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Upside Down Banana Cake

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A dreamy dessert featuring sweet caramelized bananas on a rich, buttery cake, flipped to reveal a deliciously irresistible treat.

Ingredients

4 tablespoons unsalted butter, melted

½ cup light brown sugar, packed

4 bananas, peeled and sliced

½ cup unsalted butter, softened

1 ½ cups granulated sugar

3 eggs

1 ¼ cups milk

1 teaspoon vanilla extract

2 ¼ cups cake flour

1 tablespoon baking powder

1 teaspoon salt

Instructions

  1. Preheat the oven to 350 degrees F. Grease and flour a 9-inch x 13-inch baking dish or pan. Set aside.
  2. In a medium bowl, combine the melted butter and brown sugar until well mixed. Spread evenly over the bottom of the prepared baking dish. Arrange the sliced bananas in a single layer over the brown sugar mixture. Set aside.
  3. In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition. Mix in the milk and vanilla extract until combined.
  4. In a separate bowl, whisk together the cake flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Pour the cake batter evenly into the baking dish over the banana layer. Be sure to pour slowly to keep the bananas in place and the cake even.
  6. Bake for 30-35 minutes, or until the center springs back when lightly pressed and a toothpick inserted comes out clean.
  7. Remove the cake from the oven and let it cool for 15 minutes. Run a knife around the edges and carefully invert it onto a serving platter. Slice into 12 pieces and serve.

Notes

  • For a nutty twist, add chopped walnuts or pecans to the banana layer.
  • If you like extra sweetness, cook the bananas in the brown sugar mixture for a few extra minutes before adding them to the cake.
  • For a vegan version, replace the butter with dairy-free alternatives and use flax eggs.
  • If using all-purpose flour instead of cake flour, substitute 2 cups of all-purpose flour and ¼ cup of cornstarch.
  • Ensure the pan is greased and floured well to prevent sticking when inverting the cake.
  • Frozen bananas should be thawed and drained of excess moisture before use.

Nutrition

Find it online: http://recipesbyjanet.com/upside-down-banana-cake/