Banana Upside Down Cake

This delicious Banana Upside Down Cake has rich flavor thanks to mashed bananas in the batter and a layer of banana slices in caramel sauce on top. This cake could be breakfast! It’s rich and dense cake, but very moist at the same time. It’s something between bread and a cake, different from this equaly delicious Custard Cake.

This recipe starts with creaming butter and sugar, like most of the cake recipe. It should provide light and airy texture, but I combined all-purpose flour and whole wheat flour to make richer flavor and denser texture. It goes really well with caramel and banana.

This morning I woke up with a hankering for something made with bananas. I always have banana muffins on hand, but i wasn’t in the mood for those. So, I started brainstorming ideas and came up with this! The pineapple upside down cake’s (delicious) step sister. This cake is just glorious. If you are a fan of bananas, you will absolutely LOVE it. The brown sugar and butter on top caramelize beautifully, creating a gooey coating that is to die for! Not to mention, while baking, it oozes up the sides and you can see the scrumptious caramel bubbling, try to contain your excitement. The bananas also caramelize making them deliciously sweet. If I had to choose my top favorite desserts, this one would be on the list. The cake has is very moist with a punch of banana flavor, but not overwhelming at all.

This delicious cake combine banana and whole wheat flour, so you can’t ignore the fact that  it is very nutritious. Therefore feel free to eat a big fat slice of this cake for breakfast.

My favorite part is caramel. It matches perfectly with banana flavor. First, there is sticky butter and brown sugar topping that caramelizes as the cake bakes. That’s what I love about every upside down cakes.

I think the best thing about this cake is that if you have bananas, you most likely have everything else in your pantry! It has such simple ingredients but creates such a FANTASTIC result. The cake looks so elegant, yet it only took about 10 minutes to throw together. Nobody will believe that you didn’t spend all day on it.

Is there anything better than caramelized bananas covered in caramelized brown sugar + cake? I think not. I mean, I’m not even the biggest banana eater and I still enjoy this cake so much!

Ingredients

Banana Caramel Topping

• 1/4 cup butter unsalted
• 1/4 tsp salt
• 2/3 cup brown sugar packed
• 1 tsp vanilla extract
• 2 tbsp rum
• 3 large bananas not necessarily ripe (or 4), sliced

Banana Cake

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon ground
• 2 bananas ripe
• 1/2 cup butter unsalted, softened
• 3/4 cup sugar
• 2 large eggs
• 1/2 cup milk
• 1 tsp vanilla extract

Instructions

1. Prepare oven and pan: Preheat the oven to 350 F degrees and grease a 9x13-inch cake pan.
2. Make the topping: Heat the butter, salt, brown sugar, and vanilla in a skillet on the stovetop. Stir until the brown sugar has dissolved into the butter and the mixture bubbles. Remove from the heat and whisk in the rum. Spread the caramel evenly on the bottom of the greased cake pan, then top with sliced bananas.
3. Make the cake batter: In a small bowl whisk the flour, baking powder, salt, and cinnamon together. In a separate bowl, mash the ripe bananas using either a fork or a potato masher. Set aside.
4. In a stand mixer fitted with the paddle attachment, or a mixing bowl using a whisk, beat the butter with the sugar until light and fluffy. Add the eggs one at a time, making sure to scrape down the sides of the bowl between eggs. Stir in the bananas. Mix in half the dry ingredients, the milk and vanilla, and finally the remaining dry ingredients.
5. Bake the cake: Pour the cake batter over the caramel and banana slices and spread evenly using a spatula. Bake for 30-35 minutes.
6. Flip the cake: Let the cake cool for 10 minutes. Run a knife along the edges of the cake pan to release the sides.Turn the cake out onto a platter, cooling rack, or a cutting board. Wear oven mitts to protect your hands from hot caramel. Spoon excess caramel back over the cake, serve, and enjoy!

Notes

• How to tell when cake is done baking: Use a toothpick and insert it 3/4 of the way through the cake. Once it comes out clean, your cake is all done. The reason I recommend that you don’t insert the toothpick fully is because of that caramel topping. That will stick to the toothpick regardless of the doneness of the cake, and you could risk over-baking it.
• Storage: Transfer this cake to an airtight container and store in the fridge for 3 days. You can eat it cold, or microwave it for 30 seconds or until it heats up slightly.
• Freezing: Store in an airtight container. You can store the pieces together or individually for easier thawing. Let the cake thaw fully in the fridge, and warm each slice up in the microwave before serving if you prefer the cake warm.
• Nutrition: Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

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