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Moist Banana Upside-Down Cake with Caramel Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 25 reviews
  • Author: Elina
  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 25 minutes
  • Yield: 8 slices 1x
  • Category: Desserts & Sweets
  • Method: Baking
  • Cuisine: American

Description

This moist and flavorful Banana Upside-Down Cake features caramelized bananas topped with a luscious caramel glaze. It’s a perfect dessert for banana lovers, combining the richness of brown sugar caramel with the natural sweetness of ripe bananas, finished with optional crunchy pecans for added texture.

Ingredients

Scale

For the Cake Batter

  • 3 ripe bananas, mashed
  • 1 cup all-purpose flour or whole wheat flour
  • ½ cup unsalted butter, softened
  • ⅓ cup Greek yogurt or sour cream
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon (optional)

For the Caramel Glaze

  • ¾ cup brown sugar (divided: part for caramelizing and part for glaze)
  • 4 tablespoons heavy cream
  • Remaining butter from softened portion for glaze (approx 2 tablespoons reserved)

For Topping (Optional)

  • ⅓ cup chopped pecans

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it is ready for baking the cake.
  2. Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy, forming the base of your batter.
  3. Add Bananas and Yogurt: Mix the mashed bananas and Greek yogurt into the creamed butter and sugar until well combined, contributing moisture and flavor.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon if using, ensuring even distribution.
  5. Combine Wet and Dry: Gradually add the dry ingredients into the banana mixture, stirring gently until just combined to avoid overmixing.
  6. Prepare Caramel Sauce for Pan: In a saucepan, melt the remaining butter. Stir in heavy cream and a portion of brown sugar to create a rich caramel glaze, then pour some of this caramel into the bottom of a greased cake pan.
  7. Arrange Bananas in Pan: Slice additional bananas and place them evenly on top of the caramel layer in the pan, creating the upside-down effect.
  8. Pour Batter: Pour the banana batter over the caramel and banana slices, smoothing the top to ensure even baking.
  9. Bake the Cake: Bake for 60 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is cooked through.
  10. Cool and Invert: Allow the cake to cool in the pan for a few minutes, then invert it onto a serving plate so the caramelized bananas are on top.
  11. Drizzle with Remaining Caramel: Drizzle the remaining caramel glaze over the inverted cake for extra richness and shine.
  12. Add Pecans and Serve: Sprinkle chopped pecans on top if desired and serve the cake warm for the best flavor and texture experience.

Notes

  • Use very ripe bananas for the best flavor and natural sweetness.
  • You can substitute sour cream for Greek yogurt if preferred.
  • Chopped pecans add a nice texture but can be omitted or substituted with walnuts.
  • Make sure to grease the cake pan well to prevent sticking and ensure easy inversion.
  • Allow the cake to cool slightly before inverting to avoid breaking the cake.
  • For a dairy-free version, substitute butter and cream with plant-based alternatives.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Find it online: https://recipes.mbeams.com/moist-banana-upside-down-cake-with-caramel-glaze-recipe/