Description
French-inspired banana upside down cake brings warmth from classic caramelized techniques. Sweet Caribbean bananas meld perfectly with golden butter caramel, creating a rustic dessert that delights palates and comforts souls.
Ingredients
Scale
Banana Upside Down Cake
Main Ingredients:
- 3 bananas, sliced into ¼–⅓ inch rounds
- 2 overripe bananas, mashed (about 1 cup)
- 1 cup all-purpose flour
- ¾ cup whole wheat flour
Cake and Topping Ingredients:
- ⅔ cup (160 ml) packed brown sugar
- ⅓ cup (75 grams) unsalted butter, softened
- 4.5 tablespoons (65 grams) unsalted butter, cut into pieces
- ¾ cup (150 grams) granulated sugar
- 2 large eggs
- ⅓ cup (80 ml) plain Greek yogurt or sour cream
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- Dash of salt
Caramel Glaze Ingredients:
- ¼ cup (60 ml) brown sugar
- ¼ cup (60 ml) heavy cream
- 4 tablespoons (60 grams) unsalted butter
- ¼ teaspoon salt
Instructions
- Thoroughly prep the baking vessel by generously coating an 8 x 8 or 9-inch pan with butter or cooking spray, ensuring complete coverage.
- Craft the foundational caramel layer by melting butter and brown sugar in the preheated oven until they transform into a smooth, golden liquid.
- Artfully arrange banana slices across the caramel base, creating a visually appealing pattern that will become the cake’s crowning glory when inverted.
- Whisk together all dry ingredients – including both all-purpose and whole wheat flours, baking powder, baking soda, salt, and cinnamon – in a medium mixing bowl.
- In a separate large bowl, cream softened butter and granulated sugar until the mixture becomes light and airy, resembling a fluffy cloud.
- Incorporate eggs one at a time, blending thoroughly after each addition, then fold in vanilla extract, Greek yogurt, and mashed bananas until fully integrated.
- Gently fold dry ingredients into the wet mixture, stirring minimally to maintain the batter’s delicate texture and prevent toughness.
- Carefully pour the batter over the banana-lined caramel base, using a spatula to distribute evenly and create a smooth surface.
- Bake in a preheated oven, initially at 350°F for 30 minutes, then reduce temperature to 325°F and continue baking until a toothpick emerges clean.
- Allow the cake to cool slightly in the pan, then delicately invert onto a serving plate, revealing the glistening banana topping.
- Prepare a luxurious caramel glaze by simmering brown sugar, heavy cream, butter, and salt until the mixture thickens and becomes glossy.
- Drizzle the warm caramel glaze over the inverted cake, allowing it to cascade down the sides and pool around the base.
Notes
- Elevate this classic dessert by selecting ripe, spotty bananas for maximum sweetness and intense flavor.
- Experiment with different nuts like pecans or walnuts sprinkled over the caramel layer for added crunch and depth.
- Serve warm with a scoop of vanilla ice cream or whipped cream to complement the rich, caramelized banana topping.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 23 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg