Caramelized Banana Upside-Down Cake
A stunning yet simple upside-down cake featuring soft caramelized bananas nestled under a fluffy, golden sponge. When flipped onto the serving plate, the glossy caramel topping makes it look like it came straight from a bakery. Pure comfort baking at its best.
🛒 Ingredients
12 servings
- 3 large eggs
- 2 tablespoons softened butter
- 1 cup warm milk
- 1 cup granulated sugar (for the batter)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 4 ripe bananas
- 1½ cups granulated sugar (for the caramel)
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Directions
- 1
Preheat your oven to 350 °F (180 °C).
- 2
In a heavy-bottomed saucepan, melt the 1½ cups of sugar over medium heat without stirring until a deep amber caramel forms.
- 3
Immediately pour the caramel into a greased 9-inch round cake pan, tilting to coat the bottom evenly. Let it set for 2 minutes.
- 4
Peel the bananas and slice into rounds about ½ inch thick. Arrange them in a single layer over the caramel.
- 5
In a large bowl, beat the eggs with the 1 cup of sugar until pale and fluffy.
- 6
Add the softened butter and mix until fully combined.
- 7
Gradually add the flour and warm milk, alternating between the two, mixing well after each addition.
- 8
Beat for about 3 minutes until smooth, then gently fold in the baking powder.
- 9
Pour the batter over the bananas and smooth the top with a spatula.
- 10
Bake for 40 minutes or until golden and a toothpick inserted in the center comes out clean.
- 11
Cool for 5 minutes, then invert onto a serving plate. Serve warm or at room temperature.
💡 Chef's Tip
The riper the bananas, the sweeter and more flavourful the cake. For a salted caramel twist, sprinkle a pinch of sea salt over the caramel layer before adding the bananas. The cake keeps well at room temperature for up to 2 days, covered.
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