Description
A nostalgic dessert featuring caramelized bananas atop a moist cake, perfect for using overripe bananas and reducing food waste.
Ingredients
Scale
- 3 ripe bananas
- 1/2 cup butter, unsalted
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (180°C).
- Grease a 9-inch round cake pan with butter and sprinkle brown sugar evenly on the bottom.
- Slice the ripe bananas into rounds and arrange them over the brown sugar.
- Cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time and mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mixture to the wet mixture, alternating with the milk, stirring gently just until combined.
- Pour the batter over the arranged bananas, spreading it evenly.
- Bake for about 40 minutes, or until a toothpick inserted comes out clean.
- Let it cool for 10 minutes before carefully inverting onto a serving plate.
Notes
For a dairy-free version, substitute with margarine and non-dairy milk. Consider using flax eggs for a vegan alternative.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 35g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: banana cake, upside down cake, dessert, baking, caramelized bananas
