Double Banana Upside-Down Cake

"Banana's inside and out...from Bon Appetit."
 
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photo by under12parsecs photo by under12parsecs
photo by under12parsecs
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by katew photo by katew
photo by 2Bleu photo by 2Bleu
photo by 2Bleu photo by 2Bleu
Ready In:
1hr 20mins
Ingredients:
13
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. This cake is pure and utter gooey goodness! Amazing banana flavor. Nice and sweet. I used dark brown sugar in the topping and a bit of rum extract along with the vanilla in the batter. Mine did get a bit over browned, but a lot of that was my choice of pan (probably too dark). Done in 1 hour exactly. Reviewed for ZWT7.
     
  2. Please report me to the authorities and call food.com, because gailanng, if you ever post something like this again, well, we.lll.....well....I am coming down south. That's it. What were you thinking when you posted something like this? Well, gosh darn it, you've turned the whole Longmeadow Farm upside down with your bananas. And .....I bet you're pretty darn proud of it too. Didn't change anything. Seriously, I am now obligated to make this for all of my country road. Thx. xoxox. Made for tour. ZWT7
     
  3. Sticky and delicious, gone in 24 hours !!
     
  4. I am eating a piece right now. It is delicious. I did add pecans with the layer of bananas. Will definitely be making again.
     
  5. This cake is delicious and surprisingly, not overly sweet. Although this is loaded with calories (even cut to 8 servings), it's really good! Buddha (who loathes banana bread) even liked it. I made this in our cast iron skillet using AP flour, 2% milk, butter flavored Crisco, and adding 1/2 Tbsp. Banana extract to the batter. Definitely a special occasion cake, and one to remember 'moderation' when slicing your servings, lol. Thanks for sharing the recipe. :)
     
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RECIPE SUBMITTED BY

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
 
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