How To Make Mini Upside-Down Banana Cakes
This cute upside-down banana cake has a smooth and creamy texture partnered with a neutral-sweet taste with a spiced aftertaste from cinnamon and vanilla.
In a large bowl, mash the ripe bananas. Add the eggs, oil, sugar, and cinnamon, and mix thoroughly.
Add the flour and mix thoroughly.
Preheat oven to 350 degrees F.
In a saucepan over low heat, melt the butter, then mix the brown sugar until dissolved.
Increase heat and bring mixture to a boil.
Remove the saucepan from the heat, and divide caramel between the cups of a greased muffin tin.
Lay a banana slice in each cup, then fill cups ¾ full with banana batter.
Bake 20 to 25 minutes, until a toothpick inserted in the middle comes out clean.
Serve with vanilla ice cream.
- Calories: 373.64kcal
- Fat: 18.43g
- Saturated Fat: 5.90g
- Trans Fat: 0.39g
- Monounsaturated Fat: 9.14g
- Polyunsaturated Fat: 2.22g
- Carbohydrates: 50.12g
- Fiber: 2.44g
- Sugar: 27.35g
- Protein: 4.26g
- Cholesterol: 60.33mg
- Sodium: 20.84mg
- Calcium: 30.98mg
- Potassium: 268.97mg
- Iron: 0.73mg
- Vitamin A: 83.76µg
- Vitamin C: 5.14mg
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