Description
This Caramelized Banana Upside Down Cake is a luscious, moist dessert featuring a rich caramel banana layer that caramelizes during baking, topped with a tender, fluffy cake made from yogurt and butter. The combination of buttery caramelized bananas and a soft, flavorful cake makes it an irresistible treat perfect for any occasion.
Ingredients
Caramel Banana Layer
- 3-4 Bananas, cut into half horizontally
- 60 g Granulated or brown sugar (or a mix)
- 60 g Unsalted butter (82% fat)
Cake Batter
- 150 g Unsalted butter (82% fat, room temperature)
- 200 g Granulated sugar
- 1½ teaspoon Vanilla extract
- 2 Eggs (room temperature)
- 110 g Thick full fat Greek or Turkish style yogurt (room temperature)
- 45 g Whole milk (room temperature)
- 240 g All purpose flour
- 1½ teaspoon Baking powder
- ½ teaspoon Salt
Syrup (Optional)
- 40 g Brown sugar
- 40 g Water
Instructions
- Preheat Oven: Set your oven to 175°C (347°F), non-fan setting, and line your baking pan with parchment paper to prevent sticking.
- Prepare Banana Layer: Slice the bananas horizontally and arrange them evenly at the bottom of the prepared baking pan.
- Make Caramel Sauce: Heat 60 g butter and 60 g sugar over low-medium heat for 1-2 minutes, whisking constantly to prevent separation. Pour this caramel mixture evenly over the bananas in the pan and set aside to cool slightly.
- Cream Butter and Sugar: Using an electric hand mixer, beat the room temperature butter and 200 g sugar together for 3-5 minutes until the mixture is light and fluffy. Then, add the vanilla extract and mix well.
- Add Eggs: With the mixer running, slowly add the room temperature eggs one at a time, ensuring they incorporate fully.
- Sift Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt to ensure even distribution and a light texture.
- Combine Wet Ingredients: Mix the room temperature yogurt and milk in a separate bowl until smooth to create the wet ingredient mixture.
- Fold Ingredients: Using a rubber spatula, gently fold the dry and wet ingredients into the creamed butter mixture in four alternating steps: wet, dry, wet, dry. This technique helps maintain the batter’s lightness.
- Assemble Cake: Pour the prepared cake batter over the caramelized banana layer in the baking pan, spreading evenly.
- Bake: Place the pan into the preheated oven and bake for 1 hour at 175°C (347°F), or until the cake has risen nicely and a toothpick inserted into the center comes out clean.
- Cool and Unmold: Allow the cake to cool completely in the pan before carefully flipping it over to reveal the caramelized banana topping. Remove the baking tin gently.
- Optional Syrup Glaze: In a small saucepan, cook 40 g brown sugar and 40 g water for a few minutes until syrupy. Use a pastry brush to apply the syrup over the banana topping for an extra glossy finish.
- Storage: Store the cake covered at room temperature for 2-3 days, enjoying its freshness and moist texture.
Notes
- Ensure all dairy ingredients and eggs are at room temperature to prevent curdling and to achieve better batter volume.
- Cutting bananas horizontally creates visually appealing banana halves for the upside-down presentation.
- Use a non-fan oven to bake to prevent overly quick drying of the cake surface.
- The optional syrup adds a glossy sheen and extra sweetness but can be omitted if preferred.
- For best results, use thick full-fat yogurt such as Greek or Turkish style for moisture and tenderness.
- This cake is best served at room temperature after cooling completely for clean slices.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Western
