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For the Topping:
- 1 tablespoon butter
- 1/4 cup brown sugar
- 1 additional banana, sliced (optional, for extra banana flavor)
Directions:
1. Prepare the Topping:
Start by preheating your oven to 350°F (175°C). Grease a round 8-inch cake pan or a similar-sized baking dish.
In a small saucepan, melt the butter over medium heat. Add the brown sugar and stir until fully dissolved. Let the mixture simmer for about 2 minutes until it thickens slightly. Remove from heat and pour the caramelized sugar mixture into the bottom of the greased cake pan.
If you’d like to add extra banana flavor to the topping, arrange the sliced banana in a single layer over the caramel mixture at the bottom of the pan.
2. Make the Cake Batter:
In a large mixing bowl, mash the 2 ripe bananas using a fork or potato masher. You want the bananas to be smooth but still a bit chunky, so don’t over-mash.
To the mashed bananas, add the egg, sugar, melted butter, and vanilla extract. Stir until all ingredients are well combined. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually fold the dry ingredients into the banana mixture, stirring until just combined. Be careful not to overmix the batter.
3. Assemble the Cake:
Once the banana batter is ready, pour it gently over the caramelized sugar and banana slices in the pan. Smooth the top with a spatula to ensure an even layer.
4. Bake the Cake:
Place the cake in the preheated oven and bake for 25–30 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be golden and slightly firm to the touch.
5. Cool and Flip:
Let the cake cool for about 5 minutes before flipping it. This is a crucial step to ensure the caramelized banana topping doesn’t stick to the pan. Carefully run a knife around the edges of the cake to loosen it from the pan. Place a plate over the top of the cake pan and flip it over in one swift motion. Gently lift off the pan, and you’ll be left with a beautifully caramelized, upside-down banana topping.
6. Serve and Enjoy:
Allow the cake to cool for a few minutes before slicing and serving. This upside-down banana cake is perfect on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
Tips for Success:
- Bananas Should Be Ripe: The riper your bananas, the better. Overripe bananas will provide more natural sweetness and moisture to the cake.
- Check the Cake Early: Oven temperatures can vary, so it’s a good idea to check the cake a few minutes before the suggested baking time. If the cake is done, it will spring back when lightly touched and a toothpick will come out clean.
- Don’t Skip the Topping Step: The caramelized banana topping is what makes this cake so special! The sugar mixture adds depth and flavor, while the banana slices turn into a gorgeous, golden layer when flipped.
- Make It Your Own: Feel free to get creative with this cake. Add a handful of chopped nuts, like walnuts or pecans, to the batter for some crunch. Or sprinkle a bit of cinnamon or nutmeg into the batter for added warmth and spice.
Why This Upside-Down Banana Cake is So Special:
This Upside-Down Banana Cake brings out the natural sweetness of bananas in a moist, soft cake, perfectly complemented by the caramelized banana topping. It’s a simple yet impressive dessert that’s ideal for last-minute gatherings, satisfying those banana cravings, or using up ripe bananas that might otherwise go to waste. The best part? It only requires one egg and two bananas, making it an accessible and budget-friendly recipe.
In just a few easy steps, you’ll have a delicious dessert that everyone will rave about. Whether served as an afternoon treat with a cup of tea or as a sweet end to dinner, this cake is bound to become a favorite in your home. Give it a try, and enjoy a slice of pure banana heaven!
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