Upside-down banana cake
Indulge in the delightful flavors of our Upside-Down Banana Cake! Made with rich butter, brown sugar, and ripe bananas, this moist dessert features a hint of cinnamon and a creamy buttermilk batter. Perfect for any occasion, this recipe combines classic ingredients like all-purpose flour, baking powder, and vanilla extract to create a mouthwatering treat that’s sure to impress. Try this easy-to-follow recipe and enjoy a sweet, caramelized banana topping with every bite!
Cook time 40 min
Prep time 20 min
Ingredients:
2/3 cup butter1/2 cup brown sugar
1 cup sugar
2 eggs
1.50 cups all-purpose white wheat flour
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/2 cup buttermilk
1 tsp vanilla extract
2 bananas
Upside-down banana cake is a delightful and moist dessert that combines caramelized brown sugar, butter, and ripe bananas, all topped with a rich and fluffy cake. This recipe, perfect for banana lovers, is both simple to follow and impressive to serve, making it an excellent choice for family gatherings or any occasion.
Instructions:
- Preheat your oven to 350°F (175°C).
- In a small saucepan, melt 1/3 cup (75g) of butter. Once melted, pour it into the bottom of a 9-inch (23cm) round cake pan.
- Sprinkle the brown sugar evenly over the melted butter.
- Arrange the banana slices over the brown sugar in a single layer.
- In a large mixing bowl, cream the remaining 1/3 cup (75g) butter with the sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, cinnamon, baking powder, and baking soda.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
- Stir in the vanilla extract.
- Carefully pour the cake batter over the arranged bananas and smooth the top with a spatula.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
4. Cool and Serve:
- Allow the cake to cool in the pan on a wire rack for about 10 minutes.
- Run a knife around the sides of the cake to loosen it.
- Place a serving plate over the cake pan and carefully invert the cake onto the plate.
- Let it cool for an additional 10 minutes before serving.
Tips:
- Ensure your bananas are ripe but not overly mushy for the best texture and flavor.
- Room temperature butter, eggs, and buttermilk will mix more evenly into your batter, resulting in a smoother texture.
- Complete the caramel topping quickly after melting the butter and brown sugar to prevent it from hardening before adding the bananas.
- Use a knife or thin spatula to loosen the cake edges before inverting it onto a serving plate to ensure a clean release.
- Let the cake cool for about 10 minutes before inverting to allow the caramel to set slightly, but not too long where it solidifies completely.
Your upside-down banana cake, now flipped to showcase its beautiful caramelized banana topping, is ready to enjoy. The moist crumb of the cake combined with the sweet, rich banana topping makes for an irresistible treat. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special touch.
Nutrition per serving
10 ServingsCalories 340kcal
Protein 3.82g
Carbohydrates 50g
Fiber 1.13g
Sugar 36g
Fat 14g
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