Butterscotch Banana Upside Down Cake


Home-grown bananas

What do you do when you have too many bananas!! You make banana cake of course!! To use up extra bananas, I wanted to do an upside down cake. I had hoped for a lovely symmetrical pattern but unfortunately, I couldn’t manage it. I was thrilled with the result though. Check out my cake! It’s glorious in its sweet and sticky with a buttery, butterscotch style oozy sauce over the top of it. The cake itself was surprisingly light and rose well considering the ease of the recipe.


Butterscotch Upside Down Banana Cake

I got this recipe from this gorgeous site. I think this recipe is a keeper!  Actually, it’s worth noting that the recipe doesn’t make a tall cake. It’s more of a dessert just crying out to be eaten warm with some vanilla ice cream. Try it and see if you can stop licking that sauce off your fingers! It’s sinfully good! (Yes, you can tell I’m excited. There is an overuse of exclamation marks!)

Here is the recipe. Easy to make, no mixer required and only one bowl to clean!

For the upside down bit
  • 6 tablespoons butter, melted
  • ¾ cup brown sugar
  • 2 bananas, sliced
For the cake
  • 1 mashed banana
  • 3 tablespoons butter, melted
  • 1 egg, room temperature
  • ⅓ cup plain Greek yoghurt
  • ½ cup sugar
  • 1 teaspoon vanilla paste or extract
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup plain flour
  1. Preheat oven to 180°C. Grease a spring-form pan with butter. Place pan on top of an aluminium foil-lined cookie sheet to help with drips. Mix the melted butter and brown sugar together and spread evenly along the bottom of the pan. Place the sliced bananas on top of the brown sugar mixture in a pattern.
  2. In a large bowl, mix together the mashed banana, melted butter, egg, Greek yoghurt, sugar, and vanilla extract until combined. Stir in the baking powder and salt, then stir in the flour, mixing until just combined.
  3. Spread the batter evenly on top of the bananas, and bake in the oven for 40 minutes, or until the top has started to turn golden brown along the edges and the brown sugar and butter bubbles up along the rim of the pan.
  4. Allow to cool for 10 minutes before inverting over a cake tray. Watch out for that hot sugar! Cake is best served warm, possibly with a scoop of vanilla ice cream!