Banana Upside Down Cake (Print Version)
# Ingredients:
→ Topping
01 -
2/3 cup packed brown sugar
02 -
4.5 tablespoons unsalted butter, cut into pieces
03 -
3 ripe bananas, sliced into 1/4–1/3 inch rounds
→ Cake Batter
04 -
1/3 cup unsalted butter, softened
05 -
3/4 cup granulated sugar
06 -
1 1/2 teaspoons vanilla extract
07 -
1/3 cup plain Greek yogurt or sour cream
08 -
2 large eggs
09 -
2 overripe bananas, mashed (about 1 cup)
10 -
1 cup all-purpose flour
11 -
3/4 cup whole wheat flour
12 -
1 1/2 teaspoons baking powder
13 -
1 teaspoon baking soda
14 -
Dash of salt
15 -
1/2 teaspoon ground cinnamon
→ Caramel Glaze
16 -
1/4 cup brown sugar
17 -
1/4 cup heavy cream
18 -
4 tablespoons unsalted butter
19 -
1/4 teaspoon salt
# Instructions:
01 -
Preheat the oven to 175°C (350°F). Grease an 8 x 8-inch square cake pan or a 9-inch round cake pan with at least 8-cup volume. Spread 2/3 cup brown sugar and scatter butter pieces (4.5 Tbsp) on the bottom of the pan. Place the pan in the oven for 5-7 minutes until the butter melts. Remove from the oven and stir the mixture evenly. Arrange banana slices to cover the bottom.
02 -
In a medium bowl, stir together flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt. Set aside.
03 -
In a large bowl, cream 1/3 cup butter and 3/4 cup sugar. Add eggs and vanilla extract, mixing to combine. Incorporate Greek yogurt and mashed bananas, blending well.
04 -
On low speed, gradually add the dry ingredients mixture into the wet mixture. Mix until just combined.
05 -
Pour the batter over the banana topping in the pan and smooth the top. Bake for 30 minutes at 175°C (350°F), then reduce the heat to 160°C (325°F) and bake for an additional 25-35 minutes until a toothpick inserted in the center comes out clean.
06 -
Let the cake cool in the pan completely or until the bottom is barely warm. Run a knife along the edges to loosen, place a plate upside-down on top of the pan, and invert the cake.
07 -
In a saucepan, combine butter, brown sugar, heavy cream, and salt. Bring to a boil over medium heat while stirring constantly. Simmer for 2-3 minutes, remove from heat, and let sit for 1-2 minutes.
08 -
Pour two-thirds of the caramel glaze over the inverted cake. Reserve the remaining glaze to drizzle over individual slices before serving. Optionally, garnish with toasted nuts or serve with whipped cream or ice cream.
# Notes:
01 -
Use ripe bananas for enhanced sweetness and texture.