Description
Indulge in this delightful Banana Upside-Down Cake, featuring a luscious layer of caramelized bananas atop a moist and fluffy cake. Perfect for dessert or a sweet breakfast treat, this recipe offers a delightful twist on a classic favorite that will impress friends and family.
Ingredients
Scale
For the Caramelized Banana Topping
- 3 ripe bananas, sliced
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar, packed
For the Cake Batter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or milk with 1/2 tablespoon vinegar added)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the cake evenly.
- Prepare Caramel: In a medium bowl, mix the melted butter and brown sugar until smooth. Pour this mixture evenly into the bottom of a 9-inch round cake pan to create the caramelized base layer.
- Arrange Bananas: Place the sliced bananas in a single layer over the brown sugar and butter mixture, covering the entire bottom of the pan for an evenly caramelized topping.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to combine and aerate the dry components.
- Beat Eggs and Sugar: In another bowl, beat the granulated sugar and eggs together until the mixture becomes light and fluffy, about 2-3 minutes, which will help create a tender cake texture.
- Add Vanilla: Stir the vanilla extract into the egg mixture, blending well to infuse the flavor throughout the batter.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients alternately with the buttermilk to the wet ingredients, starting and ending with the flour mixture. Mix gently until just combined to keep the batter light and avoid overmixing.
- Pour Batter: Pour the prepared batter evenly over the arranged banana slices in the cake pan, using a spatula to smooth the surface if needed.
- Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool: Remove the cake from the oven and let it rest in the pan for about 10 minutes to allow it to firm up for easier removal.
- Loosen Edges: Carefully run a knife around the edges of the cake to separate it from the pan walls, preventing sticking during flipping.
- Flip Cake: Place a serving plate upside down over the cake pan and flip the entire assembly to release the cake. If bananas stick to the pan, gently remove and reposition them on the cake.
- Serve: Allow the cake to cool slightly before slicing. Serve warm or at room temperature, optionally accompanied by whipped cream or vanilla ice cream for extra indulgence.
Notes
- For added flavor and texture, mix in chopped nuts like walnuts or pecans into the batter before baking.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week to maintain freshness.
- Reheat slices slightly in the microwave to restore softness and enhance flavor when serving leftovers.
