Description
Indulge in this delightful Banana Upside-Down Cake, featuring a luscious layer of caramelized bananas atop a moist and fluffy cake. Perfect for dessert or a sweet breakfast treat, this recipe combines the rich flavor of brown sugar caramel with ripe bananas embedded within a tender, vanilla-infused batter.
Ingredients
Scale
Caramel and Banana Layer
- 3 ripe bananas, sliced
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar, packed
Cake Batter
- 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 (or milk with 1/2 tablespoon vinegar added)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- Prepare Caramel: In a medium bowl, combine the melted butter and brown sugar until smooth. Pour this caramel mixture evenly into the bottom of a 9-inch round cake pan.
- Arrange Bananas: Carefully layer the sliced bananas over the brown sugar caramel in a single layer to create the upside-down topping.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
- Beat Eggs and Sugar: In a separate bowl, beat together the granulated sugar and eggs until the mixture becomes light and fluffy, about 2 to 3 minutes.
- Add Vanilla: Stir in the vanilla extract into the egg mixture until fully combined, imparting a sweet aroma and flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture alternately with the buttermilk to the egg mixture, starting and ending with flour. Mix gently until just combined to maintain a tender crumb.
- Pour Batter: Carefully pour the prepared batter over the banana layer in the pan, spreading it evenly without disturbing the arrangement of bananas.
- Bake: Place the cake pan in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool: Remove the cake from the oven and let it cool in the pan for about 10 minutes to set and make flipping easier.
- Loosen Edges: Run a knife around the edges of the cake to loosen it from the pan sides.
- Flip Cake: Place a serving plate upside down over the cake pan, then invert the pan to release the cake onto the plate. Carefully reposition any bananas that remain stuck in the pan onto the cake.
- Serve: Let the cake cool for several minutes before slicing. Serve warm or at room temperature, optionally topped with whipped cream or vanilla ice cream for an extra indulgence.
Notes
- For added flavor and texture, consider folding in chopped nuts such as walnuts or pecans into the batter before baking.
- Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to one week. Reheat gently in the microwave to restore softness and flavor.
