Banana Flip Cake (Printable Version)
Soft banana treat with sticky caramel topping.
# What You'll Need:
→ Topping
01 -
2/3 cup light brown sugar, firmly packed
02 -
4 1/2 tablespoons cold unsalted butter, chopped
03 -
3 bananas, cut into thin rounds about 1/4 to 1/3 inch thick
→ Cake Batter
04 -
1/3 cup room temperature unsalted butter
05 -
3/4 cup white sugar
06 -
1 1/2 teaspoons pure vanilla
07 -
1/3 cup tangy Greek yogurt or sour cream
08 -
2 large eggs
09 -
2 super ripe bananas, smashed (1 cup)
10 -
1 cup regular flour
11 -
3/4 cup whole wheat flour
12 -
1 1/2 teaspoons baking powder
13 -
1 teaspoon baking soda
14 -
Pinch of salt
15 -
1/2 teaspoon cinnamon powder
→ Caramel Glaze
16 -
1/4 cup light brown sugar
17 -
1/4 cup thick cream
18 -
4 tablespoons unsalted butter
19 -
1/4 teaspoon salt
# Step-by-Step Guide:
01 -
Heat your oven to 175 C (350 F). Lightly coat an 8 x 8 x 2 inch square pan or 9 x 2 inch round pan with butter. Put 2/3 cup brown sugar on the bottom and drop butter pieces all over.
02 -
Stick the pan in the oven for 5-7 minutes till butter gets all melty. Take it out, mix the butter and sugar together, and smooth it out across the bottom.
03 -
Put banana slices all over the sugar mixture in a single layer. Put it aside for now.
04 -
Mix both flours, baking powder, baking soda, cinnamon, and salt in a bowl. Set this aside too.
05 -
In another big bowl, beat the soft butter and white sugar until fluffy. Drop in the eggs and vanilla, and mix well. Add yogurt and mashed bananas, stirring until everything's blended.
06 -
With your mixer on low, slowly add the dry mix to the wet mix. Don't overmix, just stir until it's combined. Pour this batter over the bananas and smooth the top.
07 -
Let it bake for 30 minutes at 175 C (350 F), then turn down the heat to 163 C (325 F) and cook another 25-35 minutes. It's done when you poke it with a toothpick and nothing sticks.
08 -
Let the cake cool in the pan until it's barely warm. Run a knife around the edges, put a plate on top, and flip it all over so the cake lands on the plate.
09 -
In a small pot, throw in butter, brown sugar, cream, and salt. Cook it on medium, stirring the whole time until it bubbles. Let it simmer 2-3 minutes, then take it off the heat and wait a minute or two.
10 -
Pour most of the glaze over the cake. Serve with the leftover glaze (warm it up if you want) and maybe add some toasted pecans, whipped cream, or ice cream if you're feeling fancy.
# Additional Notes:
01 -
The sauce gets thicker and lighter as it cools down.
02 -
Make sure your pan holds at least 8 cups so the batter won't spill over when it rises.