1. Caramelize the Banana Topping
Preheat oven to 350°F (175°C).
Melt 3 tbsp butter in a 9-inch round pan (oven-safe skillet works too).
Sprinkle brown sugar and cinnamon evenly over butter.
Arrange banana slices in a single layer. Set aside.
2. Make the Cake Batter
Whisk flour, baking powder, baking soda, salt, and cinnamon in a bowl.
In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.
Mix in mashed bananas, then alternate adding dry ingredients and buttermilk.
3. Bake & Flip!
Pour batter over bananas in the pan. Bake 40-45 minutes until a toothpick comes out clean.
Cool 10 minutes, then invert onto a plate. Wait 1 minute before lifting the pan.
4. Serve Warm!
Top with whipped cream, vanilla ice cream, or extra caramel drizzle.
Pro Tips for the Best Cake
🔥 Extra caramel? Add 1 tbsp honey to the banana layer.
🍌 Banana trick: Use overripe bananas for maximum sweetness.
🍯 Storage: Keep covered at room temp for 2 days or refrigerate for 5 days.
FAQs
Can I use a different pan?
Yes! An 8-inch square pan works (adjust bake time +5 mins).
How do I prevent sticking?
Run a knife around the edges before flipping.
Can I make it gluten-free?
Substitute GF flour blend 1:1.
Serving Ideas
☕ Brunch star: Pair with coffee
🍦 Dessert mode: Serve à la mode with caramel sauce
🌰 Crunchy twist: Top with toasted pecans
Final Thoughts
This Upside-Down Banana Cake is comfort food at its finest—warm, buttery, and loaded with caramelized banana goodness. Every bite tastes like a hug!
Pro tip: Bake two… one for now, one for later (if it lasts!).
