Description
A delicious and moist Banana Upside Down Cake topped with caramel glaze and bananas.
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
Instructions
- Preheat the oven to 350 F. Grease an 8 x 8 x 2 inch square cake pan or a 9 x 2 inch round cake pan.
- Spread 2/3 cup brown sugar on the bottom of the pan and scatter pieces of butter over it. Place the pan in the oven for 5-7 minutes until the butter has melted.
- Remove from the oven, stir the butter and sugar, and spread it evenly on the bottom. Arrange sliced bananas to cover the bottom.
- In a bowl, stir together the dry ingredients: all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, cream 1/3 cup butter and ¾ cup sugar. Add eggs and vanilla, mixing to combine. Add Greek yogurt and mashed bananas, mixing until combined.
- Turn your mixer on low and add the dry ingredients mixture. Mix just to combine.
- Pour the batter over the bananas, smooth the top, and bake at 350 F for 30 minutes. Then reduce the heat to 325 F and bake for an additional 25-35 minutes until a toothpick inserted in the center comes out clean.
- Let it cool in the pan completely, or at least until the bottom is barely warm before inverting onto a plate. Use a knife to loosen the edges, place a plate upside-down on top, then invert the cake.
- To make the caramel glaze, combine butter, brown sugar, heavy cream, and salt in a saucepan. Bring to a boil over medium heat while stirring constantly. Simmer for 2-3 minutes, remove from heat, and let it cool for 1-2 minutes.
- Pour 2/3 of the glaze over the banana layer. Reserve the rest for serving.
- When serving, reheat the leftover glaze and drizzle it on each slice. Optionally, sprinkle with toasted chopped pecans or top with vanilla ice cream or whipped cream.
Notes
- The cake pan must have at least 8 cups volume to prevent overflow.
- The glaze thickens and changes color as it cools.
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 24g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg