Upside-down caramel banana cake
Upside-down caramel banana cake features caramelized bananas atop a moist cake, combining rich sweetness with a tender crumb. This easy-to-follow recipe results in a stunning dessert that's ideal for gatherings or a sweet treat at home.
Cook time 80 min
Prep time 15 min
Ingredients:
1 tbsp butter2 tsp brown sugar
2 eggs
3 bananas
2 cups self-raising flour
1/2 cup sour cream
1/2 cup sugar
1/2 cup light sour cream
Upside-Down Caramel Banana Cake is a delectable dessert that combines the sweetness of caramelized bananas with a moist, tender cake. This delightful treat is perfect for any occasion, whether you're hosting a party or simply craving something sweet. Follow these steps to create a show-stopping dessert that is sure to impress everyone.
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a small saucepan, melt 1 tablespoon of butter over medium heat.
- Add 2 teaspoons of brown sugar and stir until melted and combined, forming a caramel-like mixture.
- Pour the caramel mixture evenly over the bottom of the prepared cake pan.
- Peel and slice the bananas into thin, uniform rounds.
- Arrange the banana slices over the caramel layer in the cake pan, overlapping them slightly to create a decorative pattern.
- In a large mixing bowl, beat the 2 eggs until light and fluffy.
- Add 1/2 cup sugar and continue to beat until the mixture is pale and smooth.
- Gently fold in both the 1/2 cup sour cream and the 1/2 cup light sour cream.
- Gradually add the 2 cups of self-raising flour, stirring just until combined. Be careful not to overmix.
- Carefully pour the cake batter over the arranged banana and caramel layer, spreading it evenly with a spatula.
- Tap the cake pan gently on the counter to remove any air bubbles.
- Place the cake pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes.
- Carefully invert the cake onto a serving plate. Make sure to gently remove the parchment paper to reveal the caramelized banana top.
- Allow the cake to cool completely before slicing and serving.
There you have it—a delicious Upside-Down Caramel Banana Cake that's perfectly sweet and satisfyingly moist. By following these steps, you can create a delectable dessert that's perfect for any gathering or simply to indulge your sweet tooth. Enjoy your baking!
Upside-down caramel banana cake FAQ:
Bake the cake in a preheated oven at 350°F (175°C) for 25-30 minutes. It’s done when a toothpick inserted into the center comes out clean.
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready to be removed from the oven.
Yes, you can store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for about a week, or freeze it for up to 3 months.
A 9-inch round cake pan is recommended for this Upside-down Caramel Banana Cake. Ensure it's greased and lined with parchment paper for easy removal.
You can substitute the sour cream with Greek yogurt for a similar texture. If you don’t have self-raising flour, you can make your own by adding 2 teaspoons of baking powder to 2 cups of all-purpose flour.
Cooking Tips:
- Ensure all ingredients are at room temperature before you begin for better mixing and texture.
- Use ripe bananas for a more intense banana flavor and natural sweetness.
- For a richer caramel flavor, consider adding a tablespoon of dark brown sugar to the caramel mixture.
- Be careful when turning the cake out of the pan; allow it to cool slightly but not completely, so the caramel doesn't stick to the pan.
- If you prefer a less rich cake, you can use all light sour cream or replace it entirely with Greek yogurt.
Nutrition Facts
12 ServingsCalories 210kcal
Protein 4.84g
Carbohydrates 36g
Fiber 1.26g
Sugar 14g
Fat 5g
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