Description
This delicious Banana Upside Down Cake features a rich caramel topping and is perfect served warm or with vanilla ice cream.
Ingredients
Scale
- 1 1/2 cups all-purpose flour (sifted)
- 2 tsp baking powder (sifted)
- 1/4 tsp salt
- 1/2 cup unsalted butter (at room temp)
- 1 cup sugar
- 1 tbsp pure vanilla extract
- 2 large eggs (at room temp)
- 1/2 cup whole milk
- 1/4 tsp cream of tartar
- 4 tbsp unsalted butter (cut in small pieces)
- 3/4 cup dark brown sugar
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/4 tsp pure vanilla extract
- 2 ripe bananas (peeled, strings removed, sliced diagonally 1/4 inch thick)
Instructions
- Preheat oven to 350º F (about 180º C). Place rack in the center of the oven. Grease a 9 inch (23 cm) round cake pan with three-inch (7 cm) sides with butter or a non-stick cooking spray.
- In a large bowl, sift together the flour, baking powder, and the salt.
- In an electric mixer, beat the butter and sugar until light and fluffy. Scrape down the sides of the bowl. Then, beat in the vanilla extract.
- Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl again.
- Add the flour mixture, alternating with the milk in the following sequence: flour, milk, flour, milk, flour. Reserve.
- Prepare the topping: Place the butter, brown sugar, and spices in a small saucepan and stir over medium heat until butter melts and the sugar has dissolved. Continue cooking for a few more minutes or until bubbles just start to form around the outside edges of the mixture.
- Remove from heat, add the vanilla, and stir into the greased cake pan. Evenly arrange the sliced bananas on top of the caramel.
- In a separate clean and dry stainless steel bowl, whisk the egg whites at low speed until frothy. Add the cream of tartar.
- Beat at medium speed, increasing the speed gradually to high until the whites form a firm peak. Gently fold the beaten egg whites into the cake batter with a large rubber spatula.
- Pour the batter into the caramel-and-banana lined cake pan. Smooth the top.
- Bake for about 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Place on a wire rack to cool for approximately 10 minutes. Run a small metallic icing spatula or a sharp knife around the edge of the pan. Invert the banana upside down cake onto a serving plate.
- Serve warm by itself or with vanilla ice cream on top.
Notes
- Ensure all ingredients are at room temperature for best results.
- For an added touch, garnish with chopped nuts or whipped cream when serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg