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This Banana Upside Down Cake Will Change Everything
We all know the story. You buy a beautiful bunch of bananas with the best intentions. You’re going to have one with breakfast, maybe one as a snack.
A few days later, they’re still on the counter, now covered in brown spots, looking at you with silent judgment. Don’t you dare throw them away.
Those sad, overripe bananas are not a failure; they are an opportunity. They are destined for something greater than oatmeal. They are destined for this cake.
This isn’t just another banana bread recipe. This is a Banana Upside Down Cake, a showstopper with a glistening, buttery brown sugar topping that caramelizes the bananas into pure magic. It’s a cake that looks fancy but is secretly easy to make.
What You’ll Need
Gathering your ingredients first makes the whole process feel like a breeze. Here’s the breakdown for the topping and the cake itself.
For the Caramel Topping:
- 1/2 cup (113g) unsalted butter, melted
- 2/3 cup (144g) packed light brown sugar
- 3 to 4 medium ripe bananas, sliced into 1/2-inch thick rounds
For the Cake Batter:
- 1 1/2 cups (180g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup (113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (54g) packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) buttermilk, at room temperature
Tools Required
You don’t need any high-tech gadgets for this recipe. Just your standard baking arsenal will do the trick.
- 9-inch round cake pan
- Large mixing bowl
- Medium mixing bowl
- Electric mixer (handheld or stand) or a whisk
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Wire cooling rack
Pro Tips
After making this cake more times than I can count, I’ve picked up a few tricks that guarantee a perfect result every single time.
1. The Banana Slice is Key: Don’t slice your bananas too thin. Aim for rounds about 1/2-inch thick. If they’re too thin, they can turn to mush in the caramel; too thick, and they might not soften enough.
2. Room Temperature is Non-Negotiable: For the fluffiest cake texture, your butter, eggs, and buttermilk must be at room temperature. This helps them emulsify, creating a uniform batter that traps air for a lighter crumb.
3. The Flip Timing: This is the moment of truth. Let the cake cool in the pan for only 10-15 minutes after it comes out of the oven. If you flip it too soon, it might fall apart. If you wait too long, the caramel will harden and stick to the pan.
4. Don’t Overmix the Batter: Once you add the dry ingredients, mix only until they are just combined. A few little streaks of flour are okay. Overmixing develops gluten and will give you a tough, dense cake instead of a tender one.
How to Make Banana Upside Down Cake
Follow these steps closely for a flawless cake. We’ll start with the delicious topping and finish with the flip.
Part 1: The Topping
Step 1: Preheat your oven to 350°F (175°C). Don’t grease your 9-inch round cake pan; the butter in the topping handles that job for you.
Step 2: Pour the melted butter into the bottom of the cake pan. Sprinkle the brown sugar evenly over the butter. You don’t need to stir it.
Step 3: Arrange the banana slices in a single, tight layer over the brown sugar mixture. You can create a decorative pattern or just pack them in. Set the pan aside.
Part 2: The Cake Batter
Step 4: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon. This is your dry ingredient mixture.
Step 5: In a separate large bowl, use an electric mixer to beat the softened butter with the granulated sugar and brown sugar until light and fluffy. This usually takes about 2-3 minutes.
Step 6: Beat in the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.
Step 7: Add half of the dry ingredients to the butter mixture and mix on low speed until just combined. Pour in all the buttermilk and mix until incorporated. Finally, add the remaining dry ingredients and mix only until you no longer see big streaks of flour.
Part 3: Assemble and Bake
Step 8: Carefully spoon the batter over the bananas in the cake pan. Use a spatula to gently spread it into an even layer without disturbing the banana slices underneath.
Step 9: Bake for 40-45 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
Step 10: Remove the cake from the oven and place the pan on a wire rack. Let it cool for exactly 10-15 minutes. No more, no less!
Step 11: Run a knife around the edges of the cake to loosen it from the pan. Place a large serving plate or platter upside down over the top of the cake pan. In one confident motion, flip the pan and plate together. Lift the pan away. If any bananas stick, just gently place them back on the cake.
Step 12: Let the cake cool for at least another 20 minutes before slicing and serving. It’s fantastic warm!
Substitutions and Variations
This recipe is a great starting point. Feel free to play around with it to make it your own.
| Element | Substitution/Variation Idea |
|---|---|
| Bananas | Try with sliced pineapple rings or sliced pears. |
| Spices | Add 1/4 tsp of nutmeg or allspice to the batter. |
| Buttermilk | Make your own: 1/2 cup milk + 1/2 tbsp lemon juice. Let sit 5 mins. |
| Add-ins | Sprinkle 1/2 cup chopped pecans or walnuts over the topping before adding batter. |
| A little kick | Add a tablespoon of dark rum or bourbon to the butter and brown sugar topping. |
Dietary Swaps & Nutrition
Want to adjust this for a specific diet? Here are a few simple swaps you can make. Note that substitutions can alter the final texture and taste.
| Diet | Ingredient Swap |
|---|---|
| Gluten-Free | Use a 1:1 gluten-free all-purpose flour blend that contains xanthan gum. |
| Dairy-Free | Use a plant-based butter and a dairy-free buttermilk (almond/soy milk + lemon juice). |
Nutritional Disclaimer: The nutritional information below is an estimate for one slice (if the cake is cut into 10 slices). Actual values may vary based on ingredients used.
- Calories: approx. 380 kcal
- Carbohydrates: 55g
- Protein: 4g
- Fat: 17g
Serving Suggestions
This cake is a star all on its own, especially when served warm. For an extra touch of decadence, pair it with a scoop of vanilla bean ice cream, a dollop of fresh whipped cream, or even a drizzle of creme fraiche to cut the sweetness.
Leftovers and Storage
If you somehow have leftovers, storing them is easy. The cake is just as good, if not better, the next day.
Cover the cake tightly with plastic wrap or store it in an airtight container in the refrigerator for up to 4 days. The caramel topping will keep the cake very moist.
You can enjoy it cold right from the fridge, or gently reheat a slice in the microwave for 15-20 seconds to bring back that warm, gooey goodness.
Frequently Asked Questions
Here are answers to a few questions you might have as you get baking.
Q1. My cake stuck to the bottom of the pan! What happened?
Ans: This usually happens for one of two reasons. Either the cake cooled for too long in the pan, causing the caramel to solidify and act like glue, or the pan wasn’t well-coated. For this recipe, the flip timing is the most likely culprit.
Q2. Can I use frozen bananas?
Ans: It’s not recommended for the topping. Frozen bananas release a lot of water when they thaw and will make your caramel topping soupy. Save frozen bananas for mashing into banana bread or smoothies, and use fresh, ripe ones here.
Q3. My caramel topping seems runny.
Ans: A little bit of liquid caramel is normal and delicious! If it seems excessively runny, it could be due to bananas that were a bit too ripe and released extra moisture. It will still taste amazing.
Q4. Can I bake this in a square pan?
Ans: Absolutely. An 8×8 or 9×9 inch square pan works great. Keep an eye on the baking time, as it might need a few minutes less or more than a round pan.
Q5. How do I know for sure when the cake is done?
Ans: The toothpick test is your best friend. Insert it into the very center of the cake part. If it comes out with wet batter, it needs more time. If it comes out with a few moist crumbs attached or completely clean, it’s ready.
Wrapping Up
There you have it—the perfect way to transform those browning bananas into a dessert that will have everyone asking for the recipe. It’s a little bit of comfort, a little bit of fancy, and a whole lot of delicious.
I truly hope you give this Banana Upside Down Cake a try. It’s one of my absolute favorites for a reason, and I know it will become one of yours too.
When you make it, please come back and leave a comment below. I’d love to hear how it turned out for you or answer any other questions you might have. Happy baking!
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