Dense and moist coffee-flavored cake topped with gooey caramelized bananas!
Every year it’s the same challenge for my dad’s birthday: What special dessert can I make that isn’t too sweet and doesn’t include frosting (well, I did sneak in frosting one year)? Since last year’s dessert was such a hit, I decided to find another cake with a fun topping that I thought he would like.
This upside down cake definitely fit the bill! It’s sweet enough to be dessert but mild enough to be served for brunch (his kind of dessert). It’s also looks special with the beautiful layer of caramelized bananas on top. The cake itself is dense and moist (though I think using a higher fat Greek yogurt would lighten the results just a bit; I used nonfat) and so very satisfying.
- 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
- Pre-heat the oven to 350 degrees; butter a 9-inch round cake pan and set aside
- Prepare cake batter; sift the dry ingredients (flour, baking powder, salt) into a medium bowl and set aside
- In the large bowl of an electric mixer, beat butter and sugar on medium high speed until light and fluffy
- Add the eggs, coffee and vanilla and mix on medium speed
- Reduce speed to low and add yogurt; add dry ingredients but do not overmix; batter will be thick
- Set aside cake batter and prepare topping
- 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)
- Combine melted butter, brown sugar and cinnamon; carefully spread over bananas
- 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
- Allow cake to cool for 10 minutes before arefully removing from pan; serve immediately
Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.
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This looks soooo yummy!! Definitely love the bananas on top! Mmm.
Lauren, this looks AMAZING! My dad would love it too, I want to bake it for his bday later this year :)
Thank you, Bianca!
I love those bananas on top! And I ALWAYS love coffee cake!
It’s both a challenge and fun to cook birthday treats for particular palates. I think most people would enjoy this cake though!
hoooow incredible!!!! You’re the best daughter to make such a delicious cake for your dad!
He doesn’t like FROSTING!? Are you sure you and your dad share a gene pool?! :P JK. I’m sure he LOOOVVVEEDDD this….I mean, who wouldn’t?
He also doesn’t like peanut butter in desserts… trust me, I’m confused.
I LOVE caramelized bananas. They’re delicious by themselves so I can only imagine how amazing they would make a cake!
Who can resist our dads? My dad’s fave is gingerbread (and his birthday is in April) so pretty soon I will once again be the only person cooking gingerbread in April! Your dessert looks fab – my banana-loving husband would love it!
That’s so funny. You’ve got to do what you’ve got to do:-)