Upside Down Banana Cake

Need a quick fix for a tasty, beautiful looking dessert? Upside down Banana Cake can be the one. This cake is very simple, yet blissful dessert. The bananas are soft and sweet, the outside of the cake is perfectly caramelized and sticky.  The cake itself is light, moist and not too sweet. It can be served with a dollop of ice cream or whipping cream. Recently made this for a get together at home. Everyone loved it!! I ended up making 3 batches of it for different parties in one weekend. I have tried both the egg and eggless version.. Absolutely quick make and tasty!!



for cake
banana 1 mashed
butter 3 tbsp
egg 1 @ room temperature (use greek yogurt ¼ cup for eggless version)
greek yogurt ⅓ cup
sugar ½ cup or lil less depending on the sweetness in banana
vanilla extract 1 tsp
baking powder 1 ½ tsp
salt ¼ tsp
all-purpose flour 1 cup

for upside down part
butter 4 tbsp melted
brown sugar ¼ cup
bananas 2 sliced


Preheat oven to 350 deg Fahrenheit.
Melt the butter in the baking pan and let cool to room temp.
Sprinkle the brown sugar evenly on the butter.
Place the sliced bananas on top of the brown sugar mixture in a circular pattern.
In a large bowl, mix together the mashed banana, melted butter, egg (or greek yogurt for eggless version), greek yogurt, sugar, and vanilla extract until combined.
Stir in the baking powder and salt, then stir in the flour.
Mix until just combined. Don’t over mix the batter, cake will turn out to be rubbery.
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 10 minutes before inverting over a cake tray.
Cake tastes best when served warm, pairs well with scoop of ice cream or whipping cream!


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