What better way to get more potassium but with my recipe for Upside Down Caramelized Banana Cake? Every time I make this cake or even Pineapple Upside Down Cake I have to say a prayer. A prayer that the pieces of fruits will unmold from the pan perfectly and I won’t have a mess.
I guess my biggest challenge with making any fruits upside down cake is adding the right measurements of brown sugar and butter. Or maybe I might needs some new pans? I am not a huge fan of sweets and therefore I seldom add the requested amount of sugar in a recipe just because of preference and I also prefer using organic sugar. But again investing in some new baking ware does not sound bad at all. I may just be looking for excuses to replace a few things around my kitchen before the New Year. Like they say out with the old and in with the new!
Going back to the cake, this recipe is pretty much simple. Adding a banana extract might help but not really if you are thinking about it. (Just my opinion!) I have tried it with rum, banana extract, and with vanilla extract. They are all great but neither the banana extract or the rum surpasses the wonderful taste of vanilla extract. The vanilla extract adds such a great balance to the cake that will not refuse a second cake slice.
On a quick note, I prefer using a springform pan instead of a regular pan to make my Upside Down Caramelized Banana Cake, as it is easier to remove the cake from a springform pan.
Upside Down Caramelized Banana Cake
- ½ pound unsalted butter 2 stick butter
- 1 cup sugar organic sugar preferably
- 3 eggs
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 teaspoon vanilla extract
- 2 cups flour
- 2 teaspoons baking powder
- ¾ cup milk
- 3 bananas
- 1 cup brown sugar
- 1 stick of unsalted butter melted
- 3 bananas
- Preheat oven to 350°F. Grease a 9-inch springform pan with butter and place on top of an aluminum foil-lined cookie sheet to help with drips. In a bowl, Mix the melted butter and brown sugar together, pour and spread evenly along the bottom of the pan. Place the sliced bananas on top of the butter and brown sugar mixture in a circular pattern if preferred.
- Sift flour and baking powder and set aside. In a mixer bowl, add butter and sugar and whip to a cream. At medium speed add eggs one at a time, mixing/whipping well after each addition. Add vanilla sugar, nutmeg, ground ginger and mix well. Remove the bowl from the mixer and with a spatula stir in flour mixture and alternate with milk.
- Spread the batter evenly on top of the bananas slices, and bake in the oven for 45 -55 minutes, or until a cake tester or toothpick comes out clean.
- Allow cake to cool for 10 minutes before inverting over a cake tray. Serve warm with vanilla ice cream if preferred.
Do not use overripe bananas.
Use organic sugar for a better taste.