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Banana Upside Down Cake

Sticky Caramel Banana Upside Down Cake Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 3 tbsp unsalted butter
  • 1/2 cup packed light brown sugar
  • 2 ripe bananas, sliced 1/4 inch thick
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1/3 cup vegetable oil
  • 2 tsp vanilla extract
  • 3/4 cup buttermilk

Method
 

  1. Preheat oven to 350°F. Melt butter in 9-inch skillet over medium heat, add brown sugar and stir until bubbly, about 2 minutes. Remove from heat, arrange banana slices in an even layer.
  2. Whisk flour, baking powder, baking soda, and salt in a medium bowl.
  3. In a large bowl, whisk granulated sugar, egg, oil, and vanilla until smooth, then whisk in buttermilk.
  4. Pour wet ingredients into dry and stir gently until just combined.
  5. Spread batter over bananas. Bake 40–45 minutes until golden and a toothpick comes out clean. Cool 10 minutes, run a knife around edge, then invert onto a plate. Serve warm.

Notes

The cake needs a 10-minute rest before flipping; do not let it cool longer or the caramel may harden. Serve warm, or let it cool completely and reheat slices briefly in the microwave. Leftovers keep well in the refrigerator for up to 5 days.