Caramel Banana Upside-Down Cake Recipe

This Caramel Banana Upside-Down Cake is a delightful twist on the classic dessert, featuring sweet caramelized bananas atop a moist cake. It’s an impressive yet simple cake recipe that’s perfect for any occasion.

The combination of rich caramel and ripe bananas creates a deliciously sweet topping that pairs beautifully with the fluffy cake base. This recipe is straightforward, making it easy for bakers of all levels to enjoy.

Delicious Caramel Banana Upside-Down Cake

This cake features a layer of caramelized bananas on top, which becomes the bottom once flipped. The cake is light and fluffy, with a hint of vanilla and a touch of brown sugar for added depth. The recipe takes about 60 minutes from start to finish and serves 8 people.

Ingredients

4 ripe bananas, sliced
1/2 cup unsalted butter
1 cup brown sugar, packed
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
2 large eggs
1/2 cup buttermilk

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C).
Prepare the Caramel: In a skillet, melt the butter over medium heat. Stir in the brown sugar and cook until bubbly, about 2-3 minutes. Remove from heat and stir in the vanilla extract.
Arrange the Bananas: Pour the caramel mixture into a greased 9-inch round cake pan. Arrange the banana slices evenly over the caramel.
Mix the Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream the Butter and Sugar: In a separate bowl, beat the granulated sugar and remaining butter until light and fluffy. Add the eggs one at a time, mixing well after each addition.
Combine Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.
Pour Batter: Carefully pour the batter over the bananas in the cake pan, spreading it evenly.
Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Flip: Allow the cake to cool in the pan for 10 minutes, then invert onto a serving plate. Serve warm or at room temperature.