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5 from 1 vote

Banana Bourbon Upside Down Cake

Servings: 1 12-inch cake
Author: Adrianna Adarme

Ingredients

Cake: 2 cups all-purpose flour 1 3/4 teaspoon baking powder 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon fine-grain sea salt
  • 4 ounces 1 stick unsalted butter, room temperature
  • 1/2 cup white granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3/4 cups whole milk

Banana Topping:

  • 4 tablespoons unsalted butter
  • 1/2 cup light brown sugar
  • 1/4 teaspoon fine-grain sea salt
  • 3 tablespoons bourbon
  • 2-3 medium-sized bananas sliced lengthwise

Instructions

*Before starting this recipe, be sure to read a few notes at the bottom.

  • Preheat the oven to 350 degrees F.
  • In a small to medium bowl, mix together the flour, baking powder, cinnamon and salt. Next, in a medium bowl, cream together the butter and sugar until light and fluffy. Add the eggs and vanilla; and then mix until the mixture is smooth.
  • To the butter and sugar mixture, mix in half of the flour mixture and the milk. Then, mix in the remaining flour mixture, being sure not to over mix.
  • In a 12-inch cast iron skillet (*see note below about alternative vessels), melt the butter over medium heat. Mix in the brown sugar and salt and stir until the sugar begins to bubble, about 1 minute. Carefully add the bourbon (the mixture will sizzle!) and mix one more time. Turn off the heat and let stand for a few minutes to cool slightly. Next, arrange the bananas to your liking.
  • Pour the batter over the bananas, and spread the batter gently so it's nice and even. Transfer the cast iron skillet to the oven and bake for 35-45 minutes or until a skewer comes out clean.
  • Remove the cake from the oven and allow to cool for 5-10 minutes. To invert the cake, place a (large enough) plate on top of the cast iron skillet and turn both of them over; lift up the cast iron skillet and voila! Your cake!
  • I like to serve this cake slightly warm with a dollop of whipped cream. And a cup of coffee. Always.

*Note #1: Before you start step #4, I'd recommend arranging your banana slices in the (dry and cool) cast iron skillet, and then transferring them to a nearby cutting board. This way you have a plan as to how you want them to be arranged once the pan is full of bubbling sugar and bourbon. Is this slightly OCD? Yes, but I want your cake to look pretty, too! So this is how.

    *Note #2: If you don't have a 12-inch cast iron, you can surely use a 10-inch cast iron skillet or a 10-inch cake pan. If you use a 10-inch cast iron skillet you may have a bit of batter leftover and the cake part will be thicker. No biggie! If you use a 10-inch cake pan, you'll need to do step #4 in a skillet and then pour the caramel mixture into the cake pan.