Go Back
+ servings
Put those ripe bananas to excellent use and make this easy, rich and sinful Banana Upside Down Cake. Its the perfect dessert for any occasion.
Print

Banana Upside Down Cake

Put those ripe bananas to excellent use and make this easy, rich and sinful Banana Upside Down Cake. Its the perfect dessert for any occasion.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8
Calories 389kcal

Ingredients

  • 1/2 cup unsalted butter
  • 3/4 cup light brown sugar packed
  • 4 medium sized ripe bananas
  • 1 cup all purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • pinch salt optional and to taste
  • 1 large egg
  • 3/4 cup buttermilk
  • 1 tablespoon vanilla extract

Instructions

  • Preheat oven to 350 degrees F.
  • Using a 9 inch cast iron skillet, melt butter over medium heat until bubbly. Sprinkle brown sugar evenly over melted butter. Do not stir, but allow to sit over heat for just a minute until it starts to dissolve. Remove from heat.
  • Take the ripest banana and set aside - it will be mashed up and mixed into the cake batter. For the remaining three bananas, peel, cut in half, and then quarter each half lengthwise. Gently place these banana spears in a circular pattern in the butter and brown sugar mixture.
  • To make the cake batter, combine the flour, sugar, baking powder, and salt in a medium sized bowl. Set aside.
  • Separately, mix together egg, buttermilk, vanilla, and mashed banana. Add this wet mixture to the dry mixture and stir just to combine. Do not overmix - this will be very similar to pancake batter.
  • Pour over banana pieces taking care not to change their position.
  • Bake in preheated oven until golden brown, about 40 minutes. Remove from oven and allow to cool slightly, about 5 minutes, before inverting onto plate.
  • Store in airtight container. Best if eaten within 1-2 days because bananas will brown over time.

Notes

Cooking tips:

  • If your bananas aren't as ripe as mine were, you can still make this recipe. If you'd like to quicken the ripening process, you can store them in a brown paper bag on the counter.
  • If you do not have buttermilk, you can make your own by adding a couple teaspoons of lemon juice to whole milk and letting it sit for about 10 minutes.
  • Inverting the cake can be tricky, especially since the cast iron skillet is heavy and hot. You might need someone to help you. To invert the cake, place a plate over the skillet, hold it tight, and then flip it over without allowing the plate to come away from the skillet. 

Nutrition

Calories: 389kcal | Carbohydrates: 66g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 53mg | Sodium: 40mg | Potassium: 394mg | Fiber: 1g | Sugar: 47g | Vitamin A: 460IU | Vitamin C: 5.1mg | Calcium: 98mg | Iron: 1.2mg