Name: Caramel Banana Upside-Down Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 4 ripe bananas; 1 cup packed brown sugar; 1/4 cup unsalted butter; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup milk

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If you're looking for a dessert that's both indulgent and comforting, this caramel banana upside-down cake is a perfect choice. With its soft, moist cake and the irresistible caramelized banana topping, it’s a treat that's both sweet and satisfying.

Caramel Banana Upside-Down Cake

Ingredients

4 ripe bananas

1 cup packed brown sugar

¼ cup unsalted butter

2 teaspoons vanilla extract

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

½ cup unsalted butter, softened

¾ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup milk

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

Directions

I start by preheating the oven to 350°F (175°C) and greasing and flouring a 9-inch round cake pan.

In a small saucepan, I melt the ¼ cup of butter over medium heat. Then, I stir in the brown sugar and vanilla extract until the mixture is smooth and combined.

I pour the caramel mixture into the prepared cake pan, spreading it evenly over the bottom.

Next, I slice the bananas into rounds and arrange them in a single layer over the caramel mixture in the pan.

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

In a large bowl, I beat together the softened butter and granulated sugar until the mixture becomes light and fluffy, which takes about 3-4 minutes.

I add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.

I alternate adding the dry ingredients with the milk, beginning and ending with the dry ingredients, mixing until just combined.

Once the batter is ready, I pour it over the bananas in the pan and spread it evenly.

I bake the cake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

After baking, I let the cake cool in the pan for about 10 minutes. Then, I run a knife around the edges and carefully invert the cake onto a plate.

I let the cake cool slightly before serving.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 40 minutes

Total Time: 55 minutes

Servings: 8 servings

Storage/Reheating

To store the cake, I recommend keeping it in an airtight container at room temperature for up to 2 days. If you need to keep it longer, storing it in the fridge can help it last for about 4-5 days. To reheat, I like to microwave individual slices for about 15-20 seconds or warm the whole cake in the oven at 300°F (150°C) for 10-15 minutes.

FAQs

Can I use frozen bananas for this recipe?

I find that fresh, ripe bananas work best for the caramelization process. If you only have frozen bananas, make sure they are fully thawed and drained before using them in the recipe.

Can I make this cake ahead of time?

Yes! This cake stores well and can be made a day ahead of time. Just be sure to store it properly, and it will be just as delicious the next day.

Can I use a different type of sugar?

You can use white granulated sugar in place of brown sugar, but the flavor will be slightly different. Brown sugar gives the cake a deeper, caramel-like sweetness that pairs beautifully with the bananas.

Can I add nuts to this cake?

Definitely! If I want to add a bit of crunch, I sometimes throw in some chopped walnuts or pecans on top of the banana slices before adding the batter. They add a nice contrast in texture and flavor.

What can I serve this cake with?

This cake is delicious on its own, but if you want to make it extra indulgent, I recommend serving it with a scoop of vanilla ice cream or a dollop of whipped cream. It’s also great with a cup of coffee or tea.

Conclusion

This caramel banana upside-down cake is the perfect dessert for banana lovers and cake enthusiasts alike. With its gooey caramelized banana topping and soft, moist cake, it’s a treat that will quickly become a favorite. Whether I’m serving it to family or enjoying it as a sweet snack, it’s always a hit. So, the next time I have ripe bananas sitting on my counter, I’ll be reaching for this recipe to turn them into something truly irresistible!

Recipe:

Caramel Banana Upside-Down Cake

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

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Description

A rich and indulgent caramel banana upside-down cake with a gooey caramelized banana topping and a soft, moist cake. It's a delicious way to use ripe bananas and makes for a comforting dessert.

Instructions

Preheat the oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
In a small saucepan, melt ¼ cup of butter over medium heat. Stir in brown sugar and vanilla extract until smooth and combined.
Pour the caramel mixture into the prepared cake pan, spreading it evenly over the bottom.
Slice the bananas into rounds and arrange them in a single layer over the caramel mixture in the pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition, then stir in vanilla extract.
Alternate adding the dry ingredients with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Pour the batter over the bananas in the pan and spread it evenly.
Bake the cake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes. Run a knife around the edges and carefully invert the cake onto a plate.
Let the cake cool slightly before serving.