Description
A delightful twist on the classic upside-down cake, featuring caramelized bananas for a moist and flavorful dessert.
Ingredients
- For the topping: 4 tablespoons unsalted butter
- For the topping: 1/2 cup brown sugar
- For the topping: 3 ripe bananas, sliced
- For the cake: 1 1/2 cups all-purpose flour
- For the cake: 1 teaspoon baking powder
- For the cake: 1/2 teaspoon baking soda
- For the cake: 1/2 teaspoon salt
- For the cake: 1/2 cup unsalted butter, softened
- For the cake: 3/4 cup granulated sugar
- For the cake: 2 large eggs
- For the cake: 1 teaspoon vanilla extract
- For the cake: 1/2 cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a saucepan, melt 4 tablespoons of butter over medium heat, then stir in 1/2 cup brown sugar until dissolved. Pour this mixture into the bottom of the prepared pan.
- Arrange the sliced bananas evenly over the sugar mixture in the pan.
- In a medium bowl, whisk together 1 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- In a large bowl, cream 1/2 cup softened butter and 3/4 cup granulated sugar until light and fluffy. Add 2 eggs one at a time, beating well after each addition, then stir in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup buttermilk, and mix until just combined.
- Pour the batter over the bananas in the pan and spread evenly.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert onto a serving plate.
Notes
Ensure bananas are ripe for the best flavor; serve warm with vanilla ice cream for an extra treat.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 35g
- Fat: 14g
- Carbohydrates: 55g
- Protein: 4g