Chai Spiced Banana Upside Down Cake

chai spiced banana upside down cake
Yields: 8 Servings Difficulty: Easy Prep Time: 15 Mins Cook Time: 35 Mins Total Time: 50 Mins

This easy banana upside-down cake features a batter that takes minutes to prepare topped with bananas and warm chai-spiced caramel. Not only is it easy to make, but it is also delicious! The optional chopped pistachios create a nice colour contrast when sprinkled over the top of the cake after turning it out onto the plate.

Ingredients

0/20 Ingredients
Adjust Servings
    For the Caramelized Bananas
  • For the Cake
  • To Finish

Instructions

0/10 Instructions
  • Preheat oven to 350F/180C
  • Melt butter, sugar, spices and salt in a 10-inch cast iron skillet over medium heat, stirring constantly until combined.
  • Remover from heat. Sprinkle with walnuts, if using, and cover the bottom of the skillet with a layer of the banana rounds. Set aside.
  • Whisk the flour, baking powder, cinnamon, and salt in a medium-sized bowl.
  • In a large bowl, whisk together oil, sugar, vanilla, egg, and egg yolk and whisk to combine. Add the buttermilk and whisk again.
  • Add the dry ingredients to the wet and fold gently with a rubber spatula to combine. Do not over mix.
  • Pour the batter over the bananas and gently smooth the top.
  • Bake for 35-40 minutes, rotating halfway through baking until a cake tester comes out with a crumb or two.
  • Remove from oven and run a pairing knife around the edge of the pan. Let sit for 5-10 minutes, then carefully invert onto a serving platter. If bits of caramel or banana stick to the bottom of the pan, scrape them off and place them back on the cake. Sprinkle with chopped pistachios, if using.
  • Let cool for at least 20 minutes until caramel sets before serving.

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