Upside-down banana cake
Upside-down banana cake features a caramelized topping of brown sugar and ripe bananas beneath a fluffy cake. This simple yet decadent dessert is perfect for any gathering.
Cook time 40 min
Prep time 20 min
Ingredients:
2/3 cup butter1/2 cup brown sugar
1 cup sugar
2 eggs
1.50 cups all-purpose white wheat flour
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/2 cup buttermilk
1 tsp vanilla extract
2 bananas
Upside-down banana cake is a delightful and moist dessert that combines caramelized brown sugar, butter, and ripe bananas, all topped with a rich and fluffy cake. This recipe, perfect for banana lovers, is both simple to follow and impressive to serve, making it an excellent choice for family gatherings or any occasion.
Instructions:
- Preheat your oven to 350°F (175°C).
- In a small saucepan, melt 1/3 cup (75g) of butter. Once melted, pour it into the bottom of a 9-inch (23cm) round cake pan.
- Sprinkle the brown sugar evenly over the melted butter.
- Arrange the banana slices over the brown sugar in a single layer.
- In a large mixing bowl, cream the remaining 1/3 cup (75g) butter with the sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, cinnamon, baking powder, and baking soda.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
- Stir in the vanilla extract.
- Carefully pour the cake batter over the arranged bananas and smooth the top with a spatula.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
4. Cool and Serve:
- Allow the cake to cool in the pan on a wire rack for about 10 minutes.
- Run a knife around the sides of the cake to loosen it.
- Place a serving plate over the cake pan and carefully invert the cake onto the plate.
- Let it cool for an additional 10 minutes before serving.
Your upside-down banana cake, now flipped to showcase its beautiful caramelized banana topping, is ready to enjoy. The moist crumb of the cake combined with the sweet, rich banana topping makes for an irresistible treat. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special touch.
Upside-down banana cake FAQ:
Bake the cake in a preheated oven at 350°F (175°C) for 40 to 45 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
You can determine if the cake is done by inserting a toothpick into the center. If it comes out clean or with a few crumbs attached, the cake is ready. Additionally, the edges should start to pull away from the sides of the pan.
Yes, you can substitute all-purpose flour with whole wheat flour, but it may alter the texture slightly. For a gluten-free option, consider a gluten-free all-purpose blend.
Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to a week. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months.
If you don’t have buttermilk, you can use a mixture of 1/2 cup milk and 1/2 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
Cooking Tips:
- Ensure your bananas are ripe but not overly mushy for the best texture and flavor.
- Room temperature butter, eggs, and buttermilk will mix more evenly into your batter, resulting in a smoother texture.
- Complete the caramel topping quickly after melting the butter and brown sugar to prevent it from hardening before adding the bananas.
- Use a knife or thin spatula to loosen the cake edges before inverting it onto a serving plate to ensure a clean release.
- Let the cake cool for about 10 minutes before inverting to allow the caramel to set slightly, but not too long where it solidifies completely.
Nutrition Facts
10 ServingsCalories 340kcal
Protein 3.82g
Carbohydrates 50g
Fiber 1.13g
Sugar 36g
Fat 14g
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