Here’s a delicious Upside-Down Banana Cake recipe with a caramelized banana topping and a soft, tender crumb. It’s easy to make and perfect for using up ripe bananas!
Upside-Down Banana Cake
Prep Time: 15 mins | Cook Time: 30-35 mins | Total Time: 50 mins
Servings: 6-8
Ingredients:
Caramelized Banana Topping:
- 2-3 ripe bananas, sliced (½-inch thick)
- 3 tbsp unsalted butter
- ½ cup (100g) brown sugar (or coconut sugar)
- 1 tsp cinnamon (optional)
Cake Batter:
- 1 large egg
- 6 tbsp (60g) granulated sugar
- ½ cup (130ml) milk
- ½ tsp (2g) salt
- 1 tsp vanilla extract
- 1 ¼ cups (150g) cake flour or all-purpose flour
- 2 tsp baking powder
- 3 tbsp melted butter (or oil)
Instructions:
- Prep the topping:
- Preheat oven to 350°F (175°C).
- In a 9-inch round pan (or 8×8 square), melt 3 tbsp butter over low heat (or microwave).
- Sprinkle brown sugar evenly over butter, then arrange banana slices in a single layer. Sprinkle with cinnamon (if using). Set aside.
- Make the batter:
- In a bowl, whisk egg + sugar until smooth. Add milk, salt, vanilla, and melted butter.
- Sift in flour + baking powder, then gently fold until just combined (don’t overmix).
- Bake:
- Pour batter over bananas in the pan. Bake 30-35 mins until a toothpick comes out clean.
- Cool 5 mins, then invert onto a plate. Serve warm or at room temperature.
Tips:
- Ripe bananas work best for sweetness.
- Add nuts: Sprinkle chopped walnuts/pecans over the caramel layer.
- Storage: Keep covered at room temp for 2 days or refrigerate for up to 5 days.
This cake is moist, fragrant, and irresistibly caramelized—great with whipped cream or ice cream! 🍌🍰
Would you like a gluten-free or vegan version? 😊
