Serving: This cake is at its best when enjoyed on the day it’s baked, especially while still warm, though it’s also delicious at room temperature. It’s wonderful served on its own, but you can elevate it by adding a dollop of softly whipped cream, a scoop of vanilla ice cream, or even cinnamon ice cream for an extra layer of flavor.
Storage: If well-wrapped, the cake will stay fresh at room temperature for up to four days. Freezing is not recommended, as the texture of the bananas may become compromised after thawing.
Banana Upside Down Cake
Banana upside down cake transforms ripe bananas and buttery brown sugar into a caramelized masterpiece, layered over a moist, flavorful cake that’s as eye-catching as it is delicious. With endless customization options and comforting flavors, it’s a dessert that turns simple ingredients into a nostalgic showstopper.
Ingredients
For the Banana Topping
- 4 tablespoons 55g of butter, either salted or unsalted
- ½ cup plus 2 tablespoons 110g packed dark brown sugar
- Seeds from 1 vanilla bean split lengthwise and scraped
- 1 tablespoon of rum
- 4 to 5 medium bananas approximately 1¼ pounds or 565g, unpeeled
For the Cake
- 1½ cups 210g all-purpose flour, or a mix of 1 cup (140g) all-purpose flour and 6 tablespoons (55g) teff flour
- 1½ teaspoons of baking powder preferably aluminum-free
- ¾ teaspoon of salt
- ½ teaspoon ground cinnamon
- 8 tablespoons 115g or 4 ounces of unsalted butter, cubed and at room temperature
- ¾ cup 150g of granulated sugar
- 2 large eggs at room temperature
- ½ cup 125ml of whole milk or low-fat milk, at room temperature
- 1 teaspoon of vanilla extract
Instructions
For the Topping
- To prepare the topping, melt the 4 tablespoons (55g) of butter together with the dark brown sugar and the scraped seeds from the vanilla bean in a 10-inch (25cm) cast iron skillet over medium heat. (If you’re using unsalted butter, feel free to add a pinch of salt.) Stir the mixture until the butter and sugar fully melt and begin to bubble gently. Once bubbling, remove the skillet from the heat and stir in the rum. Add the empty vanilla bean pod to the skillet as well. Peel the bananas and slice them in half lengthwise, or into thirds depending on their size, then arrange the pieces cut-side down over the caramel mixture in a decorative layer. Set the skillet aside. Preheat the oven to 350°F (180°C).
For the Cake
- To make the cake batter, start by whisking together the flour (or flour and teff flour combination), baking powder, salt, and cinnamon in a small bowl, then set it aside. In the bowl of a stand mixer fitted with a paddle attachment—or in a medium bowl using a sturdy spatula or hand mixer—cream the butter and granulated sugar together until the mixture becomes light and fluffy. Add the eggs one at a time, stopping between each addition to scrape down the sides of the bowl and ensure everything is well blended. With the mixer on low speed, add half of the dry ingredients, followed by the milk and vanilla extract. Then add the remaining dry ingredients, mixing only until everything is just combined. Be careful not to overmix. Once the batter is ready, scrape it gently over the banana layer in the skillet, spreading it evenly. Bake the cake for 30 to 35 minutes, or until the top feels set when pressed lightly in the center and a toothpick inserted comes out mostly clean. Remove the cake from the oven and allow it to rest in the skillet for 10 minutes. Run a knife around the edge of the cake to loosen it from the pan, then carefully invert it onto a serving platter or cooling rack using oven mitts, watching out for any hot caramel drips. If any of the caramel or banana pieces stick to the skillet, simply scoop them out and spoon them back over the top of the warm cake.