Caramelized Banana Upside-Down Cake
A wonderfully soft cake with a glossy caramel topping and melt-in-your-mouth banana slices. Lightly spiced with cinnamon and simple to make, it's an irresistible treat for any occasion.
🛒 Ingredients
12 servings
- 200 g sugar (for caramel)
- 80 ml warm water
- 4 ripe bananas, sliced into rounds
- 1 tsp ground cinnamon
- 3 eggs
- 100 ml sunflower oil
- 250 ml whole milk
- 250 g all-purpose flour, sifted
- 200 g sugar
- 1 tbsp baking powder (11 g)
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Directions
- 1
Preheat the oven to 180 °C (350 °F). Grease a 24 cm round cake pan or bundt pan.
- 2
Make the caramel: place 200 g sugar in a heavy-bottomed saucepan over medium heat. Let it melt without stirring until it turns a deep amber color.
- 3
Remove from heat and carefully add the warm water — beware of steam! Return to heat, stirring until smooth and fluid.
- 4
Pour the caramel into the prepared pan, tilting to coat the bottom evenly.
- 5
Arrange the banana slices over the caramel, slightly overlapping. Sprinkle with cinnamon to taste.
- 6
In a bowl, whisk eggs with sugar until pale. Gradually stream in the oil, then the milk.
- 7
Fold in the sifted flour and baking powder little by little until you get a smooth, lump-free batter.
- 8
Pour the batter over the bananas in the pan.
- 9
Bake for 40–45 minutes, or until a skewer inserted in the center comes out clean.
- 10
Cool for 15–20 minutes before inverting onto a serving plate. Enjoy warm or at room temperature.
💡 Chef's Tip
Use very ripe bananas for maximum sweetness and a soft texture. Don't stir the sugar while caramelizing — gently swirl the pan if needed to distribute the heat.
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