Banana Upside-Down Cake

Absolutely delicious, so easy to make and sure to get rave reviews. Caramelized bananas on top of the tender cake are wonderful served warm with a scoop of vanilla ice cream.



1/2 cup butter, room temperature

1/4 cup brown sugar


2 ripe but firm bananas, sliced 1/4-inch thick


3/4 cup sugar

1/4 cup butter, room temperature

1 egg

3/4 teaspoon vanilla extract

1 cup flour

1/2 tablespoon baking powder

1/4 teaspoon salt

1/2 cup milk

Honey Tips

Honey Flavors and Colors

Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.


Preheat oven to 350°.
Melt butter in a saucepan. Remove from heat. Whisk in sugar and honey until well combined. Pour into a 9-inch cake pan. Arrange banana slices on top in concentric circles, covering bottom of pan.
In a large bowl, beat sugar and butter. Add egg and vanilla. Beat until smooth.
Sift together flour, baking powder and salt. Add to batter alternately with milk, in two additions. Beat 1 minute at medium speed. Spoon batter over bananas. Place in oven with a piece of foil on the rack below pan to catch any overflow.
Bake until golden brown and cake tests done, about 35 minutes. Transfer to a rack and cool 5 minutes. Place a platter over cake. Turn cake over onto platter. Let stand 15 minutes. Remove cake pan. Replace any bananas if necessary.
Serves: 8