Monday, July 23, 2018

Upside Down Banana Cake

I made this to take with a meal to friends. When we 'taste tested' I made home made whipped cream for the topping. Very good!

Upside Down Banana Cake

adapted from


1/2 c butter
1 c brown sugar
2 bananas, sliced


1 egg
1/2 c brown sugar,
1/4 c granulated sugar
1/4 c canola or vegetable oil
1/4 c sour cream
2 t vanilla
3 ripe mashed ripe bananas
1 cup all-purpose flour
1 t cinnamon
1/2 t baking powder
1/2 t baking soda
1/4 t salt

Preheat oven to 350F. Line an 8×8-inch pan with heavy duty aluminum foil, spray with cooking spray; set aside.

Topping  In a sauce pan, heat butter and brown sugar.  Stir to mix well. Allow mixture to come to a boil and boil for about 1 minute.  Pour sauce into prepared pan.

Add the banana slices in an even flat layer and set aside.

Cake  In a large bowl, add the the egg, sugars, oil, sour cream, vanilla, and whisk to combine.  Add the bananas and stir to combine.  Add the flour, cinnamon, baking powder, baking soda, salt, and stir until just combined.

Carefully and evenly pour batter over the banana slices, smooth lightly with a spatula as necessary, and bake for about 42 to 45 minutes, or until cake is set in the center and a toothpick inserted in the center comes out clean.

Allow pan to cool on a wire rack for at least 3 hours before inverting and serving. Cake will keep airtight at room temp for up to 1 week.

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