Easy Banana Upside-Down Cake Recipe
If you’re searching for a delightfully unique dessert, look no further than this easy banana upside-down cake recipe. Perfectly blending rich banana flavors with a moist cake base, this dish is incredibly simple to prepare and guaranteed to impress both family and friends. Whether you’re a seasoned baker or new to the kitchen, this cake is an enticing treat that you won’t regret trying.
This recipe has been passed down through my family for generations, reminiscent of lively Sunday afternoons spent in my grandmother’s cozy kitchen. Each time I bake this cake, I am transported back to those happy gatherings filled with laughter and the delightful aroma of bananas caramelizing in the oven. It’s more than a dessert to us; it’s a cherished memory wrapped in delicious layers.
Why You’ll Love This Recipe
This recipe is a standout not only for its ease of preparation but also for its rich and satisfying taste. The caramelized bananas create a beautiful, glossy top that’s both eye-catching and delectable. Unlike traditional cakes, this upside-down twist adds a fascinating visual appeal along with the deep, natural sweetness of bananas. Furthermore, it requires simple pantry ingredients, which makes it an easily accessible treat for any occasion.
Ingredients Notes
To make this recipe shine, choose ripe bananas where the peels have begun to speckle brown. Their natural sweetness will enhance the cake’s flavor profile beautifully. If unavailable, substitute with slightly overripe bananas, but avoid those that are too mushy. Ensure quality vanilla extract to elevate each bite with a subtle aromatic undertone.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C). Grease a round cake pan and line the bottom with parchment paper to prevent sticking.
Step 2
Melt butter in a saucepan over medium heat, then add brown sugar. Stir until sugar dissolves completely. Pour this sauce evenly into the prepared pan.
Step 3
Slice bananas into thin rounds and arrange them over the melted butter and sugar mixture in a spiral pattern, covering the bottom of the pan fully.
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Step 4
In a mixing bowl, whisk together flour, baking powder, and salt. In another bowl, beat eggs and sugar until fluffy. Add melted butter, vanilla extract, and mix well. Gradually combine dry and wet ingredients to form a smooth batter.
Step 5
Pour the batter over the bananas in the pan. Gently smooth the top with a spatula. Bake for 35–40 minutes or until a toothpick comes out clean when inserted. Allow it to cool for about 10 minutes before inverting the cake onto a serving plate.
Storage Options
To store leftovers, cover the cake with plastic wrap or foil and keep it at room temperature for up to two days. For longer storage, refrigerate it in an airtight container for up to five days. The cake can also be frozen: wrap slices individually in plastic wrap, followed by foil, and freeze for up to two months. To serve, thaw overnight in the refrigerator and reheat in a preheated oven for 10 minutes.
Variations & Substitutions
For a tropical twist, add a handful of shredded coconut to the cake batter. To cater to gluten-free needs, use a gluten-free flour blend in place of regular flour. Additionally, almond extract or a splash of rum can be substituted for vanilla to add a novel depth of flavor.
Serving Suggestions
This cake is perfect as a charming afternoon treat over tea or coffee. For a more decadent dessert, serve warm slices with a scoop of vanilla ice cream or a dollop of fresh whipped cream. It also makes a delightful end to a home-cooked dinner, sure to leave guests asking for seconds.
Frequently Asked Questions
Can I make this cake ahead of time? Yes, this cake can be made a day in advance. Its flavors meld beautifully when allowed to rest, making it a great make-ahead dessert for gatherings. Just be sure to store it properly to maintain its moist texture.
What other fruits can be used in this recipe? While bananas give the cake its signature taste, pineapples or peaches can be wonderful substitutes to achieve a similar caramelized effect. Ensure the fruit is well-drained to avoid excess moisture in the cake.
Is it necessary to use parchment paper? Parchment paper is recommended as it prevents the caramel from sticking to the pan. If it’s unavailable, ensure your pan is well-greased to help with cake release, though some sticking might still occur.
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Easy Banana Upside-Down Cake Recipe
Ingredients
Main Ingredients
- 0.5 cup unsalted butter softened
- 1 cup brown sugar packed
- 3 medium bananas sliced
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.75 cup milk
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C).
- Melt 1/4 cup of butter in a 9-inch round cake pan over medium heat.
- Add brown sugar to the melted butter in the pan, stirring until dissolved.
- Arrange sliced bananas evenly over the brown sugar mixture.0.5 cup unsalted butter
- In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.0.5 cup unsalted butter
- Beat in the eggs, vanilla extract, and remaining butter until smooth.
- Gradually add milk to the mixture, mixing until fully incorporated.
- Pour the batter over the banana layer in the cake pan.
- Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes before inverting onto a serving plate.
Notes
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