Banana Upside-Down Cake

This Banana Upside-Down Cake is a fun twist on the classic pineapple upside-down cake, with caramelized bananas on top for a rich and comforting dessert. It’s sweet, moist, and perfect for any occasion, from a cozy family dinner to a festive gathering.

Cook time: 40 minutes

Servings: 8

Ingredients

• 0.25 cup unsalted butter for topping
• 0.5 cup brown sugar packed, for topping
• 0.5 teaspoon ground cinnamon optional
• 1 tablespoon dark rum optional, for extra flavor
• 2 large bananas sliced into 1/2-inch rounds, for topping
• 1.5 cups all-purpose flour
• 1.5 teaspoons baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.5 teaspoon cinnamon optional, for extra warmth
• 0.5 cup unsalted butter softened
• 0.75 cup granulated sugar for cake
• 2 count large eggs
• 1 cup ripe bananas mashed
• 1 teaspoon vanilla extract
• 0.25 cup buttermilk or regular milk if needed

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a 9-inch round cake pan, melt 1/4 cup of unsalted butter over low heat.
3. Sprinkle 1/2 cup brown sugar evenly over the melted butter and stir gently until the sugar is dissolved and starting to bubble.
4. Add 1/2 teaspoon ground cinnamon and 1 tablespoon dark rum (optional) to the sugar mixture and stir to combine.
5. Arrange 2 large bananas, sliced into 1/2-inch rounds, evenly over the sugar mixture. Set aside.
6. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
7. In a separate large bowl, cream 1/2 cup softened unsalted butter and 3/4 cup granulated sugar together until light and fluffy, about 3 minutes.
8. Add 2 large eggs one at a time, beating well after each addition.
9. Stir in 1 cup mashed ripe bananas and 1 teaspoon vanilla extract until smooth.
10. Gradually add the dry ingredients to the wet ingredients, alternating with 1/4 cup buttermilk. Mix until just combined (don’t overmix).
11. Pour the cake batter over the banana topping in the prepared pan. Smooth the top with a spatula to even it out.
12. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
13. Let the cake cool in the pan for 5-10 minutes. After that, run a knife around the edges of the pan to loosen the cake.
14. Place a serving plate or cake stand over the pan and carefully flip the cake over. Gently lift the pan off, revealing the caramelized bananas on top.
15. Let the cake cool for a few more minutes before slicing and serving. It's delicious on its own, but you can also top it with whipped cream or a scoop of vanilla ice cream.