Upside-Down Banana Cake

Makes: 1 10-inch cake

Prep Time: 15 minutes

Bake Time: 30-35 minutes

Total Time: 50 minutes


1/3 cup butter

3/4 cup packed brown sugar

2 tablespoons vanilla

3 large, ripe bananas, sliced

1 3/4 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

1/3 cup butter, softened

3/4 cup white sugar

2 large eggs

2 teaspoons vanilla

3/4 cup milk


  1. Preheat oven to 350°F.  Melt 1/3 cup butter in a large skillet.  Add brown sugar and 2 tablespoons vanilla; stir briefly and then allow to bubble and caramelize for about 5 minutes, until it becomes golden brown in color.  Remove from heat.
  2. Arrange sliced bananas in a 10-inch baking pan and pour toffee over bananas.
  3. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg and salt.
  4. In the bowl of a stand mixer (or using a hand mixer), beat 1/3 cup softened butter and white sugar until light and fluffy, about 3 minutes.  Add eggs, one at a time, beating thoroughly after each addition.  Add vanilla.
  5. With the mixer on low speed, add one-third of the flour mixture, and then one half of the milk.  Repeat, ending with the flour mixture, mixing until just combined.
  6. Pour over toffee and bananas and bake for 30-35 minutes, until golden brown on top and a toothpick inserted in the center comes out clean.
  7. Allow to cool in pan 5 minutes before inverting onto a plate.