What Is an Upside‑Down Banana Cake?
An upside‑down cake is one where the “topping” is laid in the bottom of the pan first (often a buttery sugar + fruit layer), then the batter is poured over it, baked, and finally inverted (flipped) so that the fruit end becomes the top. The classic is pineapple upside‑down cake, but switching pineapple for bananas gives you an upside‑down banana cake: caramelized bananas as the star, with cake above them.
Upside‑down banana cake is less common than pineapple versions, but several published recipes and adaptations exist (BBC Good Food, Tasting Table, Food.com, etc.).
Good Food
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Good Food
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A well-made upside‑down banana cake should have:
A glossy, caramelized banana layer on top
Moist, tender cake beneath
A flavor profile combining butter, brown sugar, banana, and warm spices
Let’s break it down.
Key Recipes & Inspirations
Here are a few source recipes to draw ideas from:
Sticky Upside‑Down Banana Cake by BBC Good Food: uses bananas halved lengthwise over a caramel base, topped with cake batter.
Good Food
Upside‑Down Banana Cake with Maple Caramel Sauce (Sarah Cook / BBC) includes maple syrup, Greek yogurt, and a toffee sauce poured over later.
Good Food
Tasting Table version from Ting Dalton: uses butter, muscovado sugar, bananas, sour cream + spices in the batter.
Tasting Table
Food.com classic version: banana slices, melted butter + sugar “topping,” banana cake batter poured above.
food.com
I’ll synthesize the best aspects into a “master version” you can tailor to your taste.
Master Upside‑Down Banana Cake: Ingredients & Theory
Yield & Timing
Yields: about 8–10 servings (in a 9‑inch round or comparable pan)
Total time: ~1h 15min to 1h 30min (including prep, bake, cooling)
Ingredients (Master Version)
For the Banana Caramel Topping
80–100 g unsalted butter
120–150 g (½ to ¾ cup) light or dark brown sugar / muscovado sugar
1 teaspoon vanilla extract
3 to 4 bananas, ripe but not mushy — cut into slices or halved lengthwise (depending on desired look)
Optional: pinch of cinnamon or nutmeg to the caramel mixture
For the Cake Batter
180–200 g (≈ 1 ½ cups) all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
Pinch of salt
1 teaspoon ground cinnamon (optional)
115–125 g (½ cup) unsalted butter, softened
100–120 g (½ cup) granulated sugar
1 large egg
1 teaspoon vanilla extract
2 medium bananas, mashed (~1 cup)
120 ml (½ cup) sour cream, yogurt, or buttermilk
Optional add-in: ½ cup chopped nuts (pecans or walnuts) for texture
Equipment
9‑inch round cake pan or 22–23 cm pan (deep enough to accommodate topping + batter)
Parchment paper (for lining)
Mixing bowls
Electric mixer or whisk
Spatula
Knife, cutting board
Oven preheated to ~175–180 °C (≈ 350 °F)
Cooling rack
Step‑by‑Step Instructions (Master Version)
Below is a detailed, stepwise method with tips and alternatives.
Step 1: Prepare Pan & Caramel Layer
Preheat your oven to 175–180 °C (≈ 350 °F).
Grease the cake pan (bottom and sides). Line the bottom with a round of parchment to help with flipping later.
In a small saucepan (or microwave), melt butter together with brown sugar until smooth and caramelized (watch that it does not burn). Stir in vanilla (and optional cinnamon).
Pour this caramel mixture into the prepared cake pan, tilting to spread evenly across the base.
Arrange banana slices (or banana halves) on top of the caramel, cut side down, in a decorative pattern. (This will become the “top” once flipped.)
Tip: If bananas are ripe and soft, brush them gently with a bit of lemon juice to prevent browning. Also, use bananas that hold shape somewhat (ripe but not overripe mush) so they maintain form.
Step 2: Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.
Step 3: Cream Butter & Sugar, Add Egg & Banana
In a large bowl or mixer, cream softened butter and granulated sugar until light and fluffy (2–3 minutes).
Beat in the egg until fully combined.
Stir in mashed banana and vanilla extract.
The mixture may look slightly curdled; that’s okay — it will integrate.
Step 4: Combine Batter
Alternate adding the dry ingredients (flour mix) and the wet dairy (sour cream / yogurt / buttermilk), beginning and ending with dry ingredients. Mix just until incorporated; don’t overbeat.
If using nuts, fold in gently at the end.
Step 5: Assemble & Bake
Carefully pour the cake batter over the banana + caramel layer, smoothing the top with a spatula.
Place the pan in the preheated oven.
Bake for 45–60 minutes, depending on pan depth and oven. Check for doneness with a toothpick or skewer: it should come out with a few moist crumbs, but not wet batter.
If the top begins to brown too quickly, cover loosely with foil after ~40 min.
Once baked, allow the cake to rest in the pan for 10–15 minutes so the caramel layer settles.
Step 6: Invert the Cake
After resting, place a serving plate (or cake stand) upside-down over the cake pan.
Carefully flip the pan and plate together, allowing the cake (with banana topping) to drop onto the plate. Tap lightly or shake gently if needed.
Remove pan and parchment — now the banana layer is on top.
Let it cool somewhat before slicing; serve warm or at room temperature.
Step 7: Serve & Optional Extras
Serve slices as is, or accompany with whipped cream, vanilla ice cream, or a drizzle of extra caramel or salted caramel sauce (especially if you have leftover caramel).
Garnish with chopped nuts, fresh banana slices, or a dusting of powdered sugar.
Tips, Troubleshooting & Secrets to Success
Problem Cause / Typical Mistake Solution / Preventive Measure
Bananas turn mushy / collapse Using overly ripe/mushy bananas or baking too long Use bananas that are ripe but still firm; monitor bake time
Cake stuck to pan / banana layer not releasing Pan not greased well, or banana layer too thick Use parchment + grease; invert while still warm; loosen edges before flipping
Caramel not setting / too runny Caramel too thin or insufficient sugar/butter ratio Cook caramel until slightly thickened (not burnt)
Cake underbaked / raw center Pan too deep; oven too cool; batter too dense Use correct temp; test center; adjust time; use proper pan depth
Top overly browned too soon Oven rack too high; top heating too fast Cover with foil mid-bake, move pan lower
Banana flavor too mild Using underripe bananas or not enough banana in batter Use very ripe bananas in both topping & batter; increase banana content
Additional tips / best practices:
Use high-quality brown sugar or muscovado for deeper caramel flavor.
Let the butter + sugar caramel mixture bubble just a bit to thicken before pouring.
Don’t overcut bananas — slices that are too thin may disintegrate.
Rest cake before flipping so caramel “glue” sets slightly.
Use a pan deep enough to hold both topping + batter comfortably, to avoid overflow.
Variations & Creative Twists
Here are many ways to adapt or twist the recipe to your taste:
Maple Caramel Upside‑Down Banana Cake
Use maple syrup in the caramel (per BBC recipe).
Good Food
Walnut or Pecan Banana Upside-Down
Add nuts (walnuts, pecans) to the banana layer or batter (seen in several versions like Food.com).
Allrecipes
E.g. Bon Appétit’s Caramel‑Walnut Upside‑Down Banana Cake uses caramel + walnuts + bananas.
Bon Appétit
Cinnamon / Spice Version
Add cinnamon, nutmeg, ginger, or allspice to batter and/or banana caramel blend (some recipes include these).
Tasting Table
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The Cooking Foodie
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Skillet or Cast-Iron Version
Use an oven-safe skillet to make the caramel + banana layer, then pour batter in and bake — giving a rustic look.
Mini Upside-Down Banana Cakes
Use smaller pans or mini molds (muffin cups) for personal versions.
Healthy / Lower Sugar Adaptation
Reduce sugar slightly, or substitute part with coconut sugar, or use less caramel, or omit nuts for lighter texture.
Vegan Version
Replace butter with vegan butter, use plant milk + vinegar for buttermilk substitute, use flax egg or chia egg in batter, ensure sugar is vegan-friendly.
Full Sample Printable Recipe (Master Version)
Upside-Down Banana Cake
Yields: 8–10 slices
Total time: ~1h 15–1h 30
Ingredients
Topping / Banana Caramel Layer:
100 g unsalted butter
120–150 g brown sugar or muscovado sugar
1 tsp vanilla extract
3–4 bananas (ripe, but still firm), sliced or halved
Cake Batter:
180 g all-purpose flour
1½ tsp baking powder
½ tsp baking soda
Pinch of salt
1 tsp ground cinnamon
115 g unsalted butter, softened
100 g granulated sugar
1 large egg
2 medium bananas, mashed (~1 cup)
120 ml sour cream or buttermilk or plain yogurt
1 tsp vanilla extract
Optional: ½ cup chopped nuts
Method
Preheat oven to 175–180 °C (≈ 350 °F). Grease a 9-inch round pan and line the bottom with parchment.
Prepare the caramel: melt butter + brown sugar until smooth; stir in vanilla. Pour into pan.
Arrange banana slices over the caramel layer, cut side down.
In bowl, whisk flour, baking powder, baking soda, salt, cinnamon.
In another bowl, cream butter + sugar until light; beat in egg and vanilla; stir in mashed bananas.
Alternately add dry mixture and sour cream, mixing just until smooth. Fold in nuts if using.
Pour batter over banana layer, smoothing the top.
Bake for ~45–60 min until skewer comes out with moist crumbs.
Let cake rest 10–15 min, then invert onto plate.
Serve warm or at room temp, optionally with ice cream, whipped cream, or extra caramel.
Serving & Presentation Ideas
Serve warm; the melted banana-caramel topping is most dramatic when fresh.
Accompany with a scoop of vanilla ice cream or a dollop of whipped cream.
Drizzle extra caramel sauce or salted caramel over each slice.
Garnish with chopped nuts, banana slices, or mint leaves.
Serve slices on dessert plates: ensure caramel drips are visible for the wow factor.
Storage & Reheating
Store in airtight container at room temperature for 1–2 days, or in fridge for 3–4 days.
Reheat individual slices gently in oven (≈ 160–170 °C) for 5–8 min to re-crisp the top.
You can also warm gently in the microwave (short bursts) before serving with ice cream.
This cake also freezes: wrap slices in plastic wrap + foil, freeze up to ~2 months. Thaw and warm before serving.
Why This Recipe Works (Flavor & Texture Analysis)
The caramel / brown sugar + butter layer gives moisture, richness, and glue for bananas to adhere and form a gorgeous top.
Bananas transform: they soften, caramelize, and release banana flavor into the cake as it bakes.
Cake batter enriched with banana mash + sour cream / yogurt gives moist crumb that complements the topping.
Spices (cinnamon, etc.) interplay with banana and caramel to elevate the flavor beyond simple banana bread.
The inversion technique ensures the bananas end up on the top, creating a striking visual and delicious top layer.
Troubleshooting & Common Questions
Bananas become mushy / dark: Use bananas that are ripe but still firm. Overripe ones may lose shape.
Sticking when flipping: Use parchment + grease pan well. Flip while still warm, but not hot. Run a knife around the edges before flipping.
Caramel too runny / not set: Let caramel simmer a little before pouring; don’t overload with liquid.
Cake raw in middle / underbaked: Use correct oven temp; test with toothpick; adjust bake time.
Caramel bubbles into batter: Place a drip tray under pan for safety; pour batter gently.
Too much browning on top: Loosely tent with foil mid-bake.
Variations & Flavor Experiments
Malted Banana Upside‑Down Cake (a trendy variation): adds malted milk powder or malt flavor for a nostalgic twist (mentioned by dessert fans).
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Banana Nut Chocolate Upside‑Down: incorporate nuts + bits of chocolate in banana layer or batter. (Seen in Reddit discussion)
Maple Caramel Banana Cake: use maple syrup in topping and sauce (as per BBC recipe)
Good Food
Walnut or Pecan Banana Upside‑Down: mix nuts in banana topping.
Skillet version: Use cast‑iron or oven-safe skillet so the caramel + bananas cook in the same pan used for mixing and baking.
Mini upside-down banana cakes: make in muffin or mini pans for individual servings.
Would you like me to send you a Morocco‑friendly version (using local ingredients & metric units) or a lighter / lower-sugar version of this upside-down banana cake? I can format it for you right now if you like!
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