Description
This Banana Upside Down Cake is a delightful twist on a classic, featuring a rich banana caramel layer with hints of coffee and a moist, flavorful banana cake base. Perfectly sweet with a touch of espresso for depth, this cake is topped with caramelized bananas that create a beautiful and delicious presentation. A cozy, indulgent dessert for any occasion!
Ingredients
Units
Scale
Banana Caramel Layer
- 100 grams light brown sugar
- 60 grams butter (salted or unsalted)
- 1 teaspoon ground coffee beans (optional)
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 teaspoon flaky sea salt (two big pinches)
- 3 bananas (more as needed)
Banana Cake Batter
- 3 ripe bananas (approx. 325 grams peeled)
- 75 grams white granulated sugar
- 75 grams light brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt
- 2 large eggs
- 100 grams full-fat Greek yogurt, sour cream, or quark
- 75 grams vegetable oil (or any neutral oil)
- 3 ounces espresso (or substitute with instant espresso)
- 100 grams all-purpose flour
- 100 grams whole wheat flour (or use all-purpose)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
Instructions
- Preheat and Prepare
- Preheat the oven to 350°F (175°C). Place a rack in the middle of the oven and a baking sheet on the lower rack to catch any drips.
- Grease an 8″ x 8″ square metal pan with soft butter.
- Make the Banana Caramel Layer
- In a small saucepan, combine butter, brown sugar, and ground coffee (if using). Heat over medium-low, stirring regularly, until the mixture becomes thick and glossy.
- Remove from heat and stir in vanilla extract.
- Pour the caramel into the greased pan and sprinkle with flaky sea salt.
- Slice bananas in half lengthwise and lay them cut-side down onto the caramel, pressing them close together.
- Prepare the Banana Cake Batter
- In a large bowl, mash the bananas until mostly smooth.
- Add white sugar, brown sugar, vanilla, salt, and eggs. Beat until combined.
- Mix in the Greek yogurt, vegetable oil, and brewed espresso. Stir until smooth.
- Add both flours, baking soda, and baking powder. Mix until just combined, scraping down the sides and bottom.
- Assemble and Bake
- Pour the banana cake batter over the banana caramel layer in the prepared pan.
- Bake on the middle rack for 30 minutes. Rotate the pan 180°, then bake for another 20-25 minutes or until the edges are golden brown and a toothpick comes out clean.
- Remove from the oven and let cool for exactly 10 minutes.
- Flip and Serve
- Place a sheet of parchment paper and a serving plate over the cake pan. Carefully flip the pan over in one swift motion.
- Tap the bottom of the pan and gently lift it off to reveal the caramelized banana top.
- Let the cake cool for another 5 minutes before slicing and serving
Notes
- Caramel Tip: Melt the butter and sugar until combined but avoid overcooking to prevent the caramel from burning in the oven.
- Banana Slicing Tip: Lay the peeled bananas flat before slicing lengthwise for clean cuts.
- Espresso Substitute: Use 2 teaspoons of instant espresso mixed into 3 ounces of hot water if fresh espresso isn’t available.
- Baking Tip: Place a baking sheet on the lower oven rack to catch any caramel drips.
- Flipping Tip: Wait exactly 10 minutes before flipping the cake to ensure it comes out cleanly without falling apart or sticking.
Nutrition
- Serving Size: 1 slice
- Calories: 420kcal
- Sugar: 28g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 65mg