recipe

Upside-Down Caramelized Banana Cake with Chocolate

Total time: 120 mins.

Difficulty: Low

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By Ojonugwa Lawrence

Caramelized banana cake brings together soft ripe bananas, brown sugar, Greek yogurt, olive oil, warm cinnamon and nutmeg, and dark chocolate chips. It works for breakfast with coffee, an afternoon treat, or a dessert.

What Is Caramelized Banana Cake?

Caramelized banana cake is an upside-down cake where bananas are arranged at the bottom of the baking pan, covered with caramel and then topped with cake batter. During baking, the bananas soften while the caramel creates a sweet, glossy topping that becomes part of the cake once it is inverted.

The idea belongs to the wider family of upside-down cakes, which have been made in many forms using fruits such as pineapple, apples, peaches, and pears. One of the best-known versions is pineapple upside-down cake, which became particularly popular in the United States during the 20th century.

Pro Tips for the Best Caramelized Banana Cake

Sugar can change colour quickly once it starts caramelizing. Keep your attention on the pan and remove it from the heat once the caramel reaches a rich amber colour.
Once the sugar and water are heating, excessive stirring can encourage crystallization. Gently shake the pan if necessary to help the sugar cook evenly.
Caramel begins to thicken as it cools. Pour it over the arranged bananas as soon as it reaches the right color so it spreads more easily before setting.

Frequently Asked Questions

Can I use very ripe bananas for this cake?

Yes, very ripe bananas are ideal for the mashed bananas in the batter. They contain more natural sweetness and have a softer texture, making them easy to incorporate. For the bananas used as the topping, choose fruit that is ripe but still reasonably firm. This helps the slices maintain their shape during baking.

Why did my cake stick to the pan?

Several things can cause an upside-down cake to stick. The pan should be greased and lined with parchment paper before the bananas and caramel are added. Timing also matters, as letting the cake sit for too long in the pan after cooling can make the caramel more difficult to release.

Can I freeze caramelized banana cake?

Yes, the baked cake can be frozen, although the banana topping may be slightly softer after thawing. Thaw it in the refrigerator and allow it to come closer to room temperature before serving.

How to Store Any Leftovers

The cake should keep well in the refrigerator for several days. Before serving, allow individual slices to sit at room temperature for a little while so the crumb becomes softer.

Ingredients

for the batter

Bananas

light brown sugar

150g (3/4 cup)

eggs

Greek Yogurt

140g (1/2 cup)

Vanilla essence

2 tsp

extra virgin olive oil

160ml (3/4 cup)

all-purpose flour

250g (2 cups)

Ground nutmeg

1/2 tsp

Ground cinnamon

1/2 tsp

baking powder

3g (1/2 tsp)

Baking soda

3g (1/2 tsp)

Dark chocolate chips

160g (1 cup)

for the topping

Bananas

Granulated sugar

150g (3/4 cup)

water

30ml (2 tbsp)

chocolate (melted)

How to Make Upside-Down Caramelized Banana Cake

Step 1

Mash bananas with a fork, and mix in light brown sugar, eggs, Greek yogurt, vanilla essence, and olive oil. Next, add the flour, nutmeg, cinnamon, baking powder, baking soda, and chocolate chips to get a batter.

Step 2

Grease a 22cm round cake pan and line the base with parchment paper. Slice the bananas and arrange them cut-side down on the parchment. If a piece is too long or awkwardly shaped, trim it so the bananas form an even layer across the base.