During my week of doing the Whole30.. I mean the Whole7 (lol), I stocked up on a bunch of bananas. By bunch, I don’t mean one bunch, I mean a bunch. I needed to have something healthy and something sweet when my sugar cravings hit. After quitting the Whole30, I had a bunch of bananas left over, some I froze to make my Banana Nice Cream and the rest I used to make this sticky and gooey caramelized banana upside down cake. It’s a cross between banana bread and sticky toffee pudding and let’s be honest, who doesn’t LOVE sticky toffee pudding. Cake smothered in a decadent caramel/toffee sauce, yes please!
This recipe is super easy and can be made into a larger 8 inch cake or you can use ramekins like I did. That way, everyone gets their own personalized dessert! I love baking with bananas because they are naturally sweet and they make any cake or bread incredibly moist. The cake is SO light and airy, the bananas are deliciously caramelized and smothered in caramel sauce. I ended up making this Banana Upside Down Cake again this past weekend, this time for my in-laws and it was gone in seconds!
Of all the desserts I’ve baked, Taylor says this one is his favourite! He ate 3 out of the 4 ramekins this recipe makes, so I’ll take that as a compliment. If you love bananas, cake and caramel sauce, I promise you will love this.
Sticky Banana Upside Down Cake
This banana upside cake is light, airy and topped with caramelized bananas and a delicious caramel sauce. Enjoy it with a dollop of Greek yogurt, whipped cream or my favourite, vanilla bean ice cream.
- 6 tbsp butter
- 1 cup brown sugar
- 1/4 cup heavy cream
- 1/2 tsp ground cinnamon
- 1 tsp vanilla
- Pinch salt
- 1-2 bananas sliced into wheels
- 1 1/2 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 6 tbsp butter melted and cooled
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup Greek yogurt
- 1/3 cup milk
- 1/2 cup mashed banana about 1 large banana
- 1 tsp vanilla extract
Preheat oven to 375*F. Grease 4 large ramekins or 8" cake pan with butter or coconut oil.
For the Sauce
In a small saucepan, combine the butter, brown sugar, heavy cream, vanilla, cinnamon and salt. Heat on medium heat until the mixture has melted and starts to bubble.
Take off the heat and set aside.
For the Cake
In a large bowl, whisk together the flour, baking powder, cinnamon and salt.
In another bowl, cream together the butter and sugar. Whisk in the milk, egg, Greek yogurt, mashed banana and vanilla.
Combine the wet ingredients with the dry ingredients and whisk until just combined.
Layer the bananas in one layer in each of the ramekins. Pour the caramel sauce in each of the ramekins. I like a little extra sauce in mine!
Spoon the batter into the ramekins and fill to the lip of the ramekin. Place on a baking sheet.
Bake the cakes for 30-35 minutes until the tops are golden brown and firm to the touch. Insert a toothpick and if it comes out clean, it's done!
Let cool on a wire rack for about 10 minutes. The cakes will have puffed up a little, I use a serrated knife and saw off the tops to level out the cake.
Place a plate on top of the ramekin and invert the ramekin. Be careful when lifting the ramekin, the caramel is hot! Serve with a dollop of Greek yogurt, whipped cream or my favourite, vanilla bean ice-cream!!
I know this will be my go-to recipe for any of my dinner parties this year, I can’t wait to remake this in cake-form for my father-in-law’s birthday in three weeks! Let me know how you guys like the recipe, I can’t wait for you to try it!