Description
This Banana Upside Down Cake features a caramelized brown sugar and butter topping layered with ripe banana slices, creating a moist and flavorful cake that’s perfect for any occasion. The cake batter is enriched with mashed bananas and buttermilk, resulting in a tender crumb with a delightful balance of sweetness and banana flavor.
Ingredients
Scale
Topping
- 1 cup light brown sugar (packed)
- 6 tablespoons unsalted butter (melted)
- 2-3 bananas (sliced into 1/4″ rounds, or more depending on arrangement)
Cake Batter
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- Pinch of salt
- 3/4 cup light brown sugar (packed)
- 1/4 cup granulated sugar
- 1 cup mashed banana (about 2 medium-sized bananas)
- 1/2 cup buttermilk (homemade or store-bought)
- 1 tablespoon vanilla extract
- 1/3 cup vegetable oil
- 2 eggs
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9″ round baking pan thoroughly and set it aside to ensure the cake releases easily after baking.
- Make the topping: Combine the melted butter with 1 cup of packed light brown sugar. Press this mixture evenly into the bottom of the prepared pan. Next, arrange the banana slices over the sugar mixture carefully, as this layer will become the top once inverted.
- Prepare the batter: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, 3/4 cup light brown sugar, and granulated sugar for about a minute to fully incorporate. Add the mashed bananas, buttermilk, vanilla extract, vegetable oil, and eggs to the dry ingredients and stir gently until just combined and no lumps remain. Avoid overmixing to keep the cake tender.
- Fill the pan: Pour the banana cake batter over the banana slices and sugar mixture in the pan. The batter will nearly fill the pan.
- Prevent overflow: To avoid batter spilling over during baking, place the cake pan on a baking sheet and then place both into the oven. This will catch any overflow and keep your oven clean.
- Bake the cake: Bake for 42 to 45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- Cool and invert: Let the cake cool in the pan for only 5 minutes. Then, carefully invert onto a large plate or platter. This short cooling period prevents the caramelized sugar topping from sticking to the pan and ensures a clean release.
Notes
- If you don’t have buttermilk, you can make a substitute by adding 1/2 tablespoon lemon juice or white vinegar to 1/2 cup milk; let it sit for 5 minutes before using.
- Ensure the pan is well-greased to prevent sticking of the caramelized topping.
- Placement of the cake pan on a baking sheet is recommended to catch any batter spills during baking.
- Do not wait too long before inverting the cake after baking to avoid sticking issues.
