Move over pineapple upside down cake, it’s time for banana upside down cake to take over 🍌 I’m telling you, if you make this cake you’ll swear off any other cake! Super easy to make, delicious, made with everyday ingredients, and if you have any ripe bananas, you get to give them a makeover.
Ingredients
- 1/2 cup unsalted butter
- 3/4 cup light brown sugar
- 4 medium sized bananas
- 1 cup all purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1 large egg
- 3/4 cup butter milk
- 1 tsp vanilla extract
- Obviously I doubled the measurements because we love this cake so much and I had enough bananas
- 1- preheat oven to 350 F
Instructions
- 2- I prefer a cast iron skillet for this recipe but you can absolutely use a 9 inch cake pan, melt the butter, sprinkle the brown sugar and do not stir, just try to distribute evenly.
- 3- save the ripest banana and mash it to use it in the batter, as for the rest peel, cut in half and then in quarters and arrange at the bottom of the pan.
- 4-in a bowl combine the flour, baking powder and sugar and set aside.
- 5- in a separate bowl whisk the eggs with 3/4 cup of butter milk and vanilla, then add the mashed banana. Add the dry ingredients to the wet ingredients and mix well. Don’t over mix!
- 6- pour the batter over 4 bananas carefully. And bake in the oven on the bottom shelf for.
- 30-40 minutes or until the top is golden.
- 7- allow to cool slightly about 5 minutes before you invert on a platter.
- 8- best to eat with 2-3 days.