Upside-down Caramel Banana Coffee Cake
Recipe type: Dessert
Makes: 8 servings
Dense and moist coffee-flavored cake topped with gooey caramelized bananas!
  • Cake batter
  • 200g (~1½ cups) all-purpose flour
  • 5g (1 teaspoon) baking powder
  • ½g (1/8 teaspoon) salt
  • 50g (3 ½ tablespoons) unsalted butter, softened at room temperature
  • 130g  (~1/2 cup + 1 tablespoon, packed) light brown sugar
  • 100g (2 large) whole eggs at room temperature
  • 30 milliliters (2 tablespoons) strong espresso or coffee (~1 tablespoon instant coffee granules mixed with 1 tablespoon boiling water)
  • 10 milliliters (2 teaspoons) vanilla extract
  • 200g (~3/4 cups + 2 tablespoons) plain Greek yogurt
  • Banana topping
  • 2 large ripe but firm bananas (do not use overly ripe bananas here)
  • 40g (~2 tablespoons + 2 teaspoons) unsalted butter, melted
  • 80g (~1/4 cup + 1 tablespoon packed) light brown sugar
  • 3g (1 ½ teaspoons) ground cinnamon
  1. Pre-heat the oven to 350 degrees; butter a 9-inch round cake pan and set aside
  2. Prepare cake batter; sift the dry ingredients (flour, baking powder, salt) into a medium bowl and set aside
  3. In the large bowl of an electric mixer, beat butter and sugar on medium high speed until light and fluffy
  4. Add the eggs, coffee and vanilla and mix on medium speed
  5. Reduce speed to low and add yogurt; add dry ingredients but do not overmix; batter will be thick
  6. Set aside cake batter and prepare topping
  7. Carefully slice bananas lengthwise (3-4 slices / banana) and use to line cake pan (keep in mind this is how the top of your cake will look)
  8. Combine melted butter, brown sugar and cinnamon; carefully spread over bananas
  9. Spread cake batter evenly top and bake in center of oven for 27-32 minutes or until toothpick comes out clean from center of cake; do not overbake
  10. Allow cake to cool for 10 minutes before arefully removing from pan; serve immediately
Adapted from Nutmegs Sven
Recipe by Keep It Sweet Desserts at