Spiced Banana Upside Down Cake (Bolo de Banana)

Banana upside down cake with a spiced caramel topping that can be served by itself or with a scoop of ice cream. So delicious!

Bananas are one of my favorite fruits, and banana upside down cake is something that I crave often. 

But this one is none like you have had before. It’s caramel is flavored with spices and the cake is fluffy. Something very Brazilian!

In Brazil, the highest producer of bananas is the Northeast region.

There are basically 3 types of banana cakes:

• a mildly sweet banana bread usually made in a ring mold,
• a gooey one that looks like a pastry bar,
• and the banana upside down cake, although the bananas are usually cut lengthwise or sliced straight. 

Which one to choose? It was a hard decision!

But I decided on the a banana upside down cake.  It reminded me of the pineapple upside down cake that my Mom used to make when I was a child. 

The problem is, it appears that she does not have the recipe anymore.  I am on my own.  ‘Oh, boy, here we go again,’ I thought. 

Luckily, this time I came across the most fabulous recipe– none other than one from Joy of Baking.  This chance but very instructive visit got me hooked on this site. Stephanie Jaworski, you rock!

By utilizing its Pineapple Upside Down Cake recipe as starting point, I ended up making the best banana upside down cake that I have ever eaten. 

If you give our Caramel Banana Cake a try, you will understand exactly what I mean. 

Of course, to make it my own I had to add my own special touches to this banana cake recipe (e.g. adding spices and vanilla extract to the topping, among a few other adjustments).  😉  I couldn’t be more pleased.

HOW TO MAKE SPICED BANANA UPSIDE DOWN CAKE

Prepare the batter. Preheat oven to 350º F (about 180º C).  Place rack in the center of the oven.

Grease a 9 inch (23 cm) round cake pan with three-inch (7.5 cm) sides with butter or a non-stick cooking spray.

In a large bowl, sift together the flour, baking powder, and the salt.

Using an electric mixer, beat the butter and sugar until light and fluffy.  Scrape down the sides of the bowl.  Then, beat in the vanilla extract. 

Next, add the egg yolks, one at a time, beating well after each addition.  Scrape down the sides of the bowl again. 

Next, add the flour mixture, alternating with the milk in the following sequence: flour, milk, flour, milk, flour. Reserve.

At this point, prepare the topping (caramel), slice the bananas, arrange both according to the instructions below, and then as the last step beat the egg whites with the cream of tartar (also see instructions below).

To prepare the banana upside down cake topping: Place the butter, brown sugar, and spices in a small saucepan and stir over medium heat until butter melts and the sugar has dissolved.

Without stirring, continue cooking for a few more minutes or until bubbles just start to form around the outside edges of the mixture (i.e. the sugar begins to caramelize).  

Then remove from heat, add the vanilla, and stir. Pour into a greased cake pan.  Evenly arrange the sliced bananas on top of the caramel.

In a separate clean and dry stainless steel bowl, whisk the egg whites at low speed until frothy. Add the cream of tartar.

Then, beat at medium speed, increasing the speed gradually to high until the whites form a firm peak. With a large rubber spatula gently fold the beaten egg whites into the cake batter.  

Then pour the batter into the caramel-and-banana lined cake pan.  Smooth the top.

Bake for about 45 minutes, or until a toothpick inserted into the center of the cake comes out clean (the top of the cake will have browned and also will start to pull away from the sides of the pan).

Remove from oven. Place on a wire rack to cool for approximately 10 minutes.  Run a small metallic icing spatula or a sharp knife around the edge of the pan. 

Invert the banana upside down cake onto a serving plate.  Serve Spiced Banana Upside Down Cake warm by itself or with vanilla ice cream on top.

Note: Banana upside down cake recipe based on Pineapple Upside Down Cake from the website Joy of Baking

CHEF’S NOTES FOR BANANA UPSIDE DOWN CAKE

To have great results, follow the tips below:

• Make sure to sift flour and baking powder before measuring. This helps obtain the correct amount of each ingredient while sifting them makes batter lighter.  
• Both butter and eggs must be at room temp in order to cream.
• Beat butter and sugar till fluffy and doubled in volume.  
• Add egg yolks, one at a time, beating well after each addition.  
• Alternate flour with milk, starting and finish with flour (the dry ingredient).
• Fold the beaten egg whites gently.
• Make sure sugar has dissolved completely when preparing caramel.

HOW TO STORE BANANA UPSIDE DOWN CAKE

Store Banana Cake covered at room temperature for up to 2 days.

Or, store in the fridge, covered, for up to 4-5 days. 

Freezing is not recommended because banana may become mushy. 

OTHER FRUIT DESSERT RECIPES 

Upside Down Banana Bread

Drunken Mocha Cake with Banana Foster Topping

Mango Upside Down Cake

Chocolate Strawberry Slump

White Chocolate Cherry Pie Bars

Peach Maple Breakfast Pie

Ruby Apple Pie

Ruby Apple Almond Skillet Cake

Dulce de Leche Apple Hand Pies

Mango Coconut Streusel Muffins

PIN & ENJOY!

Print

Spiced Banana Upside Down Cake

Banana upside down cake with a spiced caramel topping that can be served by itself or with a scoop of ice cream. So delicious!

Course Dessert

Cuisine Brazilian

Keyword banana upside down cake

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Servings 12

Calories 314 kcal

Author Denise Browning

Ingredients

FOR THE BATTER

• 1 1/2 cups all-purpose flour sifted
• 2 tsp baking powder sifted
• 1/4 tsp salt
• 1/2 cup unsalted butter at room temp
• 1 cup sugar
• 1 tbsp pure vanilla extract
• 2 large eggs at room temp
• 1/2 cup whole milk
• 1/4 tsp cream of tartar

For the Banana Topping

• 4 tbsp unsalted butter cut in small pieces
• 3/4 cup dark brown sugar
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/4 tsp pure vanilla extract
• 2 ripe bananas peeled, strings removed, sliced diagonally 1/4 inch thick

Instructions

1. Preheat oven to 350º F (about 180º C).  Place rack in the center of the oven. Grease a 9 inch (23 cm) round cake pan with three-inch (7.5 cm) sides with butter or a non-stick cooking spray.   

2. In a large bowl, sift together the flour, baking powder, and the salt.Using an electric mixer, beat the butter and sugar until light and fluffy. Scrape down the sides of the bowl. Then, beat in the vanilla extract. 

3. Next, add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl again. Next, add the flour mixture, alternating with the milk in the following sequence: flour, milk, flour, milk, flour. Reserve. 

4. At this point, prepare the topping (caramel), slice the bananas, arrange both according to the instructions below, and then as the last step beat the egg whites with the cream of tartar (also see instructions below).

5. o prepare the banana upside down cake topping: Place the butter, brown sugar, and spices in a small saucepan and stir over medium heat until butter melts and the sugar has dissolved.Without stirring, continue cooking for a few more minutes or until bubbles just start to form around the outside edges of the mixture (i.e. the sugar begins to caramelize).  

6. Then remove from heat, add the vanilla, and stir.Pour into a greased cake pan. Evenly arrange the sliced bananas on top of the caramel.In a separate clean and dry stainless steel bowl, whisk the egg whites at low speed until frothy. Add the cream of tartar. 

7. Then, beat at medium speed, increasing the speed gradually to high until the whites form a firm peak. With a large rubber spatula gently fold the beaten egg whites into the cake batter. 

8. Then pour the batter into the caramel-and-banana lined cake pan. Smooth the top. Bake for about 45 minutes, or until a toothpick inserted into the center of the cake comes out clean (the top of the cake will have browned and also will start to pull away from the sides of the pan).Remove from oven.

9. Place on a wire rack to cool for approximately 10 minutes. Run a small metallic icing spatula or a sharp knife around the edge of the pan. Invert the banana upside down cake onto a serving plate. Serve Banana Upside Down Cake warm by itself or with vanilla ice cream on top

Recipe Notes

• Banana upside down cake recipe based on Pineapple Upside Down Cake from the website Joy of Baking.
• STORAGE: Store Banana Cake covered at room temperature for up to 2 days. Or, store in the fridge, covered, for up to 4-5 days. Freezing is not recommended because banana may become mushy. 

Nutrition Facts

Spiced Banana Upside Down Cake

Amount Per Serving

Calories 314 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 7g35%

Cholesterol 58mg19%

Sodium 70mg3%

Potassium 223mg6%

Carbohydrates 47g16%

Sugar 33g37%

Protein 3g6%

Vitamin A 425IU9%

Vitamin C 1.7mg2%

Calcium 71mg7%

Iron 1.1mg6%

* Percent Daily Values are based on a 2000 calorie diet.