Upside Down Banana Cake
Are you looking for a delicious and impressive dessert that’s surprisingly simple to make? Look no further than the classic upside-down banana cake. This delightful treat features a caramelized layer of bananas and a moist, flavorful cake batter. It’s perfect for brunches, afternoon tea, or as a delightful end to any meal.
Creating this cake is easier than you might think. The key to success lies in ripe bananas for the topping and the cake batter. Don’t be afraid to use those overly ripe bananas that are threatening to turn brown. They’ll add the perfect sweetness and moisture to your cake.
For the cake itself, a blend of baking powder and baking soda ensures a light and fluffy texture. The addition of sour cream provides extra moisture and tanginess. The result is a cake that is both satisfying and comforting.
Serve your upside-down banana cake warm with a scoop of vanilla ice cream for an extra special indulgence. This recipe is a crowd-pleaser that’s sure to impress your guests. So, gather your ingredients and get ready to bake up a storm!
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Questions I often get asked about this recipe:
Can I use frozen bananas for this recipe?
It’s not recommended to use frozen bananas for this recipe as they tend to release too much water when thawed, affecting the cake batter’s consistency. Fresh or very ripe bananas are ideal for this recipe.
How do I prevent the bananas from burning during baking?
To prevent the bananas from burning, ensure that the oven temperature is accurate and avoid overbaking the cake. The brown sugar and butter mixture should caramelize but not burn. Keep a close eye on the cake during the last few minutes of baking.
Can I substitute the sour cream in the recipe?
While sour cream adds moisture and tanginess, you can substitute it with plain yogurt or buttermilk. Greek yogurt might make the cake denser, so it’s best to use regular yogurt.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean, the cake is done. Avoid overbaking as it can dry out the cake.
Can I make this cake ahead of time?
While it’s best to enjoy upside-down banana cake fresh, you can make it a day in advance. Store it covered at room temperature. However, the caramelized banana topping might lose its crispiness over time.
What you need to make Upside Down Banana Cake:
For the topping:
1/2 cup packed light brown sugar
4 tablespoons unsalted butter, cut into pieces
3 medium bananas, sliced thinly
For the cake:
1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
Pinch of salt
¾ cup granulated sugar
⅓ cup unsalted butter, softened
2 large eggs
1 ½ teaspoons vanilla extract
2 medium overripe bananas, mashed
⅓ cup sour cream
How to make it:
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Prepare the topping: In the prepared pan, combine the brown sugar and butter. Distribute evenly over the bottom of the pan. Arrange banana slices on top of the brown sugar mixture.
Make the cake batter: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. In a separate bowl, cream together granulated sugar and butter until light and fluffy.
Beat in eggs one at a time, then stir in vanilla. Combine mashed bananas and sour cream with the creamed mixture. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour batter over the banana and brown sugar mixture in the prepared pan.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for about 10 minutes before inverting onto a serving plate. Serve warm or at room temperature.
Tips:
For a richer flavor, use dark brown sugar.
You can add a sprinkle of chopped nuts to the topping for extra texture.
Serve with a scoop of vanilla ice cream for a delightful dessert.
Latest Reviews:
This upside-down banana cake is pure magic!
The caramelized bananas are a perfect match for the moist, flavorful cake. It’s become a family favorite. Highly recommend! Donna H.
So easy to follow and the results were amazing!
The cake was perfectly moist and the banana topping was delicious. This recipe is a definite keeper. Paul O.
I’ve made this cake twice now and it’s a hit every time.
The flavors are incredible and the presentation is stunning. Perfect for special occasions or a casual weeknight treat. Tyra S.
Printable Recipe:
Upside Down Banana Cake
Upside Down Banana Cake
Ingredients
- For the topping:
- 1/2 cup packed light brown sugar
- 4 tablespoons unsalted butter, cut into pieces
- 3 medium bananas, sliced thinly
- For the cake:
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- Pinch of salt
- ¾ cup granulated sugar
- ⅓ cup unsalted butter, softened
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 2 medium overripe bananas, mashed
- ⅓ cup sour cream
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Prepare the topping: In the prepared pan, combine the brown sugar and butter. Distribute evenly over the bottom of the pan. Arrange banana slices on top of the brown sugar mixture.
- Make the cake batter: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, cream together granulated sugar and butter until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Combine mashed bananas and sour cream with the creamed mixture. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour batter over the banana and brown sugar mixture in the prepared pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for about 10 minutes before inverting onto a serving plate. Serve warm or at room temperature.
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