Upside-Down Banana Cake

This super simple recipe requires just a few basic ingredients and delivers a moist, flavorful cake with a beautiful caramelized banana topping. Perfect for using up overripe bananas!

Ingredients

• 2 ripe bananas (the riper, the better)

• 1 egg

• ½ cup (100g) granulated sugar

• ¼ cup (60ml) vegetable oil or melted butter

• 1 teaspoon vanilla extract

• 1 cup (125g) all-purpose flour

• 1 teaspoon baking powder

• ¼ teaspoon baking soda

• ¼ teaspoon salt

• ¼ cup (60ml) milk (or buttermilk for extra tenderness)

For the topping:

• 2 tablespoons butter

• 3 tablespoons brown sugar

• 1 banana (sliced into rounds)

Instructions

1. Preheat oven to 350°F (175°C). Grease a 8-inch round cake pan or loaf pan.

2. Prepare the topping: Melt 2 tablespoons butter in the bottom of your cake pan (you can do this in the preheating oven). Sprinkle brown sugar evenly over the melted butter. Arrange banana slices in a single layer over the sugar mixture. Set aside.

3. Make the batter: In a medium bowl, mash the 2 ripe bananas until smooth. Add egg, sugar, oil, and vanilla. Mix well.

4. Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

5. Combine wet and dry: Gradually add the dry ingredients to the banana mixture, alternating with milk. Mix until just combined—don’t overmix.

6. Bake: Pour the batter over the arranged bananas in your prepared pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool and invert: Let the cake cool in the pan for 10 minutes. Run a knife around the edges, then place a serving plate over the pan and carefully invert it. The caramelized banana topping will now be on top.

8. Serve: Enjoy warm or at room temperature. Delicious on its own or with a dollop of whipped cream or vanilla ice cream.

Tips

• Use very ripe bananas with brown spots for maximum sweetness and flavor.

• Don’t skip the 10-minute cooling period before inverting—this helps the caramel set without sticking to the pan.

• For a flavor twist, add ½ teaspoon of cinnamon or a handful of chopped nuts to the batter.

This cake is best enjoyed the day it’s made but will keep covered at room temperature for up to 2 days.