Banana Cardamom Upside-Down Cake Recipe
Introduction
This Banana Cardamom Upside-Down Cake is a delightful twist on a classic favorite. The rich caramel topping with fragrant cardamom and ripe bananas creates a moist, flavorful cake that’s perfect for any occasion. Easy to make and impressive to serve, it’s sure to become a new favorite dessert.
Ingredients
- 4 tablespoons (57g) butter
- 3/4 cup (159g) dark brown sugar, packed
- 3/4 teaspoon kosher salt or 1/2 teaspoon table salt
- 2 bananas, peeled
- 1/2 cup (99g) granulated sugar
- 1/2 cup (106g) light brown sugar, packed
- 6 tablespoons (85g) butter, cubed, at room temperature
- 2 large eggs
- 1 cup (227g) banana, peeled and mashed (about 2 medium bananas)
- 3/4 cup (170g) sour cream, full-fat
- 1 teaspoon King Arthur Pure Vanilla Extract
- 1 3/4 cups (210g) King Arthur Unbleached All-Purpose Flour
- 1 1/4 teaspoons cardamom
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon table salt
Instructions
- Step 1: Preheat the oven to 350°F.
- Step 2: To make the topping, melt the 4 tablespoons of butter in a 10″ cast iron or oven-safe skillet. Stir in the dark brown sugar and salt, and cook over medium heat while stirring until evenly combined, about 1 to 2 minutes. Remove from heat.
- Step 3: Cut the bananas in half crosswise, then each half into thirds lengthwise. Arrange the banana slices cut side down on top of the caramel in the skillet.
- Step 4: In a large bowl, beat the granulated sugar, light brown sugar, and 6 tablespoons of cubed butter with an electric mixer on medium-high speed until light and fluffy, about 3 minutes.
- Step 5: Beat in the eggs one at a time, then add the mashed bananas, sour cream, and vanilla extract. Scrape down the sides of the bowl between additions as needed.
- Step 6: In a separate bowl, whisk together the flour, cardamom, baking soda, baking powder, and table salt. Gradually add the dry ingredients to the banana mixture, mixing until thoroughly combined. Scrape the bowl and mix for an additional 30 seconds.
- Step 7: Pour the batter over the banana slices in the skillet, smoothing the top with a spatula.
- Step 8: Place the skillet on a rimmed baking sheet and bake for 45 to 50 minutes, until the cake is lightly browned and a paring knife inserted into the center comes out clean. Remove from the oven and let cool completely.
- Step 9: To serve, run a knife or thin spatula around the edge of the cake to loosen it from the pan. Place the skillet over very low heat for about 2 minutes to warm the bottom.
- Step 10: Remove from heat, place a serving plate upside down over the skillet, and carefully invert the cake onto the plate. Let the pan stay on the cake for a few minutes to allow any caramel to drizzle down, then lift the pan off and serve.
- Step 11: Store leftovers covered in the refrigerator for up to five days.
Tips & Variations
- For extra flavor, sprinkle some chopped toasted nuts, like pecans or walnuts, over the caramel before adding the bananas.
- If you don’t have cardamom, a pinch of cinnamon works well as a substitute.
- Use ripe but firm bananas to prevent the topping from becoming too mushy.
- Make sure the skillet you use is oven-safe and well-seasoned if using cast iron to ensure the cake releases easily.
Storage
Store leftover cake covered in the refrigerator for up to five days. To reheat, warm individual slices in the microwave for about 20 seconds or until heated through. Avoid prolonged reheating to keep the cake moist.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular all-purpose flour instead of King Arthur?
Yes, regular all-purpose flour works fine. King Arthur flour is just a preferred brand for its consistency, but any all-purpose flour should yield great results.
Can I make this cake vegan?
This recipe relies on eggs, butter, and sour cream for texture and flavor, so it’s not easily veganized without significant substitutions. If you want to try, consider using plant-based butter, egg replacers, and vegan yogurt, but results may vary.
PrintBanana Cardamom Upside-Down Cake Recipe
This Banana Cardamom Upside-Down Cake is a moist, flavorful dessert featuring caramelized bananas atop a spiced banana-flavored cake. Infused with fragrant cardamom and a hint of vanilla, the cake is baked in a skillet, providing a delightful contrast between the sweet caramel topping and the tender crumb. Perfect for banana lovers seeking a sophisticated twist on a classic upside-down cake.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Topping
- 4 tablespoons (57g) butter
- 3/4 cup (159g) dark brown sugar, packed
- 3/4 teaspoon kosher salt or 1/2 teaspoon table salt
- 2 bananas, peeled
Cake Batter
- 1/2 cup (99g) granulated sugar
- 1/2 cup (106g) light brown sugar, packed
- 6 tablespoons (85g) butter, cubed, at room temperature
- 2 large eggs
- 1 cup (227g) banana, peeled and mashed (about 2 medium bananas)
- 3/4 cup (170g) sour cream, full-fat
- 1 teaspoon King Arthur Pure Vanilla Extract
- 1 3/4 cups (210g) King Arthur Unbleached All-Purpose Flour
- 1 1/4 teaspoons cardamom
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon table salt
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) for even baking heat.
- Prepare topping: Melt the butter in a 10-inch cast iron or oven-safe skillet over medium heat. Stir in dark brown sugar and salt, cooking for 1 to 2 minutes until the mixture is well combined and caramelized. Remove from heat.
- Arrange bananas: Cut the peeled bananas in half crosswise, then into thirds lengthwise. Arrange the banana pieces cut side down evenly over the caramel mixture in the skillet.
- Cream sugars and butter: In a large bowl, use an electric mixer to beat the granulated sugar, light brown sugar, and cubed room temperature butter on medium-high speed for about 3 minutes until the mixture is light and fluffy.
- Add wet ingredients: Beat in eggs one at a time, fully incorporating each before adding the next. Then mix in the mashed bananas, sour cream, and vanilla extract, scraping down the sides as needed to ensure even mixing.
- Combine dry ingredients: In a separate bowl, whisk together all-purpose flour, cardamom, baking soda, baking powder, and salt. Gradually add this dry mixture to the banana batter, mixing until fully combined. Scrape the bowl and mix for an additional 30 seconds for uniform batter.
- Pour batter and smooth: Pour the batter over the banana layer in the skillet and smooth the top evenly with a spatula.
- Bake cake: Place the skillet on a rimmed baking sheet to catch any drips, then bake in the preheated oven for 45 to 50 minutes or until lightly browned and a paring knife inserted into the center comes out clean.
- Cool and release cake: Remove the skillet from the oven and let the cake cool completely in the pan. Then run a knife or thin spatula around the edge to loosen the cake, warm the skillet gently over very low heat for about 2 minutes.
- Invert cake: Place a serving plate upside down over the skillet and carefully invert the cake onto the plate. Allow the pan to remain on the cake for a few minutes so the warm caramel can drizzle down before lifting the pan off.
- Store leftovers: Cover any leftover cake and refrigerate for up to five days to maintain freshness.
Notes
- Using a cast iron skillet helps ensure even heat and easy caramelization for the topping.
- Ensure bananas are ripe for maximum sweetness and flavor infusion.
- Be patient when loosening the cake from the skillet to avoid breaking the cake or disturbing the caramel topping.
- Warming the skillet before inverting helps the caramel flow smoothly and prevents sticking.
- For a dairy-free option, substitute butter with a plant-based butter and use coconut yogurt instead of sour cream.
Keywords: banana cake, upside down cake, cardamom dessert, caramel banana cake, cast iron skillet cake
