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Banana upside down cake in a cast iron skillet with caramelized banana slices and rich caramel sauce dripping down the sides

Decadent Banana Upside Down Cake with Caramelized Topping

This decadent banana upside-down cake features a rich caramelized topping made with brown sugar and butter, crowned with ripe banana slices. The moist cake batter, flavored with vanilla and buttermilk, creates a perfect balance, making it an irresistible dessert.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

Caramel Topping
  • 1/4 cup unsalted butter
  • 1/3 cup light brown sugar
  • 4 large bananas just ripe, sliced lengthwise
Cake Batter
  • 1/4 teaspoon table salt
  • 1 1/2 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 3/4 teaspoon table salt
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 2 teaspoon pure vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 cup buttermilk room temperature

Equipment

  • Oven
  • 10-inch cast iron skillet
  • Medium-sized bowl
  • Whisk
  • Large bowl
  • Rubber spatula
  • Cake tester
  • Paring knife
  • Serving platter

Method
 

Preparation
  1. Preheat the oven to 350°F.
  2. In a 10-inch cast iron skillet, melt butter, then add brown sugar and salt, cooking until melted while stirring occasionally. Remove from heat and arrange sliced bananas decoratively over the caramel.
  3. In a medium bowl, whisk together the flour, baking powder, and salt, then set aside.
  4. In a large bowl, whisk the vegetable oil, granulated sugar, and vanilla extract. Add the egg and egg yolk, whisking until smooth, then whisk in the buttermilk.
Baking & Serving
  1. Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined, avoiding overmixing.
  2. Scrape the batter over the bananas in the skillet and gently smooth the top.
  3. Bake for 35 to 40 minutes, rotating halfway through, until a cake tester inserted comes out with moist crumbs.
  4. Immediately run a paring knife around the edge of the pan. Let the cake sit for 5 minutes, then carefully invert it onto a serving platter, scraping off any caramel or banana that sticks and placing it back onto the cake.
  5. Allow the cake to cool for about 20 minutes for the caramel to set, or cool completely before serving with vanilla ice cream or whipped cream.

Notes

The cake is best served the day it is made but can be stored wrapped in plastic on the counter for up to 3 days.