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Banana Coconut Upside-Down Cake

My Banana Upside-Down Cake is a really easy cake recipe. It is soft and tender with a gooey brown sugar topping, and baked bananas for that extra natural sweetness. So easy to make, you don’t need your mixer!
Prep Time8 minutes
Cook Time50 minutes
Course: Dessert
Cuisine: American
Keyword: bananas, cake, upside-down cake
Servings: 1 8-inch cake
Author: Lora

Ingredients

  • 8 tablespoons unsalted butter room temp
  • ½ cup packed light-brown sugar
  • 1 cup granulated sugar I used 3/4 cup
  • 1 tablespoon grated lemon zest
  • 2 large eggs
  • 1 ripe mashed banana
  • 1 ⅓ cups cake flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon allspice I used cinnamon
  • 1/2 cup milk
  • 1 cup shredded coconut
  • for the caramel sauce
  • 4 tbs of unsalted butter
  • ¾ cup of lightly packed brown sugar
  • 2 tbs of dark maple syrup
  • 3-4 just ripe bananas sliced diagonally

Instructions

  • Preheat oven to 350 F.
  • For the sauce-melt butter over a medium heat in a saucepan. Add sugar and maple syrup. Stir for 3 minutes or until bubbling but do not burn.
  • Pour the sauce into an 8-inch cake pan and coat the base well. Arrange
  • bananas in staggered overlapping rows, covering bottom of pan evenly.
  • In a large bowl, cream 8 tablespoons of butter, sugar and lemon zest. Add eggs, one at a time, beating until combined after each. Mix in the
  • mashed banana until combined.
  • In a medium bowl, whisk together the cake flour, baking powder, salt, and cinnamon.
  • Add flour mixture to butter mixture in three batches, alternating with the milk and starting and ending with the flour.
  • Sprinkle shredded coconut over the bananas in cake pan. Pour batter into cake pan, and spread evenly over coconut and bananas.
  • Bake until a toothpick inserted in center of cake comes out clean, about 50 minutes (my oven was about 40 minutes). Invert cake carefully onto serving plate.