Caramelized Banana Upside-Down Cake is a moist and flavorful dessert that combines sweet bananas with a rich caramel topping. Baked to golden perfection, this classic treat is easy to make and perfect for any occasion.
Why You’ll Love This Recipe
- Rich caramel flavor – The buttery brown sugar caramel creates a deliciously sticky topping.
- Moist and tender cake – The bananas keep the cake soft and flavorful.
- Simple ingredients – Uses pantry staples for an easy homemade dessert.
- Impressive presentation – The beautiful banana topping makes it look bakery-worthy.
- Versatile serving options – Enjoy it warm, with whipped cream, or alongside ice cream.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 ripe bananas, sliced
- ½ cup butter
- ½ cup brown sugar
- 1½ cups flour
- 1 tsp baking powder
- ½ tsp cinnamon
- ½ cup milk
- 2 eggs
- ½ cup sugar
Directions
- Prepare the caramel layer: Melt butter and brown sugar in a cake pan over low heat or in the oven until bubbly.
- Arrange the bananas: Place banana slices evenly over the caramel.
- Mix dry ingredients: In a bowl, combine flour, baking powder, and cinnamon.
- Prepare the batter: In a separate bowl, beat eggs, sugar, and milk until smooth. Gradually mix in the dry ingredients until well combined.
- Assemble and bake: Pour the batter over the banana layer and spread evenly. Bake at 350°F (175°C) for 35 minutes or until a toothpick inserted in the center comes out clean.
- Invert the cake: Let the cake cool for a few minutes before inverting it onto a plate. Serve warm.
Servings and Timing
- Servings: 8
- Prep time: 10 minutes
- Cook time: 35 minutes
- Total time: 45 minutes
Variations
- Nutty twist – Add chopped pecans or walnuts to the caramel layer for extra crunch.
- Spiced version – Enhance the flavor with a pinch of nutmeg or cloves.
- Chocolate banana cake – Stir in chocolate chips for a decadent touch.
- Coconut flavor – Substitute half of the milk with coconut milk for a tropical twist.
- Gluten-free option – Use a gluten-free flour blend instead of all-purpose flour.
Storage/Reheating
- Storage: Keep leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheating: Warm slices in the microwave for 10-15 seconds or in a low-temperature oven for a few minutes.
FAQs
Can I use overripe bananas?
Yes, but firmer ripe bananas hold their shape better for the caramelized topping.
Do I need to grease the cake pan?
No, the butter and caramel layer prevent sticking, but using parchment paper can make removal easier.
Can I make this cake in a cast-iron skillet?
Yes, a cast-iron skillet works well and helps evenly caramelize the sugar.
What can I serve this cake with?
It pairs well with whipped cream, vanilla ice cream, or a drizzle of caramel sauce.
Can I use a different sweetener instead of brown sugar?
You can use coconut sugar or honey, but the texture and flavor may slightly change.
Why did my caramel stick to the pan?
Let the cake rest for only a few minutes before inverting it—waiting too long can cause the caramel to harden.
Can I make this cake ahead of time?
Yes, but it’s best served fresh. You can bake it a day ahead and warm it slightly before serving.
Can I use a different fruit?
Yes, try pineapple, apples, or pears for variations on the upside-down cake concept.
How do I make this cake fluffier?
Ensure not to overmix the batter and use room-temperature ingredients for better texture.
Can I use oil instead of butter?
Butter is best for flavor, but you can use an equal amount of melted coconut oil if needed.
Conclusion
Caramelized Banana Upside-Down Cake is a delightful twist on the classic upside-down cake, offering a perfect balance of caramel sweetness and banana flavor. Whether served as a simple treat or dressed up with toppings, this cake is sure to impress family and friends. Try it warm for the ultimate indulgence!
