Banana Upside Down Cake

darrell smith
2023-03-11T23:54:18Z

Equipment

1.5qt loaf dish , or a 4x6-inch baking dish, or a 5-inch baking dish

Mixing bowl

Electric hand mixer

Ingredients

For the caramelized banana

3 tablespoons salted butter , melted

6 tablespoons brown sugar

1 medium banana , sliced

For the cake

¼ cup salted butter , softened

¾ cup sugar

1 egg

¼ teaspoon vanilla extract

¾ cup all purpose flour

⅛ teaspoon baking powder

⅛ teaspoon salt

¼ cup milk

Instructions
Make the caramelized bananas

Heat the oven to 350°F (177°C).

Grease a 7-inch springform pan or a 4.5x8.5 (1-quart) loaf pan with butter.

In a small bowl, stir melted butter and brown sugar together.

Pour the brown sugar/butter mixture over the bottom of the pan and spread out to the edges. Top with sliced bananas.

Make the cake

In a medium-sized bowl, beat butter and sugar together with an electric mixer on medium speed until well mixed. Beat in the egg and vanilla extract.

Whisk together the flour, baking powder, and salt in a separate small bowl.

Add to butter/sugar mixture and mix to combine.

Stir in the milk.

Spread the batter evenly over the top of the bananas. Place the pan on a rimmed baking sheet and bake in the oven for 40-45 minutes or until the top is golden.

Allow the cake to cool for at least 10 minutes before inverting over a plate.

Ingredient Notes

Butter: Melted butter is used to make the caramelized bananas and softened butter is used in the cake to add flavor and richness. Although I use salted butter, you can use unsalted as well. To soften butter, leave it on the counter for 20 minutes or so to soften. Softened butter should still be cool to the touch but when you press your finger into the butter, your finger will leave an indentation.

Brown sugar: Use this ingredient for the sweet caramelized banana base.

Banana: One banana is all you need for this banana cake. We slice the banana and lay the slices on top of the melted butter and brown sugar.

Sugar, salt, and vanilla extract: For excellent flavor.

Egg: One large egg adds structure to the cake.

Flour: Use all-purpose (plain) flour.

Baking powder: A leavening agent that causes the batter to rise.

Milk: Milk moistens the batter and builds structure to the cake. It also helps to give the cake a crisp crust. I prefer using whole milk, but 1%, 2%, skim, or almond milk will work too.