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Caramelized Banana Upside Down Cake

Caramelized Banana Upside Down Cake for Cozy Moments

This Caramelized Banana Upside Down Cake is a delightful dessert with a moist texture and a stunning presentation, perfect for any cozy gathering.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 40 minutes
Total Time 2 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 150 g Unsalted Butter Use room temperature butter for easier blending and optimal moisture.
  • 200 g Granulated Sugar Provides sweetness and structure; mixing with brown sugar can enhance flavor depth.
  • 1.5 teaspoons Vanilla Extract Introduces a lovely aromatic sweetness to the cake.
  • 2 units Eggs Essential for the cake’s structure and moisture.
  • 110 g Thick Greek or Turkish Yogurt Contributes to the cake's moistness while adding a slight tangy flavor.
  • 45 g Whole Milk Ensures the batter achieves a perfect consistency.
  • 240 g All-Purpose Flour Provides backbone to the cake; measure accurately for the best results.
  • 1.5 teaspoons Baking Powder Acts as a leavening agent to help the cake rise.
  • 0.5 teaspoon Salt Enhances all the flavors in the cake.
For the Caramel Topping
  • 3-4 units Bananas The star of the dessert; choose firm, ripe bananas for the best presentation after baking.
  • 60 g Sugar Ideal for caramelizing the bananas; brown sugar can be used for a richer flavor.
  • 60 g Unsalted Butter Necessary for the caramel mixture, adding richness.
For the Optional Glaze
  • 40 g Brown Sugar (optional for glaze) Adds extra sweetness and shine when mixed with 40 g of water for syrup.

Equipment

  • Springform pan
  • Mixing bowls
  • Electric mixer
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 175°C (347°F) without using the fan.
  2. Slice 3-4 firm bananas horizontally and arrange them cut-side down in a greased springform pan. In a small saucepan, combine 60 g of sugar and 60 g of unsalted butter over low to medium heat. Stir gently for about 1-2 minutes until bubbly and light golden, then pour it evenly over the bananas.
  3. In a large mixing bowl, cream together 150 g of unsalted butter and 200 g of granulated sugar using an electric mixer for about 3-5 minutes until light and fluffy.
  4. Sift together 240 g of all-purpose flour, 1.5 teaspoons of baking powder, and 0.5 teaspoon of salt in a separate bowl.
  5. In another bowl, whisk together 110 g of thick Greek yogurt and 45 g of whole milk until smooth. Gradually fold this into your egg mixture, alternating with the sifted dry ingredients.
  6. Pour the batter evenly over the caramelized bananas in the springform pan.
  7. Bake in the preheated oven for approximately 1 hour. Check for doneness by inserting a toothpick into the center.
  8. Cool completely in the pan on a wire rack, then carefully flip the cake onto a serving plate.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 48gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 28gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure room temperature ingredients for a fluffier cake, and remember to watch your bananas for the best caramelization.

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