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 is sure to impress!
Ingredients
Scale
Caramel Topping
- 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 ensure it is at the right temperature for baking the cake evenly.
- Prepare Caramel: In a medium bowl, combine the melted butter and brown sugar until smooth. Pour this mixture into the bottom of a 9-inch round cake pan, spreading it evenly to form the caramel base.
- Arrange Bananas: Arrange the sliced bananas in a single layer over the brown sugar mixture, ensuring full coverage for that classic upside-down effect.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt, ensuring they are well combined for an even rise.
- Beat Eggs and Sugar: In another bowl, beat the granulated sugar and eggs together until light and fluffy, about 2-3 minutes, which helps to incorporate air for a tender crumb.
- Add Vanilla: Add the vanilla extract to the egg mixture and mix until fully combined to enhance the flavor of the cake.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start with a third of the flour mixture, then add half of the buttermilk, followed by another third of the flour, the remaining buttermilk, and finish with the last of the flour. Mix until just combined to avoid overmixing and a dense cake.
- Pour Batter: Pour the prepared batter over the arranged bananas in the cake pan, spreading it evenly with a spatula.
- Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool: Remove the cake from the oven and let it cool in the pan for about 10 minutes, allowing the caramel to set slightly.
- Loosen Edges: Run a knife carefully around the edges of the cake to loosen it from the sides of the pan to prepare for flipping.
- Flip Cake: Place a serving plate upside down over the cake pan and flip it over swiftly to release the cake onto the plate. If any bananas stick to the pan, carefully remove and place them back on top of the cake for presentation.
- Serve: Allow the cake to cool for a few minutes before slicing. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream for added indulgence.
Notes
- For added flavor, consider mixing in chopped nuts like walnuts or pecans into the batter to add texture and a nutty taste.
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Reheat slightly in the microwave for the best flavor and soft texture.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
