Recipes

Banana Upside Down Cake

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Ingredients:

  • 2/3 cup packed brown sugar
  • 4.5 tablespoons unsalted butter, cut into pieces
  • About 3 bananas sliced into 1/4–1/3 inch rounds

For The Cake Batter:

  • 1/3 cup unsalted butter-softened
  • ¾ cup granulated sugar
  • 1 ½ teaspoon vanilla extract
  • 1/3 cup plain Greek yogurt or sour cream
  • 2 large eggs
  • 2 overripe bananas-mashed (about 1 cup)
  • 1 cup all-purpose flour
  • ¾ cup whole wheat flour
  • 1 ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • dash of salt
  • ½ teaspoon ground cinnamon

For Caramel Glaze:

  • 1/4 cup brown sugar
  • 1/4 cup heavy cream
  • 4 Tablespoons unsalted butter
  • ¼ teaspoon salt

Directions:

  • Preheat the oven to 350 F. Grease 8 x 8 x 2 inch square cake pan or 9 x 2 inch round cake pan. The pan must be 8 cups volume (cake will overflow 8 x 8 x 1 1/2 inch square pan, it has only 6 cup volume)
  • Spread 2/3 cup brown sugar on the bottom of the pan and scattered pieces of butter (4.5 Tbsp). Place the pan in the oven for 5-7 minutes (until butter has melted). Remove from the oven and stir butter and sugar and spread evenly on the bottom. Arrange sliced bananas to cover the bottom. Set Aside.
  • To make the batter in a bowl stir together dry ingredients ( flour, whole wheat flour, baking powder, baking soda, cinnamon and salt), set aside.
  • In a large bowl cream 1/3 cup butter and ¾ cup sugar. Add eggs and vanilla and mix to combine. Add Greek yogurt and mashed bananas and mix to combine.
  • Turn your mixer on low and add dry ingredients mixture. Mix just to combine. Pour the batter over bananas, smooth the top and bake.
  • Bake 30 minutes at 350 F, then reduce the heat to 325 F and bake for additional 25-35 minutes until the toothpick inserted in the center comes out completely clean.
  • Let it cool in the pan completely, or at least until the bottom is barely warm before inverting on the plate.
  • Use a knife to loosen the edges from the pan, place a plate upside-down on top of the pan, then invert cake.

To Make Caramel Glaze:

  • In a saucepan combine butter, brown sugar, heavy cream and salt and bring to boil over medium heat stirring constantly.
  • Simmer for 2-3 minutes, remove from heat and let it sit for 1-2 minutes. Pour 2/3 of the glaze over the banana layer. Reserve leftovers of the caramel glaze for serving.
  • The glaze thickens as it cools and pale in colors!!!
  • When serving reheat the leftovers of the glaze and drizzle on each slice. Sprinkle with toasted chopped pecans if desired. You can also top each slice with a scoop of vanilla ice cream or whipped cream.


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