Print

Banana Upside Down Cake Recipe

Print Recipe

★★★★★

4.4 from 142 reviews

This Banana Upside Down Cake is a moist, flavorful dessert featuring a caramelized banana topping baked with a tender whole wheat and all-purpose flour cake. The cake incorporates bananas in both the topping and the batter, delivering rich banana flavor with a delightful caramel glaze. Finished with a soft crumb and a beautiful glossy banana layer on top, this cake is perfect for any occasion or a comforting treat.

Ingredients

Scale

Banana Topping

  • 2/3 cup packed brown sugar
  • 4.5 tablespoons unsalted butter, cut into pieces
  • About 3 bananas, sliced into 1/4–1/3 inch rounds

Cake Batter

  • 1/3 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/3 cup plain Greek yogurt or sour cream
  • 2 large eggs
  • 2 overripe bananas, mashed (about 1 cup)
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • Dash of salt
  • 1/2 teaspoon ground cinnamon

Caramel Glaze

  • 1/4 cup brown sugar
  • 1/4 cup heavy cream
  • 4 tablespoons unsalted butter
  • 1/4 teaspoon salt

Instructions

  1. Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease an 8 x 8 x 2 inch square cake pan or a 9 x 2 inch round cake pan ensuring it has about 8 cups volume to prevent overflow.
  2. Create banana topping base: Spread 2/3 cup packed brown sugar evenly on the bottom of the pan. Scatter the 4.5 tablespoons of butter pieces over the sugar. Place the pan in the oven for 5-7 minutes until the butter has melted. Remove and stir to combine, spreading the mixture evenly.
  3. Arrange banana slices: Cover the melted butter and sugar layer with the sliced banana rounds, arranging them neatly to cover the entire base. Set this aside while you prepare the batter.
  4. Mix dry ingredients: In a bowl, combine all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and a dash of salt. Stir well and set aside.
  5. Cream butter and sugar: In a large mixing bowl, cream together the softened 1/3 cup butter and 3/4 cup granulated sugar until light and fluffy.
  6. Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract until fully incorporated.
  7. Add yogurt and mashed bananas: Mix in the Greek yogurt (or sour cream) and mashed overripe bananas until evenly combined.
  8. Combine wet and dry ingredients: Reduce mixer speed to low and gradually add the dry ingredient mixture. Mix just until combined; avoid overmixing to keep the cake tender.
  9. Assemble and bake: Pour the batter over the banana slices in the pan, smoothing the top. Bake at 350°F for 30 minutes, then reduce the oven temperature to 325°F and bake for an additional 25-35 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.
  10. Cool and invert the cake: Let the cake cool completely or at least until the bottom is barely warm. Run a knife around the edges to loosen the cake. Place a plate upside-down over the pan and invert the cake onto the plate, revealing the beautiful banana topping.

Notes

  • Use ripe but firm bananas for the topping to prevent mushiness.
  • The cake pan volume is important; an 8-cup volume pan prevents overflow during baking.
  • Cooling the cake before inverting helps ensure the topping stays intact.
  • For added richness, warm the caramel glaze before drizzling over the cake (optional).
  • You can substitute sour cream with Greek yogurt for a slightly tangier flavor.

Keywords: banana upside down cake, banana cake, caramel banana cake, whole wheat banana cake, fruit upside down cake, banana dessert

Find it online: https://stirringwithstella.com/banana-upside-down-cake-recipe/