banana upside down cake
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Banana upside down cake

The caramelised banana topping is delicious on top of a tasty, moist banana flavoured cake so the next time you have some bananas turning black, why not try this banana upside down cake.
Prep Time45 mins
Cook Time45 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American, British
Keyword: banana, dessert
Servings: 8
Author: cookingwithmykids

Ingredients

Topping

  • 1 cup brown sugar
  • 85 g unsalted butter
  • 2-3 bananas

Cake

  • 1.5 cups all-purpose flour
  • ½ tsp baking soda
  • 1 tsp baking powder
  • pinch salt
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 1 cup mashed banana about 2 medium sized bananas
  • ½ cup buttermilk*
  • 1 tsp vanilla
  • 1/3 cup oil
  • 2 eggs

Instructions

Preheat oven to 180C and prepare your baking tin

  • Grease a 23cm round baking pan.

Make the topping

  • Measure out the butter and sugar and pop them into a small pan. Heat it slowly, stirring occasionally until it’s all melted and come together. Put the mixture into the bottom of your pan and press it down.
  • Meanwhile, peel and chop the bananas into 0.5-1cm pieces.
  • Arrange the bananas to the top of your butter/sugar mixture – this will ultimately be the top your cake.

Make the cake

    Combine the dry ingredients

    • Measure the flour out into a cup and add it to a large mixing bowl or freestanding mixer. Add the baking soda, baking powder and pinch of salt to the flour.
    • Measure the sugar  into a cup and then add to the flour. Give it all a mix.

    Add the wet ingredients

    • Peel and mash the bananas, then add to your mixing bowl.
    • Pour the buttermilk into a cup and add to the bowl. Do the same with the oil. Add the vanilla extract.
    • Crack the eggs into a small bowl before adding to your mixing bowl.
    • Stir everything together until everything has combined and there are no more lumps.

    Bake the cake

    • Pour your mixture into the baking dish on top of the cut bananas.
    • Pop in the oven and bake for approx 45 minutes. It’s ready when it’s browned and a skewer inserted into the middle comes out clean (or with a few moist crumbs).
    • Leave the cake to cool for a few minutes and turn out onto a large plate or platter. Don’t wait too long or the caramelized sugar will stick to the pan.
    • It’s best served warm with custard or ice cream and will keep for a few days in an airtight container.