Introduction

This Banana Cardamom Upside-Down Cake is a delightful twist on a classic favorite. Combining sweet caramelized bananas with warm cardamom spice, it offers a moist, flavorful treat perfect for any occasion. The cake’s tender crumb and rich topping make it a sure crowd-pleaser.

Banana Cardamom Upside-Down Cake Recipe - Recipe Image

Ingredients

4 tablespoons (57g) butter
3/4 cup (159g) dark brown sugar, packed
3/4 teaspoon kosher salt or 1/2 teaspoon table salt
2 bananas, peeled
1/2 cup (99g) granulated sugar
1/2 cup (106g) light brown sugar, packed
6 tablespoons (85g) butter, cubed, at room temperature
2 large eggs
1 cup (227g) banana, peeled and mashed (about 2 medium bananas)
3/4 cup (170g) sour cream, full-fat
1 teaspoon King Arthur Pure Vanilla Extract
1 3/4 cups (210g) King Arthur Unbleached All-Purpose Flour
1 1/4 teaspoons cardamom
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon table salt

Instructions

Step 1: Preheat the oven to 350°F.
Step 2: To make the topping, melt 4 tablespoons of butter in a 10″ cast iron or oven-safe skillet. Stir in the dark brown sugar and salt, cooking over medium heat and stirring until evenly combined, about 1 to 2 minutes. Remove from heat.
Step 3: Cut the bananas in half crosswise, then cut each piece into thirds lengthwise. Arrange the banana slices cut side down over the caramel in the skillet.
Step 4: In a large bowl, beat the granulated sugar, light brown sugar, and cubed butter with an electric mixer at medium-high speed until light and fluffy, about 3 minutes.
Step 5: Beat in the eggs one at a time. Then add the mashed bananas, sour cream, and vanilla extract, scraping down the bowl as needed.
Step 6: In a separate bowl, whisk together the flour, cardamom, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Scrape the bowl and mix for an additional 30 seconds.
Step 7: Pour the batter over the bananas in the skillet, smoothing the top with a spatula.
Step 8: Place the skillet on a rimmed baking sheet and bake for 45 to 50 minutes, or until the cake is lightly browned and a paring knife inserted in the center comes out clean. Remove from oven and let cool completely.
Step 9: To serve, run a knife or thin spatula around the edges to loosen the cake. Warm the skillet over very low heat for 2 minutes, then invert the cake onto a serving plate.
Step 10: Let the pan stay on the cake for a few minutes to allow any caramel to drizzle down the sides before lifting off the pan.

Tips & Variations

Use ripe bananas for the best sweetness and flavor in both the topping and batter.
Cardamom can be adjusted to taste; add a pinch more for a stronger spice note or reduce it for a subtler flavor.
Serving the cake slightly warm enhances the caramel texture and aroma.
For a nutty crunch, sprinkle chopped toasted walnuts or pecans over the bananas before adding the batter.

Storage

Store leftover cake covered in the refrigerator for up to five days. To enjoy, let it come to room temperature or warm slightly in the oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular cake pan instead of a cast iron skillet?

Yes, you can use an oven-safe cake pan, but the cast iron skillet helps create a caramelized base and distributes heat evenly for the best texture.

Can I substitute cardamom with another spice?

If you don’t have cardamom, you can use cinnamon or a mix of cinnamon and nutmeg for a similarly warm and fragrant flavor.

Banana Cardamom Upside-Down Cake Recipe

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★★★★★

4.6 from 69 reviews

This Banana Cardamom Upside-Down Cake is a luscious and aromatic dessert featuring caramelized bananas atop a moist, spiced banana cake infused with warm cardamom. Baked in a cast iron skillet, the cake boasts a golden brown top, a tender crumb, and a sweet caramel glaze that makes it irresistible for any occasion.

Author: Cleo
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Topping

4 tablespoons (57g) butter
3/4 cup (159g) dark brown sugar, packed
3/4 teaspoon kosher salt or 1/2 teaspoon table salt
2 bananas, peeled

Cake Batter

1/2 cup (99g) granulated sugar
1/2 cup (106g) light brown sugar, packed
6 tablespoons (85g) butter, cubed, at room temperature
2 large eggs
1 cup (227g) banana, peeled and mashed (about 2 medium bananas)
3/4 cup (170g) sour cream, full-fat
1 teaspoon King Arthur Pure Vanilla Extract
1 3/4 cups (210g) King Arthur Unbleached All-Purpose Flour
1 1/4 teaspoons ground cardamom
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon table salt

Instructions

Preheat oven: Preheat the oven to 350°F to prepare for baking the cake evenly.
Make the topping: Melt the butter in a 10″ cast iron or oven-safe skillet over medium heat. Stir in the dark brown sugar and salt and cook, stirring constantly, until the mixture is well combined and slightly caramelized, about 1 to 2 minutes. Remove the skillet from the heat immediately to prevent burning.
Prepare bananas for the topping: Cut each banana in half crosswise, then cut each half into thirds lengthwise to create banana slices. Arrange these slices cut-side down over the caramel mixture in the skillet, ensuring an even layer.
Cream sugars and butter: In a large bowl with an electric mixer, beat the granulated sugar, light brown sugar, and cubed butter on medium-high speed until the mixture turns light and fluffy, about 3 minutes. This step aerates the batter and creates a tender crumb.
Add wet ingredients: Beat in the eggs one at a time, incorporating each fully before adding the next. Then add the mashed bananas, full-fat sour cream, and vanilla extract, mixing well and scraping down the bowl sides as needed to combine everything evenly.
Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, ground cardamom, baking soda, baking powder, and table salt to evenly distribute the leavening agents and spice.
Mix dry and wet ingredients: Gradually add the dry mixture to the banana batter, mixing until just combined. Scrape the bowl and mix for an additional 30 seconds to ensure even incorporation without overmixing.
Assemble cake: Pour the batter over the banana slices and caramel in the skillet. Spread the batter evenly with a spatula to create a smooth surface.
Bake: Place the skillet on a rimmed baking sheet to catch any drips and bake in the preheated oven for 45 to 50 minutes, or until the top is lightly browned and a paring knife inserted into the center of the cake comes out clean.
Cool the cake: Remove the skillet from the oven and let the cake cool completely in the pan to allow it to set and the caramel to thicken.
Invert the cake: Run a knife or thin spatula around the edges to loosen the cake from the skillet. Then, place the skillet over very low heat for about 2 minutes to warm the bottom slightly. Immediately invert the skillet onto a serving plate, letting the cake release gracefully onto it.
Set caramel: Allow the skillet to rest inverted on the cake for a few minutes so the caramel can drizzle down the sides before lifting the skillet off to serve.
Storage: Store any leftover cake, covered, in the refrigerator for up to five days to maintain freshness and flavor.

Notes

Use ripe bananas for the best flavor and natural sweetness.
A cast iron skillet is preferred for even heat distribution and a beautiful presentation, but any oven-safe skillet will work.
Let the cake cool completely before inverting to prevent the caramel from running excessively and to set the cake’s structure.
Serving the cake slightly warm enhances the flavor of the caramel topping.
You can substitute cardamom with cinnamon if desired, but cardamom adds a unique aromatic twist.

Keywords: banana cake, upside-down cake, cardamom dessert, caramel banana cake, cast iron skillet cake, banana dessert