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Upside-Down Banana Bread Cake Recipe

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★★★★★

4.7 from 86 reviews

This Upside-Down Banana Bread Cake is a delicious twist on the classic banana bread, featuring caramelized banana slices atop a moist, tender cake. The buttery, brown sugar topping makes it a perfect dessert or snack, combining rich flavors and a beautiful presentation with the banana slices forming a golden canopy when inverted after baking.

Ingredients

Scale

Topping

  • 1/2 cup unsalted butter
  • 1 cup light brown sugar (packed)
  • 2 to 3 medium/large ripe bananas, sliced into thick rounds (about 1/2 to 3/4-inch thick)

Cake Batter

  • 1 large egg
  • 1/2 cup light brown sugar (packed)
  • 1/4 cup granulated sugar
  • 1/4 cup canola or vegetable oil (liquid-state coconut oil may be substituted)
  • 1/4 cup sour cream (lite is okay; or Greek yogurt may be substituted)
  • 2 teaspoons vanilla extract
  • 1 cup mashed ripe bananas (about 2 to 3 medium/large bananas)
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt (or to taste)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch pan with heavy duty aluminum foil and spray with cooking spray; set aside.
  2. Make the Topping: In a large saucepan, combine 1/2 cup unsalted butter and 1 cup packed light brown sugar. Heat over medium heat, whisking or stirring almost constantly until the butter melts and sugar dissolves.
  3. Boil the Topping: Allow the mixture to come to a boil and continue boiling for 30 to 45 seconds, stirring to mix well and create a smooth caramel-like sauce.
  4. Prepare Pan with Topping: Pour the hot butter and sugar sauce evenly into the prepared pan. Arrange the banana slices in a single flat layer over the sauce with about 1/2-inch spacing between pieces. The spacing helps prevent the bananas from sinking or disappearing into the batter during baking.
  5. Mix Cake Batter – Wet Ingredients: In a large bowl, whisk together 1 large egg, 1/2 cup light brown sugar, 1/4 cup granulated sugar, 1/4 cup canola or vegetable oil, 1/4 cup sour cream, and 2 teaspoons vanilla extract until smooth and combined.
  6. Add Bananas to Batter: Stir in 1 cup mashed ripe bananas to the wet mixture until fully incorporated.
  7. Add Dry Ingredients: Add 1 cup all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt to the wet ingredients. Stir gently until just combined. Avoid overmixing to keep the cake tender.
  8. Assemble and Bake: Carefully pour the batter evenly over the arranged banana slices in the pan. Smooth the top lightly with a spatula to ensure even baking. Bake in the preheated oven for 42 to 45 minutes, or until the center is set and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  9. Cool and Invert: Remove the cake from the oven and place the pan on a wire rack to cool completely for at least 3 hours, preferably overnight. Once cooled, use the foil edges to lift the cake out of the pan onto a cutting board. Place another board on top of the cake and invert carefully so the banana topping is on top, ready to serve.

Notes

  • Use ripe bananas for the best natural sweetness and flavor.
  • Thicker banana slices prevent them from sinking into the batter and maintain their texture on top.
  • You can substitute Greek yogurt for sour cream for a lighter texture.
  • Line the pan with heavy-duty foil to make removing the cake easier after baking.
  • Allowing the cake to cool fully before inverting helps keep the banana topping intact.

Keywords: banana bread cake, upside-down cake, banana dessert, caramel banana cake, moist banana bread, baked banana cake

Find it online: https://servedbynora.com/upside-down-banana-bread-cake-recipe/