An upside down cake to go bananas over. (Photo: Sarah Fennel)
This cake is bananas, B-A-N-A-N-A-S! Broma Bakery’s Sarah Fennel strikes again with an upside down cake that would satisfy any banana junkie and just in time for National Banana Lovers’ Day. There was a time when Fennel wasn’t a fan of the yellow fruit, but that quickly changed after experiencing an unforgettable bananas foster in Mexico when she was 12 years old.
“I had never been a huge banana fan up until this point in my life. But out came this hot skillet with caramelized sugar and bananas and, as they say, the rest was history,” she writes. “I’m not sure if it was the heat or the exhaustion from swimming all evening, but it was one of the best meals of my life.”
Fennel puts her own spin on this momentous banana foster in a simple, one-bowl-batter dessert. She begins by mixing melted butter and brown sugar that she spreads evenly on the bottom of a cake pan. Sliced bananas are arranged on top and next comes a cake batter of mashed bananas, melted butter, egg, Greek yogurt, sugar, and vanilla extract. It bakes in the oven for 40 minutes until it turns golden brown when the sugar and butter start to bubble. After it cools the cake is carefully inverted and voilà! You have a stunning caramelized banana cake that’s so aPEELING you’ll do splits for it.
Get the recipe: Caramelized Banana Upside Down Cake
Photo: Sarah Fennel
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