Description
A delightful twist on the traditional upside down cake, featuring caramelized bananas and a moist, flavorful cake base, topped with a rich homemade caramel glaze.
Ingredients
2/3 cup packed brown sugar
4.5 tablespoons unsalted butter, cut into pieces
About 3 bananas, sliced into 1/4–1/3 inch rounds
1/3 cup unsalted butter, softened
¾ cup granulated sugar
1 ½ teaspoon vanilla extract
1/3 cup plain Greek yogurt or sour cream
2 large eggs
2 overripe bananas, mashed (about 1 cup)
1 cup all-purpose flour
¾ cup whole wheat flour
1 ½ teaspoon baking powder
1 teaspoon baking soda
Dash of salt
½ teaspoon ground cinnamon
1/4 cup brown sugar (for caramel glaze)
1/4 cup heavy cream
4 tablespoons unsalted butter
¼ teaspoon salt (for caramel glaze)
Instructions
- Prepare the Pan and Banana Layer: Preheat your oven to 350°F and grease an 8 x 8 x 2 inch square cake pan or a 9 x 2 inch round cake pan. Spread 2/3 cup brown sugar evenly on the bottom of the pan, then scatter the butter pieces over it. Place the pan in the oven and let the butter and sugar melt for 5-7 minutes. Once melted, stir to combine, then arrange the banana slices over the mixture.
- Prepare the Cake Batter: In a separate bowl, combine the dry ingredients: all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon. Set aside. In a large mixing bowl, cream together the softened butter and granulated sugar. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, Greek yogurt (or sour cream), and mashed bananas until fully incorporated. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Bake the Cake: Pour the cake batter evenly over the banana layer in the prepared pan. Bake at 350°F for 30 minutes, then reduce the oven temperature to 325°F and bake for an additional 25-35 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Prepare the Caramel Glaze: While the cake is baking, make the caramel glaze. In a saucepan, combine brown sugar, heavy cream, butter, and salt. Bring to a boil over medium heat, stirring constantly. Let it simmer for 2-3 minutes until slightly thickened, then remove from heat.
- Glaze and Serve: Once the cake is done, pour about 2/3 of the caramel glaze over the warm cake. Let the cake cool completely in the pan before flipping it onto a plate. Reheat the remaining caramel glaze and drizzle over individual slices. Optionally, sprinkle with toasted chopped pecans and serve with vanilla ice cream or whipped cream.
Notes
If you prefer a thicker caramel glaze, let it simmer longer or add cornstarch mixed with water to thicken it up.
For a vegan option, substitute plant-based butter and a flax egg for the butter and eggs.
Leftovers can be stored at room temperature for up to 2-3 days or refrigerated for up to 5 days.
If you want to freeze the cake, wrap it tightly in plastic wrap and store in an airtight container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
