Upside Down Caramelized Banana Cake
Let’s be honest, sometimes baking can feel more like a religious experience than a culinary endeavor. Especially when it comes to those iconic upside-down cakes! I’m always holding my breath as I carefully unmold a Pineapple Upside Down Cake or, in this case, my beloved Upside Down Caramelized Banana Cake. Will the fruit stay put? Will the caramel magically release from the pan? It’s a suspenseful moment, I tell you!
This recipe is surprisingly simple, which is a relief because I’m not the most patient baker. My biggest hurdle is usually getting the brown sugar and butter measurements just right. Maybe it’s time for a kitchen upgrade with some new, non-stick pans? I’m not a huge sweets person, so I usually cut back on the sugar (organic, of course!).
As for flavor enhancements, I’ve experimented with rum, banana extract, and good old vanilla. While they all add their own unique touch, vanilla extract truly shines. It provides that perfect balance of sweetness that makes you go back for another slice.
One final tip: I always use a springform pan for my upside-down cakes. It makes the unmolding process so much easier and less dramatic.
So, grab your ingredients, say a little prayer (just in case!), and get ready to enjoy this delicious and surprisingly simple Upside Down Caramelized Banana Cake
Here’s a breakdown of the ingredients for the Upside Down Caramelized Banana Cake:
For the Caramel Base:
- Unsalted Butter: Provides the fat base for the caramel and adds richness to the cake. Unsalted butter gives you control over the salt content.
- Organic Brown Sugar: This type of sugar imparts a deeper, richer flavor to the caramel compared to regular brown sugar.
- Ripe Bananas: The star of the show! Choose ripe bananas with some brown spots on the peel for optimal sweetness.
For the Cake:
- Unsalted Butter: Softened butter is crucial for proper creaming with the sugar, resulting in a light and airy cake.
- Organic Granulated Sugar: Provides sweetness to the cake and helps create a tender crumb. Organic sugar is often considered to have a slightly milder flavor.
- Large Eggs: Add moisture and structure to the cake.
- Vanilla Extract: Enhances the overall flavor of the cake with its warm and comforting notes.
- Ground Nutmeg & Ground Ginger: These spices add subtle warmth and complexity to the cake.
- All-Purpose Flour: The primary structural component of the cake.
- Baking Powder: A leavening agent that helps the cake rise.
- Milk: Adds moisture and helps create a tender crumb.
This combination of ingredients results in a delicious and satisfying cake with a delightful balance of flavors and textures.
Here are some baking tips for your Upside Down Caramelized Banana Cake, incorporating your preferences and some additional helpful advice:
Baking Tips
- Sugar Substitute: If you prefer less sweetness, try reducing the granulated sugar in the cake batter by ¼ cup. You can also experiment with using a combination of granulated and coconut sugar.
- Brown Sugar Quality: Use high-quality organic brown sugar for the best caramel flavor. Dark brown sugar will give you a richer, deeper caramel taste.
- Banana Ripeness: Use ripe bananas with some brown spots for optimal sweetness. Overripe bananas can make the cake too mushy.
- Springform Pan Advantage: As mentioned, using a springform pan is highly recommended. Line the bottom with parchment paper for extra insurance against sticking.
- Cooling Time: Let the cake cool completely in the pan before inverting. This allows the caramel to set properly and prevents the cake from crumbling.
- Creative Variations:
- Spice it Up: Add a pinch of cinnamon or nutmeg to the cake batter for extra warmth.
- Nutty Twist: Sprinkle chopped walnuts or pecans on top of the caramel base before adding the batter.
- Tropical Touch: Use a combination of bananas and pineapple slices for a tropical twist.
- Leftovers? Store the cake in an airtight container at room temperature for up to 2 days.
I hope these tips enhance your baking experience and help you create a delicious Upside Down Caramelized Banana Cake!
Upside Down Caramelized Banana Cake
Ingredients
For the Caramel Base:
- 1 cup 2 sticks unsalted butter
- 1 cup organic brown sugar
- 3 ripe bananas sliced
For the Cake:
- 1 cup 2 sticks unsalted butter, softened
- 1 cup organic granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¾ cup milk
Instructions
Make the Caramel Base:
- Preheat oven to 350°F (175°C).
- Grease and flour a 9-inch springform pan.
- In the pan, melt 1 cup (2 sticks) butter. Pour in brown sugar and stir until combined.
- Arrange banana slices in a circular pattern over the caramel.
Make the Cake Batter:
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract, nutmeg, and ginger.
- In a separate bowl, whisk together flour and baking powder.
- Gradually add dry ingredients to the wet ingredients, alternating with milk, and mix until just combined.
Bake the Cake:
- Pour batter evenly over the bananas.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Invert and Serve:
- Let the cake cool in the pan for 10 minutes.
- Carefully invert onto a serving plate.
- Serve warm with vanilla ice cream, if desired.
Notes
Do not use overripe bananas. Use ripe but not overripe bananas for the best flavor.
For easier release, line the bottom of the springform pan with parchment paper before greasing and flouring.
Use organic sugar for a better taste.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Corn Allergy:
Always choose ingredients without corn or corn derivatives.
Originally published on November 4, 2015. Revised and updated.
