Do you have an idea for a recipe that just consumes your mind?
Last week, I had an idea of a banana upside down cake that I just couldn’t get out of my head! I’m not entirely sure where it came from… Perhaps it was the big pile of bananas sitting on my countertop. Or, it could have been the fact that I saw pineapple upside down cake on a menu and thought it sounded like fun. Either way, I knew I had to make it or I would continue dreaming about it.
I had a mini bottle of brandy in my pantry (yes, I stock up on the mini bottles at the liquor store for baking… Don’t judge) so I decided to add some brandy into the mix and came up with a banana upside down cake with a brandied caramel topping. I added some brandy to the cake batter for good measure, too.
I was mostly happy with how the cake turned out… Except for the fact that it did crack a bit on the top when I inverted it onto my serving plate. The cake was nice and moist, though, and I loved the caramel topping. Next time, I may make some extra caramel sauce to serve with the cake, but I do think it was perfectly fine the way it was, too. It’s great with a little bit of whipped cream, and I think it would be fabulous with some vanilla ice cream. I even topped mine with some plain yogurt and called it breakfast (there’s not THAT much brandy in the cake… Nothing wrong with a little cake for breakfast!).
Brandied Caramel Banana Cake
(Makes one 9-inch cake, serves 8-10)
For the topping:
- 4 tablespoons unsalted butter
- 1/2 cup packed dark brown sugar
- 2 tablespoons brandy
(or more, if you like!) - 4 bananas, sliced
For the cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed dark brown sugar
- 3 eggs
- 2 ripe bananas, mashed
- 2 tablespoons brandy
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Preheat the oven to 325°F. Grease a deep 9-inch cake pan or a 9-inch springform pan and set aside.
To prepare the topping, combine the butter and brown sugar in a small saucepan over medium heat. Bring to a simmer and stir occasionally until the sugar has completely melted into the butter (about 5 – 6 minutes). Remove from the heat and stir in the brandy. Pour the mixture into the bottom of the prepared pan, and arrange the sliced bananas in the caramel sauce.
To prepare the cake batter, cream together the butter and brown sugar. Beat in the eggs, one at a time, beating after each addition. Stir in the brandy, mashed banana, and vanilla extract.
Meanwhile, whisk together the flour, baking powder, cinnamon, and salt. Gradually add the dry ingredients to the creamed mixture. Mix just enough to incorporate the dry ingredients.
Transfer the batter to the cake pan, and smooth evenly over the caramel and banana slices. Bake for about 60 minutes, until a toothpick inserted in the center of the cake comes out clean.
Let the cake cool for 15 – 20 minutes in the pan. Then, run a knife around the edge of the cake to loosen it from the pan. Invert the cake onto a cake plate or serving dish, and then allow the cake to cool completely.
What a perfect use of bananas. Lovely cake and I am wishing that I had a piece of it right now with a big cup of coffee!
I like the way you think – cake for breakfast!! Why not? :-)
Nothing wrong with a little cake for breakfast at all, especially this one! It looks wonderful Jen and your idea to stock up on the little liquor bottles just for baking is a great one.
yum…It’s like an even better banana bread! Love the brandy!
I just wanted to say – that’s such an ingenious idea to stock up on mini bottles for baking! There are so many times that a recipe calls for just a small amount of a specific alcohol, but I skip it because I don’t want to get a whole bottle for that tiny amount. Mini bottles are the perfect answer! Than you so much for that.
Wow Jen- that is a beautiful cake and it looks absolutely delicious!
Caramelized bananas make anything much more delicious!
Wow, does this sound amazing! I love bananas with liquor, hehe. Definitely need to try this!
Mindmeld! I’ve totally been thinking about a pineapple upside down cake all week. This looks gorgeous, Jen. I stock up on little bottles of the good stuff for cooking too. No judgment from this corner of the room!
Looks delicious. A great way of using up some bananas without the usual mashing idea. Will have to try :)
Oh this is pure decadence. Evil. And so good!
Hi, this recipe looks really tasty! Just wondering when to add the mashed bananas to the cake batter, the step isn’t in your instructions.
Tea – Thanks for catching that! I have fixed the recipe. The mashed bananas should be stirred into the creamed mixture with the brandy and vanilla.