Description
This Banana Upside Down Cake is a moist, buttery dessert featuring caramelized banana slices on top of a tender, cinnamon-spiced cake. The perfectly balanced sweetness and classic upside-down presentation make it an irresistible treat for banana lovers and a delightful twist on traditional upside-down cakes.
Ingredients
Scale
Topping
- 1/4 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 2–3 ripe bananas, sliced into 1/4-inch rounds
Cake Batter
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup mashed ripe banana (about 1 large banana)
- 1/3 cup sour cream or Greek yogurt
- 2 tablespoons milk
Instructions
- Prepare the Topping: Mix the melted butter and brown sugar in a small bowl until combined. Pour this mixture into a greased 9-inch round cake pan, then arrange the banana slices on top in a single even layer to create the signature upside-down banana topping.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, and salt. Set this dry mix aside for incorporating later.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until the mixture is light, fluffy, and pale in color, about 2 to 3 minutes. This aerates the batter for a tender crumb.
- Add Wet Ingredients: Beat in the eggs one at a time ensuring full incorporation after each addition. Then mix in the vanilla extract and mashed banana until evenly blended.
- Combine Batter: Alternately add the dry flour mixture and the sour cream with milk to the butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing and ensure a soft, moist cake.
- Bake: Pour the cake batter evenly over the arranged banana slices in the pan. Smooth the top with a spatula. Bake in a preheated oven at 350°F (175°C) for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Invert: Allow the cake to cool in the pan for 10 to 15 minutes. Run a knife around the edges to loosen the cake, then carefully invert it onto a serving plate so the banana slices are on top. Let the cake rest for a few minutes before removing the pan to preserve the shape and presentation.
Notes
- Use ripe but firm bananas to avoid mushy topping.
- Make sure butter for creaming is soft to achieve a light batter texture.
- Sour cream or Greek yogurt adds moisture and slight tang; do not skip or substitute with water.
- Let the cake cool slightly before inverting to prevent sticking or breaking.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.
