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This indulgent banana upside-down cake transforms ordinary bananas into a caramelized masterpiece that's both impressive and surprisingly simple to make. The tender cake layer, infused with mashed bananas, supports a gloriously sticky-sweet topping where banana slices melt into a buttery brown sugar glaze.
I first created this cake when I had a bunch of overripe bananas and wanted something more special than my standard banana bread. Now it's my go-to dessert whenever I host dinner parties everyone always asks for the recipe.
Ingredients
- Brown sugar: Creates that signature caramel topping while adding depth and moisture to the cake
- Butter: Unsalted allows you to control the saltiness while providing richness and structure
- Bananas: The star ingredient you'll need both firm slices for the top and overripe ones for the batter
- Greek yogurt: Adds tanginess and moisture without heaviness substitute sour cream if needed
- Whole wheat flour: Brings nutty depth and balances the sweetness of the bananas and sugar
- Cinnamon: Enhances the banana flavor with subtle warmth look for Ceylon cinnamon for the best flavor
- Heavy cream: For the optional glaze creates silky smooth texture that elevates the entire dessert
Step-by-Step Instructions
- Prepare the Caramel Base:
- Spread brown sugar on the pan bottom and scatter butter pieces on top. Heat in the oven until melted about 5-7 minutes. Stir to combine creating an even layer of caramel that will become the sweet topping once inverted.
- Arrange Banana Slices:
- Carefully place banana rounds in an attractive pattern over the hot caramel mixture. Take time to create a nice design as this will be the top of your finished cake. The hot caramel will begin to cook the bananas slightly which enhances their sweetness.
- Mix Dry Ingredients:
- Whisk together both flours baking powder baking soda cinnamon and salt. This ensures even distribution of leavening agents which is crucial for proper rising and texture.
- Cream Butter and Sugar:
- Beat butter and granulated sugar until light and fluffy about 3-4 minutes. This incorporates air into the batter creating a lighter cake crumb. Don't rush this step as it's fundamental to the cake's texture.
- Add Wet Ingredients:
- Mix in eggs vanilla yogurt and mashed bananas until fully incorporated. The batter may look slightly curdled which is perfectly normal the flour will bring it together.
- Combine Wet and Dry Mixtures:
- Gently fold the dry ingredients into the wet mixture just until combined. Overmixing develops gluten resulting in a tough cake so mix just until no dry streaks remain.
- Bake with Care:
- Pour batter over the banana caramel layer and bake using the temperature adjustment technique. This ensures the cake cooks through without burning the caramel layer. The extended baking time allows for proper caramelization.
- Cool and Invert:
- Allow the cake to cool until barely warm before inverting onto a serving plate. This cooling period is crucial as it allows the caramel to set slightly preventing a runny mess when inverted.
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The caramel that forms on top is genuinely my favorite part of this recipe. I discovered through multiple testings that letting the cake cool almost completely before inverting gives the most beautiful caramelized finish. My husband who claims not to like bananas always steals the corner pieces where the caramel pools most deeply.
Troubleshooting Sticky Situations
If your cake sticks to the pan despite greasing make sure you're loosening the edges completely with a knife before inverting. Also try lining the bottom with parchment paper leaving out the sides. For really stubborn cakes place the pan over low heat for 30 seconds to remelt the caramel slightly before attempting to invert again.
Storage and Serving
This cake stays moist for days when stored at room temperature in an airtight container. The flavors actually improve after a day as the caramel continues to infuse the cake. For the ultimate indulgence warm individual slices for 15 seconds in the microwave and top with a small scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream.
Banana Selection Guide
For the topping choose bananas that are ripe but still firm enough to slice cleanly. Bananas with small brown spots are perfect. For the batter you want extremely ripe bananas with dark peels these offer the most intense flavor and natural sweetness. If your bananas aren't ripe enough place them in a paper bag with an apple for 24 hours to speed up ripening.
Recipe FAQs
- → Can I use all all-purpose flour instead of adding whole wheat flour?
Yes, you can substitute the whole wheat flour with all-purpose flour at a 1:1 ratio. However, the whole wheat flour adds a nutty flavor and nutritional benefits that complement the bananas nicely.
- → How ripe should the bananas be for this cake?
For the sliced bananas on top, use firm, just-ripe bananas that hold their shape. For the mashed bananas in the batter, use overripe bananas with brown spots for the best flavor and natural sweetness.
- → Can I make this cake ahead of time?
Yes, this cake can be made 1-2 days ahead. Store it covered at room temperature for up to 2 days, or refrigerate for longer storage. Bring to room temperature before serving for the best texture and flavor.
- → Is the caramel glaze necessary?
The caramel glaze is optional but adds an extra layer of indulgence. The cake is delicious even without it, as the brown sugar caramelization on the banana layer provides plenty of sweetness.
- → Can I add nuts to this cake?
Absolutely! Chopped walnuts or pecans make excellent additions. Add about 1/2 cup to the batter, or sprinkle them over the banana layer before adding the batter for extra texture and flavor.
- → Why did my cake sink in the middle?
This could happen if the cake is underbaked or if the oven door was opened during the critical rising phase. Make sure to test for doneness with a toothpick and avoid opening the oven during the first 25 minutes of baking.