Banana Upside Down Cake Recipe
While pineapple upside down cake is a classic, and there are dozens of other fruits made into upside down cakes, it surprised me when I was reviewing an excellent cookbook called The Banana Cookbook and it included a Banana Upside Down Cake. Adapting it to my own methods, and cutting down on the amount of bananas it called for (9?), I baked this luscious dessert and tried it out on the Official Hancock tasters. It is a winner, and is easy to make.
When serving this delicious Banana Upside Down Cake, you may want to top it with a scoop of good vanilla ice cream. It’s good served warm or at room temperature and will keep a couple of days if stored in an airtight container.
10 Servings
Topping:
1/2 cup butter
1/4 cup brown sugar
1/2 teaspoon ground cardamom
pinch salt
3 to 4 large bananas, peeled and cut lengthwise
Cake :
1 1/3 cups softened butter
1/4 cup brown sugar
1/2 cup granulated sugar
2 eggs
1/2 teaspoon vanilla
1 1/4 cups self-rising flour
1/2 teaspoon baking powder
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Amount Per Serving
Calories 475 Calories from Fat 316
Percent Total Calories From: Fat 67% Protein 3% Carb. 30%
Nutrient Amount per serving
Total Fat 35 g
Saturated Fat 21 g
Cholesterol 134 mg
Sodium 668 mg
Total Carbohydrate 36 g
Dietary Fiber 0 g
Sugars 0 g
Protein 4 g
Vitamin A 27% Vitamin C 5% Calcium 0% Iron 4%
When serving this delicious Banana Upside Down Cake, you may want to top it with a scoop of good vanilla ice cream. It’s good served warm or at room temperature and will keep a couple of days if stored in an airtight container.
10 Servings
Topping:
1/2 cup butter
1/4 cup brown sugar
1/2 teaspoon ground cardamom
pinch salt
3 to 4 large bananas, peeled and cut lengthwise
Cake :
1 1/3 cups softened butter
1/4 cup brown sugar
1/2 cup granulated sugar
2 eggs
1/2 teaspoon vanilla
1 1/4 cups self-rising flour
1/2 teaspoon baking powder
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
- Preheat oven to 350º.
- Spray a 9" square baking dish with nonstick spray, then line with parchment.
- Make the topping: beat the butter, brown sugar, cardamom, and salt until very light.
- Spread over the parchment in the baking dish.
- Arrange the bananas, cut side down over the butter mixture.
- Cake: Cream the butter and sugars until very light; add the eggs and vanilla.
- Measure the self-rising flour, baking powder, cardamom, cinnamon, and salt into a fine strainer set over the butter mixture; shake through.
- With the mixer on low speed, mix until smooth; spread over the bananas.
- Bake 40-50 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let sit 30 minutes.
- Run a knife around the edges and invert onto a serving platter. Serve warm or at room temperature. Will keep a day or two in stored in an airtight container.
Amount Per Serving
Calories 475 Calories from Fat 316
Percent Total Calories From: Fat 67% Protein 3% Carb. 30%
Nutrient Amount per serving
Total Fat 35 g
Saturated Fat 21 g
Cholesterol 134 mg
Sodium 668 mg
Total Carbohydrate 36 g
Dietary Fiber 0 g
Sugars 0 g
Protein 4 g
Vitamin A 27% Vitamin C 5% Calcium 0% Iron 4%
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