Caramelized Banana Upside-Down Cake
A show-stopping upside-down cake that reveals glistening caramel-coated bananas the moment you flip it. Soft, moist, and wonderfully fragrant, this generous dessert is easier to make than it looks and guaranteed to impress at any gathering.
🛒 Ingredients
20 servings
- 3½ cups (480 g) all-purpose flour
- 3 eggs
- 2 cups (400 g) granulated sugar (for the batter)
- ⅔ cup (150 g) unsalted butter, softened
- ¾ cup (200 ml) whole milk
- 2 teaspoons baking powder
- 12 ripe bananas
- 1 cup (200 g) granulated sugar (for the caramel)
- ¾ cup (200 ml) hot water
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Directions
- 1
Preheat oven to 350°F (180°C). Generously grease a large round cake pan, about 16 inches (40 cm) in diameter.
- 2
Using an electric mixer, beat the softened butter with 2 cups of sugar until light and creamy. Add the eggs one at a time, beating well after each addition.
- 3
Gradually mix in the flour alternating with the milk until a smooth, lump-free batter forms. Fold in the baking powder gently.
- 4
In a heavy-bottomed saucepan, melt 1 cup of sugar over low heat without stirring until an amber caramel forms. Carefully pour in the hot water (watch for splatters) and stir until you have a smooth, fluid sauce.
- 5
Peel the bananas, halve them lengthwise, and arrange them in a single layer on the bottom of the prepared pan.
- 6
Pour the warm caramel evenly over the bananas, then spoon the batter on top and smooth the surface with a spatula.
- 7
Bake for 40 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- 8
Rest for 5 minutes off the heat, then carefully invert onto a serving plate. Serve warm or at room temperature.
💡 Chef's Tip
Use very ripe bananas with spotted skins for the best flavor and texture. Never stir the caramel while it melts — just gently swirl the pan if needed. The cake keeps well covered at room temperature for up to 2 days.
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