Caramel Banana Upside Down Cake
As if I haven’t had enough sweets in my house the past couple weeks, with Christmas cookies and all, I HAD to bake a cake today. My kids actually took a nap and a rare naptime meant, baking time! I made this Caramel Banana Upside Down Cake for the first time a couple years ago and it is marvelous, delicious, and soooo beautiful.
This cake starts with making a quick caramel sauce in a saucepan with butter and dark brown sugar. Once the caramel simmers and becomes smooth, it gets poured into the bottom of a pan and topped with sliced bananas. Is there a better way to start a cake? I think not.
Now it’s time to make the cake batter. This batter turns out super light and fluffy and contains a special ingredient that balances out all of the sweetness going on. The secret ingredient is….sour cream. It is the perfect addition. The batter gets poured over the caramel and bananas already in the pan and bakes for 40-50 minutes until….perfection!
When you flip this cake out of the pan you might be speechless for a minute. Just look at all of that caramelized banana goodness! I like to serve this up while it’s still warm and always make sure to cut myself a big slice. I don’t really have much more to say about this Caramel Banana Upside Down Cake other than…it’s delicious and you should make it!
Happy New Year everyone!
- ¼ cup butter (1/2 stick)
- ½ cup dark brown sugar (or light)
- 2 bananas, peeled
- 1½ all-purpose flour
- ½ tsp. baking powder
- ¼ tsp. baking soda
- ½ tsp. salt
- ½ cup (1 stick) butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp. vanilla extract
- ½ cup plus 2 tablespoons sour cream
- Preheat your oven to 350 degrees and butter a 9X5 inch loaf pan.
- Melt 1/4 cup of butter in a small saucepan over medium heat. Once it starts to bubble, add the brown sugar. Let it simmer for 3 minutes and pour into the prepared pan.
- Cut the bananas in half lengthwise and then cut them again in half. Nestle them down into the caramel cut side down.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat together the butter and sugar for 2-3 minutes until light and fluffy. On medium speed, add eggs one at a time beating well after each addition. Beat in the vanilla extract.
- On low speed, beat in the flour in 3 additions alternating with the sour cream in 2 additions. Starting and ending with the flour. Don't overmix.
- Pour the batter into the pan over the caramel and the bananas and smooth out the top.
- Bake for 40-50 or until the top is golden brown and a toothpick inserted in the center comes out clean. Let the cake cool in the pan for exactly 5 minutes and turn over onto a plate. Serve the cake warm or room temperature.
Store in the refrigerator for up to 3 days. Source: Pretty Simple Sweet