Bananas have got to be one of my favorite fruits. If ever I were stuck on a desert island in the middle of no where with only a banana tree in sight, I’d be as happy as a clam. Chomping on bananas and enjoying the sun’s rays would be my idea of heaven!
At any given time, there are always fresh bananas in my fruit bowl at home. I can snack on them in the middle of the day, I can add them to my cereal, I can make banana fritters, a fresh fruit salad, a banana loaf, a cake, you get my drift? The sky’s the limit when it comes to this sweet yellow fruit and today I’m happy to share this caramelized banana upside down cake with you. I promise you’ll be glad you tried it, so go on, give it a try. I love upside down cakes and have tried it with different types of fruit in the past.
I’ve seen sliced bananas in similar cakes, but cutting each piece lengthwise gives it that dramatic effect don’t you think? A special shout out to my daughter Carol, who helped with the photo-shoot and the eating! Don’t you love her silver nail polish?
Caramelized Banana Upside Down Cake
Ingredients (for the upside down caramelization)
- 6 tablespoons butter, melted
- 3/4 cup brown sugar
- 4 bananas sliced lengthwise
For the cake
- 1 mashed banana
- 3 tablespoons butter, melted
- 1 egg, room temperature
- 1/3 cup plain, non-fat Greek yogurt
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup all-purpose flour
- Preheat oven to 350deg F. Grease a 9 inch x 2 inch circular pan with butter. Cut a round of parchment paper to fit the circular pan. Mix the melted butter and brown sugar together and spread evenly over the parchment paper in the pan. Place the bananas on top of the brown sugar mixture, cut-side down.
- In a large bowl, mix together the mashed banana, melted butter, egg, Greek yogurt, sugar and vanilla extract until combined. Stir in the baking powder, salt and cinnamon. Stir in the flour, mixing until combined.
- Spread the batter evenly on top of the bananas, and bake in the oven for 40 minutes or until the top has started to turn golden brown along the edges and the brown sugar and butter bubbles up along the rim of the pan.
- Allow to cool for a while before inverting over a cake tray or plate. Run a knife around the edges to loosen a bit.
- Best when served warm with a scoop of ice cream, or even plain.
You’ve got to take my word, this cake is just bursting with gooey soft and sweet flavors. Perfectly caramelized and sticky, the cake itself is light and moist and not as calorie laden as you may think. Think yogurt, and you won’t feel so bad diving into this beauty! 🙂