Spiced Banana Upside Down Cake
Banana upside down cake with a spiced caramel topping that can be served by itself or with a scoop of ice cream. So delicious!
Servings 12
Calories314 kcal
Ingredients
FOR THE BATTER
- 1 ½ cups all-purpose flour sifted
- 2 teaspoon baking powder sifted
- ¼ teaspoon salt
- ½ cup unsalted butter at room temp
- 1 cup sugar
- 1 tablespoon pure vanilla extract
- 2 large eggs at room temp
- ½ cup whole milk
- ¼ teaspoon cream of tartar
For the Banana Topping
- 4 tablespoon unsalted butter cut in small pieces
- ¾ cup dark brown sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon pure vanilla extract
- 2 ripe bananas peeled, strings removed, sliced diagonally ¼ inch thick
Instructions
- Preheat oven to 350º F (about 180º C). Place rack in the center of the oven. Grease a 9 inch (23 cm) round cake pan with three-inch (7.5 cm) sides with butter or a non-stick cooking spray.
- In a large bowl, sift together the flour, baking powder, and the salt.Using an electric mixer, beat the butter and sugar until light and fluffy. Scrape down the sides of the bowl. Then, beat in the vanilla extract.
- Next, add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl again. Next, add the flour mixture, alternating with the milk in the following sequence: flour, milk, flour, milk, flour. Reserve.
- At this point, prepare the topping (caramel), slice the bananas, arrange both according to the instructions below, and then as the last step beat the egg whites with the cream of tartar (also see instructions below).
- o prepare the banana upside down cake topping: Place the butter, brown sugar, and spices in a small saucepan and stir over medium heat until butter melts and the sugar has dissolved.Without stirring, continue cooking for a few more minutes or until bubbles just start to form around the outside edges of the mixture (i.e. the sugar begins to caramelize).
- Then remove from heat, add the vanilla, and stir.Pour into a greased cake pan. Evenly arrange the sliced bananas on top of the caramel.In a separate clean and dry stainless steel bowl, whisk the egg whites at low speed until frothy. Add the cream of tartar.
- Then, beat at medium speed, increasing the speed gradually to high until the whites form a firm peak. With a large rubber spatula gently fold the beaten egg whites into the cake batter.
- Then pour the batter into the caramel-and-banana lined cake pan. Smooth the top. Bake for about 45 minutes, or until a toothpick inserted into the center of the cake comes out clean (the top of the cake will have browned and also will start to pull away from the sides of the pan).Remove from oven.
- Place on a wire rack to cool for approximately 10 minutes. Run a small metallic icing spatula or a sharp knife around the edge of the pan. Invert the banana upside down cake onto a serving plate. Serve Banana Upside Down Cake warm by itself or with vanilla ice cream on top
Recipe Notes
- Banana upside down cake recipe based on Pineapple Upside Down Cake from the website Joy of Baking.
- STORAGE: Store Banana Cake covered at room temperature for up to 2 days. Or, store in the fridge, covered, for up to 4-5 days. Freezing is not recommended because banana may become mushy.
Nutrition
Calories: 314kcal | Carbohydrates: 47g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 70mg | Potassium: 223mg | Sugar: 33g | Vitamin A: 425IU | Vitamin C: 1.7mg | Calcium: 71mg | Iron: 1.1mg
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