Description
A warm and simple banana upside down cake that turns humble fruit into a delightful dessert.
Ingredients
Scale
- 3 medium ripe bananas
- 4 tablespoons unsalted butter (plus 2 tablespoons for topping)
- 1/2 cup packed brown sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup milk (if needed)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with 2 tablespoons of butter and sprinkle the brown sugar evenly across the bottom.
- Slice the bananas lengthwise and arrange them over the brown sugar in a single layer; set the pan aside.
- Cream 4 tablespoons of unsalted butter with 1/2 cup of granulated sugar until lighter in color, about 2 to 3 minutes.
- Add 1 large egg and 1 teaspoon vanilla, mixing until combined, then fold in the mashed bananas.
- Whisk together 1 cup of flour, 1 teaspoon baking powder, and 1/8 teaspoon salt in a separate bowl, then gently fold into the banana batter.
- Pour the batter over the banana layer and smooth the top lightly with a spatula.
- Bake for 30 to 40 minutes, until the edges are golden and a toothpick comes out with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then invert onto a plate to reveal the caramelized bananas.
- Serve warm or at room temperature, optionally with vanilla ice cream or yogurt.
Notes
For best results, use very ripe bananas for a sweeter flavor. If the cake sticks when flipping, let it sit a couple more minutes and loosen with a spatula.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg