Mini Banana Upside Down Cake
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A small banana upside down cake with a brown sugar topping, baked in a little dish. It makes about four slices.
Ingredients
Topping
- 1½ Tbsp melted salted butter
- 3 Tbsp brown sugar
- 1 medium sliced banana
Cake
- 2 Tbsp room-temperature salted butter
- 6 Tbsp sugar
- 1 egg
- ⅛ tsp vanilla
- 6 Tbsp flour
- ⅛ tsp baking powder
- ⅛ tsp salt
- 2 Tbsp milk
Equipment
- mixing bowl
- hand mixer
Directions
- Heat the oven to 350°F. Grease a 5×5-inch or 4×6-inch dish and set it on a rimmed tray.
- Stir the melted butter and brown sugar together and spread it over the bottom of the dish. Lay the banana slices (¼ inch thick) on top in a single layer.
- For the batter, beat the softened butter and sugar until fluffy. Beat in the egg and vanilla.
- In another bowl, mix the flour, baking powder, and salt. Gently stir this into the butter mixture, then stir in the milk.
- Spread the batter over the bananas and bake for 40 to 45 minutes, until a toothpick comes out clean.
- Let the cake sit in the dish for 10 minutes. Run a knife around the edges, then flip it onto a serving plate.
Nutrition
Serving: 103g | Calories: 292kcal | Carbohydrates: 45g | Protein: 3.5g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 74mg | Sodium: 193mg | Potassium: 163mg | Fiber: 1.1g | Sugar: 33g | Vitamin A: 409IU | Vitamin C: 2.6mg | Calcium: 39mg | Iron: 0.9mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; flour counted as all-purpose flour, milk counted as whole milk. Brands and portions vary, so use it only as an approximation.