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5 from 2 votes

The most buttery upside down banana cake

Banana bread is outdates, time for this fancy looking upside down banana bread! It is made using caramel, bananas, and a delicious butter cake batter. An impressive looking cake that isn't hard to make at all!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: banana cake, butter cake, upside down banana cake, upside down cake
Servings: 12 slices
Calories: 204kcal

Equipment

  • Stand mixer
  • 8x8 baking pan

Ingredients

Caramel

  • 4 tbsp butter softened
  • 2 tbsp light brown sugar packed
  • 2 & 1/2 tbsp granulated sugar
  • 2 medium bananas peeled and sliced in half longways

Butter cake

  • 7 tbsp butter softened (or 3.5oz)
  • 1/2 cup granulated sugar
  • 2 medium eggs room temperature
  • 1 tsp vanilla
  • 1/3 cup buttermilk room temperature
  • 3/4 cup all purpose flour
  • 1 tsp baking powder
  • 1/3 tsp salt

Instructions

Caramel sauce

  • First start by preheating the oven to 350F then line your 8x8 baking pan with parchment paper. Place the sliced bananas cut side down on the lined baking sheet, this will be the side that you will see when you flip the cake. Decorate it as you like.
  • In a small sauce pan melt the butter with the brown sugar and the 1 & 1/2 tablespoons of granulated sugar. Bring to a light simmer and let it bubble for 30 seconds while stirring. When that's ready, pour it over the bananas making sure to have caramel in every corner of the pan.

Butter cake

  • In a medium bowl, sift the flour and the baking powder together and set aside.
  • In a stand mixer, cream the butter and the granulated sugar on medium high speed until they have doubled in volume and are as light as snow. This might take anywhere from 5-10 minutes of vigorous mixing. Add in the vanilla and eggs one at a time, mixing between each addition to get them fully incorporated.
  • Add in the buttermilk and the sifted flour mixture as well as the salt. mix on low speed just until the flour mixture disappears.
  • Pour the cake batter over the bananas and caramel and bake for 25-30 minutes or until a wooden skewer inserted in the thickest part of the cake comes out clean. Let the cake cool down for 20 minutes then flip it and enjoy!

Nutrition

Calories: 204kcal | Carbohydrates: 24g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 245mg | Potassium: 101mg | Fiber: 1g | Sugar: 16g | Vitamin A: 522IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg