This Upside-Down Banana Bread Cake is a moist, delectable indulgence!
Move over pineapples—there’s a new fruit in town, and it makes the most perfect upside-down cake: bananas! This moist, intensely flavorful treat features a top layer of caramelized bananas that take this mash-up of banana bread and banana cake to a whole new level.
Is there anything a banana can’t do? Well, sure, but let’s focus on what it can do: be the perfect fruit for cereal (cold or oatmeal), the main ingredient in smoothies, a sweet topper for yogurt or ice cream (hello, iconic banana split!), and so much more. But here, in this upside-down banana bread cake, it shows its real superpowers, both in its mashed form in the batter and its gooey caramelized goodness on the cake top.
Upside-down banana bread cake is elegant enough to serve as a dinner-party dessert and homey enough to make for a family breakfast. It also makes the best afternoon snack!
Is Upside-Down Banana Bread Cake Healthy?
This recipe for upside-down banana bread cake calls for ingredients that are generally considered relatively healthy, such as Greek yogurt, avocado, and, of course, bananas. But as it’s a cake, with brown sugar and butter in the mix, it’s probably best enjoyed in moderation. However, this recipe offers substitutions to make a healthier version if you’re so inclined. Those swaps include using honey or maple syrup instead of sugar, using whole-wheat flour instead of white, and replacing half of the butter with unsweetened applesauce.
The Caramel Component
When you are preparing this upside-down banana bread cake, the caramel component is arranged on the bottom layer. When you invert and serve the cake, the caramel component becomes the top layer—all sugary and buttery and studded with bananas that will caramelize during the baking process. Caramel, in its purest form, is basically just melted sugar that turns a beautiful golden brown color. In this recipe, you’ll mix melted butter with the brown sugar to get a more saucy version. It’s what makes this cake so addictive.
How To Make Ahead And Store
This cake can be stored wrapped in plastic wrap or in an airtight container on the counter or in the fridge for up to 3 days. After that, it begins to dry out. Wrapped tightly to prevent freezer burn, it will also last in the freezer for up to 3 months (thaw on the counter before serving).
Serving Suggestions
This upside-down banana bread cake can be served with ice cream or whipped cream or just a dollop of Greek yogurt on top (though it’s pretty amazing just by itself). If you want to elevate it a bit, sprinkle a little kosher salt on the caramel before adding the sliced bananas, and you’ll get salted caramel! Yum! For adults only, serve squares of upside-down banana bread cake with an Espresso Martini or Frozen Mudslide Drink (though kids will love it with a Classic Vanilla Milkshake!).
Ingredients
- 1/2 cup unsalted butter for a lighter version, use 1/4 cup butter and 1/4 cup unsweetened applesauce
- 3/4 cup light brown sugar reduce to 1/2 cup for less sweetness
- 2 to 3 medium/large ripe bananas sliced into 1/2-inch thick rounds
- 1 large egg preferably organic
- 1/4 cup granulated sugar or substitute with honey or maple syrup
- 1/4 cup avocado oil or melted coconut oil
- 1/4 cup Greek yogurt nonfat or lowfat
- 2 teaspoons pure vanilla extract
- 1 cup mashed ripe bananas from about 2 medium bananas
- 1 cup whole-wheat pastry flour or all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal, and lightly grease with cooking spray.
- In a medium saucepan, melt the butter over medium heat. Stir in 3/4 cup brown sugar and cook, whisking constantly until bubbles form. Let it bubble for about 30 seconds, then pour into the prepared pan.
- Arrange the banana slices in a single layer over the caramel sauce, leaving a small space between each slice for even caramelization.
- In a large mixing bowl, whisk together the egg, granulated sugar, oil, Greek yogurt, and vanilla extract. Mix in the mashed bananas.
- Sift in the flour, baking powder, baking soda, and salt. Fold the dry ingredients into the wet mixture until just combined. Do not to overmix.
- Gently pour the batter over the banana slices in the pan, smoothing the top with a spatula.
- Bake for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for at least 3 hours to ensure the caramel sets properly.
- To serve, lift the cake out of the pan using the parchment overhang, place a serving plate on top of the cake, and invert it so the caramelized bananas are on top.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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