Mom's Upside-Down Banana Cake

Name: Mom's Upside-Down Banana Cake
Prep time: 20 min
Cook time: 45 min
Total time: 75 min
Yield: 8 slices
Cuisine: Quebecois
Ingredients: 1/2 cup unsalted butter (plus extra for greasing); 1 cup brown sugar (packed); 2 bananas (ripe, peeled and sliced lengthwise); 1 1/2 cups all-purpose flour (spooned and levelled); 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter (softened); 3/4 cup granulated sugar; 2 large eggs (room temperature); 1 tsp vanilla extract; 1/2 cup buttermilk (room temperature)

75 min 8 slices Medium

All Recipes

Mom's Upside-Down Banana Cake

A nostalgic and comforting upside-down banana cake with a caramelized topping, perfect for dessert or a sweet breakfast treat.

Prep

20 min

Cook

45 min

Total

75 min

Servings

Difficulty

Medium

There's something incredibly comforting about a homemade cake, especially when it's a recipe passed down from one generation to the next. Mom's Upside-Down Banana Cake is a delightful blend of tender, moist cake and a rich, caramelized banana topping. This cake is perfect for any occasion, whether it's a family gathering or simply an afternoon treat. The aroma of caramel and bananas baking together is irresistible, and one bite will transport you to a place of warmth and nostalgia.

Ingredients

Servings

Caramel Topping

Cake Batter

Instructions

Prepare the pan

Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan with butter.

Pro tip: Ensure the pan is well-greased to prevent the caramel from sticking.

Make the caramel topping

In a small saucepan, melt 1/2 cup of butter over medium heat. Add the brown sugar and stir until dissolved and smooth. Pour the caramel mixture into the prepared cake pan, spreading it evenly. Arrange the banana slices over the caramel.

Pro tip: Stir constantly to prevent the caramel from burning.

Mix dry ingredients

In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream butter and sugar

In a large bowl, cream the softened butter and granulated sugar until light and fluffy. This should take about 2-3 minutes.

Pro tip: Use a hand mixer on medium speed for best results.

Combine wet ingredients

Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.

Pro tip: Ensure each egg is fully incorporated before adding the next.

Combine all ingredients

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.

Pro tip: Do not overmix to keep the cake tender.

Pour batter into pan

Carefully pour the cake batter over the bananas and caramel in the pan, smoothing the top with a spatula.

Pro tip: Tap the pan gently on the counter to remove air bubbles.

Bake the cake

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the centre comes out clean.

Pro tip: The cake should have a golden-brown colour and spring back slightly when touched.

Cool and invert

Let the cake cool in the pan on a wire rack for 10 minutes. Carefully invert the cake onto a serving platter, allowing the caramel and bananas to be on top.

Pro tip: Run a knife around the edge of the pan to help release the cake.

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Tips & Tricks

<ul><li>Use ripe bananas for the best flavour and texture.</li><li>Ensure the caramel is smooth before pouring it over the bananas.</li><li>Let the cake cool slightly before inverting to keep its shape.</li><li>Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.</li></ul>

Serving Suggestions

Mom's Upside-Down Banana Cake pairs beautifully with a cup of hot coffee or tea. For a more decadent experience, serve it warm with a scoop of vanilla ice cream or freshly whipped cream. This cake can be made ahead of time and stored covered at room temperature for up to two days. If you need to keep it longer, store it in the refrigerator for up to four days and reheat slices as needed.