Double Banana Upside Down Cake Food

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BANANA UPSIDE-DOWN CAKE



Banana Upside-Down Cake image

Everyone will go bananas for this upside-down dessert! Even better than the dessert itself: The recipe makes two cakes, which means you get seconds.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 16

Number Of Ingredients 9

4 tablespoons butter, melted
1/2 cup packed brown sugar
2 tablespoons water
3 firm medium bananas, cut into 1/4-inch slices (about 2 cups)
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup vegetable oil
3 eggs
1 1/2 cups mashed ripe bananas (about 4 medium bananas)
1 teaspoon ground cinnamon

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.

Nutrition Facts : Calories 270, Carbohydrate 39 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 24 g, TransFat 0 g

BANANA UPSIDE-DOWN CAKE



Banana Upside-Down Cake image

For a fun and distinctive way to use bananas, try this banana upside down cake. Every time I serve this treat, someone requests the recipe. -Ruth Andrewson, Leavenworth, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 17

1/2 cup packed brown sugar
2 tablespoons lemon juice, divided
1 tablespoon butter
1/2 cup pecan halves
2 medium firm bananas, sliced
CAKE:
1-1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup cold butter, cubed
1 cup plain yogurt
2 large eggs, room temperature, lightly beaten
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
Whipped cream, optional

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.

Nutrition Facts : Calories 362 calories, Fat 15g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 390mg sodium, Carbohydrate 54g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.

DOUBLE BANANA UPSIDE-DOWN CAKE



Double Banana Upside-Down Cake image

Make and share this Double Banana Upside-Down Cake recipe from Food.com.

Provided by gailanng

Categories     Dessert

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup light brown sugar, firmly packed
1 tablespoon unsalted butter, room temperature
2 large ripe bananas, sliced
1 1/2 cups cake flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup mashed banana (about 2)
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
1 1/4 cups sugar
1/3 cup shortening

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.

UPSIDE-DOWN BANANAS FOSTER CAKE



Upside-Down Bananas Foster Cake image

Why should pineapples have all the fun? Bananas work perfectly in this boozy, caramelized version of an upside-down cake.

Provided by Food Network Kitchen

Categories     dessert

Time 2h45m

Yield 8 servings

Number Of Ingredients 14

2/3 cup sugar
1 tablespoon unsalted butter, plus more for the pan
3 medium bananas, cut on a slight bias into 1/4-inch-thick slices
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup milk
1/4 cup sour cream
3 tablespoons dark rum

Steps:

  • Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
  • For the caramel topping: Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Stop stirring, and gently swirl the saucepan occasionally until the mixture is the color of deep amber, 8 to 9 minutes. If needed, brush any sugar crystals off the side of the pan with a wet pastry brush. Remove the saucepan from the heat, and carefully whisk in the butter (take care: the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful: the pan will be very hot from the caramel). Arrange the bananas in a single, tight layer, then cover any gaps with the remaining slices.
  • For the cake: Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Whisk together the milk and sour cream in a small bowl.
  • Beat the butter and sugar together with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla. Reduce the mixer speed to low, and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, mixing until just incorporated.
  • Pour the batter over the bananas in the cake pan, and spread evenly. Bake the cake until it is golden brown and bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 50 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Poke the cake all over with a skewer, and brush the cake with the rum. Let cool in the pan on a rack until just cool enough to handle, 20 to 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, banana-side up. Let cool completely. Cut into wedges, and serve.

BANANA UPSIDE-DOWN CAKE



Banana Upside-Down Cake image

Categories     Cake     Dessert     Bake     Banana     Bon Appétit

Yield Serves 8

Number Of Ingredients 10

1 cup (2 sticks) unsalted butter, room temperature
1/2 cup (packed) golden brown sugar
2 firm but ripe large bananas, peeled, cut diagonally into 1/4-inch-thick slices
1 1/2 cups sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk

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.

DOUBLE BANANA CHOCOLATE CHIP UPSIDE-DOWN CAKE



Double Banana Chocolate Chip Upside-Down Cake image

Serve this delicious cake warm topped with whipped cream YUMMMMMM! Make certain to grease your pan very well so that the cake and banana/brown sugar mixture removes easily when inverted onto a plate.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h5m

Yield 9 serving(s)

Number Of Ingredients 15

3 tablespoons cold butter, cut into pieces
1/2 cup brown sugar, packed
3 large firm ripe bananas
2 tablespoons orange juice
1 1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2-1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup butter, softened
3/4 cup sugar (can use 1/2 cup sugar)
1 large egg
1/2 cup mashed ripe banana
1/3 cup buttermilk
1/3 cup mini chocolate chip

Steps:

  • Set oven to 350 degrees.
  • Butter an 8-inch non-stick square cake pan.
  • Sprinkle the 3 tablespoons butter pieces into the baking pan, then sprinkle evenly with brown sugar.
  • Slice the whole bananas crosswise about 1/2-inch thick slices, then arrange the slices in a single layer in the pan over the brown sugar.
  • Drizzle evenly with orange juice.
  • In a small bowl whisk together flour, baking powder, baking soda, cinnamon and nutmeg.
  • In a large bowl using an electric mixer, beat the 1/4 cup softened butter with 3/4 cup sugar until well blended.
  • Beat in the egg until blended, then beat in the 1/2 cup mashed bananas.
  • Add in the floured mixture and buttermilk alternately, beating at low speed until just completely incorporated.
  • Mix in the chocolate chips.
  • Spread the batter over the sliced bananas in the pan.
  • Bake for about 40-45 minutes.
  • Cool on wire rack for 15 minutes, then run a knife between the cake and pan sides.
  • Invert a platter over cake, holding both together invert again, then carefully lift the pan off.
  • Serve warm with whipped cream.
  • Delicious!

Nutrition Facts : Calories 345.4, Fat 11.9, SaturatedFat 7.1, Cholesterol 47.6, Sodium 177.4, Carbohydrate 59.1, Fiber 2.3, Sugar 39.3, Protein 3.8

BANANA UPSIDE-DOWN CAKE



Banana Upside-Down Cake image

Like a cross between bananas Foster and pineapple upside-down cake, this homey dessert is topped with caramelized banana slices and crunchy walnuts. Cooking the brown sugar in a skillet before adding the fruit gives you a particularly deep, complex flavor. Because of the moisture in the topping, you'll need to bake this cake a little longer than other, similar butter cakes. Underbaked cake will be soggy and apt to fall apart, but an ideal result will have a well-browned surface and dark, slightly crunchy edges.

Provided by Melissa Clark

Categories     cakes, dessert

Time 1h

Yield 1 (10-inch) cake

Number Of Ingredients 16

4 tablespoons/56 grams unsalted butter
1/3 cup/71 grams light brown sugar
2 teaspoons freshly squeezed lemon juice (see Tip)
1/4 teaspoon fine sea salt
1 pound bananas (about 3 large bananas), sliced lengthwise into 1/2-inch-thick planks
1/2 cup coarsely chopped walnuts or pecans
1/2 cup unsalted butter, melted and cooled, plus more for greasing the pan
1 cup/200 grams granulated sugar
1 tablespoon vanilla extract
1 teaspoon finely grated lemon zest
2 large eggs, at room temperature
1/2 cup/118 milliliters sour cream or plain whole-milk yogurt
1 1/2 teaspoons baking powder
3/4 teaspoon fine sea salt
1/4 teaspoon baking soda
1 1/2 cups/195 grams all-purpose flour

Steps:

  • Heat oven to 350 degrees.
  • Make the topping: In an oven-safe 10-inch skillet, melt butter over medium heat. Add the brown sugar, lemon juice and salt, and whisk until the brown sugar melts, 1 to 2 minutes.
  • Let cook, whisking constantly, until the mixture starts to smell like caramel and darkens slightly, about 1 minute longer. (Don't walk away, or the mixture may burn.) The mixture will clump and separate, but that's OK.
  • Add bananas and nuts, gently tossing to coat with the caramel. Remove from heat and arrange fruit into an even layer on bottom of skillet. Ignore any sugar clumps; they will dissolve during baking.
  • Make the cake: In a large bowl, whisk together the melted butter, sugar, vanilla and lemon zest until thoroughly combined. Whisk in eggs, one at a time. Add sour cream and whisk until well mixed. Sprinkle in baking powder, salt and baking soda into the batter, one at a time, and whisking vigorously after each addition.
  • Using a rubber spatula, gently fold in flour until just incorporated. The mixture will be lumpy, but that's OK. Don't overmix. Scrape batter into the skillet over the fruit and spread evenly.
  • Bake until surface is deeply browned all over (with darker brown edges) and the fruit is lightly bubbling around the sides of the skillet, about 35 to 45 minutes, rotating halfway through. A toothpick inserted into cake will come out clean.
  • Once the cake is out of the oven, immediately run a butter knife or offset spatula around the edge of the skillet. Let sit for 10 to 15 minutes to cool slightly. Carefully invert cake into serving platter. If some fruit or nuts stick to bottom of skillet, gently remove them using an offset spatula or knife and place them back onto cake. Let the cake cool until the fruit topping sets, at least 30 minutes to 1 hour, before serving. Cake is best served on the day it is baked.

BANANA UPSIDE-DOWN CAKE



Banana Upside-Down Cake image

This recipe comes from the WSU Extensoin Office. It is super easy because you use a packaged cake mix.

Provided by CJAY8248

Categories     Dessert

Time 55m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 5

4 tablespoons butter
1/2 cup brown sugar
1/2 cup chopped pecans
6 bananas, sliced
1 (18 1/4 ounce) package banana cake mix or 1 (18 1/4 ounce) package yellow cake mix

Steps:

  • Preheat oven to 350*. Grease and flour 2 (8") round cake pans or a 9x13" casserole. Combine butter and brown sugar, divide and spread evenly between the 2 pans or spread it all in 9x13 pan. Sprinkle pecans evenly over brown sugar mixture. Arrange banana slices evenly over pecans. Prepare cake mix according to package instructions. Divide batter into the 2 pans (or pour evenly over pecans in 9x13). Bake 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Turn cake(s) upside down on a platter or plate, gently tap bottom and carefully remove pans, replacing caramel mixture that sticks to pan. A few pear slices can be added to bananas for extra flavor.

UPSIDE-DOWN BANANA CAKE WITH MAPLE-CARAMEL SAUCE



Upside-down banana cake with maple-caramel sauce image

Hot toffee sauce makes sticky, warm banana cake even more of a treat

Provided by Sarah Cook

Categories     Dessert

Time 1h55m

Number Of Ingredients 15

100g softened butter , plus extra for greasing
8 tbsp maple syrup
3 small ripe bananas and 1 very overripe banana
200g dark brown soft sugar
4 large eggs
2 tsp vanilla paste or extract
200g self-raising flour
100g pecan , broken into pieces
1 tsp bicarbonate of soda
1 tsp ground cinnamon
200g pot full-fat Greek yogurt , plus extra, or vanilla ice cream, to serve
100g whole pecan
100g salted butter , diced
100ml double cream
100ml maple syrup

Steps:

  • Heat oven to 160C/140C fan/gas 3. Grease a 20cm square cake tin and line the base with baking parchment. For the cake, pour in half the syrup, swirling to coat the bottom. Peel and halve the 3 ripe bananas lengthways and lay, cut-side down, in the tin.
  • Beat together the butter, sugar, eggs, vanilla and overripe banana with an electric whisk. Tip the flour and pecans into a food processor and pulse until finely ground together. Stir into the butter mixture with the bicarbonate of soda and cinnamon, then stir in the yogurt. Carefully spoon into the tin without dislodging the bananas. Bake the cake for 45 mins-1 hr until a skewer inserted into the centre comes out with only moist crumbs.
  • Meanwhile, make the sauce. Toast the pecans for 1-2 mins in a pan, add the remaining ingredients and cook until the butter has melted. Then bubble for 5 mins until it has thickened a little.
  • When the cake is cooked, poke it all over with the skewer - inserting it about halfway into the cake each time. Pour over the remaining maple syrup and allow it to soak in for a few mins, then turn the cake out of the tin, upside-down, onto a serving plate. Reheat the sauce, and serve with Greek yogurt or vanilla ice cream.

Nutrition Facts : Calories 802 calories, Fat 51 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 56 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 1.1 milligram of sodium

STICKY UPSIDE-DOWN BANANA CAKE



Sticky upside-down banana cake image

Edd Kimber gives us an irresistible new take on the seventies classic. This stunning upside-down cake makes a great cooking project for teen cooks

Provided by Edd Kimber

Categories     Dessert

Time 1h20m

Number Of Ingredients 12

80g unsalted butter , plus extra for greasing
150g light muscovado sugar
½ tsp vanilla bean paste
4 large bananas
240g plain flour
2 ½ tsp baking powder
1 tsp cinnamon
½ tsp ground ginger
300g golden caster sugar
120g unsalted butter , very soft
3 large eggs
150ml soured cream

Steps:

  • Heat oven to 180C/160C fan/gas 4 and lightly grease a deep 23cm round cake tin, lining the base with baking parchment.
  • To make the topping, put the butter and sugar in a small saucepan and cook over a medium heat until melted and combined. Add the vanilla and mix together. Pour the caramel into the cake tin and spread in an even layer. Cut the bananas in half lengthways and arrange on top of the caramel, cut-side down.
  • To make the batter, put all the ingredients in a large bowl with 1/4 tsp salt. Use an electric mixer to beat together on a low speed until the batter is smooth and evenly mixed. Pour the batter on top of the bananas and level out with a spatula. Bake in the oven for 55 mins-1 hr or until a skewer inserted in the middle comes out clean. If the cake begins to look too dark, cover with foil after 45 mins. Allow to cool in the tin for 10 mins before turning out onto a plate. Best served warm but also delicious at room temperature. Best eaten within 2 days.

Nutrition Facts : Calories 427 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 45 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium

SLOW COOKER BANANA UPSIDE DOWN CAKE



Slow Cooker Banana Upside Down Cake image

I have just discovered the wonder of the slow cooker, and found this recipe online. You can make dessert in a slow cooker, too? Indeed you can, and this is an excellent one to try. My husband raved about it and finished it off in less than 24 hours. He loved the caramelized edges, while I particularly enjoyed the delicious cake. I did not find it too spicy, but actually a good compliment to the sweetness of the bananas.

Provided by Foxxyladyone

Categories     Dessert

Time 3h40m

Yield 6-8 serving(s)

Number Of Ingredients 15

5 tablespoons unsalted butter, in small pieces, plus more for the cooker
3/4 cup firmly packed dark brown sugar, plus for lining the cooker
3 tablespoons dark rum
2 lbs ripe medium bananas, peeled and halved lengthwise (about 6)
3/4 cup cake flour
3/4 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground nutmeg
1 1/4 teaspoons fine salt
4 tablespoons unsalted butter, softened (1/2 stick)
2/3 cup sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
2 tablespoons whole milk, at room temperature
ice cream, for serving

Steps:

  • Bananas: Butter the inside of a slow cooker, line completely with foil, and then butter the foil. Turn on to HIGH. Sprinkle butter, brown sugar and rum over the foil on the bottom of the slow cooker. Cover the bottom with the banana halves, cut side down, in a slightly overlapping pattern. Press the bananas into the sugar
  • Cake: Sift the flour, baking powder, cinnamon, nutmeg, and salt into a large bowl; then whisk to combine evenly.
  • In another bowl, slowly beat the butter and sugar with an electric mixer until just blended. Raise the speed to high and beat until light and fluffy, scraping the sides of the bowl occasionally, about 10 minutes. Beat in the egg and then the yolk, allowing each to be fully incorporated before adding the next.
  • While mixing slowly, add the flour mixture to the butter in 3 parts, alternating with the milk in 2 parts, beginning and ending with the flour. Mix briefly at medium speed to make a smooth batter.
  • Pour the batter over the bananas and smooth with a spatula to even it out. Lay a doubled length of paper towel from end to end over the top of the slow cooker, to line the lid and create a tighter seal. (See note.) Cover the cake tightly with the lid and continue to cook on HIGH, until the cake begins to brown slightly on the sides and springs back when touched in the middle, about 3 1/2 hours. Turn off the slow cooker and let the cake set, about 20 minutes more.
  • Using the foil, lift the cake from the slow cooker; set on the counter to cool, about 30 minutes more. Fold back the foil, and carefully invert cake onto a platter so you can see the caramelized bananas.
  • Slice or spoon cake into bowls and serve with ice cream, if desired.

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