Banana Upside-Down Cake Recipe

Melted unsalted butter: Adds richness and helps caramelize the brown sugar and bananas.

Brown sugar: Provides a deep, molasses-like sweetness that caramelizes beautifully.

Sliced bananas: The star of the show, these become deliciously caramelized on top of the cake.

All-purpose flour: Forms the base of the cake batter, providing structure.

Baking powder: Helps the cake rise and become fluffy.

Baking soda: Works with the buttermilk to create a tender crumb.

Salt: Enhances the flavors of the other ingredients.

Softened unsalted butter: Adds moisture and richness to the cake batter.

Granulated sugar: Sweetens the cake batter.

Room temperature large eggs: Provide structure and stability to the cake.

Vanilla extract: Adds a warm, aromatic flavor to the cake.

Room temperature buttermilk: Adds tanginess and helps create a tender crumb.

When arranging the banana slices in the cake pan, try to create a visually appealing pattern, as this will be the top of your cake once it's inverted. To ensure even baking, make sure the butter mixture and brown sugar are spread uniformly across the bottom of the pan. When mixing the batter, be careful not to overmix after adding the flour mixture and buttermilk, as this can result in a dense cake.

• melted unsalted butter - Substitute with melted coconut oil: Provides a similar fat content and moisture, with a slight coconut flavor that complements the bananas.

• packed brown sugar - Substitute with coconut sugar: Offers a similar caramel-like flavor and moisture content, with a lower glycemic index.

• sliced bananas - Substitute with sliced apples: Apples provide a different but pleasant texture and sweetness, though the flavor will be slightly different.

• all-purpose flour - Substitute with whole wheat flour: Adds more fiber and nutrients, though it may make the cake slightly denser.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to replace 1 teaspoon baking powder.

• baking soda - Substitute with baking powder: Use 3 times the amount of baking powder to replace baking soda, though it may slightly alter the taste and texture.

• salt - Substitute with sea salt: Provides a similar flavor with potentially more minerals.

• softened unsalted butter - Substitute with softened margarine: Offers a similar texture and fat content, though the flavor may be slightly different.

• granulated sugar - Substitute with honey: Adds moisture and a different kind of sweetness, though you may need to reduce other liquids slightly.

• room temperature large eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg; provides a similar binding effect for a vegan option.

• vanilla extract - Substitute with almond extract: Offers a different but pleasant flavor, though use half the amount as it is stronger.

• room temperature buttermilk - Substitute with milk and lemon juice: Mix ½ cup milk with ½ tablespoon lemon juice; let it sit for 5 minutes to curdle, providing a similar acidity and moisture.

• To keep your banana upside-down cake fresh, store it in an airtight container at room temperature for up to 2 days. If you prefer, you can also refrigerate it, which will extend its shelf life to about 5 days. Just make sure to bring it to room temperature before serving for the best flavor and texture.

• For longer storage, freezing is a great option. First, allow the cake to cool completely. Wrap the entire cake tightly in plastic wrap, ensuring there are no exposed areas. Then, wrap it again in aluminum foil to prevent freezer burn. Place the wrapped cake in a freezer-safe bag or container. It can be frozen for up to 3 months.

• When you're ready to enjoy your frozen banana upside-down cake, remove it from the freezer and let it thaw in the refrigerator overnight. For a quicker option, you can let it sit at room temperature for a few hours. Once thawed, you can warm it slightly in the oven at 300°F (150°C) for about 10-15 minutes to refresh its texture and enhance the flavors.

• If you have leftover slices, you can individually wrap each slice in plastic wrap and then place them in a freezer-safe bag. This way, you can thaw and enjoy single servings without having to defrost the entire cake.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the leftover banana upside-down cake on a baking sheet.
  3. Cover the cake loosely with aluminum foil to prevent it from drying out.
  4. Heat for about 10-15 minutes, or until warmed through.
  5. Remove the foil for the last 5 minutes if you want to crisp up the edges slightly.

• Microwave Method:

  1. Place a slice of the banana upside-down cake on a microwave-safe plate.
  2. Cover the cake with a microwave-safe cover or another plate to keep it moist.
  3. Microwave on medium power for 20-30 seconds.
  4. Check the cake and continue to heat in 10-second intervals until warmed through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Place a slice of banana upside-down cake in the skillet.
  3. Cover the skillet with a lid to trap the heat and moisture.
  4. Heat for about 2-3 minutes on each side, or until the cake is warmed through and slightly caramelized.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place a slice of banana upside-down cake in the air fryer basket.
  3. Heat for about 3-5 minutes, checking frequently to ensure it doesn't overcook.
  4. Remove and let it cool slightly before serving.

• Oven: Preheat to 350°F (175°C) to bake the cake.

• 9-inch cake pan: Grease this to hold the cake batter and banana topping.

• Mixing bowl: Use a medium one to whisk together the dry ingredients.

• Large mixing bowl: Beat the softened butter and granulated sugar in this.

• Whisk: Combine the flour, baking powder, baking soda, and salt.

• Electric mixer: Beat the softened butter and granulated sugar until light and fluffy.

• Spatula: Stir in the vanilla extract and fold in the flour mixture and buttermilk.

• Measuring cups: Measure the flour, sugar, and buttermilk accurately.

• Measuring spoons: Measure the baking powder, baking soda, salt, and vanilla extract.

• Knife: Slice the bananas evenly.

• Toothpick: Check if the cake is done by inserting it into the center.

• Serving plate: Invert the cake onto this after it cools for 10 minutes.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This ensures a smooth workflow and reduces prep time.

Use a stand mixer: A stand mixer can speed up the process of beating the butter and sugar until light and fluffy.

Pre-slice bananas: Slice the bananas ahead of time and keep them ready to arrange in the cake pan.

Room temperature ingredients: Ensure eggs and buttermilk are at room temperature for better mixing and quicker baking.

Clean as you go: Cleaning up while the cake bakes saves time and makes the process more efficient.