Ingredients
- Unsalted Butter (softened): 1 cup (divided)
- Packed Light Brown Sugar: 1/2 cup
- Ripe Bananas (firmly sliced into rounds): 3 medium
- All-Purpose Flour: 1 3/4 cups
- Granulated Sugar: 1 cup
- Large Eggs: 2
- Buttermilk: 1/2 cup
- Baking Powder: 2 teaspoons
Instructions
- Step 1: Preheat oven to 350°F (175°C). Melt 1/4 cup of the butter directly in a 9-inch round cake pan. Remove the pan from heat, sprinkle the brown sugar evenly over the melted butter, and swirl the pan until the bottom is coated to form the caramel base.
- Step 2: Carefully arrange the sliced bananas in a decorative, tightly packed pattern over the brown sugar and butter mixture in the bottom of the pan. Set the pan aside.
- Step 3: In a large bowl, cream the remaining 3/4 cup butter and the granulated sugar until the mixture is light and fluffy. Beat in the eggs one at a time. Separately, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, mixing until the batter is just combined.
- Step 4: Gently pour the finished cake batter over the bananas in the prepared pan, using a spatula to spread it evenly and carefully so as not to disturb the fruit arrangement. Bake for 50–60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Step 5: Let the cake cool on a wire rack for exactly 10 minutes. Place a serving plate upside down over the cake pan, and using oven mitts, quickly and carefully invert the cake onto the plate. Leave the pan covering the cake for 2 minutes to allow the hot caramel to fully drip down, then lift the pan away to reveal the cake.
Notes
- Upside-down cakes are best stored covered at room temperature for up to two days; refrigeration can unfortunately dry out the cake and cause the caramel topping to harden significantly.
- To enjoy leftover slices warm, gently microwave individual pieces for 15–20 seconds to soften the caramel base and revitalize the bananas.
- Elevate this dessert by serving warm slices alongside a scoop of vanilla bean ice cream or a light dollop of fresh whipped cream to balance the rich caramel.
- Pay close attention to the 10-minute cooling period before inversion; waiting too long allows the sticky caramel to seize and fuse the cake to the pan, resulting in a messy reveal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American