Caramelized Banana Up-Side Down Cake

5 from 2 votes

This Caramelized Banana Upside-Down Cake is absolutely decadent. Served warm, topped with some fresh whipped cream and you've got a simple dessert that's just to die for.

Prep Time20

Cook Time45

Total Time1 5

Course: Breakfast, Dessert

Cuisine: American

Keyword: bananas, cake, upside-down cake

Servings: servings

Calories: 459kcal

Author: MaryAnn Dwyer

Ingredients

Topping

1 cup light brown sugar, firmly packed
6 Tbsp. unsalted butter
4 bananas, sliced lengthwise

Cake

1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 cup vegetable oil
1 cup granulated sugar
2 eggs
2 tsp. vanilla extract
1 cup buttermilk, room temperature

Instructions

Preheat oven to 350 degrees. Spray a 9-inch round baking pan with non-stick cooking spray. Set aside.
In a small saucepan over medium heat, melt butter. Add brown sugar and mix until well combined. Pour into prepared pan. Top the brown sugar mixture with the bananas, flat side down. Use as many as you need to fill the pan.
In a medium bowl, whisk together the flour, baking powder, cinnamon and salt until well combined. Set aside.
In a large bowl, whisk together the vegetable oil, sugar, eggs, vanilla extract and buttermilk until well combined. Add the dry ingredients to the wet ingredients until just combined. Do not overmix.
Pour the batter over the bananas and smooth the top with an offset spatula. Bake for 40-45 minutes or until a toothpick inserted in the center of the pan comes out mostly clean with just a crumb or two.
Run a knife around the edges of the pan when you remove it from the oven. Let cool for just 4-5 minutes, then invert onto a serving platter. If any of the bananas stick to the pan, just carefully remove and place on top of the cake.
Let cool for about 15-20 minutes before slicing and enjoying, or you can cool to room temperature. Serve with fresh whipped cream or vanilla ice cream, if desired.

Notes

As I mentioned above, I used a 9-inch round cake pan for my cake, but you could also use a 9-inch skillet and just cook the brown sugar glaze right in the skillet, top it with the fruit and then add the cake batter and bake.

This cake is delicious served warm topped with fresh whipped cream or even vanilla ice cream on the side.

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