Easy Blender Banana Upside-Down Cake
A soft, caramel-glazed banana cake made effortlessly in a blender. The homemade caramel soaks into the tender crumb as it bakes, creating a beautifully golden topping once flipped. Perfect for any occasion with minimal prep.
🛒 Ingredients
10 servings
- 3 large eggs
- 1 cup granulated sugar (for batter)
- ½ cup whole milk
- ½ cup neutral vegetable oil
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¾ cup granulated sugar (for caramel)
- ½ cup hot water
- 3 ripe bananas, sliced
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Directions
- 1
Make the caramel: melt ¾ cup sugar in a saucepan over medium heat without stirring until deep amber. Remove from heat, carefully pour in hot water, stir quickly and allow to thicken for about 1 minute.
- 2
Grease a 9×13-inch baking pan with butter and dust with flour. Pour the warm caramel evenly over the bottom, then arrange banana slices in a single layer.
- 3
In a blender, combine eggs, 1 cup sugar, and oil. Blend for 30 seconds until smooth and pale.
- 4
Add the milk and blend for another 15 seconds.
- 5
With the blender on low speed, gradually add the flour. Add baking powder last and pulse just until incorporated — do not over-blend.
- 6
Pour the batter gently over the bananas. Bake in a preheated oven at 350°F (180°C) for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- 7
Let the cake rest for 10 minutes, then invert onto a serving platter while still warm.
💡 Chef's Tip
Use very ripe bananas with spotted skins for maximum sweetness and flavor. When making the caramel, never stir the melting sugar — swirl the pan instead. Unmold while the cake is still warm to prevent the caramel from sticking.
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