banana cake
This Banana Upside-Down Cake is moist and packed with bananas both in the batter and on the bottom. Perfect for using up ripe bananas and impressing with a delicious dessert.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 15.25 ounces yellow cake mix
- 1 cup whole milk
- 0.5 cup mashed bananas about 1 small banana
- 0.5 cup vegetable oil
- 2 large eggs
- 0.75 cup light brown sugar
- 0.5 cup salted butter melted
- 2.5 bananas bananas sliced lengthwise
Instructions
Preparation Steps
- Preheat the oven to 350 degrees Fahrenheit and spray a 9-inch baking or springform pan with parchment paper or cooking spray.
- In a large bowl, stir together the yellow cake mix, whole milk, mashed bananas, vegetable oil, and eggs until completely combined. Set aside.
- Whisk the light brown sugar with the melted butter in a small bowl until combined.
- Pour the butter and sugar mixture into the bottom of the springform pan.
- Arrange the sliced bananas in one layer, flat side down, on top of the butter mixture, pressing lightly to place.
- Pour the prepared cake batter over the bananas in the springform pan.
- Bake the cake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and run a knife around the edges of the pan to loosen.
- Allow the cake to cool for 10 minutes before carefully flipping it onto a serving plate so the bananas are on top.
- Remove the pan and slice the cake to serve warm or cooled.
Notes
Store in the refrigerator covered for up to one week, or freeze wrapped tightly for up to 3 months. Thaw in the refrigerator before serving.