Banana Upside Down Cake
This easy Banana Upside Down Cake recipe features a tender banana cake topped with sweet caramelized bananas and rich brown sugar glaze. An easy banana cake recipe perfect for dessert, brunch, or using up your ripe bananas everyone will love.
Servings: 8
Calories: 476kcal
Ingredients
Topping
- ¾ cup brown sugar lightly packed
- ⅓ cup butter
- 4 medium firm ripe bananas peeled and sliced lengthways
Cake
- ½ cup butter softened
- ¾ cup brown sugar lightly packed
- 2 large eggs
- 1 cup mashed bananas Roughly 3 very ripe, soft bananas
- ⅔ cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat the oven to 320°F/160°c. Grease an 8 inch round cake tin or line with parchment paper and set aside.
- To make the topping, add the brown sugar and butter to a small saucepan. Place over a medium-low heat and stir frequently until the sugar has dissolved and the mixture starts to bubble. Simmer for 15 second without stirring, then remove from the heat. Pour the mixture into the prepared cake tin, and arrange to bananas over the sugar mixture. Set aside.
- Add the softened butter and brown sugar to the bowl of a stand mixer. Beat on a medium-high speed using a flat beater attachment for 3 minutes, or until pale and creamy.
- Add the eggs to the stand mixer 1 at a time, beating well in between. Add the mashed bananas, plain yogurt and vanilla and beat once again until well combined.
- Add the flour, baking powder, cinnamon, baking soda and salt to the bowl. Mix on a low speed until just combined. Do not overmix.
- Spoon the batter over the bananas in the cake tin, and smooth the surface. Bake for 50 minutes, or until cooked through. Loosely tent the cake with foil if it starts browning before the center is cooked.
- Allow the cake to cool in the tin for 5 minutes for flipping upside down onto a serving plate.
Notes
- Pack the banana slices tightly: Arrange them close together for the most beautiful look once the cake is flipped, trimming the bananas to fit as necessary.
- Allow cooling before flipping. Let the cake rest for 5 minutes in pan before inverting onto serving plate.
- Use an 8 inch CAKE pan: The right size pan helps the cake bake evenly and gives the proper height.
- Lower the center slightly: Smoothing the cake batter with a slight dip in the middle helps reduce doming.
- Do not wait too long to flip: Letting the cake cool just 5 minutes helps release the topping before it hardens.
- Serve it a little warm: This cake tastes especially delicious while the topping is still soft and glossy.
Nutrition
Calories: 476kcal | Carbohydrates: 86g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 509mg | Potassium: 449mg | Fiber: 3g | Sugar: 52g | Vitamin A: 834IU | Vitamin C: 8mg | Calcium: 137mg | Iron: 2mg