🍌 Upside-Down Banana Cake
A fluffy, golden sponge with a caramelized banana topping, made entirely in one pan.
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Prep time: 10 minutes
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Cook time: 30–35 minutes
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Yields: 6–8 servings
Ingredients
For the Caramelized Topping:
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10 g Unsalted butter
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15 g (1 1/2 tbsp) Raw or regular sugar
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2 Ripe bananas, halved lengthwise
For the Cake Batter:
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1 Egg
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60 g (6 tbsp) Sugar
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130 ml Milk
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2 g (1/2 tsp) Salt
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1 tsp Vanilla extract
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150 g (1 1/4 cups) Cake flour or all-purpose flour
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5 g (2/3 tbsp) Baking powder
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50 ml vegetable oil
Instructions
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Prepare the Pan: In a non-stick skillet over low heat, melt the 10 g of butter. Sprinkle the 15 g of sugar evenly over the butter. Arrange the halved bananas cut-side down in the pan. Turn off the heat and set aside.
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Mix the Wet Ingredients: In a medium mixing bowl, whisk the egg and 60 g of sugar together until well combined. Stir in the milk, salt, and vanilla extract.
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Incorporate the Dry Ingredients: Sift the flour and baking powder into the wet mixture. Whisk until the batter is smooth.
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Add the Oil: Pour in the vegetable oil and whisk gently until fully incorporated and the batter is glossy.
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Pour and Cook: Pour the batter over the bananas in the skillet, spreading it evenly to the edges.
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The Stovetop Bake: Cover the pan with a lid. Cook over very low heat for about 15–20 minutes. The top of the cake should be set and not sticky to the touch.
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Flip: Carefully flip the cake (you can use a plate to help) and cook the other side for an additional 5 minutes until golden brown.
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Serve: Transfer to a plate, caramelized banana side up. Serve warm.
💡 Why This Recipe Works
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The Skillet Method: By cooking this on the stove, you create a direct caramelization on the bananas that is harder to achieve in a traditional oven without extra steps.
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Low Sugar: Similar to your Sugar-Free Strawberry Cheesecake, this recipe uses a relatively small amount of added sugar, relying on the natural sweetness of the ripe bananas.