Double Banana Upside Down Cake Recipes

BANANA UPSIDE DOWN CAKE

Steps:

• Preheat the oven to 350 F. Grease 8 x 8 x 2 inch square cake pan or 9 x 2 inch round cake pan. The pan must be 8 cups volume (cake will overflow 8 x 8 x 1 1/2 inch square pan, it has only 6 cup volume)
• Spread 2/3 cup brown sugar on the bottom of the pan and scattered pieces of butter (4.5 Tbsp). Place the pan in the oven for 5-7 minutes (until butter has melted). Remove from the oven and stir butter and sugar and spread evenly on the bottom. Arrange sliced bananas to cover the bottom. Set Aside.
• To make the batter in a bowl stir together dry ingredients ( flour, whole wheat flour, baking powder, baking soda, cinnamon and salt), set aside.
• In a large bowl cream 1/3 cup butter and ¾ cup sugar. Add eggs and vanilla and mix to combine. Add Greek yogurt and mashed bananas and mix to combine.
• Turn your mixer on low and add dry ingredients mixture. Mix just to combine. Pour the batter over bananas, smooth the top and bake. Bake 30 minutes at 350 F, then reduce the heat to 325 F and bake for additional 25-35 minutes until the toothpick inserted in the center comes out completely clean.
• Let it cool in the pan completely, or at least until the bottom is barely warm before inverting on the plate. Use a knife to loosen the edges from the pan, place a plate upside-down on top of the pan, then invert cake.

BANANA UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) pans. Combine butter and brown sugar, divide and spread evenly between the 2 pans. Sprinkle pecans evenly over both brown sugar mixtures, arrange banana slices evenly over each.
• Prepare cake mix according to package instructions. Divide batter into the 2 pans.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Turn cakes upside down on a platter or plate, gently tap bottom and carefully remove pans, replacing caramel mixture that sticks to pan.

DOUBLE BANANA UPSIDE-DOWN CAKE

Steps:

• Preheat oven at 350 degrees.
• With electric mixer, cream brown sugar and butter. Spread mixture over bottom of a 9 inch square baking dish with 2 inch high sides. Arrange sliced bananas on top of mixture, covering completely. Set aside.
• Combine flour, baking soda, baking powder and salt in a small bowl.
• Mix mashed bananas, buttermilk and vanilla in another small bowl.
• Using an electric mixer, cream 1 1/4 cups sugar and shortening until fluffy. Add eggs 1 at a time, beating well after each adition. Add dry ingredients alternately with buttermilk mixture, mixing until just combined.
• Pour batter over bananas in pan. Bake until cake pulls away from sides of pan and a pick inserted into the center of cake comes out clean, about 1 hour and 5 minutes. Cool slightly.
• Turn cake onto serving plate.

BANANA UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 2 (8-inch) round cake pans with cooking spray; line bottoms with cooking parchment paper.
• In each cake pan, stir 2 tablespoons melted butter, 1/4 cup brown sugar and 1 tablespoon water until well blended. Arrange banana slices to fit tightly together over brown sugar mixture in pans; set aside.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Spread 2 1/3 cups cake batter over banana slices in each pan.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Run knife around side of pans to loosen cakes. Cool pans on cooling rack 10 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Repeat with remaining cake. Serve cakes warm. Store loosely covered in refrigerator.

UPSIDE-DOWN BANANA SPLIT CAKE

Steps:

• For the ice cream layer: Line a 9-inch round cake pan with two layers of plastic wrap, pressing into the sides and corners to smooth it out as much as possible and leaving an overhang so you can lift the ice cream out.
• Spread the vanilla ice cream in the prepared pan in an even layer using a small offset spatula or the back of a spoon, then freeze until solid, about 1 hour 30 minutes to 2 hours. Repeat with the chocolate and strawberry ice creams, spreading the layers on top of each other and freezing each layer until firm. (See Cook's Note.)
• For the topping: Meanwhile, preheat the oven to 350 degrees F. Spray the sides of two 9-inch round cake pans with cooking spray and dust the sides lightly with flour. Line the bottoms with parchment paper rounds.
• Combine the sugar and 1 1/2 tablespoons water in a medium skillet and stir until the mixture looks like wet sand. Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes. Pour the caramel syrup into the bottom of one of the prepared cake pans.
• Peel and cut each of the bananas crosswise into 3 equal pieces. Cut each piece in half lengthwise. Arrange two banana pieces cut-side down in the pan with the caramel so they from an upside-down V. Continue making upside-down Vs with the banana pieces all the way across the pan. Fill in any empty spaces with the remaining banana pieces.
• For the cake: Whisk together the flour, baking powder and salt in a medium bowl. Add the sugar and vegetable oil to the bowl of a stand mixer and beat to combine. Add the eggs one at a time, beating to incorporate after each addition, then beat in the vanilla until combined. With the mixer on low speed, alternate adding the flour and buttermilk in 3 parts each, scraping down the bowl as needed, then beat on medium-high for 1 full minute.
• Divide the batter between the two prepared pans, covering the bananas evenly (use an offset spatula if needed). Bake until a toothpick inserted in the center comes out clean, 45 minutes to 1 hour (the plain cake will bake faster than the one with the topping, so check both). Let cool on a rack until cool enough to handle, about 25 minutes, then turn the cakes out onto racks to cool completely.
• Place the plain cake layer on a cake pedestal or plate. Remove the ice cream from the freezer and lift it out of the pan using the plastic wrap. Invert the ice cream layer directly on the cake layer. Top with the second cake layer, bananas facing up. Decorate the top with whipped cream rosettes, then top with cherries and sprinkle with chopped peanuts and sprinkles. Serve immediately with hot fudge and caramel sauce.

UPSIDE DOWN BANANA CAKE

Steps:

• Place butter in a 9-in. square baking pan. Heat at 350° for 4-5 minutes or until melted; sprinkle with brown sugar. Arrange bananas in pan; set aside. Prepare cake mix according to package directions; pour over bananas., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Immediately invert cake onto a serving platter. Let stand for 5 minutes; remove pan. Serve warm with whipped cream.

HOMEMADE BANANA UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 8-inch square cake pan.
• Prepare topping: Spread brown sugar on the bottom of the prepared pan and scatter butter pieces on top.
• Place the pan in the preheated oven until butter has melted, 5 to 7 minutes. Remove from the oven and stir and spread mixture evenly on the bottom of the pan. Arrange sliced bananas to cover the bottom. Set aside.
• Prepare cake: Stir flour, baking powder, baking soda, cinnamon, and salt together in a mixing bowl, set aside.
• Cream white sugar and softened butter together in a large bowl. Mix in eggs and vanilla until combined. Add mashed bananas and sour cream; mix to combine. Add dry ingredients on low speed and mix just until combined. Pour batter over banana slices in the pan and smooth the top.
• Bake in the preheated oven until a toothpick inserted into the center comes out completely clean, 30 to 35 minutes. Let cool in the pan completely, about 30 minutes, before inverting and slicing.

UPSIDE-DOWN BANANA CAKE

Steps:

• Grease a 14cm x 24cm loaf pan, and line the base and sides with baking paper.
• Making the topping: combine the butter and sugar in a small bowl and stir until the sugar has dissolved; spread this over the base of the pan; cut each banana into 9cm lengths, then cut each banana into four even slices; arrange the slices, cut-side facing downwards on top of the butter-sugar mixture.
• Making the cake: beat the butter, sugar and vanilla extract in a small bowl (with an electric mixer if you have one) until light and fluffy; beat in the egg until it has combined with the mixture; transfer to a large bowl and stir in the mashed bananas; then gradually stir in the flour and the milk. Once the mixture is thoroughly combined, spoon it into the prepared pan on top of the banana slices.
• Cooking the cake: cook in a moderate (180°C) for one hour or until cooked when tested with a skewer; allow it to rest in the pan for 5-10 minutes, then turn it out onto an wire rack to cool.
• Serving the cake: the banana cake can be served warm or at room temperature. Serve with fresh cream or sweetened cream cheese (see SERVING SUGGESTIONS below).
• SERVING SUGGESTIONS: to serve the cake with sweetened cream cheese, beat 125g cream cheese with 2 tablespoons of icing sugar until the mixture is smooth, and serve in a separate bowl. Sprinkle the cake with slivered almonds.

BANANA UPSIDE-DOWN CAKE

Steps:

• In a small saucepan, combine the brown sugar, 1 tablespoon lemon juice and butter; bring to a boil. Reduce heat to medium; cook without stirring until sugar is dissolved. , Pour into a greased 9-in. springform pan. Sprinkle with pecans. Pour remaining 1 tablespoon lemon juice into a small bowl; add bananas and stir carefully. Drain. Arrange bananas in a circular pattern over the pecans; set aside. , In a large bowl, combine the flour, sugar, baking soda, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine the yogurt, eggs, lemon zest and vanilla; stir into the dry ingredients just until moistened. Spoon over bananas. , Bake at 375° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool 10 minutes. Run a knife around edge of pan; invert cake onto a serving plate. Serve with whipped cream if desired.

BANANA UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°F. Melt 1/2 cup butter in heavy small saucepan. Remove from heat. Add brown sugar and stir until smooth. Pour into 9-inch-diameter cake pan with 2 3/4-inch-high sides. Arrange banana slices in concentric circles atop sugar mixture, submerging into sugar mixture and covering bottom of pan completely.
• Beat 1 1/2 cups sugar and remaining 1/2 cup butter in large bowl to blend. Add eggs and vanilla and beat until smooth. Sift 2 cups flour, 1 tablespoon baking powder and 1/2 teaspoon salt into medium bowl. Add dry ingredients to butter mixture alternately with milk, beginning and ending with dry ingredients. Beat 2 minutes. Spoon batter over bananas.
• Bake cake until puffed and golden brown and tester inserted into center comes out clean (cake will rise above rim of pan), about 1 hour. Transfer pan to rack and cool 5 minutes (cake will fall slightly). Place platter over cake. Turn cake pan and platter over, inverting cake onto platter. Let stand 15 minutes. Remove cake pan. Rearrange bananas if necessary. Serve warm.

MINI UPSIDE-DOWN BANANA CAKES RECIPE BY TASTY

Steps:

• In a large bowl, mash the ripe bananas. Add the eggs, oil, sugar, and cinnamon, and mix thoroughly.
• Add the flour and mix thoroughly.
• Preheat oven to 350°F (180°C).
• In a saucepan over low heat, melt the butter, then mix the brown sugar until dissolved.
• Increase heat and bring mixture to a boil.
• Remove the saucepan from the heat, and divide caramel between the cups of a greased muffin tin.
• Lay a banana slice in each cup, then fill cups ¾ full with banana batter.
• Bake 20-25 minutes, until a toothpick inserted in the middle comes out clean.
• Serve with vanilla ice cream.
• Enjoy!