Best 6 Banana Skillet Upside Down Cake Recipes

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Indulge in the delightful symphony of flavors and textures that is the banana skillet upside-down cake. This culinary masterpiece combines the irresistible sweetness of caramelized bananas with the fluffy tenderness of a moist cake, all perfectly nestled in a buttery skillet. As you savor each bite, the caramelized bananas, with their golden-brown perfection, burst with a medley of sweet and tangy notes, while the tender cake crumbles in your mouth, leaving a trail of comforting flavors. Brace yourself for a treat that will tantalize your taste buds and leave you craving more. This article presents a collection of delectable banana skillet upside-down cake recipes, each offering a unique twist on this classic dessert. From the traditional version with its simple yet satisfying flavors to creative variations featuring a variety of spices, fruits, and delectable toppings, these recipes cater to every palate and preference. Get ready to embark on a culinary adventure that celebrates the harmonious blend of bananas and cake, all in the comforting embrace of a skillet.

Check out the recipes below so you can choose the best recipe for yourself!

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.

BANANA SKILLET UPSIDE-DOWN CAKE



Banana Skillet Upside-Down Cake image

My grandmother gave me my first cast iron skillet, and I've been cooking and baking with it ever since. Sometimes I add drained maraschino cherries to this banana skillet dessert and serve it with a ice cream. -Terri Merritts, Nashville, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 10 servings.

Number Of Ingredients 7

1 package (14 ounces) banana quick bread and muffin mix
1/2 cup chopped walnuts
1/4 cup butter, cubed
3/4 cup packed brown sugar
2 tablespoons lemon juice
4 medium bananas, cut into 1/4-inch slices
2 cups sweetened shredded coconut

Steps:

  • Preheat oven to 375°. Prepare banana bread batter according to package directions; stir in walnuts., In a 10-in. ovenproof skillet, melt butter over medium heat; stir in brown sugar until dissolved. Add lemon juice; cook and stir until slightly thickened, 2-3 minutes longer. Remove from heat. Arrange bananas in a single layer over brown sugar mixture; sprinkle with coconut., Spoon prepared batter over coconut. Bake until dark golden and a toothpick inserted in center comes out clean, 35-40 minutes. Cool 5 minutes before inverting onto a serving plate. Serve warm.

Nutrition Facts : Calories 554 calories, Fat 22g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 459mg sodium, Carbohydrate 82g carbohydrate (30g sugars, Fiber 2g fiber), Protein 6g protein.

BANANA UPSIDE-DOWN CAKE



Banana Upside-Down Cake image

Provided by Andrea Albin

Categories     Cake     Rum     Mixer     Dessert     Bake     Thanksgiving     Kid-Friendly     Banana     Birthday     Cinnamon     Party     Potluck     Nutmeg     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 to 8 servings

Number Of Ingredients 19

For topping:
3/4 stick unsalted butter
3/4 cup packed light brown sugar
2 tablespoons dark rum
3 large just-ripe bananas, halved lengthwise and cut into 1 1/2-inch pieces
For batter:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon salt
3/4 stick unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tablespoon dark rum
1/2 teaspoon pure vanilla extract
3/4 cup whole milk
Special Equipment
a well-seasoned 10-inch cast-iron skillet

Steps:

  • Preheat oven to 350°F with rack in middle.
  • Melt butter in skillet over medium heat, then stir in brown sugar, rum, and a pinch of salt and simmer, stirring, 4 minutes. Remove from heat and arrange bananas on top of sugar mixture in concentric circles, fitting in as many pieces as possible.
  • Whisk together flour, baking powder, cinnamon, nutmeg, and salt. Beat together butter and sugar with an electric mixer at high speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in rum and vanilla. Reduce speed to low and add flour mixture in 3 batches, alternating with milk, beginning and ending with flour, mixing until just incorporated.
  • Spoon batter over bananas, smoothing top, and bake until top is golden and a wooden pick inserted into center comes out clean, 40 to 45 minutes.
  • Let cake stand in skillet 5 minutes. Invert a plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together). Replace any banana stuck to bottom of skillet.
  • Serve cake slightly warm or at room temperature.

BANANAS FOSTER UPSIDE-DOWN CAKE



Bananas Foster Upside-Down Cake image

Provided by Kardea Brown

Categories     dessert

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 20

1 cup light brown sugar
2 tablespoons unsalted butter
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon allspice
3 tablespoons dark rum
2 teaspoons vanilla extract
4 ripe bananas, sliced lengthwise
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/4 teaspoon fresh ground nutmeg
1/2 cup packed light brown sugar
1/2 cup granulated sugar
6 tablespoons unsalted butter, at room temperature
2 eggs, at room temperature
2 very ripe bananas, mashed (about 1 cup)
1 teaspoon vanilla extract
1/2 cup buttermilk

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.

HOMEMADE BANANA UPSIDE-DOWN CAKE



Homemade Banana Upside-Down Cake image

This is an incredibly moist dessert or breakfast.

Provided by Orsi

Time 1h25m

Yield 12

Number Of Ingredients 16

Topping:
⅔ cup packed brown sugar
4 ½ tablespoons unsalted butter, cut into small pieces
3 medium bananas, sliced 1/4-inch thick
Cake:
1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
1 pinch salt
¾ cup white sugar
⅓ cup unsalted butter, softened
2 large eggs
1 ½ teaspoons vanilla extract
2 medium overripe bananas, mashed
⅓ cup sour cream

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

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.

Tips:

  • Use ripe bananas: The riper the bananas, the sweeter and more flavorful your cake will be.
  • Don't overmix the batter: Overmixing can make the cake tough. Mix just until the ingredients are combined.
  • Use a heavy-bottomed skillet: This will help to prevent the cake from burning.
  • Cook the cake over medium heat: This will help to ensure that the cake cooks evenly.
  • Don't flip the cake too soon: Wait until the top is golden brown and a toothpick inserted into the center comes out clean.
  • Serve the cake warm: This is when it is at its best.

Conclusion:

This banana skillet upside-down cake is a delicious and easy-to-make dessert. It's perfect for a weeknight dessert or a special occasion. With its moist, flavorful cake and caramelized bananas, this cake is sure to be a hit with everyone who tries it.

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