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 time
- 30 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 3-4 Bananas (cut into half horizontally)
- 60 g Sugar (granulated or brown sugar or a mix )
- 60 g Unsalted butter (82% fat)
- 40 g Brown sugar
- 40 g Water
Instructions
- 1
Pre-heat your oven to 175 C / 347 F (no fan) and line your baking pan with parchment paper
- 2
Cut the bananas horizontally and place them on the bottom of the baking pan
- 3
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
- 4
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
- 5
Whip room temp eggs into the mixture very slowly while your Electric hand mixer is still on
- 6
Sift dry ingredients together: flour, baking powder and salt
- 7
Mix room temperature yogurt and room temperature milk together for a few seconds, this will be your dry ingredients
- 8
Switch to a Rubber spatula and fold the dry ingredients and wet ingredients into the mixture in 4 steps: wet, dry, wet, dry
- 9
Pour cake batter on top of the caramel banana layer
- 10
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
- 11
Let the cake fully cool before flipping it over and removing the tin
- 12
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
- 13
Store covered at room temperature for 2-3 days