Banana Upside-Down Cake: How to Make the Most Delicious and Irresistible Cake Ever!

Banana Upside-Down Cake is anything but a downer! This classic dessert is a delicious treat perfect for potlucks, afternoon tea parties, or simply satisfying your sweet tooth. It features a moist banana cake base topped with caramelized bananas, creating an impressive contrast in both texture and flavor. Sliced bananas are layered in a baking dish and then covered with melted brown sugar and butter to create that signature caramelized topping. Then, a batter made with mashed bananas (hello extra banana flavor!), flour, sugar, and eggs is poured over. A quick bake in the oven transforms everything into a warm, gooey masterpiece. While bananas are available year-round, this cake truly shines when made with overripe bananas. The riper the fruit, the sweeter and more intense the banana flavor becomes, infusing both the cake and the caramelized topping. So next time you find yourself with a bunch of browning bananas, don't toss them out – turn them into a stunning upside-down cake that's sure to become a new favorite!

What is Banana Upside Down Cake?

The banana upside-down cake is a timeless dessert that boasts a beautiful caramelized banana topping resting on a moist and flavorful cake base. It's perfect for any occasion, from casual get-togethers to special celebrations. But where did this delicious dessert come from? While the exact origin remains a bit fuzzy, the upside-down cake concept likely emerged in the late 19th or early 20th century. Some credit the pineapple upside-down cake with the initial spark, with its rise in popularity linked to a recipe contest by the Dole Pineapple Company in the 1920s. The banana version soon followed, capitalizing on the readily available and affordable bananas of the time. It quickly became a favorite for home bakers due to its simplicity and deliciousness. Unlike most cakes, the batter is poured over the fruit (bananas) before baking. After baking, the cake is carefully inverted, revealing the caramelized bananas on top. And while bananas are the classic choice, other fruits like pineapple, peaches, or plums can also be used for a tasty twist. In the 1930s, particularly in the US, being able to bake a perfect upside-down cake was considered a mark of a skilled home baker. Bananas are readily available, making this cake an excellent dessert option any time of year. It's a great combination of minimalism, flavor, and a touch of history!

Tips

• Use the ripest bananas you can find! The riper the bananas, the sweeter and more flavorful your cake will be. Not only will they add an intense banana taste, but their softer texture will contribute to a beautifully moist cake.
• For an extra layer of caramelized goodness, sprinkle some brown sugar over the butter before adding the banana slices.
• Let your butter and eggs come to room temperature before mixing them into the batter. This will result in a smoother and lighter cake texture.
• Once you've combined the dry and wet ingredients for the cake batter, resist the urge to overmix. A few lumps are perfectly fine—overmixing can lead to a tough cake.
• Be patient when inverting the cake. Let it cool slightly in the pan (around 10 minutes) to allow the caramel to set a bit. Then, run a knife around the edges to loosen the cake and carefully flip it onto a plate.
• For an extra decadent touch, serve your banana upside-down cake warm with a scoop of vanilla ice cream or whipped cream. The warm gooey cake with the cold cream creates a great textural and temperature contrast that takes this dessert to the next level!

Can I Use Other Fruits Besides Bananas?

Absolutely! Pineapple, peaches, plums, or even apples can be used for a delicious twist.

What Kind Of Yogurt Can I Use?

Plain yogurt is the most common choice, but you can also use Greek yogurt for a slightly thicker cake. For a vegan option, use a plant-based yogurt.

My Cake Is Too Dry, What Went Wrong?

Overbaking can be the culprit. Check the cake a few minutes before the recommended baking time to ensure it doesn't get dry. Additionally, using very ripe bananas will contribute to a moister cake.

Why is My Upside-Down Cake Soggy?

Overripe bananas can introduce excess moisture, and improper mixing may lead to uneven ingredient distribution, causing soggy spots. Additionally, underbaking can result in a wet texture, so it's important to bake the cake for the full 35 minutes or until a toothpick inserted comes out clean. The caramel layer might not have set properly, adding extra moisture to the bottom layer. Moreover, the sliced bananas at the bottom can release moisture during baking, contributing to a soggy texture if not balanced with the batter's consistency.

My Cake Didn't Flip Over Cleanly, What Can I Do?

Make sure the cake cools slightly in the pan before flipping. The caramel needs to set a bit for a clean release. You can also run a knife around the edges of the pan to loosen the cake before inverting.

What's A Good Way To Serve This Cake?

A scoop of vanilla ice cream or whipped cream is a classic pairing. You could also drizzle the cake with additional caramel sauce or top it with fresh banana slices.

What's The Best Type of Baking Pan to Use?

The best type of baking pan to use for this cake is a non-stick rectangular or square baking pan. Ensure it is lined with parchment paper for easy removal and even cooking.

Can I Make This in Advance?

Yes, this cake can be made in advance. However, it is best enjoyed fresh. If made ahead, store it in an airtight container to retain its moisture and prevent it from becoming too soggy. Reheat slightly before serving to enhance its texture and flavor.

Is This Cake Gluten-Free?

The traditional recipe uses all-purpose flour. To make a gluten-free version, substitute with a gluten-free flour blend.

More Upside Down Cakes To Try!

Upside-Down Apple Cake

Classic Pineapple Upside-Down Cake

Tangerine Upside-Down Cake

Strawberry Upside-Down Cake

Cherry Upside-Down Cake

How to Store Banana Upside-Down Cake

Cover the cake with plastic wrap or aluminum foil and store in an airtight container, in the fridge, for up to 3 days.

You can also freeze it! Wrap the entire cake (or individual slices) tightly in plastic wrap or aluminum foil. Then, place it in a freezer-safe container to prevent freezer burn. Properly stored, frozen banana upside-down cake can last for up to 3 months.

How To Make Banana Upside Down Cake

Start by mashing up ripe bananas in a mixing bowl. A fork or a potato masher is perfectly fine for this, no fancy equipment is needed.

Now, whisk in the yogurt, eggs, sugar, cinnamon, and vanilla extract until well combined.

Sift together the flour and baking powder and whisk again.

Finally, add the melted butter and pour it into the batter, and whisk until a smooth and creamy consistency is obtained.

In a saucepan, heat the sugar and water over medium heat. Watch closely as the sugar dissolves and starts to bubble. It will turn into a golden brown caramel.

Prepare your baking tray by lining it with parchment paper. This will make cleanup a breeze. Slice your bananas lengthwise and arrange them on the baking sheet.

Pour the hot caramel over the bananas, letting it coat them evenly. This will be the base of the delicious upside-down cake.

Gently pour the prepared cake batter over the bananas and caramel. Use a spatula to spread it evenly for a uniform cake.

Pop it into an oven preheated to 180°C (360°F) and bake for 35 minutes. The wonderful aroma of banana and caramel will fill your kitchen as the cake bakes to perfection.

Once the baking time is complete, take the cake out of the oven and let it cool slightly in the pan. This allows the caramel to set a bit. Then, carefully place a cutting board on top of the pan and with a quick and confident flip, invert the cake onto the board. Slice your cake and get ready to enjoy!