist, try adding chopped nuts or chocolate chips to the batter.
- Ensure the caramel is smooth before pouring it into the pan to avoid lumps.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30
- Sodium: 200
- Fat: 16
- Carbohydrates: 50
- Fiber: 2
- Protein: 5
- Cholesterol: 80
If You Liked This Recipe, You’ll Love These
- Mocha Banana Ice Cream
- Banoffee Ice Cream Cake
- Upside Down Cranberry Apple Cake
- Plantains Foster: A Caribbean Twist on New Orleans’ Classic Dessert
Frequently Asked Questions
When is the right moment to flip the cake upside down?
The instructions say to let the cake cool in the pan for 10 minutes after removing it from the oven, then invert it onto a serving plate. If you flip it too soon the caramel is still too hot and runny; too late and it may stick as it sets.
What should the caramel look and feel like before I pour it into the pan?
The notes say to ensure the caramel is smooth before pouring to avoid lumps. In the instructions, melt 2 tbsp butter with 1 cup of brown sugar over medium heat, stirring until it’s a smooth, cohesive caramel — no graininess should remain — before pouring it over the parchment-lined springform pan.
You too good