Banana Caramel Upside Down Cake

• 1/2 cup unsalted butter
• 3/4 cup packed brown sugar
• 3 ripe bananas, sliced
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup mashed ripe banana (about 1 banana)
• 1/2 cup buttermilk
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• 2 large eggs

Steps

1. 1 Preheat oven to 350°F. Melt butter in a skillet over medium heat, then stir in brown sugar until smooth.
2. 2 Arrange banana slices over the caramel mixture in the skillet.
3. 3 In a bowl, whisk together flour, baking powder, baking soda, and salt.
4. 4 In another bowl, mix granulated sugar, mashed banana, buttermilk, melted butter, and vanilla. Beat in eggs.
5. 5 Pour wet ingredients into dry, stirring just until combined. Pour over bananas in skillet.
6. 6 Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
7. 7 Let cool for 10 minutes, then invert onto a serving plate.

Equipment

• Oven
• Skillet or oven-safe frying pan
• Mixing bowls
• Whisk
• Toothpick

Variations

• Add a handful of chopped nuts to the caramel layer for added texture.
• Substitute some of the flour with whole wheat for a nuttier flavor.

Substitutions

• Use coconut oil in place of butter for a dairy-free version.
• Replace buttermilk with yogurt for a tangy twist.

Pairings

• Serve alongside a fresh fruit salad.
• Accompany with a drizzle of chocolate sauce for extra decadence.

Nutrition

Tips

• Use very ripe bananas for sweetness and moisture.
• If you don't have buttermilk, use 1 tablespoon of lemon juice or vinegar with enough milk to make 1/2 cup.

Storage

Store in an airtight container at room temperature for up to 3 days. Reheat slices in a microwave for 20 seconds.

Freezing: Freezes well for up to 2 months. Thaw at room temperature and reheat gently in the oven.

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream.
• Pair with a hot cup of coffee for an indulgent treat.

FAQ