Caramelized Upside-Down Banana Cake Recipe
If you have a soft spot for cozy, comforting bakes, this Caramelized Upside-Down Banana Cake is about to become your new obsession. Imagine tender, buttery cake topped with lush bananas enveloped in a sticky, golden caramel—each bite is pure homey bliss. Whether you need something spectacular for brunch or just want a show-stopping dessert to use up those ripe bananas, this cake delivers warmth, rich flavor, and irresistible nostalgia. Trust me, once you taste it, you’ll find yourself inventing excuses to bake it again and again!
Ingredients You’ll Need
Every ingredient in this Caramelized Upside-Down Banana Cake has a starring role, from the juicy bananas that caramelize into sweet perfection to the sour cream that keeps the crumb incredibly moist. Don’t skip or substitute if you can help it—these simple items join forces to create pure magic.
- Unsalted butter (for topping, 1/4 cup): Melts into the brown sugar for that luscious caramel layer that crowns the cake.
- Packed brown sugar (1/2 cup): Gives deep, molasses-y sweetness and helps those bananas caramelize beautifully.
- Ripe bananas (2–3, sliced): Use bananas with plenty of brown freckles for the most flavor and natural sweetness.
- All-purpose flour (1 1/2 cups): Forms the sturdy but soft foundation of the cake.
- Baking powder (1 teaspoon): Ensures the cake rises to the perfect height.
- Baking soda (1/2 teaspoon): Teams up with the sour cream for great lift and texture.
- Salt (1/4 teaspoon): Just a touch wakes up all the other flavors.
- Unsalted butter (for batter, 1/2 cup): Softened, it makes the crumb extra tender and rich.
- Granulated sugar (3/4 cup): Balances out the deeper flavor from the brown sugar.
- Eggs (2 large): Help bind everything together and add lightness.
- Vanilla extract (1 teaspoon): Adds a lovely aromatic background note.
- Sour cream (1/2 cup): The secret to ultra moist texture and a slight tang for balance.
- Whole milk (1/4 cup): Helps keep the cake perfectly tender without being too dense.
- Optional: pinch of cinnamon: For an extra layer of warmth if you love spice with your bananas.
How to Make Caramelized Upside-Down Banana Cake
Step 1: Prepare the Topping
Start by creating that irresistible caramel bottom (which becomes the glorious top!). In your 9-inch round cake pan, melt 1/4 cup unsalted butter—either right on the stove’s lowest setting or in your warming oven. Sprinkle the brown sugar evenly over the melted butter, then lovingly arrange your banana slices in a single layer on top. This preparation infuses the bananas with sticky, toffee-like flavor as the cake bakes.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together your all-purpose flour, baking powder, baking soda, salt, and cinnamon if using. This step ensures everything is well distributed, so you get an even rise and a whisper of spice throughout every bite of Caramelized Upside-Down Banana Cake.
Step 3: Cream the Butter and Sugar
In a large bowl, use a mixer to beat together 1/2 cup softened butter and granulated sugar until pale and fluffy. Don’t rush—this unfolding of fluffiness is your ticket to a cake with a delicate, cloud-like crumb.
Step 4: Add Eggs, Vanilla, and Sour Cream
Add your eggs one at a time, beating well after each so everything emulsifies. Stir in the vanilla extract for that dreamy fragrance, then beat in the sour cream until the mixture is smooth and luscious.
Step 5: Combine Wet and Dry Ingredients
Add your whisked dry ingredients to the creamy mixture in two additions, alternating with the milk. Begin and end with the dry mix, stirring just until you see streaks disappear. This approach prevents overworking the batter and keeps your Caramelized Upside-Down Banana Cake tender.
Step 6: Assemble and Bake
Carefully pour your batter over the bananas and caramel in the pan. Use a spatula to nudge the batter into the corners without disturbing your neat banana arrangement. Bake at 350°F (175°C) for 40 to 45 minutes, until a toothpick poked in the center comes out clean. Let the cake cool for 10 minutes in the pan—just enough time for the caramel to settle before you confidently invert it onto a plate for that wow factor reveal.
How to Serve Caramelized Upside-Down Banana Cake
Garnishes
For an extra flourish, shower your Caramelized Upside-Down Banana Cake with a dusting of powdered sugar, a scoop of vanilla ice cream, or a generous dollop of softly whipped cream. Toasted pecans or walnuts also bring lovely crunch and elegance if you want to dress up this beauty even more.
Side Dishes
This cake shines alongside simple, creamy sides. Consider serving it with Greek yogurt for balance at brunch, or with sliced fresh fruit—think strawberries or pineapple—to add brightness and a hint of tartness that plays up the caramel notes. A cup of strong coffee or tea never hurts, either!
Creative Ways to Present
Channel your inner entertainer and cut the Caramelized Upside-Down Banana Cake into wedges for traditional flair, or make mini versions using a jumbo muffin tin for individual upside-down delights. Turn leftover slices into an indulgent breakfast by topping with warm maple syrup and a sprinkle of sea salt.
Make Ahead and Storage
Storing Leftovers
If you (miraculously) have leftovers, wrap your Caramelized Upside-Down Banana Cake tightly with plastic wrap or store in an airtight container. It will stay moist and scrumptious at room temperature for about one day, or up to three days if kept in the fridge. Just bring to room temp before serving for best texture.
Freezing
This cake actually freezes beautifully! To freeze, wrap individual slices in plastic wrap and pop them in a zip-top freezer bag. They’ll keep for up to three months. Thaw overnight in the fridge or at room temperature when you’re ready for your next caramelized banana fix.
Reheating
For that just-baked warmth, reheat slices in the microwave on medium power for 15-20 seconds, or until gently warmed through. Alternatively, warm in a 300°F oven for about 5 minutes. This revives the caramel topping and gives you that freshly baked aroma all over again.
FAQs
Can I use really overripe bananas for this recipe?
Absolutely—very ripe bananas with brown spots work best for Caramelized Upside-Down Banana Cake. They become sweeter and more flavorful as they bake, making the caramel topping even more delicious!
What’s the best pan to use for this recipe?
A 9-inch round cake pan is perfect here, but you can also use an 8-inch square pan. Just be sure your pan isn’t too shallow, since the caramel and batter both need a little room to bubble and rise.
Can I add nuts or chocolate chips?
Of course! Feel free to scatter chopped pecans, walnuts, or a handful of chocolate chips over the brown sugar layer before arranging the bananas. It’s a fun way to customize your Caramelized Upside-Down Banana Cake.
Is it necessary to use sour cream?
Sour cream really makes a difference, lending a moist, tender crumb and faint tang. If needed, you can substitute plain Greek yogurt in equal measure for a similar result.
How do I keep the bananas from sticking to the pan?
If your cake pan isn’t nonstick, it’s smart to butter the sides and bottom before adding the melted butter. Let the cake cool for about 10 minutes after baking, then carefully invert—you’ll be rewarded with a gorgeous, glossy banana crown every time.
Final Thoughts
There’s nothing quite like making a Caramelized Upside-Down Banana Cake from scratch and sharing it with people you love. Whether you serve it warm with a swirl of whipped cream or sneak a slice with your morning coffee, I hope this recipe brings the same joy to your kitchen as it does to mine. You’ve gotta try it—your next favorite cake might be just a bunch of bananas away!
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Caramelized Upside-Down Banana Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of this Caramelized Upside-Down Banana Cake that features a luscious layer of caramelized bananas on top of a moist and tender cake. This dessert is a delightful twist on the classic banana cake, perfect for any occasion.
Ingredients
Topping:
- 1/4 cup unsalted butter
- 1/2 cup packed brown sugar
- 2–3 ripe bananas, sliced lengthwise or into rounds
Batter:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup whole milk
- Optional: pinch of cinnamon
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Prepare the topping: Melt 1/4 cup butter in a 9-inch round cake pan. Sprinkle brown sugar over the butter and arrange banana slices on top.
- Prepare the batter: Whisk dry ingredients in a bowl. In a separate bowl, cream butter and sugar, then add eggs and vanilla. Mix in sour cream and dry ingredients alternately with milk.
- Bake: Pour batter over bananas and bake for 40–45 minutes until a toothpick comes out clean.
- Cool and serve: Let the cake cool in the pan for 10 minutes, then invert onto a plate. Serve warm or at room temperature.
Notes
- Best served on the day it’s made.
- Enhance with chopped nuts or a splash of rum in the topping.
- Pair with whipped cream or vanilla ice cream for a decadent treat.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 30g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
