A delicious twist on the classic upside down cake featuring ripe bananas and a rich caramel glaze.
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Banana Upside Down Cake: A Delectable Twist Awaits!
Description
A delicious twist on the classic upside down cake featuring ripe bananas and a rich caramel glaze.
Ingredients
Scale
- 2/3 cuppacked brown sugar
- 4.5 tablespoonsunsalted butter (cut into pieces)
- About3bananas sliced into1/4–1/3inch rounds
- 1/3 cupunsalted butter (softened)
- ¾ cupgranulated sugar
- 1 ½ teaspoonvanilla extract
- 1/3 cupplain Greek yogurt or sour cream
- 2large eggs
- 2overripe bananas (mashed, about1 cup)
- 1 cupall-purpose flour
- ¾ cupwhole wheat flour
- 1 ½ teaspoonbaking powder
- 1 teaspoonbaking soda
- dash of salt
- ½ teaspoonground cinnamon
- For Caramel Glaze:
- 1/4 cupbrown sugar
- 1/4 cupheavy cream
- 4 tablespoonsunsalted butter
- ¼ teaspoonsalt
Instructions
- Preheat the oven to 350 F. Grease an 8 x 8 x 2 inch square cake pan or a 9 x 2 inch round cake pan.
- Spread 2/3 cup brown sugar on the bottom of the pan and scatter pieces of butter (4.5 Tbsp) on top.
- Place the pan in the oven for 5-7 minutes until the butter has melted.
- Remove from the oven, stir the butter and sugar, and spread evenly on the bottom. Arrange sliced bananas to cover the bottom and set aside.
- In a bowl, stir together the dry ingredients: all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, cream 1/3 cup butter and ¾ cup sugar. Add eggs and vanilla, mixing to combine.
- Add Greek yogurt and mashed bananas, mixing to combine.
- Turn your mixer on low and add the dry ingredients mixture. Mix just to combine.
- Pour the batter over the bananas, smooth the top, and bake.
- Bake for 30 minutes at 350 F, then reduce the heat to 325 F and bake for an additional 25-35 minutes until a toothpick inserted in the center comes out clean.
- Let it cool in the pan completely, or at least until the bottom is barely warm before inverting onto a plate.
- Use a knife to loosen the edges from the pan, place a plate upside-down on top of the pan, then invert the cake.
Notes
Ensure the cake pan has at least 8 cups volume to prevent overflow.
Use overripe bananas for better flavor and moisture.
Let the cake cool before inverting to maintain its shape.
Nutrition
- Calories: 250
- Sugar: 18g
- Fat: 10g
- Carbohydrates: 38g
- Protein: 3g
