Banana Upside Down Cake (Print Version)
# Ingredients:
→ Caramelized Banana Layer
01 -
2/3 cup packed brown sugar
02 -
4.5 tablespoons unsalted butter, cut into pieces
03 -
3 bananas, sliced into 1/4–1/3 inch rounds
→ Cake Batter
04 -
1/3 cup unsalted butter, softened
05 -
3/4 cup granulated sugar
06 -
1 1/2 teaspoons vanilla extract
07 -
1/3 cup plain Greek yogurt or sour cream
08 -
2 large eggs
09 -
2 overripe bananas, mashed (about 1 cup)
10 -
1 cup all-purpose flour
11 -
3/4 cup whole wheat flour
12 -
1 1/2 teaspoons baking powder
13 -
1 teaspoon baking soda
14 -
Dash of salt
15 -
1/2 teaspoon ground cinnamon
→ Caramel Glaze
16 -
1/4 cup brown sugar
17 -
1/4 cup heavy cream
18 -
4 tablespoons unsalted butter
19 -
1/4 teaspoon salt
# Instructions:
01 -
Preheat the oven to 350°F. Grease an 8 x 8 x 2 inch square cake pan or a 9 x 2 inch round cake pan (8 cups volume). Spread 2/3 cup brown sugar on the bottom of the pan and scatter pieces of butter (4.5 tablespoons) over it. Place the pan in the oven for 5-7 minutes until the butter melts. Remove from the oven, stir the butter and sugar together, and spread evenly. Arrange sliced bananas to cover the bottom of the pan. Set aside.
02 -
In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt. Set aside.
03 -
In a large bowl, cream 1/3 cup butter and 3/4 cup sugar until light and fluffy. Add the eggs and vanilla extract, mixing until well combined. Stir in the Greek yogurt and mashed bananas until smooth.
04 -
With the mixer on low speed, gradually incorporate the dry ingredient mixture into the wet ingredients until just combined. Do not overmix.
05 -
Pour the batter over the caramelized bananas in the prepared pan, smoothing the top. Bake at 350°F for 30 minutes, then reduce the heat to 325°F and bake for an additional 25-35 minutes, or until a toothpick inserted in the center comes out clean.
06 -
Let the cake cool in the pan completely, or until barely warm to the touch. Gently loosen the edges with a knife, place a plate upside-down over the pan, and invert the cake onto the plate.
07 -
In a saucepan, combine 4 tablespoons butter, 1/4 cup brown sugar, 1/4 cup heavy cream, and 1/4 teaspoon salt. Bring to a boil over medium heat, stirring constantly. Simmer for 2-3 minutes, then remove from heat and let sit for 1-2 minutes. Pour 2/3 of the glaze over the banana layer. Reserve the remaining glaze for serving.
08 -
Slice the cake and drizzle each slice with the reserved caramel glaze, reheating if needed. Optionally, garnish with toasted chopped pecans or serve with whipped cream or vanilla ice cream.
# Notes:
01 -
Use ripe bananas for the best flavor and texture.
02 -
Grease the cake pan generously to avoid sticking.
03 -
Be cautious when flipping the cake to avoid the risk of burns.