Huge, fluffy snow is falling outside of my window but all I can think about is this banana upside down cake. I’ll be honest, bananas aren’t the first fruit I would reach for if I’m craving some fruit. They are a little too sweet, and they go bad very quickly if I wait too long to eat them (which I inevitably do). Sure, you can turn to good ol’ banana bread for those last minute banana saves, but even I get tired of having banana bread all of the time.
This recipe came from my need to use up some bananas that were on the cusp of going bad. I really didn’t want to make banana bread again. It got me thinking though… banana works so well in baked goods. Banana bread is so moist and that is one of the reasons why I love it so much! There had to be more ways to use up overripe bananas.
I started doing some research online for even more banana recipes and I’m so glad I did! Because I came across an amazing recipe for banana cake that is OUT OF THIS WORLD. I tweaked it a little and man oh man… this is one of the best cakes I’ve ever eaten.
Not only is it extremely easy to make, but the presentation looks so fancy that literally everyone who sees it thinks that I made way more effort than I actually did. It’s practically foolproof to make, and you only need two bowls to make it start to finish (one if you don’t count the dish that you melt the butter in!)
As if the cake isn’t already amazing enough, but it actually tastes even better the next day. The cake gets super moist and is just totally yummy. The top is nice and caramelized from the sugar and there are pockets of sugary goodness inside of the cake that seeped down from the top. I don’t know about you, but I’m on board for caramelization in any way, shape or form. I may even be guilty of just chopping off the edges and eating them by myself! 😀
This has became one of my husband’s favorite cakes. It’s definitely a showstopper and a great use for bananas that are getting too ripe to eat on their own!
Banana Upside Down Cake
Adapted from Broma Bakery
Upside Down Goodness
- 6 tablespoons butter, melted
- 3/4 cup brown sugar
- 2 bananas, sliced
- 1 mashed banana
- 3 tablespoons butter, melted
- 1 egg, room temperature
- 1/3 cup whole milk vanilla yogurt
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup all-purpose flour
Combine the melted butter with the brown sugar and pour it into a very well greased pan. Arrange banana slices on top of the sugar mixture until there are no more spaces left.
In a bowl, combine the mashed banana, melted butter, egg, vanilla yogurt, sugar and vanilla extract. Stir to combine. Add in the salt and and flour and stir until just combine.
The batter is quite thick. Try to evenly scoop it onto the bananas in the sugar and spread it gently around until it’s fully covered. Bake for 40 minutes until golden brown. DON’T OVERBAKE.
Let cool for 5-10 minutes and immediately invert onto a plate to enjoy.
There are three reasons why your cake wouldn’t come out cleanly at the end of baking. Make sure your pan is buttered very well and don’t let it sit too long after cooking because the sugar around the edges will harden and stick to the pan. I made this mistake once and it still tasted great, but it ruined the beautiful top. If you cook it too long, you run the risk of the sugar over-caramelizing as well. Stick to the directions and it will turn out delicious AND beautiful, promise. 😉