Caramelized Banana Upside-Down Cake
A showstopping dessert that's just as easy to make as it is beautiful to serve! Once flipped, this cake reveals golden caramelized bananas gleaming under a rich amber caramel. Soft, moist, and full of flavor — it's the kind of bake that disappears fast.
🛒 Ingredients
12 servings
- 5 eggs
- 4 cups sugar (for the batter)
- 1 cup sugar (for the caramel)
- 2 cups whole milk
- 1 cup vegetable oil
- 4½ cups all-purpose flour
- 1½ tablespoons baking powder
- 2 ripe bananas (for the batter)
- 8 ripe bananas (for the topping)
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Directions
- 1
Preheat oven to 180 °C (350 °F). Pour 1 cup of sugar into the cake pan and heat over medium flame, without stirring, until fully melted and golden. Remove from heat and let the caramel harden.
- 2
In a stand mixer or powerful blender, beat the eggs, 4 cups of sugar, milk, and 2 chopped bananas until completely smooth and creamy.
- 3
Gradually add the flour while beating continuously, until the batter is silky and lump-free.
- 4
Add the baking powder and mix on the lowest speed for about 30 seconds, just until incorporated — do not over-mix.
- 5
Halve the remaining 8 bananas lengthwise and arrange them cut-side down over the hardened caramel in the pan.
- 6
Gently pour the batter over the bananas and bake for 40 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes, then invert onto a serving plate.
💡 Chef's Tip
The riper the bananas, the better — look for ones with plenty of brown spots for maximum sweetness and moisture. Run a spatula along the edges of the pan before inverting to ensure a clean release.
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