Banana Upside Down Cake
This delightful Banana Upside Down Cake features caramelized bananas and a moist, fluffy cake, making it a perfect dessert for any occasion.
Ingredients
For the banana topping
- 4 pieces ripe bananas, sliced Use spotty and soft bananas for best results.
- ½ cup brown sugar Provides a rich caramel flavor.
- ¼ cup unsalted butter Melted for caramelization.
For the cake batter
- 1 cup all-purpose flour Can substitute with gluten-free flour for a gluten-free option.
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup granulated sugar Forms base of the batter.
- ½ cup sour cream Can substitute with yogurt for a similar effect.
- 2 large eggs Bring to room temperature before use.
- 1 tsp vanilla extract
Instructions
Preparation
- Ensure all ingredients are at room temperature.
- In a skillet, melt the unsalted butter over medium heat. Stir in the brown sugar and mix well. Add the banana slices and cook until caramelized, about 3-5 minutes.
- Pour the caramelized banana mixture into a greased round cake pan to form the base layer.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Mixing the Batter
- In another bowl, cream together granulated sugar and eggs until light and fluffy.
- Add the sour cream and vanilla extract to the egg mixture, blending well.
- Gradually mix in the dry ingredients until just combined, avoiding overmixing.
- Pour the batter over the caramelized banana layer in the cake pan, spreading it evenly.
Baking
- Preheat the oven to 350°F (175°C). Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, cool for about 10 minutes, then carefully invert onto a serving plate.
Notes
Skip mixing too much to prevent a dense cake. You can enjoy it plain, with whipped cream, or ice cream. Store in an airtight container in the refrigerator for 4-5 days.