Description

This Banana Upside Down Cake is a delicious variation of the classic pineapple version, featuring sweet caramelized bananas over a soft vanilla cake base. A warm, sticky dessert perfect for pairing with coffee or tea.

Ingredients

Units Scale

2 ripe bananas, sliced
1/4 cup unsalted butter (for topping)
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 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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Instructions

Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
For the topping, melt 1/4 cup butter in a saucepan over medium heat. Stir in brown sugar and cinnamon. Cook until bubbly and slightly thickened, about 3 minutes. Pour into the prepared pan and spread evenly. Arrange banana slices on top.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream together softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with flour. Mix until just combined.
Pour batter over the banana topping and smooth the top.
Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 5 minutes, then invert onto a serving plate. Let cool slightly before serving.

Notes

Use ripe but firm bananas for best results—they’ll hold shape and caramelize well.
Serve warm with whipped cream or a scoop of vanilla ice cream for added indulgence.
Ensure not to overmix the batter to maintain a tender crumb.
Store leftovers in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 275 kcal
Sugar: 26 g
Sodium: 120 mg
Fat: 14 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 70 mg