The best banana upside down cake | My Miaou

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. 

Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Author mymiaou

Ingredients

Caramel Sauce

  • 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

Banana Cake

  • 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

Instructions

  1. Preheat oven to 375*F. Grease 4 large ramekins or 8" cake pan with butter or coconut oil.

For the Sauce

  1. 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

  1. In a large bowl, whisk together the flour, baking powder, cinnamon and salt.

  2. In another bowl, cream together the butter and sugar. Whisk in the milk, egg, Greek yogurt, mashed banana and vanilla.

  3. Combine the wet ingredients with the dry ingredients and whisk until just combined.

  4. 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!

  5. Spoon the batter into the ramekins and fill to the lip of the ramekin. Place on a baking sheet.

  6. 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!

  7. 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.

  8. 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!!