BANANA UPSIDE-DOWN CAKE
Easy and yummy. Bananas, brown sugar and pecans are baked under a banana cake mix. The pans are then inverted so the bananas end up on top!
Provided by Dana Campbell
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) pans. Combine butter and brown sugar, divide and spread evenly between the 2 pans. Sprinkle pecans evenly over both brown sugar mixtures, arrange banana slices evenly over each.
- Prepare cake mix according to package instructions. Divide batter into the 2 pans.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Turn cakes upside down on a platter or plate, gently tap bottom and carefully remove pans, replacing caramel mixture that sticks to pan.
Nutrition Facts : Calories 313.4 calories, Carbohydrate 53.3 g, Cholesterol 10.2 mg, Fat 11.2 g, Fiber 1.5 g, Protein 1.9 g, SaturatedFat 4.2 g, Sodium 287.7 mg, Sugar 34.7 g
BANANA UPSIDE-DOWN CAKE
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
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.
UPSIDE-DOWN BANANA CUPCAKES
Try a new take on banana cupcakes with these Upside-Down Banana Cupcakes! A mixture of sliced bananas and chopped walnuts makes for a scrumptious topping.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Toss bananas with butter in medium bowl. Add sugar, dry gelatin mix and nuts; mix lightly. Spoon into 24 paper-lined muffin cups.
- Whisk remaining ingredients until blended; spoon over fruit mixture.
- Bake 25 min. or until tops spring back when pressed lightly in centers. Cool cupcakes in pans 10 min.; invert onto plates. Remove and discard paper liners. Cool completely.
Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 45 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0.5179 g, Sugar 0 g, Protein 2 g
UPSIDE DOWN BANANA CAKE
Because this starts with a cake mix, this is a fast and easy dessert to make. Plus, it uses up your ripe bananas and tastes great!-Lois Schlickau, Haven, Kansas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 5
Steps:
- Place butter in a 9-in. square baking pan. Heat at 350° for 4-5 minutes or until melted; sprinkle with brown sugar. Arrange bananas in pan; set aside. Prepare cake mix according to package directions; pour over bananas., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Immediately invert cake onto a serving platter. Let stand for 5 minutes; remove pan. Serve warm with whipped cream.
Nutrition Facts :
BANANA UPSIDE-DOWN CAKE
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
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
HOMEMADE BANANA UPSIDE-DOWN CAKE
This is an incredibly moist dessert or breakfast.
Provided by Orsi
Time 1h25m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 8-inch square cake pan.
- Prepare topping: Spread brown sugar on the bottom of the prepared pan and scatter butter pieces on top.
- Place the pan in the preheated oven until butter has melted, 5 to 7 minutes. Remove from the oven and stir and spread mixture evenly on the bottom of the pan. Arrange sliced bananas to cover the bottom. Set aside.
- Prepare cake: Stir flour, baking powder, baking soda, cinnamon, and salt together in a mixing bowl, set aside.
- Cream white sugar and softened butter together in a large bowl. Mix in eggs and vanilla until combined. Add mashed bananas and sour cream; mix to combine. Add dry ingredients on low speed and mix just until combined. Pour batter over banana slices in the pan and smooth the top.
- Bake in the preheated oven until a toothpick inserted into the center comes out completely clean, 30 to 35 minutes. Let cool in the pan completely, about 30 minutes, before inverting and slicing.
Nutrition Facts : Calories 316 calories, Carbohydrate 50.3 g, Cholesterol 58.8 mg, Fat 11.9 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 7.1 g, Sodium 199.4 mg, Sugar 30.6 g
BANANAS FOSTER UPSIDE-DOWN CAKE
Provided by Kardea Brown
Categories dessert
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Preheat your oven to 350 degrees F.
- For the topping: Melt together the brown sugar, butter, cinnamon, salt and allspice over medium-high heat in a 9- or 10-inch cast-iron skillet, stirring until the sugar has dissolved. Bring to a bubble and let the syrup cook until thick, about 5 minutes. Remove the pan from the heat and carefully stir in the dark rum (see Cook's Note) and vanilla, then return the pan to the heat for 1 minute. Arrange the banana slices cut side down on top of the syrup.
- For the cake: Whisk together the flour, baking powder, salt, baking soda and nutmeg in a large bowl.
- Beat together the brown sugar, granulated sugar and butter in a stand mixer or electric hand mixer until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well and scraping the bowl down after each addition. Beat in the mashed bananas and vanilla until incorporated. Beat in the dry ingredients, alternating with the buttermilk in two additions, scraping down the bowl to ensure all the dry ingredients are incorporated.
- Carefully, spread the batter over the top of the bananas in the skillet. Place a baking sheet on the bottom rack of the oven to catch any spillage! Bake until a tester comes out with some moist crumbs sticking to it, 45 to 50 minutes. Let cool for 5 minutes before running a paring knife along the sides and inverting onto a serving platter while still warm.
UPSIDEDOWN HAZELNUT BANANA CAKE
One of my first baking experiences with out my mom was banana bread. I was in art school away from home for the first time and of course, a vegetarian. I worked at a vegetarian restaurant and did some baking for it while I waitressed making $2.00 an hour plus $2.00 worth of food off the menu. I?d order a salad for $1.25 and my boyfriend Brian would come up to my work and eat the other .75 in a carob sundae?and that?s all we could afford to eat all day! I also would pick dandelions out of the cemetery near our apartment while walking home from college to our apartment (we couldn?t afford a car) and would cook them with onion soup boullion for our dinner. I weighed 112 then?In my hand-written recipe books, it?s the first recipe I ever wrote, so me and banana bread go way back. This one is dressed up with an ooooy gooooy nutty caramel top of brown sugar and butter which help slowly baste the banana slices as they bake in the oven. Pineapple upside down-cake move over!
Provided by Food Network
Categories dessert
Time 1h30m
Yield 2 cups
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F. Butter the cake pan.
- Toast the nuts and let them cool completely.
- In a food processor, grind the nuts with the sugar until very fine.
- Using a hand-held mixer, cream the butter; then add the sugar mixture. Add the eggs and mix. Add the sour cream and vanilla and stir. Mix in the banana puree. Stir in the flour, baking powder, and salt to make a smooth batter.
- To bake, cover the bottom of the cake pan with some of the warmed hazelnut schmear (microwave 40 seconds or so). Fan some banana slices over it and spoon in the batter.
- Bake until just set, about 35 to 40 minutes. Keep warm in a low oven and turn it out at the last minute.
- Melt the butter. Remove from the heat and whisk in the brown sugar and the nuts. Store in the refrigerator.
UPSIDE-DOWN BANANAS FOSTER CAKE
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
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.
DOUBLE BANANA UPSIDE-DOWN CAKE
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
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 BANANA BREAD RECIPE BY TASTY
Here's what you need: ripe bananas, eggs, oil, granulated sugar, ground cinnamon, all-purpose flour, butter, brown sugar, bananas, vanilla ice cream
Provided by Tasty
Categories Desserts
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F (175°C).
- In a large bowl, mash the ripe bananas. Add the eggs, oil, sugar, and cinnamon, mixing until evenly incorporated.
- Add the flour and mix until the batter has no large pockets of flour. Set aside.
- In a pot over medium-low heat, melt the butter, then mix in the brown sugar until dissolved.
- Bring up the heat to medium-high, cooking until the mixture starts bubbling and the sugar has melted.
- Remove the caramel from heat and pour into a greased 9x9-inch (23x23 cm) baking pan.
- Lay the banana slices evenly on top of the caramel.
- Spread the banana bread batter on top.
- Bake 40-50 minutes.
- Cool until the bottom is barely warm and use a knife to loosen the edges from the pan.
- Place a plate upside-down on top of the pan, then invert the pan, flipping the banana bread onto the plate.
- Slice, then serve with vanilla ice cream.
- Enjoy!
Nutrition Facts : Calories 787 calories, Carbohydrate 108 grams, Fat 36 grams, Fiber 5 grams, Protein 10 grams, Sugar 54 grams
More about "upside down banana cupcakes recipes"
UPSIDE-DOWN BANANA CAKE RECIPE - THE COOKING FOODIE
From thecookingfoodie.com
UPSIDE-DOWN BANANA BREAD CAKE - AVERIE COOKS
From averiecooks.com
BANANA UPSIDE DOWN CAKE - JO COOKS
From jocooks.com
BANANAS FOSTER UPSIDE DOWN CUPCAKES - FLAVOR MOSAIC
From flavormosaic.com
CHOCOLATE POTATO CAKE: AN URBAN LEGEND – LITTLE UPSIDE DOWN CAKE
From littleupsidedowncake.com
UPSIDE-DOWN BANANA CAKE WITH MAPLE-CARAMEL SAUCE | RECIPE CART
From getrecipecart.com
BEST CARAMELIZED BANANA UPSIDE-DOWN CAKE RECIPES - FOOD …
From foodnetwork.ca
BANANA UPSIDE-DOWN CAKE - PRINCESS PINKY GIRL
From princesspinkygirl.com
RECIPE: THE MOISTEST CARAMELISED BANANA UPSIDE-DOWN CAKE
From bakestarters.com
THIS FILIPINO CASSAVA CAKE RECIPE IS A PAN OF SWEET COMFORT
From simplyrecipes.com
BANANA UPSIDE DOWN CAKE {WITH CAKE MIX} - CAKEWHIZ
From cakewhiz.com
UPSIDE DOWN HUMMINGBIRD CAKE | THE CAKE BOUTIQUE
From thecakeboutiquect.com
BANANA UPSIDE-DOWN CAKE - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love