Banana Upside-Down Cake with Caramel Glaze
A delightful Banana Upside-Down Cake topped with a rich caramel glaze, perfect for any occasion.
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.
Notes
Serve with vanilla ice cream or whipped cream for an extra treat.