Caramel Banana Flip Cake (Printable Version)
# What You'll Need:
→ Topping
01 -
2/3 cup firmly packed brown sugar
02 -
4 1/2 tablespoons cold unsalted butter, chopped into chunks
03 -
3 bananas, cut into 1/4 to 1/3 inch circles
→ Cake Batter
04 -
1/3 cup room temperature unsalted butter
05 -
3/4 cup white sugar
06 -
1 1/2 teaspoons pure vanilla extract
07 -
1/3 cup tangy Greek yogurt or sour cream
08 -
2 large eggs
09 -
2 super ripe bananas, squished down (1 cup)
10 -
1 cup regular white flour
11 -
3/4 cup whole wheat flour
12 -
1 1/2 teaspoons baking powder
13 -
1 teaspoon baking soda
14 -
Tiny pinch of salt
15 -
1/2 teaspoon ground cinnamon
→ Caramel Glaze
16 -
1/4 cup dark brown sugar
17 -
1/4 cup thick cream
18 -
4 tablespoons soft unsalted butter
19 -
1/4 teaspoon salt
# Steps to Follow:
01 -
Get your oven hot at 175 C (350 F). Coat an 8 x 8 x 2 inch square baking dish or 9 x 2 inch round pan (at least 8 cups big) with butter. Dump 2/3 cup brown sugar across the bottom and drop butter pieces around.
02 -
Stick the pan in the oven for 5-7 minutes till butter gets all melty. Take it out, mix the gooey butter-sugar stuff together, and smooth it out across the bottom.
03 -
Cover the sugar-butter mix with neat rows of banana slices. Put this aside for now.
04 -
In a separate bowl, mix your flours, baking powder, baking soda, cinnamon, and salt together. Leave it be for a minute.
05 -
Grab a big bowl and beat the soft butter with white sugar until fluffy. Throw in eggs and vanilla, and mix everything up. Stir in the yogurt and mushy bananas until it looks smooth.
06 -
Turn your mixer down low and slowly add the flour mix to your wet stuff. Don't overmix, just blend until combined. Pour all this batter over your banana slices and even out the top.
07 -
Stick it in the oven for 30 minutes at 175 C (350 F), then turn the heat down to 163 C (325 F) and bake another 25-35 minutes. It's done when you poke it with a toothpick and nothing sticks.
08 -
Let the cake cool completely or until it's just a bit warm. Run a knife around the edges, put a plate on top, then flip the whole thing over so the cake drops onto the plate.
09 -
In a small pot, throw in butter, brown sugar, heavy cream, and salt. Cook on medium heat, stirring the whole time until it bubbles. Let it bubble gently for 2-3 minutes, then pull it off the heat and wait 1-2 minutes.
10 -
Pour most of the glaze over your cake. Keep some extra for serving. You can warm it up again if needed and add some chopped pecans, whipped cream, or ice cream if you want.
# Additional Tips:
01 -
Your glaze will get thicker and lighter as it cools down.
02 -
Make sure your pan is big enough (8 cups minimum) or it'll bubble over while baking.