Mini Upside Down Banana Cakes Recipe By Tasty

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UPSIDE-DOWN BANANA TART RECIPE BY TASTY

Here's what you need: puff pastry, bananas, unsalted butter, brown sugar, vanilla, cinnamon, vanilla ice cream

Provided by Pierce Abernathy

Categories     Desserts

Yield 8 servings

Number Of Ingredients 7



Upside-Down Banana Tart Recipe by Tasty image

Steps:

  • Preheat the oven to 375˚F (190˚C).
  • Using an 8-inch (20-cm) round cake pan, cut a circle out from the puff pastry. Using a fork, poke holes all over the pastry to provide ventilation. Set aside.
  • Cut the tops and bottoms off of the bananas, then halve 2 of the bananas crosswise and set aside.
  • In a large saucepan over medium heat, melt the butter, then add the brown sugar and cook until fully incorporated and the sauce appears amber in color, about 5 minutes.
  • Add the vanilla and cinnamon. Stir until combined.
  • Add the bananas to the pan and cook until softened, about 2 minutes.
  • Turn the bananas to fully coat them with the caramel, then remove from the pan. Reserve the caramel.
  • Grease the cake pan. Arrange the bananas on the bottom of the pan. Pour over the caramel sauce.
  • Cover the bananas with the circle of puff pastry and ensure the edges are tucked into the pan.
  • Bake for 30 minutes, or until the pastry is puffed and golden.
  • Let cool at room temperature for at least 30 minutes before inverting onto a serving plate.
  • Slice and serve with vanilla ice cream.
  • Enjoy!

Nutrition Facts : Calories 446 calories, Carbohydrate 59 grams, Fat 23 grams, Fiber 3 grams, Protein 3 grams, Sugar 31 grams

1 sheet puff pastry, 9x9 in (23x23 cm)
6 bananas
8 tablespoons unsalted butter, 1 stick
1 cup brown sugar
1 teaspoon vanilla
1 teaspoon cinnamon
vanilla ice cream, for serving

BANANAS FOSTER UPSIDE-DOWN CAKE

Provided by Kardea Brown

Categories     dessert

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 20



Bananas Foster Upside-Down Cake image

Steps:

  • Preheat your oven to 350 degrees F.
  • For the topping: Melt together the brown sugar, butter, cinnamon, salt and allspice over medium-high heat in a 9- or 10-inch cast-iron skillet, stirring until the sugar has dissolved. Bring to a bubble and let the syrup cook until thick, about 5 minutes. Remove the pan from the heat and carefully stir in the dark rum (see Cook's Note) and vanilla, then return the pan to the heat for 1 minute. Arrange the banana slices cut side down on top of the syrup.
  • For the cake: Whisk together the flour, baking powder, salt, baking soda and nutmeg in a large bowl.
  • Beat together the brown sugar, granulated sugar and butter in a stand mixer or electric hand mixer until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well and scraping the bowl down after each addition. Beat in the mashed bananas and vanilla until incorporated. Beat in the dry ingredients, alternating with the buttermilk in two additions, scraping down the bowl to ensure all the dry ingredients are incorporated.
  • Carefully, spread the batter over the top of the bananas in the skillet. Place a baking sheet on the bottom rack of the oven to catch any spillage! Bake until a tester comes out with some moist crumbs sticking to it, 45 to 50 minutes. Let cool for 5 minutes before running a paring knife along the sides and inverting onto a serving platter while still warm.

1 cup light brown sugar
2 tablespoons unsalted butter
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon allspice
3 tablespoons dark rum
2 teaspoons vanilla extract
4 ripe bananas, sliced lengthwise
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/4 teaspoon fresh ground nutmeg
1/2 cup packed light brown sugar
1/2 cup granulated sugar
6 tablespoons unsalted butter, at room temperature
2 eggs, at room temperature
2 very ripe bananas, mashed (about 1 cup)
1 teaspoon vanilla extract
1/2 cup buttermilk

BANANA UPSIDE-DOWN CAKE

For a fun and distinctive way to use bananas, try this banana upside down cake. Every time I serve this treat, someone requests the recipe. -Ruth Andrewson, Leavenworth, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 17



Banana Upside-Down Cake image

Steps:

  • In a small saucepan, combine the brown sugar, 1 tablespoon lemon juice and butter; bring to a boil. Reduce heat to medium; cook without stirring until sugar is dissolved. , Pour into a greased 9-in. springform pan. Sprinkle with pecans. Pour remaining 1 tablespoon lemon juice into a small bowl; add bananas and stir carefully. Drain. Arrange bananas in a circular pattern over the pecans; set aside. , In a large bowl, combine the flour, sugar, baking soda, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine the yogurt, eggs, lemon zest and vanilla; stir into the dry ingredients just until moistened. Spoon over bananas. , Bake at 375° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool 10 minutes. Run a knife around edge of pan; invert cake onto a serving plate. Serve with whipped cream if desired.

Nutrition Facts : Calories 362 calories, Fat 15g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 390mg sodium, Carbohydrate 54g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.

1/2 cup packed brown sugar
2 tablespoons lemon juice, divided
1 tablespoon butter
1/2 cup pecan halves
2 medium firm bananas, sliced
CAKE:
1-1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup cold butter, cubed
1 cup plain yogurt
2 large eggs, room temperature, lightly beaten
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
Whipped cream, optional

STICKY UPSIDE-DOWN BANANA CAKE

Edd Kimber gives us an irresistible new take on the seventies classic. This stunning upside-down cake makes a great cooking project for teen cooks

Provided by Edd Kimber

Categories     Dessert

Time 1h20m

Number Of Ingredients 12



Sticky upside-down banana cake image

Steps:

  • Heat oven to 180C/160C fan/gas 4 and lightly grease a deep 23cm round cake tin, lining the base with baking parchment.
  • To make the topping, put the butter and sugar in a small saucepan and cook over a medium heat until melted and combined. Add the vanilla and mix together. Pour the caramel into the cake tin and spread in an even layer. Cut the bananas in half lengthways and arrange on top of the caramel, cut-side down.
  • To make the batter, put all the ingredients in a large bowl with 1/4 tsp salt. Use an electric mixer to beat together on a low speed until the batter is smooth and evenly mixed. Pour the batter on top of the bananas and level out with a spatula. Bake in the oven for 55 mins-1 hr or until a skewer inserted in the middle comes out clean. If the cake begins to look too dark, cover with foil after 45 mins. Allow to cool in the tin for 10 mins before turning out onto a plate. Best served warm but also delicious at room temperature. Best eaten within 2 days.

Nutrition Facts : Calories 427 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 45 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium

80g unsalted butter , plus extra for greasing
150g light muscovado sugar
½ tsp vanilla bean paste
4 large bananas
240g plain flour
2 ½ tsp baking powder
1 tsp cinnamon
½ tsp ground ginger
300g golden caster sugar
120g unsalted butter , very soft
3 large eggs
150ml soured cream

HOMEMADE BANANA UPSIDE-DOWN CAKE

This is an incredibly moist dessert or breakfast.

Provided by Orsi

Time 1h25m

Yield 12

Number Of Ingredients 16



Homemade Banana Upside-Down Cake image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 8-inch square cake pan.
  • Prepare topping: Spread brown sugar on the bottom of the prepared pan and scatter butter pieces on top.
  • Place the pan in the preheated oven until butter has melted, 5 to 7 minutes. Remove from the oven and stir and spread mixture evenly on the bottom of the pan. Arrange sliced bananas to cover the bottom. Set aside.
  • Prepare cake: Stir flour, baking powder, baking soda, cinnamon, and salt together in a mixing bowl, set aside.
  • Cream white sugar and softened butter together in a large bowl. Mix in eggs and vanilla until combined. Add mashed bananas and sour cream; mix to combine. Add dry ingredients on low speed and mix just until combined. Pour batter over banana slices in the pan and smooth the top.
  • Bake in the preheated oven until a toothpick inserted into the center comes out completely clean, 30 to 35 minutes. Let cool in the pan completely, about 30 minutes, before inverting and slicing.

Nutrition Facts : Calories 316 calories, Carbohydrate 50.3 g, Cholesterol 58.8 mg, Fat 11.9 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 7.1 g, Sodium 199.4 mg, Sugar 30.6 g

Topping:
⅔ cup packed brown sugar
4 ½ tablespoons unsalted butter, cut into small pieces
3 medium bananas, sliced 1/4-inch thick
Cake:
1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
1 pinch salt
¾ cup white sugar
⅓ cup unsalted butter, softened
2 large eggs
1 ½ teaspoons vanilla extract
2 medium overripe bananas, mashed
⅓ cup sour cream

BANANA SKILLET UPSIDE-DOWN CAKE

My grandmother gave me my first cast iron skillet, and I've been cooking and baking with it ever since. Sometimes I add drained maraschino cherries to this banana skillet dessert and serve it with a ice cream. -Terri Merritts, Nashville, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 10 servings.

Number Of Ingredients 7



Banana Skillet Upside-Down Cake image

Steps:

  • Preheat oven to 375°. Prepare banana bread batter according to package directions; stir in walnuts., In a 10-in. ovenproof skillet, melt butter over medium heat; stir in brown sugar until dissolved. Add lemon juice; cook and stir until slightly thickened, 2-3 minutes longer. Remove from heat. Arrange bananas in a single layer over brown sugar mixture; sprinkle with coconut., Spoon prepared batter over coconut. Bake until dark golden and a toothpick inserted in center comes out clean, 35-40 minutes. Cool 5 minutes before inverting onto a serving plate. Serve warm.

Nutrition Facts : Calories 554 calories, Fat 22g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 459mg sodium, Carbohydrate 82g carbohydrate (30g sugars, Fiber 2g fiber), Protein 6g protein.

1 package (14 ounces) banana quick bread and muffin mix
1/2 cup chopped walnuts
1/4 cup butter, cubed
3/4 cup packed brown sugar
2 tablespoons lemon juice
4 medium bananas, cut into 1/4-inch slices
2 cups sweetened shredded coconut

PINEAPPLE UPSIDE-DOWN MINI-CAKES

Take one classic American dessert recipe, and add a modern touch by serving it as individually sized cakes. These mini desserts can be made with fresh or canned pineapple.

Provided by By Angie McGowan

Categories     Dessert

Time 1h

Yield 12

Number Of Ingredients 8



Pineapple Upside-Down Mini-Cakes image

Steps:

  • Heat oven to 350°F. Place 1 teaspoon melted butter in each of 12 ungreased jumbo or large muffin cups. Add 1 tablespoon brown sugar to each muffin cup. Place 1 pineapple slice in each cup; place 1 cherry in center of each pineapple slice.
  • In large bowl, beat cake mix, 1 cup pineapple juice, the oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Divide batter evenly among muffin cups.
  • Bake 30 to 35 minutes or until golden brown and cakes spring back with touched lightly in center. Cool cakes in cups 5 to 10 minutes.
  • Place cookie sheet upside down over each muffin pan; turn cookie sheet and muffin pan over. Remove pan. Serve cakes warm.

Nutrition Facts : Calories 360, Carbohydrate 53 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 38 g, TransFat 0 g

1/4 cup butter, melted
3/4 cup packed brown sugar
3 cans (8 oz each) pineapple slices in juice, drained reserving juice
12 maraschino cherries
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup pineapple juice (from cans of pineapple)
1/2 cup vegetable oil
3 eggs

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