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- 3 ripe bananas, sliced into rounds - 1/4 cup packed brown sugar - 1/4 cup unsalted butter - 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup granulated sugar - 1 large egg, at room temperature - 1/4 cup milk, at room temperature - 1 teaspoon vanilla extract - 1/2 teaspoon ground cinnamon The key ingredients bring flavor and texture to the cake. Ripe bananas are sweet and soft. They create a moist cake and add a lovely taste. The brown sugar and butter mix makes a rich caramel base. This helps the bananas shine when you flip the cake. Using both baking powder and baking soda ensures the cake rises nicely. - Whipped cream - Vanilla ice cream You can serve the cake warm or at room temperature. A dollop of whipped cream or a scoop of vanilla ice cream makes it extra special. These toppings add creaminess and balance the sweetness of the cake. - Coconut oil for unsalted butter - Almond milk for regular milk - Whole wheat flour for all-purpose flour These swaps can help you adjust the recipe to fit your diet. Coconut oil gives a hint of coconut taste. Almond milk makes it dairy-free. Whole wheat flour adds a nutty flavor and extra fiber. {{ingredient_image_2}} First, heat your oven to 350°F (175°C). Take a 9-inch round cake pan. Lightly grease it with cooking spray or softened butter. Make sure to coat the sides well. This helps the cake come out easily later. In a small saucepan, melt the unsalted butter and brown sugar over low heat. Stir gently until it bubbles and blends well. Carefully pour this mixture into your prepared cake pan. Spread it evenly to cover the bottom. This creates a tasty base for the cake. Grab a medium mixing bowl. In this bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Make sure they mix well. This step is key to creating a fluffy cake. In a large bowl, beat the granulated sugar and egg with an electric mixer on medium speed. Do this for about 2-3 minutes until it’s light and fluffy. Slowly mix in the milk and vanilla extract. Then, add the dry ingredients to this wet mix. Stir gently just until no dry flour remains. Be careful not to overmix! Now, pour the batter over the arranged bananas in the pan. Smooth the surface gently. Bake for 30-35 minutes. To check if it’s done, insert a toothpick in the center. If it comes out clean, it's ready. Cool the cake in the pan for about 10 minutes. Invert it carefully onto a serving plate. Let it cool completely before slicing. Enjoy your delicious treat! To keep your cake light and fluffy, do not overmix the batter. Mix just until you see no dry flour. This helps air stay in the batter. Use room temperature ingredients, like the egg and milk. They blend better. Also, make sure your baking powder and baking soda are fresh. Old leavening agents can lead to a heavy cake. For the best caramel layer, melt the butter and brown sugar on low heat. Stir gently until it bubbles. This gives a nice, smooth caramel. Pour it quickly into the pan so it stays warm. If it cools too much, it may not spread well. Arrange the banana slices evenly for a beautiful look after baking. After baking, let the cake cool in the pan for about 10 minutes. This helps it set and makes it easier to flip. To invert, place a flat plate over the pan. Hold them together tightly and flip. Gently lift the pan off. If the cake sticks, tap the pan lightly. This should help it fall out easily. Enjoy your beautiful banana topping! Pro Tips Use Overripe Bananas: The riper the bananas, the sweeter they will be. Look for bananas with brown spots for the best flavor. Let the Cake Cool: Allowing the cake to cool slightly before inverting it helps prevent it from breaking apart. Experiment with Toppings: Try adding nuts or shredded coconut on top of the bananas for added texture and flavor. Storage Tips: Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness. {{image_4}} You can easily make a vegan version of this cake. Use plant-based butter instead of regular butter. Swap the egg for a flax egg. To make a flax egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for 5 minutes. Use a non-dairy milk, such as almond or oat milk. The cake will taste just as good, and everyone will love it! If you need a gluten-free cake, replace all-purpose flour with a gluten-free flour blend. Make sure the blend has xanthan gum. This will help give the cake a good texture. You can also use almond flour for a nutty flavor. The cake will still rise and be fluffy, just like the classic version. You can add fun flavors to your cake! Try mixing in chopped nuts, like walnuts or pecans. This adds a nice crunch. You can also add spices like nutmeg or cardamom for extra warmth. If you want something sweeter, fold in chocolate chips. Each of these options will make your cake unique and even more tasty. To store leftover banana upside-down cake, let it cool completely. Place slices in an airtight container. You can also cover the cake with plastic wrap. Keep it in the fridge for up to three days. This keeps the cake moist and fresh. For freezing, cut the cake into slices. Wrap each slice tightly in plastic wrap. Then, place the wrapped slices in a freezer-safe bag. You can freeze the cake for up to three months. This way, you can enjoy a slice anytime! To reheat, take a slice from the fridge or freezer. If frozen, let it thaw in the fridge overnight. Use a microwave or oven to warm it. For the microwave, heat for about 15-20 seconds. If using the oven, preheat to 350°F (175°C) and warm for about 10 minutes. Enjoy your warm, tasty treat! Yes, you can use frozen bananas. Just thaw them first. Drain any excess liquid. Use them in the same way as fresh bananas. They will still add great flavor to your cake. You can use many fruits for an upside-down cake. Pineapple is very popular. Peaches, apples, and pears also work well. Feel free to mix fruits too. Just make sure they are ripe and sweet. To check if your cake is done, insert a toothpick into the center. If it comes out clean, your cake is ready. If it has batter on it, bake a few more minutes. Keep an eye on it to avoid overbaking. In this post, we explored making a delicious banana upside-down cake. We covered key ingredients, step-by-step instructions, and helpful tips to make your cake perfect. We also looked at variations like vegan and gluten-free options. Remember, great taste starts with quality ingredients and careful mixing. You can enjoy this cake fresh or store leftovers easily. Now, get creative and make your own tasty version!

Banana Paradise Upside-Down Cake

A delightful upside-down cake featuring ripe bananas and a caramelized brown sugar topping.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 3 pieces ripe bananas, sliced into rounds
  • 0.25 cup packed brown sugar
  • 0.25 cup unsalted butter
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup granulated sugar
  • 1 large egg, at room temperature
  • 0.25 cup milk, at room temperature
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon ground cinnamon
  • 1 serving whipped cream or vanilla ice cream for serving (optional)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan with cooking spray or softened butter, ensuring the sides are coated as well.
  • In a small saucepan over low heat, combine the unsalted butter and packed brown sugar. Stir gently until the mixture is melted, bubbly, and well blended. Carefully pour this mixture into the prepared cake pan, spreading it evenly to cover the bottom.
  • Next, arrange the sliced bananas in a circular pattern over the sugar-butter mixture, ensuring they cover the bottom as much as possible. This will create a beautiful topping once the cake is flipped. Set aside the prepared pan.
  • In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until thoroughly combined.
  • In a large mixing bowl, beat the granulated sugar and egg together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Gradually mix in the milk and vanilla extract until fully incorporated.
  • Slowly add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula or wooden spoon just until no dry flour remains. Be mindful not to overmix, as this can lead to a dense cake.
  • Pour the batter over the arranged bananas in the cake pan, gently smoothing the surface to ensure even coverage.
  • Place the cake pan in your preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. To invert, place a serving plate on top of the cake pan, and carefully flip it over to release the cake, showcasing the delightful banana topping.
  • Let the cake cool completely before slicing. Serve warm or at room temperature, optionally topped with whipped cream or a scoop of vanilla ice cream for an indulgent dessert.

Notes

For an elegant touch, garnish each slice with a light sprinkle of cinnamon and additional banana slices. A sprig of mint can also be added for color contrast and freshness.
Keyword banana, cake, dessert, upside-down