Banana Upside Down Cake (Print Version)
# Ingredients:
→ Topping
01 -
2/3 cup packed brown sugar
02 -
4 1/2 tablespoons unsalted butter, cut into pieces
03 -
3 bananas, sliced into 1/4 to 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 (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 x 2 inch square cake pan or a 9 x 2 inch round cake pan (minimum 8 cups volume). Spread 2/3 cup brown sugar over the bottom of the pan and scatter butter pieces on top.
02 -
Place the pan in the oven for 5-7 minutes until the butter melts. Remove from the oven, stir the melted butter and sugar, and spread evenly over the bottom.
03 -
Layer the sliced bananas evenly over the butter and sugar mixture. Set aside.
04 -
In a bowl, stir together the flours, baking powder, baking soda, cinnamon, and salt. Set aside.
05 -
In a large bowl, cream the softened butter and granulated sugar until light. Add the eggs and vanilla extract, mixing to combine. Stir in the Greek yogurt and mashed bananas until smooth.
06 -
On low mixer speed, gradually add the dry ingredients to the wet mixture. Mix just to combine. Pour the batter over the banana slices, smoothing the top.
07 -
Bake for 30 minutes at 175 C (350 F), then reduce the temperature to 163 C (325 F) and bake an additional 25-35 minutes until a toothpick inserted in the center comes out clean.
08 -
Cool the cake completely in the pan or until just slightly warm. Use a knife to loosen the edges, place a plate upside-down over the pan, and invert the cake onto the plate.
09 -
In a saucepan, combine butter, brown sugar, heavy cream, and salt. Cook over medium heat, stirring constantly until it boils. Simmer for 2-3 minutes, then remove from heat and let it sit for 1-2 minutes.
10 -
Pour two-thirds of the glaze over the cake. Serve with reserved glaze, reheated if needed, and garnish with toasted chopped pecans, whipped cream, or vanilla ice cream if desired.
# Notes:
01 -
The caramel glaze thickens and lightens in color as it cools.
02 -
Ensure the cake pan holds at least 8 cups to prevent overflow during baking.