Name: Banana Upside Down Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 4 ripe bananas, sliced; 1/4 cup unsalted butter, melted; 1/2 cup brown sugar, packed; 1 teaspoon cinnamon; 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; 1/4 cup vegetable oil

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This Banana Upside Down Cake offers a delightful twist on the classic pineapple version, replacing the typical pineapple topping with rich, caramelized bananas. The cake itself is light, fluffy, and full of flavor, making it the perfect treat for any occasion. Whether you're serving it for a family gathering, a special celebration, or simply as a sweet snack, this cake is sure to become a favorite.

Banana Upside Down Cake

Ingredients

4 ripe bananas, sliced

¼ cup unsalted butter, melted

½ cup brown sugar, packed

1 teaspoon cinnamon

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup buttermilk

¼ cup vegetable oil

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

In a small bowl, mix together the melted butter, brown sugar, and cinnamon. Pour this mixture into the bottom of the prepared cake pan, spreading it evenly.

Arrange the sliced bananas in a single layer over the caramelized sugar mixture in the pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a separate large bowl, cream together the granulated sugar, eggs, and vanilla extract until light and fluffy.

Add the dry ingredients to the wet ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Stir in the vegetable oil and pour the batter over the bananas in the cake pan.

Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool in the pan for 5 minutes, then carefully invert the cake onto a serving plate. Let it cool completely before serving.

Servings and Timing

Servings: 8

Prep Time: 15 minutes

Cooking Time: 40 minutes

Total Time: 55 minutes

Variations

Add nuts: I like to sprinkle chopped walnuts or pecans over the caramelized bananas before adding the batter for extra texture and flavor.

Use other fruits: Try substituting the bananas with other fruits like peaches or apples for a unique variation.

Gluten-free: I’ve made this recipe gluten-free by swapping the all-purpose flour for a 1:1 gluten-free flour blend.

Dairy-free: To make this cake dairy-free, I substitute the buttermilk with a dairy-free milk option and use a non-dairy butter alternative.

Storage/Reheating

I usually store leftover Banana Upside Down Cake in an airtight container at room temperature for up to 2 days. If I need to store it for longer, I keep it in the refrigerator for up to 5 days. To reheat, I simply warm individual slices in the microwave for about 20-30 seconds or gently reheat the whole cake in a 300°F (150°C) oven for about 10 minutes.

FAQs

How do I know when the Banana Upside Down Cake is done?

I test the cake by inserting a toothpick into the center. If it comes out clean, the cake is ready!

Can I make this cake ahead of time?

Yes, I can make this cake the day before and store it at room temperature. It actually holds up well overnight, and the flavors continue to develop.

What can I serve with Banana Upside Down Cake?

This cake is delicious on its own, but if I want to add a little extra flair, I love serving it with a scoop of vanilla ice cream or a dollop of whipped cream.

Can I freeze the Banana Upside Down Cake?

Yes, I can freeze the cake. After it has cooled completely, I wrap it tightly in plastic wrap and aluminum foil and store it in the freezer for up to 3 months. To thaw, I let it sit at room temperature for a few hours before serving.

How can I make the topping extra caramelized?

For a more intense caramel flavor, I sometimes let the butter and sugar mixture cook for an extra 2-3 minutes on the stovetop before adding it to the cake pan. This helps to create a richer caramelized topping.

Conclusion

Banana Upside Down Cake is a simple yet indulgent dessert that I love to make for any occasion. The caramelized banana topping gives it a rich sweetness, while the cake itself is light and moist. It's easy to prepare and perfect for anyone who loves bananas and delicious cakes. Whether I’m serving it for a special event or just treating myself, this cake never fails to impress!

Recipe:

Banana Upside Down Cake

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Author: Cheryl
Total Time: 55 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a small bowl, mix together the melted butter, brown sugar, and cinnamon. Pour this mixture into the bottom of the prepared cake pan, spreading it evenly.
Arrange the sliced bananas in a single layer over the caramelized sugar mixture in the pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate large bowl, cream together the granulated sugar, eggs, and vanilla extract until light and fluffy.
Add the dry ingredients to the wet ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Stir in the vegetable oil and pour the batter over the bananas in the cake pan.
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 5 minutes, then carefully invert the cake onto a serving plate. Let it cool completely before serving.

Notes

Variations include adding nuts like walnuts or pecans over the caramelized bananas, using other fruits like peaches or apples, and making it gluten-free or dairy-free with suitable substitutions.

The cake can be stored at room temperature for up to 2 days or refrigerated for up to 5 days.

The cake can also be frozen for up to 3 months. Reheat individual slices in the microwave or the whole cake in the oven.

If you want a more caramelized topping, cook the butter and sugar mixture for an extra 2-3 minutes on the stovetop before pouring it into the cake pan.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American