Description

This Caramelized Banana Upside Down Cake combines the rich sweetness of caramelized bananas with a moist, flavorful banana cake base. The process of caramelizing the bananas atop a luscious brown sugar and butter glaze gives the cake a glossy, indulgent topping that perfectly complements the soft, spiced cake underneath. Served warm, it’s a comforting dessert that pairs beautifully with vanilla ice cream for an extra touch of decadence.

Ingredients

Scale

Caramel Topping

12 tablespoons butter
1 1/2 cup brown sugar
4 bananas, sliced lengthwise into 1/2 inch strips

Cake Batter

2 mashed bananas
6 tablespoons butter, melted
2 eggs, room temperature
2/3 cup plain, non-fat Greek yogurt
1 cup granulated sugar
2 teaspoons vanilla extract
4 teaspoons baking powder
1 teaspoon salt
2 cups all-purpose flour

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan thoroughly with butter to prevent sticking and to enhance flavor.
Create Caramel Topping: In a small saucepan over medium heat, melt 12 tablespoons butter with 1 1/2 cups of brown sugar. Stir continuously until the mixture becomes slightly glossy, which should take about 2 minutes. Avoid overcooking to prevent burning. Pour this caramel mixture evenly into your prepared pan.
Add Banana Layer: Arrange the 4 sliced bananas lengthwise on top of the caramel mixture in the pan, creating an even and decorative layer.
Mix Cake Batter: In a large bowl, combine the 2 mashed bananas, 6 tablespoons melted butter, 2 room temperature eggs, 2/3 cup plain non-fat Greek yogurt, 1 cup granulated sugar, and 2 teaspoons vanilla extract. Mix well until all ingredients are fully incorporated.
Incorporate Dry Ingredients: Stir in 4 teaspoons baking powder and 1 teaspoon salt to the wet mixture to help the cake rise and provide flavor balance. Gradually add 2 cups all-purpose flour, mixing gently until just combined to maintain a tender crumb.
Assemble and Bake: Spread the batter evenly over the banana and caramel layer in your pan. Place the pan in the preheated oven and bake for about 30 minutes, or until the cake’s edges turn golden brown and the caramel bubbles up around the sides.
Cool and Invert: Remove the cake from the oven and allow it to cool for 10 minutes. Then carefully invert it onto a large tray to reveal the caramelized banana topping. Serve warm, optionally accompanied by vanilla ice cream for added indulgence.

Notes

Use ripe bananas for maximum sweetness and flavor in both the topping and batter.
Do not overcook the caramel mixture to avoid bitterness; it should be glossy but not burnt.
Allow the cake to cool slightly before inverting to prevent the caramel from sticking or spilling.
For extra richness, consider adding a teaspoon of cinnamon or nutmeg to the batter.
Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.