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Banana Upside Down Cake

The Reverse Banana Cake is a totally wet and flavorful dessert but also makes a scrumptious breakfast or snack. You can not go wrong in case you serve this cake with roasted pecans and caramel sauce!

Inverted Banana Cake
This cake may be breakfast! This cake is wealthy and dense, but very wet at the same time. This is something among bread and cake, extraordinary from Custard Cakes which are equal and delicious.

This recipe starts offevolved with butter and sugar, like most other cake recipes. It needs to give a mild and airy texture, however, I combine flexible flour and complete wheat flour to make them taste richer and the texture greater solid. It is appropriate for caramel and banana.

So within the end, this Reverse Banana Cake grew to become out first-rate but resembled delicious banana bread. To give it a moist texture, I use simple Greek yogurt, however, you can also use bitter cream.

Breakfast Cakes
This scrumptious cake combines bananas and entire wheat flour so that you can't forget about the truth that it's very nutritious. Therefore do not hesitate to consume a big piece of this cake for breakfast.

My favorite element is caramel. Very suitable with the banana flavor. First, there's sticky butter and brown sugar topping which is assessed as bakes. That's what I like about each upside-down cake.

But there is extra caramel in this Banana Upside Down Cake. When I flip the cake on my plate it is topped with caramel glaze. It's just a simple mixture of butter, thick cream, and brown sugar. This caramel layer hardens whilst it cools, so I shop some and reheat it, then drizzle it into each slice.

Also, I can not face up to adding chopped pecans above. Caramel, pecans, and bananas go hand in hand. And if you want to make it special, you can upload it with whipped cream or vanilla ice cream.


  • 2/3 cup packed brown sugar
  • 4.5 tablespoons of unsalted butter, reduce into pieces
  • About 3 bananas are sliced ​​into 1/4 - 1/three inch rounds

For the cookie dough:

  • 1/three cup tender unsalted butter
  • ¾ glass of granulated sugar
  • 1 ½ teaspoon of vanilla extract
  • 1/3 cup undeniable Greek yogurt or sour cream
  • 2 large eggs
  • 2 cooked mashed bananas (approximately 1 cup)
  • 1 cup all-motive flour
  • ¾ cup entire wheat flour
  • 1 ½ teaspoon of baking powder
  • 1 teaspoon of baking soda
  • a pinch of salt
  • ½ teaspoon of cinnamon powder

For Caramel Glaze:

  • 1/four cup brown sugar
  • 1/four cup thick cream
  • 4 tablespoons of unsalted butter
  • ¼ teaspoon salt


  1. Preheat the oven to 350 F. Brush the 8 x eight x 2-inch square cake pan or the nine x 2 inch round cake pan. The pan ought to be eight cups in volume (the cake will overflow 8 x eight x 1 1/2 square inches, simplest have 6 cups in volume)
  2. Apply 2/3 cups of brown sugar at the bottom of the pan and unfold the buttered pieces (four.five tablespoons). Place the pan inside the oven for five-7 minutes (till the butter melts). Remove from the oven and stir the butter and sugar and unfold calmly on the lowest. Arrange sliced ​​bananas to cowl the bottom. Put aside.
  3. To make the aggregate in a mixing bowl with dry ingredients (flour, complete wheat flour, baking powder, baking soda, cinnamon, and salt), set aside.
  4. In a huge bowl of cream 1/three cup of butter and ¾ cup of sugar. Add eggs and vanilla and stir till smooth. Add Greek yogurt and mashed bananas and stir till smooth.
  5. Turn your mixer on low and add an aggregate of dry ingredients. Mix only to integrate. Pour the combination over the bananas, flatten the top and bake. Bake half-hour at 350 F, then reduce the warmth to 325 F and bake for 25-35 minutes until the toothpicks inserted within the middle come out completely clean.
  6. Let it cool absolutely in the pan, or at the least until the lowest is sort of warm earlier than turning the plate over. Use a knife to loosen the edges of the baking sheet, vicinity the plate upside down on the baking sheet, then flip the cake.

To make the caramel glaze:

  1. In a pan, mix butter, brown sugar, thick cream, and salt, then convey to a boil over medium warmth at the same time as stirring constantly. Simmer for 2-three minutes, cast off from warmness and depart for 1-2 minutes. Pour 2/three of the glaze over the layer of bananas. Reserve the ultimate caramel glaze to be served.
  2. Glaze thickens when it's cold and pale in color !!!
  3. When served, warmness the remnants of glaze and drizzle on every slice. Sprinkle with toasted pecans if desired. You can also upload every slice with vanilla ice cream or whipped cream.
This recipe is inspired by omgchocolatedesserts

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