Caramelized Banana Upside Down Cake (VIDEO)

5 from 4 votes

Caramelized Banana Upside Down Cake (VIDEO)

Make this easy Caramelized Banana Upside Down cake recipe; flavorful, moist yogurt cake topped with caramelized banana topping, perfect for the Fall! Serve it with whipped cream on top or a scoop of ice cream on the side or enjoy it as is!

Prep Time30

Cook Time1

Total Time1 30

Course: Dessert

Cuisine: American

Servings:

Calories: 681kcal

Author: Katalin Nagy

Equipment

Ingredients

For the Cake

150 g Unsalted butter 82% fat, room temperature (soft)
200 g Granulated sugar
1½ teaspoon Vanilla extract
2 Eggs room temperature
110 g Yogurt thick full fat Greek or Turkish style yogurt at room temperature
45 g Whole milk room temperature
240 g All purpose flour
1½ teaspoon Baking powder
½ teaspoon Salt

For the Caramel Banana topping

3-4 Bananas cut into half horizontally
60 g Sugar granulated or brown sugar or a mix
60 g Unsalted butter 82% fat

Brown sugar syrup glaze after baking (optional)

40 g Brown sugar
40 g Water

Metric - US Customary

Instructions

Pre-heat your oven to 175 C / 347 F (no fan) and line your baking pan with parchment paper
Cut the bananas horizontally and place them on the bottom of the baking pan
Heat sugar and butter and cook for 1-2 minutes over low-medium heat mixing it with a hand whisk to avoid butter separating, then pour it over the bananas and set the pan aside
Prepare the cake by creaming soft butter and sugar with an Electric hand mixer for a good 3-5 minutes until fluffy, then add in vanilla
Whip room temp eggs into the mixture very slowly while your Electric hand mixer is still on
Sift dry ingredients together: flour, baking powder and salt
Mix room temperature yogurt and room temperature milk together for a few seconds, this will be your dry ingredients
Switch to a Rubber spatula and fold the dry ingredients and wet ingredients into the mixture in 4 steps: wet, dry, wet, dry
Pour cake batter on top of the caramel banana layer
Bake the cake for 1h at 175 C / 347 F. The cake is ready when it has a nice rise and when a toothpick inserted into the middle comes out clean
Let the cake fully cool before flipping it over and removing the tin
Optionally, cook brown sugar and water for a few minutes until the texture is syrupy, then using a pastry brush, brush the banana side of the cake with this syrup for extra shine
Store covered at room temperature for 2-3 days

Video

Notes

INGREDIENT NOTES

Use always unsalted butter in desserts
All ingredients must be at room temperature to properly emulsify: eggs, butter, yogurt, milk, etc.
Feel free to substitute banana with apples, pears, plums

TECHNIQUE NOTES

Digital scale is required for a consistent, happy baking experience
Worth to use parchment paper on the bottom and side as well of your pan so you can easier remove the cake when turning it upside down
Mixing the cake batter is super quick and simple however please follow the recipe in regards to 1. every ingredient should be at room temperature 2. whisk butter and sugar until fluffy then slowly add the egg in o the mixture 3. remaining wet and dry ingredients should be added to the mixture in 4 steps: wet, dry, wet, dry using a spatula. Do not use a mixer at that point
When melting the butter and sugar, make sure not to over-heat the mixture as the butter would separate in that case. You can save it by using a whisk and try to emulsify them back together
Always pre-heat your oven and consider using a digital oven thermometer for the best results
Baking will take a rather long time (1 hour in my oven). Focus on the texture, not the time, and apply the toothpick check (it should come out clean) to avoid raw cake

Nutrition