Go Back
Banana Upside Down Cake Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Caramelized Banana Upside Down Cake

This caramelized banana upside down cake offers a satisfying aroma of caramel and bananas, creating an indulgent dessert experience.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Calories 350 kcal

Equipment

  • 1 Skillet for caramelizing and baking

Ingredients
  

Main ingredients

  • 12 tablespoons Butter you want it real melty and golden for that caramel
  • 1 ½ cups Brown sugar packed tight for sweet caramel vibes
  • 4 Bananas sliced lengthwise so they caramelize just right in the cooker
  • 2 Mashed bananas to fold into the batter for that banana punch
  • 6 tablespoons Melted butter adds richness and keeps things moist
  • 2 Eggs make sure they're room temp for smooth mixing
  • ⅔ cup Plain non-fat Greek yogurt for that tender crumb
  • 1 cup Granulated sugar sweetness balanced against the brown sugars depth
  • 2 teaspoons Vanilla extract brings it all together with a warm aroma
  • 4 teaspoons Baking powder rise and balance is key
  • 1 teaspoon Salt
  • 2 cups All-purpose flour the base holding your cake together

Instructions
 

Instructions

  • First thing, preheat your oven to 350 degrees F to get it ready for the final bake after the pressure cooker step.
  • Next, melt 12 tablespoons of butter in a skillet on medium. Add the brown sugar and stir till it’s smooth and bubbly, caramel going right before your eyes.
  • Take the skillet off the heat and lay out those sliced bananas evenly so they soak up that caramel syrup beautifully.
  • In a large bowl, mix your mashed bananas, melted butter, eggs, Greek yogurt, granulated sugar, vanilla, baking powder, and salt until smooth. Pour this batter gently over the caramelized bananas in your skillet.
  • Pop the skillet into your oven and bake for about 30 minutes or until a toothpick stuck in the center comes out clean, signaling the cake’s perfectly done.
  • Let the cake cool for 10 minutes before flipping it out onto a plate. This little wait helps the caramel set and avoids any sticky mess.

Notes

Wrap cake leftovers tightly in plastic wrap or foil, then store in the fridge to keep moist and tasty for up to 3 days. Placing wrapped slices in an airtight container adds extra protection.