I love upside down cake! Not only is it easy to make it is quite versatile, too as you can choose the topping you want. I have done one with berries, mangoes, kiwi and this time I thought why not one with Bananas. After all, my entire family loves bananas and especially when I use them for cake! So, it was an easy decision to use bananas for this delicious and moist upside down cake!
But you know what makes this cake slightly unique? I didn't use regular bananas for the usual banana cake. Instead, I went for the plantains and used that instead. I wanted a firmer kind of banana that won't melt when baked and I thought plantains were the perfect option. And it worked!! I have made this cake for other people and they have loved it.
The plantains provide a little crunch so it's not mushy at all. Of course, you need to use very ripe plantains so their sweetness shines. Also, they have to be sliced really thin so don't think chunks as they may not bake properly. If you can't find plantains or don't like them, regular bananas would work too. I just like the plantains because they retain their shape but in terms of taste - the regular sweet bananas should work well, too.
So, the next time you fancy making a banana cake, why not try this one instead of the usual banana loaf. I promise you won't be disappointed!
Banana Upside Down Cake
Use sweet ripe bananas or plantains to make this light, super-moist and delicious upside down cake!
- 1 1/2 cups all-purpose flour
- 1 teaspoon double-acting baking powder
- 1/2 teaspooon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 6 Tablespoon butter and 1 stick butter (room temp)
- 6 Tablespoons sugar plus extra 1/2 cup sugar (separate each sugar)
- 1/3 cup chopped walnuts or pecans
- 2 medium ripe regular Bananas or Plantains sliced thinly (especially if using plantains)
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1/2 cup whole or 2 % milk
- Preheat the oven to 350 degrees F. Grease a round cake pan with a little oil or use a non-stick spray. Set it aside.
- In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg and salt. Set it aside.
- Melt 6 tablespoons of the butter and sugar on medium heat in a small saucepan. Continue to stir until the mixture comes to the boil. Pour this evenly over the bottom of the cake pan and and top with a single layer of sliced bananas. Distribute banana all over. Set aside.
- Using an electric mixer beat the remaining stick of butter on medium speed until smooth. Add the remaining 1/2 cup sugar and continue to beat until pale and creamy, about 3 minutes. Pour in the vanilla extract and then add the eggs one at a time, beating for 1 minute after each addition and scraping down the bowl as needed. Reduce the mixer speed to low and add half of the dry ingredients, mixing only until they disappear into the batter. Mix in the milk, then the rest of the dry ingredients. Batter will be thick.
- Spoon the batter over the bananas and smooth the top with a rubber spatula. Bake in a preheated oven for 45-55 minutes, or until the cake is golden and a tester inserted into the center of the cake comes out clean. Transfer to a cooling rack and let the cake cool down for about 10-15 minutes before you remove them from the pan. Run a blunt knife between the sides of the pan and the cake. Carefully turn the cake out onto a serving platter. If any of the bananas stick to the pan - as they might - just scrape them off with a knife and return them to the cake.
- Pairs perfectly with vanilla ice cream or sweetened whipped cream especially if served warm which I prefer. Best eaten on the day it is made. Enjoy!
Prep Time: 00 hrs. 20 mins.
Total time: 70 mins.
Tags: Upside Down Cake. Banana, Recipe, Easy, American