Banana Upside-Down Cake: The Ultimate Banana Upside-Down Cake Recipe
Introduction to Banana Upside-Down Cake
Have you ever had a dessert that not only tastes heavenly but also brings back fond memories? Banana Upside-Down Cake is one of those delightful treats. This cake marries the sweetness of ripe bananas with a rich caramel glaze, creating a comforting dessert that’s perfect for any occasion. Whether you’re looking for a sweet ending to a family dinner or a special treat to share with friends, this recipe is sure to impress.
A Personal Story Behind My Banana Upside-Down Cake Journey
Growing up, my grandmother always had a way of turning simple ingredients into extraordinary desserts. One of my favorites was her famous Banana Upside-Down Cake. Every time she made it, the sweet aroma filled the kitchen, drawing everyone in like a welcoming hug. The combination of caramelized bananas and a moist cake was simply irresistible, and now I’m excited to share this cherished recipe with you.
What Makes This Banana Upside-Down Cake Recipe Special?
This recipe stands out because it’s not only easy to follow, but it also uses wholesome ingredients that enhance the flavors. The use of both all-purpose and whole wheat flour adds a nutty depth, while the Greek yogurt keeps the cake moist and adds a slight tang. Plus, the caramel glaze takes this cake to the next level, making it a showstopper at any gathering. It’s a comforting dessert that’s both nostalgic and delicious, perfect for all ages.
The Full Banana Upside-Down Cake Recipe
Ingredients
- 2/3 cup packed brown sugar
- 4.5 tablespoons unsalted butter, cut into pieces
- About 3 bananas, sliced into rounds
- 1/3 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1/3 cup plain Greek yogurt or sour cream
- 2 large eggs
- 2 overripe bananas, mashed
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- Dash of salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup brown sugar
- 1/4 cup heavy cream
- 4 tablespoons unsalted butter
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8 x 8 x 2-inch square cake pan or a 9 x 2-inch round cake pan to ensure easy removal later.
- Spread 2/3 cup of brown sugar evenly on the bottom of the prepared pan. Scatter the pieces of butter on top of the sugar. Place the pan in the oven for 5-7 minutes, until the butter is melted. Stir the mixture to combine and spread it evenly across the base. Arrange the banana slices on top in a single layer.
- In a separate bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, ground cinnamon, and salt. This step ensures that your dry ingredients are well mixed and evenly distributed throughout the batter.
- In a large mixing bowl, cream together 1/3 cup of butter and granulated sugar until light and fluffy. Add the eggs, vanilla extract, Greek yogurt, and mashed bananas, mixing well until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can lead to a dense cake. Pour the batter over the bananas in the pan.
- Bake in the preheated oven at 350°F for 30 minutes. Then, reduce the heat to 325°F (160°C) and continue baking for an additional 25-35 minutes, or until a toothpick inserted into the center comes out clean. Check regularly to avoid overbaking.
- Once baked, allow the cake to cool in the pan for about 10-15 minutes before carefully inverting it onto a plate. This allows the caramel glaze to fall over the cake, creating a beautiful presentation.
- For the caramel glaze, combine the remaining butter, brown sugar, heavy cream, and salt in a saucepan over medium heat. Bring the mixture to a boil, then reduce to a simmer for 2-3 minutes, stirring occasionally. Pour two-thirds of the glaze over the cake while it’s still warm, allowing it to soak in.
- Let the remaining glaze thicken and cool. When serving, you can reheat the remaining glaze and drizzle it over each slice for an extra touch. For a delightful combination, add chopped pecans, a scoop of vanilla ice cream, or a dollop of whipped cream.
Serving Suggestions and Variations for Banana Upside-Down Cake
This Banana Upside-Down Cake is perfect for any occasion, whether it’s a family gathering, a potluck, or just a sweet treat after dinner. For added flair, consider serving it warm with a scoop of vanilla ice cream or whipped cream on the side. You can also sprinkle chopped pecans over the top for added crunch and flavor. If you want to mix things up, try adding a dash of nutmeg or using different fruits like pineapple or peaches for a tropical twist.
Frequently Asked Questions About Banana Upside-Down Cake
Can I use frozen bananas?
Yes, you can use frozen bananas. Just make sure to thaw and drain them well before using, as excess moisture can affect the cake’s texture.
How do I store leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for longer freshness.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it covered. Just reheat and add the glaze before serving for the best taste.
Can I freeze this cake?
Yes, this cake freezes well. Wrap it tightly in plastic wrap and place it in an airtight container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.
Recipe Stats
Prep Time: 20 minutes
Cooking Time: 60 minutes
Total Time: 80 minutes
Calories per Serving: 320
Servings: 8
Banana Upside-Down Cake with Caramel Glaze
Equipment
- 8 x 8 inch or 9 inch round cake pan Greased for easy removal
Ingredients
Main Ingredients
- 2/3 cup packed brown sugar
- 4.5 tablespoons unsalted butter cut into pieces
- About 3 bananas sliced into rounds
- 1/3 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1/3 cup plain Greek yogurt or sour cream
- 2 large eggs
- 2 overripe bananas mashed
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- Dash of salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup brown sugar
- 1/4 cup heavy cream
- 4 tablespoons unsalted butter
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8 x 8 x 2-inch square cake pan or a 9 x 2-inch round cake pan to ensure easy removal later.
- Spread 2/3 cup of brown sugar evenly on the bottom of the prepared pan. Scatter the pieces of butter on top of the sugar. Place the pan in the oven for 5-7 minutes, until the butter is melted. Stir the mixture to combine and spread it evenly across the base. Arrange the banana slices on top in a single layer.
- In a separate bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, ground cinnamon, and salt. This step ensures that your dry ingredients are well mixed and evenly distributed throughout the batter.
- In a large mixing bowl, cream together 1/3 cup of butter and granulated sugar until light and fluffy. Add the eggs, vanilla extract, Greek yogurt, and mashed bananas, mixing well until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can lead to a dense cake. Pour the batter over the bananas in the pan.
- Bake in the preheated oven at 350°F for 30 minutes. Then, reduce the heat to 325°F (160°C) and continue baking for an additional 25-35 minutes, or until a toothpick inserted into the center comes out clean. Check regularly to avoid overbaking.
- Once baked, allow the cake to cool in the pan for about 10-15 minutes before carefully inverting it onto a plate. This allows the caramel glaze to fall over the cake, creating a beautiful presentation.
- For the caramel glaze, combine the remaining butter, brown sugar, heavy cream, and salt in a saucepan over medium heat. Bring the mixture to a boil, then reduce to a simmer for 2-3 minutes, stirring occasionally. Pour two-thirds of the glaze over the cake while it’s still warm, allowing it to soak in.
- Let the remaining glaze thicken and cool. When serving, you can reheat the remaining glaze and drizzle it over each slice for an extra touch. For a delightful combination, add chopped pecans, a scoop of vanilla ice cream, or a dollop of whipped cream.