My Mom was an excellent cook and even a better baker. But I’ve never had a “sweet tooth! I’m not a big chocolate eater either..but I do have a few favorites that I repeatedly make. Caramelized Banana Upside Down Cake is one of them. You know what else is great about this banana upside down cake? It’s made in your slow cooker!
This metro–hip 1950’s throwback is easy to make, fun to serve, and delicious to eat.
Doesn’t that look good? It’s ooey gooey sugary good!
It’s a quick and easy cake to make….but it won’t last long.
Oh, there might be one problem, you need a 7″ souffle dish. I know how many of you have one of those laying around? If you don’t have one you can make individual ones in ramekins, or use any cake pan you have that is 3 1/2 to 4″ tall.
Mine did not rise as much as it usually does…but it’s the first time it was made with gluten free flour.
Caramelized Banana Upside-Down Cake
1 1/2 cups all purpose food. ‘GF: use gluten free flour
1/4 cup firmly packed light brown sugar
3/4 cup granulated sugar, or 1/4 stevia and 2/3 cups granulated sugar
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 tbsp unsalted butter
2 ripe bananas
1/2 cup buttermilk
1 tsp vanilla extract
Caramelized Banana Topping
5 tablespoon unsalted butter
3/4 cups firmly packed brown sugar
pinch of salt
2 small ripe bananas, sliced
To make caramelized topping put the butter into a 7″ souffle dis and place it in the microwave on high for about 1 minute, or until melted. Tilt the dish to coat the sides and bottom with the butter, then stir in the sugar and salt. Spread the mixture evenly over the bottom of the dish. Add the sliced bananas on top, ideally in a single layer.
Add the flour, brown sugar, granulated sugar, baking soda and powder and salt in to a medium bowl and mix to combine. Put the butter into a large bowl and place in microwave on high for about 1 minute, or until melted. Add the bananas and mash them into the butter. Beat in the buttermilk, vanilla extract, and eggs. Add the four mixture to the butter mixture and beat until thoroughly combined.
Pour the cake batter over the sugar/bananas in the souffle dish and place in the slow cooker on A trivet (I used a small empty tuna tin. Cover and cook on low for two hours or until cooked through. **obviously your pan size affects cooking time…don’t stress kind of hard to overcook in a slow cooker. Just before done, turn slow cooker off and let sit for 30 minutes. If your slow cooker insert is removable remove with dish inside and let rest until cool. If it’s not removable remove dish to rack and cool. Run a thin knife around edge to release from dish.