Description
A moist and tender banana upside-down cake topped with rich caramel and toasted pecans, perfect for any occasion.
Ingredients
Scale
- 2/3 cup packed brown sugar
- 4.5 tablespoons unsalted butter (cut into pieces)
- About 3 bananas, sliced into 1/4–1/3 inch rounds
- 1/3 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 ½ teaspoon vanilla extract
- 1/3 cup plain Greek yogurt or sour cream
- 2 large eggs
- 2 overripe bananas, mashed (about 1 cup)
- 1 cup all-purpose flour
- ¾ cup whole wheat flour
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- Dash of salt
- ½ teaspoon ground cinnamon
- For Caramel Glaze: 1/4 cup brown sugar, 1/4 cup heavy cream, 4 tablespoons unsalted butter, ¼ teaspoon salt
- Optional for Serving: Toasted chopped pecans, Vanilla ice cream, Whipped cream
Instructions
- Preheat the oven to 350°F (175°C). Grease your 8 x 8 inch or 9-inch round cake pan.
- Create the caramel base: Spread 2/3 cup brown sugar evenly across the bottom of the pan and scatter the butter pieces over it. Bake for 5-7 minutes until the butter melts.
- Remove and stir until combined, smoothing it out, then layer the banana slices over the top.
- Prepare the dry ingredients: In a medium bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- Mix wet ingredients: In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Add in eggs and vanilla extract, blending well. Incorporate Greek yogurt and the mashed bananas, stirring until mixed.
- Combine dry and wet: Gradually add the dry ingredients to the banana mixture using a low mixer speed.
- Pour the batter over the arranged bananas. Smooth it out with a spatula. Bake for 30 minutes at 350°F, then reduce the temperature to 325°F for an additional 25-35 minutes or until a toothpick comes out clean.
- Cool completely in the pan. To invert, run a knife around the edges, place a plate on top, and carefully flip the pan.
- Make the caramel glaze: In a saucepan, combine the brown sugar, heavy cream, butter, and salt. Bring to a boil over medium heat while stirring constantly.
- Drizzle about two-thirds of the warm caramel glaze over the bananas on the inverted cake. Serve with remaining glaze, pecans, ice cream, or whipped cream.
Notes
For best results, use ripe bananas and avoid overmixing the batter. Make-ahead tips include baking the cake a day before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg