This isn’t your ordinary upside-down cake. Imagine a fluffy banana cake base topped with sticky caramel and caramelized bananas. The moist cake below and the caramelized bananas on top make this dessert a banana lover’s dream. It’s the best of two banana favorites: bananas foster and fluffy banana cake. With a caramelized banana top and soft banana cake base, this is the ultimate banana treat.
BANANA UPSIDE DOWN CAKE FAQS
Can I Use Frozen Bananas for the Banana Upside Down Cake?
Fresh bananas are best for flavor and texture, but you can use very ripe frozen bananas that have been thawed for the cake. For the caramelized bananas on top, stick with fresh bananas. Remember, frozen bananas might affect the cake’s moisture if they’ve been in the freezer too long or aren’t properly thawed.
Can I Replace Tahini with Another Ingredient?
If you don’t have tahini, you can leave it out and use 1/4 cup of butter instead. However, we recommend keeping the tahini for its slightly nutty flavor that complements the bananas nicely.
How Should I Store the Banana Upside Down Cake?
This cake is best enjoyed warm, right out of the oven. To keep it fresh, store it in an airtight container at room temperature for up to 2 days. Reheat it slightly in the microwave before eating.
TIPS FOR THE BEST BANANA UPSIDE DOWN CAKE
- Use Ripe Bananas for the Cake: Choose bananas with brown speckles for the sweetest flavor.
- Use Fresh Bananas for the Topping: Fresh bananas are a must for the topping. They should be ripe but firm enough to slice easily. Use the ripest bananas in the cake and slightly less ripe ones on top.
- Buttermilk: Buttermilk adds great texture and flavor. If you don’t have any, mix 1/2 tablespoon of lemon juice or white vinegar with 1/2 cup of milk and let it sit for 5-10 minutes before using.
- Properly Grease the Cake Pan: To ensure the cake releases easily, thoroughly grease the sides and bottom of the pan before adding the caramel and bananas.
- Test for Doneness: Insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs when the cake is ready.
- Allow the Cake to Cool: Let the cake cool in the pan for 10-15 minutes before inverting it onto a serving plate to keep the caramel and bananas intact.
Tahini Banana Upside Down Cake
Ingredients
**Cake**
- – 1/2 cup mashed bananas
- – 1 teaspoon lemon juice
- – 1 cup all-purpose flour
- – 1/2 teaspoon baking soda
- – 1/2 teaspoon cinnamon optional
- – 1/4 teaspoon cardamom optional
- – 1/4 teaspoon salt
- – 2/3 cup white sugar
- – 3 tablespoons butter
- – 2 tablespoons tahini
- – 1 egg
- – 1 teaspoon vanilla extract
- – 1/4 teaspoon almond extract
- – 1/2 cup buttermilk
**Caramel**
- – 1/2 cup brown sugar
- – 3 tablespoons butter
- – 1/4 teaspoon salt
- – 1 tablespoon date syrup
- – 1 tablespoon vanilla bean paste
**Assembly**
- – 3 bananas cut in half lengthwise
Instructions
- **Preheat the Oven:** Set your oven to 350°F (175°C).
- **Prep the Pan:** Spray an 8” cake pan with cooking spray and line with an 8” parchment paper round.
- **Place Bananas:** Arrange 3 bananas, cut side down, in the bottom of the prepared pan. Cut into smaller pieces if needed. Set aside.
- **Make Caramel:** In a medium saucepan over high heat, heat the caramel ingredients until bubbling, about 2-3 minutes. Pour the caramel over the bananas and set aside while preparing the cake batter.
- **Prepare Cake Batter:** Mash ripe bananas with lemon juice and set aside. In another bowl, mix the dry ingredients: flour, baking soda, spices, and salt. In a large bowl, cream the sugar, tahini, and butter for 2-3 minutes until pale and fluffy. Add the egg and vanilla. On low speed, alternate adding the dry ingredients with the wet, beginning and ending with the dry. Mix in the mashed bananas until just combined and pour over the caramel and bananas in the cake pan.
- **Bake:** Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- **Cool and Serve:** Let the cake cool in the pan for 5-10 minutes before flipping it onto a plate. Serve slightly warm.