Banana Upside Down Cake
This Banana Upside Down Cake features a rich caramelized banana topping and a moist cake batter, perfect for dessert.
Equipment
- Mixing bowl
- baking dish
Ingredients
For the Topping
- ⅔ cup packed brown sugar
- 4.5 tablespoons unsalted butter cut into pieces
- About 3 pieces bananas sliced into ¼–⅓ inch rounds
For the Cake Batter
- ⅓ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 ½ teaspoon vanilla extract
- ⅓ cup plain Greek yogurt or sour cream
- 2 large eggs
- 2 overripe bananas mashed (about 1 cup)
- 1 cup all-purpose flour
- ¾ cup whole wheat flour
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- Dash none salt
- ½ teaspoon ground cinnamon
For Caramel Glaze
- ¼ cup brown sugar
- ¼ cup heavy cream
- 4 tablespoons unsalted butter
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine brown sugar and butter for the topping, then spread it in the bottom of the baking dish.
- Arrange the sliced bananas over the brown sugar mixture.
- For the cake batter, cream together the softened butter and granulated sugar, then add vanilla extract, yogurt, eggs, and mashed bananas.
- In another bowl, mix the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon.
- Combine the wet and dry ingredients, then pour the batter over the bananas in the baking dish.
- Bake for 40 minutes or until a toothpick comes out clean.
- For the caramel glaze, heat brown sugar, heavy cream, butter, and salt in a saucepan until smooth.
- Pour the caramel glaze over the baked cake before serving.
Notes
You can use different types of bananas for this recipe, depending on your preference.