Upside‑Down Banana Cake 🍌

This upside‑down banana cake features a caramelized banana topping that becomes the star when you invert the cake. Below is the full recipe, tips, nutrition info, and FAQs — all ready in HTML format.

Ingredients

Topping / Caramel & Fruit Layer

• 30 g (2 tbsp) butter
• 50 g brown sugar (¼ cup packed)
• A pinch of salt
• 2 bananas, sliced (lengthwise or into rounds)

Cake Batter

• 1 large egg
• 60 g granulated sugar (≈ 6 tbsp)
• 130 ml milk
• 2 g salt (½ tsp)
• 1 tsp vanilla extract
• 150 g all-purpose or cake flour (≈ 1¼ cups)
• 1 to 1¼ tsp baking powder
• Optional: 30 g butter (softened) or 2 tbsp neutral oil
• Optional: 1 mashed ripe banana (for extra banana flavor)

Method / Steps

1. Preheat & Prepare Pan

Preheat your oven to 180 °C (350 °F) (or ~160 °C for fan ovens). Grease a round 20–23 cm (8–9 inch) deep cake pan (or skillet). Optionally line the bottom with parchment.

2. Make the Caramel & Arrange Bananas

In a small saucepan (or directly in your pan if ovenproof), melt the butter with the brown sugar over medium heat until smooth and glossy. Add a pinch of salt. Pour the caramel into the prepared pan, spreading evenly. Arrange banana slices over the caramel, cut side down.

3. Prepare the Cake Batter

1. Whisk together the flour, baking powder, and salt in a bowl.
2. In another bowl, beat egg + sugar until combined. Add milk, vanilla, and mashed banana (if using). Stir in softened butter or oil if included.
3. Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.

4. Assemble & Bake

Pour the batter over the banana + caramel base, smoothing the top. Bake in the preheated oven for about 40–55 minutes, or until a toothpick inserted in the center comes out clean (or with a few moist crumbs). If the top browns too fast, loosely cover with foil during the last ~10 minutes.

5. Rest, Invert & Serve

After baking, let the cake rest in the pan for ~8–10 minutes. Run a knife around the edges to loosen. Place a serving plate over the pan and carefully invert so the banana‑caramel side becomes the top. If any banana or caramel remains stuck, gently place it onto the cake. Serve warm or at room temperature.

Tips & Variations

• For a stronger banana flavor and extra moisture, fold one mashed banana into the batter.
• Use oil instead of butter to keep the cake moist and tender.
• Add a pinch of cinnamon or nutmeg to the batter for extra warmth.
• Use a deep pan or springform and wrap it with foil to prevent caramel drips.
• Choose firm-ripe bananas (not overly soft) so they maintain shape when baked.
• Serve with whipped cream or vanilla ice cream for extra indulgence.

Nutrition & Health Information (Approximate)

Health & Safety Notes:

• Use pasteurized or properly handled eggs, and bake fully to reduce risk of salmonella.
• Avoid overheating the sugar when making caramel, as burnt sugar tastes bitter and is unpleasant.
• Enjoy in moderation, as this is a sweet dessert containing sugars and fats.
• If lactose-intolerant, substitute plant-based or lactose-free milk.
• For sugar-restricted diets, reduce sugar or use sugar alternatives carefully, testing for texture changes.

Frequently Asked Questions (FAQs)

1. Why didn’t my cake rise / came out dense?
   Possibly due to missing or expired baking powder, overfilled pan, or overmixing the batter.
2. Why did the bananas disintegrate?
   Bananas that are too ripe or slices that are too thin can break down during baking. Use firm-ripe bananas sliced moderately thick.
3. Can I use whole wheat or gluten-free flour?
   Yes — whole wheat yields a denser texture; gluten-free blends may require binding agents (e.g. xanthan gum).
4. How do I stop the caramel from leaking?
   Use a deep pan or springform, wrap it in foil, and avoid pouring too much batter over the bananas.
5. Can I assemble ahead and bake later?
   Yes — cover and refrigerate the assembled pan, then bring to near room temperature before baking.
6. Can I double this recipe? What pan should I use?
   Yes — use a larger pan (e.g. 24 cm or rectangular) and extend baking time; check doneness via toothpick test.
7. Can I freeze the cake?
   Yes — wrap slices well. On thawing, the banana topping may weep slightly; serve soon after thawing.
8. Why is my caramel too thick or too thin?
   Too thick: overcooked sugar. Too thin: undercooked or too much liquid. Adjust cooking time by a minute or two.
9. Can I skip banana in the batter?
   Yes — the cake still works and will get banana flavor from the topping alone, though interior banana flavor is lighter.
10. Temperature/time adjustments for convection ovens?
    Lower by ~10 °C (≈ 20 °F) and begin checking doneness 5–10 minutes earlier than stated baking time.

Enjoy your Upside‑Down Banana Cake! If you’d like a version scaled for another number of servings or a dairy‑free version, just let me know and I’ll prepare it in HTML for you.