Banana Upside Down Cake
This easy Banana Upside Down Cake recipe is such a perfect way to use up over-ripe bananas! Treat yourself to this decadent and soft cake baked with its own caramelized banana topping.
Banana Caramel Topping
1/4 cup butter unsalted
1/4 tsp salt
2/3 cup brown sugar packed
1 tsp vanilla extract
2 tbsp rum
3 large bananas not necessarily ripe (or 4), sliced
1 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon ground
2 bananas ripe
1/2 cup butter unsalted, softened
3/4 cup sugar
2 large eggs
1/2 cup milk
1 tsp vanilla extract
Prepare oven and pan: Preheat the oven to 350 F degrees and grease a 9×13-inch cake pan.
Make the topping: Heat the butter, salt, brown sugar, and vanilla in a skillet on the stovetop. Stir until the brown sugar has dissolved into the butter and the mixture bubbles. Remove from the heat and whisk in the rum. Spread the caramel evenly on the bottom of the greased cake pan, then top with sliced bananas.
Make the cake batter: In a small bowl whisk the flour, baking powder, salt, and cinnamon together. In a separate bowl, mash the ripe bananas using either a fork or a potato masher. Set aside.
In a stand mixer fitted with the paddle attachment, or a mixing bowl using a whisk, beat the butter with the sugar until light and fluffy. Add the eggs one at a time, making sure to scrape down the sides of the bowl between eggs. Stir in the bananas. Mix in half the dry ingredients, the milk and vanilla, and finally the remaining dry ingredients.
Bake the cake: Pour the cake batter over the caramel and banana slices and spread evenly using a spatula. Bake for 30-35 minutes.
Flip the cake: Let the cake cool for 10 minutes. Run a knife along the edges of the cake pan to release the sides.Turn the cake out onto a platter, cooling rack, or a cutting board. Wear oven mitts to protect your hands from hot caramel. Spoon excess caramel back over the cake, serve, and enjoy!
How to tell when cake is done baking: Use a toothpick and insert it 3/4 of the way through the cake. Once it comes out clean, your cake is all done. The reason I recommend that you don’t insert the toothpick fully is because of that caramel topping. That will stick to the toothpick regardless of the doneness of the cake, and you could risk over-baking it.
Storage: Transfer this cake to an airtight container and store in the fridge for 3 days. You can eat it cold, or microwave it for 30 seconds or until it heats up slightly.
Freezing: Store in an airtight container. You can store the pieces together or individually for easier thawing. Let the cake thaw fully in the fridge, and warm each slice up in the microwave before serving if you prefer the cake warm.