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Banana Upside Down Cake with Caramel Glaze Recipe

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★★★★★

4.7 from 109 reviews

This Banana Upside Down Cake features a deliciously caramelized banana layer beneath a moist, tender cake spiced with cinnamon. Topped with a rich homemade caramel glaze, this comforting dessert is perfect for banana lovers seeking a sweet, satisfying treat with a balance of wholesome whole wheat flour and creamy Greek yogurt.

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. Prepare the Pan: Preheat the oven to 350°F. Grease an 8x8x2 inch square cake pan or a 9×2 inch round cake pan with a volume of about 8 cups to prevent overflow. Spread 2/3 cup packed brown sugar evenly over the bottom of the pan and scatter 4.5 tablespoons of butter pieces on top.
  2. Melt Sugar and Butter: Place the pan in the oven for 5-7 minutes until the butter has melted. Remove the pan carefully and stir together the melted butter and sugar to spread evenly across the pan bottom. Arrange the banana slices in a single layer to cover the surface. Set aside.
  3. Mix Dry Ingredients: In a bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.
  4. Cream Butter and Sugar: In a large mixing bowl, cream the softened 1/3 cup butter and 3/4 cup granulated sugar until light and fluffy. Add eggs one at a time along with 1 1/2 teaspoons vanilla extract, mixing to combine well.
  5. Add Yogurt and Bananas: Stir in the 1/3 cup Greek yogurt or sour cream and the mashed bananas until well incorporated.
  6. Combine Wet and Dry: Slowly add the dry ingredient mixture to the wet ingredients on low mixer speed, mixing just until combined to avoid overmixing.
  7. Pour Batter and Bake: Pour the cake batter evenly over the banana layer in the pan and smooth the top with a spatula. Bake at 350°F for 30 minutes, then reduce the oven temperature to 325°F and continue baking for an additional 25-35 minutes. The cake is done when a toothpick inserted in the center comes out clean.
  8. Cool and Invert Cake: Allow the cake to cool completely in the pan or at least until the bottom is barely warm. Use a knife to loosen edges, place a plate upside-down over the pan, and carefully invert the cake so the bananas are on top.
  9. Prepare Caramel Glaze: In a saucepan over medium heat, combine 1/4 cup brown sugar, 4 tablespoons unsalted butter, 1/4 cup heavy cream, and 1/4 teaspoon salt. Stir constantly until it comes to a boil, then simmer for 2-3 minutes. Remove from heat and let sit for 1-2 minutes; the glaze will thicken and lighten in color.
  10. Glaze the Cake: Pour about two-thirds of the caramel glaze immediately over the inverted banana layer on the cake. Reserve the remaining glaze for serving.
  11. Serve: When serving, gently reheat the leftover caramel glaze and drizzle it over individual slices. Optionally, sprinkle with toasted chopped pecans and add a scoop of vanilla ice cream or whipped cream for extra indulgence.

Notes

  • For best texture, use very ripe bananas for both the mashed and sliced components.
  • The cake pan volume is important to prevent batter overflow; use an 8-cup volume pan.
  • If you prefer a richer cake, sour cream can be used instead of Greek yogurt.
  • Leftover caramel glaze can be stored in the refrigerator and gently reheated before serving.
  • To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally.
  • The caramel glaze will thicken and change to a paler color as it cools—use while warm for easier pouring.

Keywords: banana upside down cake, caramel banana cake, banana dessert, homemade caramel glaze, whole wheat banana cake

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