Name: One-Bowl Banana Upside-Down Cake Recipe
Ingredients: Cooking Spray: The unsung hero of non-stick baking! Cooking spray is essential for preparing the baking dish. A generous coating prevents the caramelized banana topping and the delicate cake from sticking to the pan, ensuring a clean release and beautiful presentation when you invert the cake. Choose a good quality cooking spray to avoid any lingering flavors and guarantee a non-stick surface. You can also lightly grease and flour the pan if you prefer, but cooking spray offers convenience and works exceptionally well for this recipe.; 3 to 4 Ripe Bananas, Peeled and Halved Lengthwise: Ah, the star of the show! Ripe bananas are absolutely crucial for this upside-down cake. What exactly constitutes “ripe”? We’re talking about bananas that are yellow with brown spots – not green, and not overly mushy and black. These bananas have developed their natural sugars, which will caramelize beautifully when baked, creating that signature gooey, sweet topping that is the hallmark of an upside-down cake. The number of bananas depends slightly on their size and the size of your baking dish. Aim for a single layer of banana halves to cover the bottom of the pan. Halving them lengthwise ensures they lay flat and create a visually appealing and evenly caramelized layer. If your bananas are on the smaller side, you might need 4; if they are larger, 3 might suffice.; 8 Tablespoons (1 Stick) Unsalted Butter: Butter is the foundation of flavor and texture in this recipe. Unsalted butter is preferred because it allows you to control the overall salt level in the cake. The butter is used in two key ways: first, it’s melted with brown sugar to create the luscious caramel base for the bananas. Secondly, melted and cooled butter is also used in the cake batter itself, contributing to the cake’s moistness and tender crumb. Using unsalted butter ensures that the sweetness of the cake is balanced and not overshadowed by saltiness. If you only have salted butter on hand, you can use it, but reduce the amount of salt added to the dry ingredients by about ¼ teaspoon.; 1 Cup Packed Light Brown Sugar: Brown sugar is the magic ingredient that transforms melted butter into a rich, caramel sauce. The molasses in brown sugar is what gives it its distinctive flavor and contributes to the deep caramelization process when baked with the bananas. Light brown sugar is recommended for a balanced sweetness and caramel flavor. Make sure to pack the brown sugar when measuring to ensure you get the correct amount. Packing means pressing the sugar firmly into the measuring cup until it’s level. This ensures consistency in your baking.; 3 Cups All-Purpose Flour: All-purpose flour is the workhorse of baking, providing structure to the cake. It’s versatile and creates a tender yet sturdy crumb that’s perfect for this upside-down cake. When measuring flour, it’s crucial to do it correctly to avoid dry or dense cakes. The best method is to spoon flour into your measuring cup and then level it off with a straight edge. Avoid scooping directly from the bag, as this can compact the flour and result in using too much. For the most accurate results, using a kitchen scale to measure flour by weight is recommended, but the spoon and level method works well for most home bakers.; 1 3/4 Cups Granulated Sugar: Granulated sugar provides sweetness and moisture to the cake batter. It also contributes to the cake’s structure and helps with browning. The combination of granulated sugar and brown sugar in this recipe creates a balanced sweetness profile, with the granulated sugar providing clean sweetness while the brown sugar adds depth and caramel notes.; 1 1/2 Teaspoons Baking Powder: Baking powder is a chemical leavening agent that makes the cake rise and become light and fluffy. It’s a combination of baking soda and an acid, and it reacts when moistened and heated, releasing carbon dioxide gas that creates air bubbles in the batter. Using fresh baking powder is important for optimal leavening. To test if your baking powder is still active, place a teaspoon of baking powder in a bowl and pour ¼ cup of hot water over it. If it fizzes vigorously, it’s still good to use.; 3/4 Teaspoon Salt: Salt is a flavor enhancer in baking. It might seem counterintuitive in a sweet cake, but salt actually balances the sweetness and enhances the other flavors, especially the vanilla and banana. It also plays a role in gluten development, which affects the texture of the cake. Using the correct amount of salt is crucial – too little and the flavors will be flat, too much and the cake will taste salty.; 4 Large Eggs: Eggs are essential for binding the ingredients together, adding richness, and contributing to the cake’s structure and moisture. Large eggs are the standard size used in most baking recipes. Using eggs at room temperature is generally recommended for better emulsification and incorporation into the batter. If you forgot to take your eggs out of the refrigerator, you can quickly warm them by placing them in a bowl of warm water for about 5-10 minutes.; 3/4 Cup Canola Oil or Unsalted Butter, Melted and Cooled: This recipe offers a choice between canola oil and melted butter for the fat in the cake batter. Canola oil provides a very moist cake with a neutral flavor. Melted and cooled unsalted butter adds richness and a slightly buttery flavor to the cake. Both options work wonderfully, and the choice depends on your preference. If you opt for melted butter, make sure to cool it slightly before adding it to the batter to prevent cooking the eggs.; 1 Cup Whole Milk or Alternative Milk: Milk adds moisture to the cake batter and helps to create a smooth and cohesive batter. Whole milk is recommended for its richness and flavor, but you can easily substitute with alternative milks such as almond milk, soy milk, oat milk, or even dairy-free milk options like coconut milk or cashew milk. Using room temperature milk is also beneficial for better batter consistency.; 1 Tablespoon Vanilla Extract: Vanilla extract is a flavor powerhouse that enhances the overall taste of the cake and complements the banana and caramel flavors beautifully. Use pure vanilla extract for the best flavor. Imitation vanilla extract can be used, but it won’t provide the same depth of flavor. Don’t be tempted to skip the vanilla – it really makes a difference!

Ingredients

Scale

Cooking Spray: The unsung hero of non-stick baking! Cooking spray is essential for preparing the baking dish. A generous coating prevents the caramelized banana topping and the delicate cake from sticking to the pan, ensuring a clean release and beautiful presentation when you invert the cake. Choose a good quality cooking spray to avoid any lingering flavors and guarantee a non-stick surface. You can also lightly grease and flour the pan if you prefer, but cooking spray offers convenience and works exceptionally well for this recipe.

3 to 4 Ripe Bananas, Peeled and Halved Lengthwise: Ah, the star of the show! Ripe bananas are absolutely crucial for this upside-down cake. What exactly constitutes “ripe”? We’re talking about bananas that are yellow with brown spots – not green, and not overly mushy and black. These bananas have developed their natural sugars, which will caramelize beautifully when baked, creating that signature gooey, sweet topping that is the hallmark of an upside-down cake. The number of bananas depends slightly on their size and the size of your baking dish. Aim for a single layer of banana halves to cover the bottom of the pan. Halving them lengthwise ensures they lay flat and create a visually appealing and evenly caramelized layer. If your bananas are on the smaller side, you might need 4; if they are larger, 3 might suffice.

8 Tablespoons (1 Stick) Unsalted Butter: Butter is the foundation of flavor and texture in this recipe. Unsalted butter is preferred because it allows you to control the overall salt level in the cake. The butter is used in two key ways: first, it’s melted with brown sugar to create the luscious caramel base for the bananas. Secondly, melted and cooled butter is also used in the cake batter itself, contributing to the cake’s moistness and tender crumb. Using unsalted butter ensures that the sweetness of the cake is balanced and not overshadowed by saltiness. If you only have salted butter on hand, you can use it, but reduce the amount of salt added to the dry ingredients by about ¼ teaspoon.

1 Cup Packed Light Brown Sugar: Brown sugar is the magic ingredient that transforms melted butter into a rich, caramel sauce. The molasses in brown sugar is what gives it its distinctive flavor and contributes to the deep caramelization process when baked with the bananas. Light brown sugar is recommended for a balanced sweetness and caramel flavor. Make sure to pack the brown sugar when measuring to ensure you get the correct amount. Packing means pressing the sugar firmly into the measuring cup until it’s level. This ensures consistency in your baking.

3 Cups All-Purpose Flour: All-purpose flour is the workhorse of baking, providing structure to the cake. It’s versatile and creates a tender yet sturdy crumb that’s perfect for this upside-down cake. When measuring flour, it’s crucial to do it correctly to avoid dry or dense cakes. The best method is to spoon flour into your measuring cup and then level it off with a straight edge. Avoid scooping directly from the bag, as this can compact the flour and result in using too much. For the most accurate results, using a kitchen scale to measure flour by weight is recommended, but the spoon and level method works well for most home bakers.

1 3/4 Cups Granulated Sugar: Granulated sugar provides sweetness and moisture to the cake batter. It also contributes to the cake’s structure and helps with browning. The combination of granulated sugar and brown sugar in this recipe creates a balanced sweetness profile, with the granulated sugar providing clean sweetness while the brown sugar adds depth and caramel notes.

1 1/2 Teaspoons Baking Powder: Baking powder is a chemical leavening agent that makes the cake rise and become light and fluffy. It’s a combination of baking soda and an acid, and it reacts when moistened and heated, releasing carbon dioxide gas that creates air bubbles in the batter. Using fresh baking powder is important for optimal leavening. To test if your baking powder is still active, place a teaspoon of baking powder in a bowl and pour ¼ cup of hot water over it. If it fizzes vigorously, it’s still good to use.

3/4 Teaspoon Salt: Salt is a flavor enhancer in baking. It might seem counterintuitive in a sweet cake, but salt actually balances the sweetness and enhances the other flavors, especially the vanilla and banana. It also plays a role in gluten development, which affects the texture of the cake. Using the correct amount of salt is crucial – too little and the flavors will be flat, too much and the cake will taste salty.

4 Large Eggs: Eggs are essential for binding the ingredients together, adding richness, and contributing to the cake’s structure and moisture. Large eggs are the standard size used in most baking recipes. Using eggs at room temperature is generally recommended for better emulsification and incorporation into the batter. If you forgot to take your eggs out of the refrigerator, you can quickly warm them by placing them in a bowl of warm water for about 5–10 minutes.

3/4 Cup Canola Oil or Unsalted Butter, Melted and Cooled: This recipe offers a choice between canola oil and melted butter for the fat in the cake batter. Canola oil provides a very moist cake with a neutral flavor. Melted and cooled unsalted butter adds richness and a slightly buttery flavor to the cake. Both options work wonderfully, and the choice depends on your preference. If you opt for melted butter, make sure to cool it slightly before adding it to the batter to prevent cooking the eggs.

1 Cup Whole Milk or Alternative Milk: Milk adds moisture to the cake batter and helps to create a smooth and cohesive batter. Whole milk is recommended for its richness and flavor, but you can easily substitute with alternative milks such as almond milk, soy milk, oat milk, or even dairy-free milk options like coconut milk or cashew milk. Using room temperature milk is also beneficial for better batter consistency.

1 Tablespoon Vanilla Extract: Vanilla extract is a flavor powerhouse that enhances the overall taste of the cake and complements the banana and caramel flavors beautifully. Use pure vanilla extract for the best flavor. Imitation vanilla extract can be used, but it won’t provide the same depth of flavor. Don’t be tempted to skip the vanilla – it really makes a difference!

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Instructions

Prepare the Oven and Baking Dish: Begin by setting the stage for baking success. Position a rack in the middle of your oven. This ensures even heat distribution throughout the baking process, preventing the cake from browning too quickly on the top or bottom. Preheat your oven to 350°F (175°C). This temperature is ideal for baking this type of cake, allowing it to cook through evenly without burning. Next, take your 9 by 13-inch baking dish and generously coat it with cooking spray. Pay particular attention to the corners and edges to prevent sticking. A well-greased dish is crucial for easy removal of the cake and preserving the beautiful caramelized banana topping.

Arrange the Bananas: Now, let’s create the signature upside-down layer. Take your peeled and halved ripe bananas and arrange them cut-side down in the prepared baking dish. Place them in a single layer, covering the bottom of the dish as much as possible. Don’t worry if there are small gaps, the caramel sauce will fill them in. Set the dish aside while you prepare the caramel and cake batter. The bananas are ready to become the star of the show!

Make the Caramel Topping: Time to create the luscious caramel base that will infuse the bananas with sweetness and create that irresistible gooey texture. In a small saucepan, melt the 8 tablespoons (1 stick) of unsalted butter over medium heat. Keep a close eye on it to prevent burning. Once the butter is melted, add the 1 cup of packed light brown sugar to the saucepan. Reduce the heat slightly if necessary to prevent the sugar from scorching. Bring the mixture to a simmer, whisking constantly to dissolve the sugar completely into the melted butter. Continue whisking for about 1-2 minutes until the caramel sauce is smooth and slightly thickened. Once the caramel is ready, immediately pour it evenly over the arranged bananas in the baking dish. Ensure that all the bananas are coated with the caramel sauce. Set this aside while you prepare the cake batter. The warmth from the caramel will gently start to soften the bananas, enhancing their flavor.

Prepare the Cake Batter (One-Bowl Magic!): This is where the “one-bowl” aspect of the recipe truly shines! In a large bowl, whisk together the dry ingredients: 3 cups of all-purpose flour, 1 ¾ cups of granulated sugar, 1 ½ teaspoons of baking powder, and ¾ teaspoon of salt. Whisk thoroughly to ensure all the dry ingredients are evenly combined and there are no lumps. This step is important for even leavening and texture in the final cake. Once the dry ingredients are well mixed, add the wet ingredients to the same bowl: 4 large eggs, ¾ cup of canola oil or melted and cooled butter, 1 cup of whole milk or alternative milk, and 1 tablespoon of vanilla extract. Using an electric hand mixer, start mixing on medium speed. Continue mixing until the batter is smooth and well combined, about 3 minutes. Don’t overmix, but ensure that all the ingredients are fully incorporated and the batter is free of lumps. The batter should be relatively thin and pourable.

Assemble and Bake: The final steps before baking are quick and easy. Pour the prepared cake batter evenly over the caramelized bananas in the baking dish. Gently spread the batter to ensure it covers the bananas completely and reaches all corners of the dish. Place the baking dish in the preheated oven and bake for 40 to 50 minutes. To check for doneness, insert a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few moist crumbs attached, the cake is done. The cake should also be lightly browned on top and spring back when you gently tap it with your finger. Baking times can vary slightly depending on your oven, so it’s always best to use a toothpick test to ensure it’s perfectly baked.

Cool and Invert: Once the cake is baked, remove it from the oven and place it on a wire rack to cool for 15 minutes. This cooling period is crucial. It allows the caramel and bananas to settle slightly and makes inverting the cake much easier. Do not skip this step! After 15 minutes of cooling, carefully invert the cake onto a serving platter or cake stand. To do this, place the serving platter upside down over the baking dish. Holding the platter and baking dish firmly together, quickly and confidently flip them over. Gently lift the baking dish away from the cake. If any bananas or caramel stick to the pan, simply use a spatula to carefully place them back onto the cake. The warm, gooey caramelized banana topping will now be beautifully displayed on top of the vanilla cake.

Serve and Enjoy! Your One-Bowl Vanilla Upside-Down Banana Cake is now ready to be served and enjoyed! Let it cool slightly further before slicing if desired, or serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. The aroma and flavor will be irresistible. This cake is best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for a couple of days. However, it’s unlikely to last that long once everyone gets a taste!

Nutrition

Serving Size: One Normal Portion
Calories: 300-350
Sugar: 25-30g
Sodium: 150-200mg
Fat: 15-20g
Saturated Fat: 8-10g
Carbohydrates: 40-50g
Protein: 3-4g
Cholesterol: 50-70mg