Description
A delicious twist on classic dessert with caramelized bananas and moist vanilla cake, baked and inverted for a golden glossy topping. Perfectly served warm with powdered sugar or whipped topping.
Ingredients
Topping
1/4 cup unsalted butter, melted
1/2 cup brown sugar
3–4 medium bananas, sliced 1/2 inch thick
Cake
1 1/3 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 cup unsalted butter, softened
3/4 cup sugar
1 large egg
1 1/2 tsp vanilla extract
1/2 cup milk
For Serving (optional)
Powdered sugar or Cool Whip
Instructions
Prepare topping: Preheat oven to 350°F (175°C). Spray a 9-inch pan with nonstick spray. Whisk melted butter and brown sugar and spread evenly. Arrange banana slices over sugar.
Make batter: Whisk flour, baking powder, salt. Beat butter and sugar until fluffy. Add egg and vanilla. Mix in dry ingredients, blend in milk until smooth.
Assemble: Spoon batter over bananas, spread evenly.
Bake: 35-40 mins until golden and toothpick clean. Cover loosely if browning fast.
Invert & cool: Cool 10 mins, run knife around edge, invert onto plate. Cool before dusting or topping.
Notes
Use ripe but firm bananas.
Spread batter gently.
Rest cake before flipping.
Serve warm.
Store refrigerated up to 3 days.
- Prep Time: 20
- Cook Time: 40
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 recipe)
- Calories: 290
- Sugar: 28 g
- Sodium: 105 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
Keywords: banana upside down cake, caramelized banana cake, easy banana dessert, skillet banana cake, one pan cake recipe