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Banana Upside Down Cake

Moist Banana Upside Down Cake with Caramel Bliss

This Moist Banana Upside Down Cake is a delightful blend of sweet bananas and caramel glaze, perfect for dessert or snack.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: DESSERTS
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1/2 cup Butter Provides moisture and richness; melt before use.
  • 1 cup Brown Sugar Gives sweetness for caramel topping; light or dark can be interchanged.
  • 1 cup All-Purpose Flour Provides structure; substitute with gluten-free flour blends if needed.
  • 1 cup Whole Wheat Flour Adds nutrition and a denser texture; use all-purpose for a lighter cake.
  • 3 cups Mashed Bananas Keeps the cake moist; use overripe bananas for best results.
  • 1/2 cup Greek Yogurt Contributes moisture and density; sour cream can be a substitute.
  • 2 teaspoons Baking Powder Essential leavening agent; ensure it's fresh.
  • 1 teaspoon Baking Soda Essential leavening agent; ensure it's fresh.
  • 1 teaspoon Vanilla Extract Enhances flavor; almond extract is an alternative.
For the Topping
  • 1/2 cup Chopped Pecans Adds crunch; choose toasted for extra richness.
  • 1/2 cup Heavy Cream Key for caramel glaze; substitute with milk for a lighter version.

Equipment

  • 9-inch round cake pan
  • mixing bowl
  • whisk

Method
 

Making the Cake
  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9-inch round cake pan with butter, then sprinkle brown sugar on the bottom.
  3. Cream together softened butter and brown sugar until light and fluffy, about 3-4 minutes.
  4. Add mashed bananas, Greek yogurt, and vanilla extract, mixing until well combined.
  5. In another bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, and a pinch of salt.
  6. Gradually add dry mixture to the wet batter, stirring until just combined.
  7. Pour the batter over the caramel layer in the prepared pan, spreading it evenly.
  8. Bake for 45-60 minutes until golden brown and a toothpick inserted in the center comes out clean.
  9. Allow the cake to cool in the pan for about 10 minutes, then invert it onto a serving platter.
  10. Drizzle with extra caramel glaze and top with toasted pecans if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For best results, use overripe bananas and ensure your baking powder and baking soda are fresh.

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