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Banana Upside-Down Cake with Bundy Sauce

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A rich upside-down cake featuring caramelized bananas beneath a soft, buttery sponge, finished with a warm, indulgent brown sugar sauce. This dessert is both visually stunning and deeply comforting.

Ingredients

  • Ripe bananas, sliced
  • Brown sugar
  • Butter
  • All-purpose flour
  • Sugar
  • Butter, softened
  • Eggs
  • Milk
  • Vanilla extract
  • Baking powder
  • Salt
  • Brown sugar (for sauce)
  • Butter (for sauce)
  • Cream
  • Vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a cake pan.
  2. Melt butter and brown sugar, then spread evenly in the bottom of the pan.
  3. Arrange banana slices over the caramel mixture.
  4. In a bowl, cream butter and sugar until light and fluffy.
  5. Add eggs one at a time, then mix in milk and vanilla extract.
  6. In another bowl, combine flour, baking powder, and salt.
  7. Gradually add the dry ingredients to the wet mixture, stirring until smooth.
  8. Pour the batter over the bananas and spread evenly.
  9. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  10. Let cool for 5–10 minutes, then carefully invert onto a serving plate.
  11. For the sauce, heat butter, brown sugar, and cream in a saucepan until smooth, then stir in vanilla extract.
  12. Drizzle the warm sauce over the cake before serving.

Notes

  • Add chopped pecans or walnuts for extra crunch.
  • Enhance flavor with cinnamon or nutmeg.
  • Add a splash of rum to the sauce for depth.
  • Use whole wheat flour or reduce sugar for a lighter option.
  • Try adding pineapple slices with the bananas for variation.
  • Store in the refrigerator for up to 4 days and reheat gently before serving.
  • Freeze without sauce for up to 2 months.

Nutrition

Find it online: https://thefamilycooking.com/banana-upside-down-cake-with-bundy-sauce/