Description
This Caramelized Banana Upside-Down Cake is a showstopping dessert made with layers of sweet, ripe bananas and a rich brown sugar caramel topping. The soft, buttery cake base soaks up the banana-infused caramel for a moist, flavorful bite in every slice. A perfect treat for brunch, special occasions, or as a twist on traditional upside-down cake!
Ingredients
3 large ripe bananas, sliced
1 cup packed brown sugar
1/2 cup unsalted butter (divided: half for caramel, half for batter)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
In a saucepan, melt 1/4 cup of the butter and stir in the brown sugar until bubbling and smooth.
Pour the caramel into the greased cake pan. Arrange banana slices in a spiral or layered pattern over the caramel.
In a medium bowl, whisk flour, baking powder, and salt.
In a large bowl, cream the remaining 1/4 cup butter with the brown sugar until light and fluffy.
Add eggs one at a time, beating well after each. Stir in vanilla.
Gradually mix dry ingredients into the wet until just combined.
Pour the batter over the bananas in the pan, spreading evenly.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Let cool for 10 minutes, then invert onto a serving plate. Serve warm or at room temperature.
Notes
For deeper banana flavor, use very ripe bananas.
Best served the same day but can be stored covered at room temperature for 1 day or refrigerated for up to 3 days.
Serve with whipped cream or a scoop of vanilla ice cream for an extra treat.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
