This upside-down banana cake is the perfect combination of sweet, caramelized bananas and a soft, fluffy cake. The caramelized layer adds a rich, golden sweetness that perfectly complements the bananas, creating a beautiful and delicious topping once the cake is inverted. The moist vanilla cake beneath is light and airy, making this dessert a true crowd-pleaser. Ideal for a family gathering or a special treat, this cake brings warmth and comfort to any table.
Why You’ll Love This Recipe
The rich caramel and tender bananas that top this cake create an indulgent dessert that’s both simple and elegant. The sweetness of the caramel pairs beautifully with the bananas, while the light, fluffy cake serves as the perfect base. This recipe is incredibly versatile—perfect for a cozy afternoon treat or a special occasion. It’s easy to make yet looks and tastes like a gourmet creation. The best part? The cake stays moist for days, so you can enjoy it even after it’s baked.
Perfect Occasion
This upside-down banana cake is perfect for casual gatherings, dessert after a family meal, or when you want to impress your guests with a visually stunning cake. The caramelized banana topping makes it special enough for a dinner party, while its simplicity makes it a great choice for an everyday dessert. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent experience.
Decoration Tips
For an added touch of elegance, you can drizzle a little extra caramel sauce over the cake just before serving. If you want a more festive look, sprinkle some chopped nuts like pecans or walnuts on top. A light dusting of powdered sugar can also add a touch of sweetness and visual appeal. For serving, you can pair the cake with a side of whipped cream or a scoop of ice cream to complement the warm caramel and banana flavors.
Ingredients for the Caramelized Bananas:
- 250g sugar (refined, crystal, or demerara) for caramelizing the pan
- 6 to 8 bananas (ripe but firm, preferably nanica or prata), cut lengthwise in half
Ingredients for the Cake Batter:
- 3 eggs
- 200g refined sugar
- 180g all-purpose flour
- 70g cornstarch
- 80g melted butter
- 180ml milk
- 1 tablespoon baking powder
Instructions:
- Prepare the Pan:
- Use a rectangular baking pan (20x30cm) and place it on a heat-resistant surface like a cloth. Preheat the oven to 180°C (350°F).
- In a large pan, heat the sugar over medium heat, stirring occasionally, until it melts and turns into a golden caramel.
- Quickly pour the caramel into the prepared pan, spreading it evenly. Be careful, as the pan will get hot. If the caramel hardens before it’s fully spread, gently heat the pan over low heat to finish spreading it.
- Arrange the bananas cut-side down over the caramel and set aside.
- Make the Cake Batter:
- In a small bowl, combine the milk and melted butter.
- In a separate mixing bowl, beat the eggs and sugar together using an electric mixer until the mixture doubles in volume and becomes pale and fluffy.
- Gradually add the flour and cornstarch to the egg mixture, alternating with the milk and butter mixture. Stir gently to combine.
- Finally, add the baking powder and mix until the batter is smooth and well combined.
- Assemble and Bake:
- Pour the cake batter evenly over the caramelized bananas.
- Bake in the preheated oven for about 35 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, allow the cake to rest for about 15 minutes before inverting it onto a serving platter while it’s still warm. This will allow the caramel to stay gooey and create a perfect topping.
Enjoy your decadent upside-down banana cake!
