Margarita's International Recipes


Banana Upside-Down Cake

Banana Upside-Down Cake

Guadeloupeans love baked goods and this is a delicious upside down cake. The topping is to die for, though the cake itself was a bit too dense for my preferences. However, I'm not totally sure that the cake is Guadeloupean in origin. While it was submitted to Recipe Island as such, and there are plenty of upside down recipes from Guadeloupe around, after making this cake I found that this exact recipe appeared in Bon Appetit magazine back in 1996.

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Banana Upside-Down Cake


    For the topping

  • 1 cup firmly packed brown sugar
  • 4 Tbsp. unsalted butter
  • 3 Tbsp. maple syrup
  • 1/3 cup coarsely chopped toasted walnuts
  • 3 bananas, sliced diagonally 1/4" thick

    For the cake

  • 3/4 cup sugar
  • 6 Tbsp. unsalted butter
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1 cup flour
  • 2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 6 Tbsp milk


Preheat oven to 325°F. Grease a 9" round cake pan with 2" sides.

Prepare topping

Combine brown sugar and butter in a small saucepan and heat over medium heat until melted and combined, stirring as necessary. Pour onto the prepared pan, spreading to cover the whole bottom. Pour the maple syrup. Sprinkle chopped nuts and then cover with banana slices.

Prepare the cake

Using an electric mixer, cream the sugar and butter. Beat in the egg and the vanilla extract.

In a separate bowl, whisk together the blour, baking powder, cinnamon and salt.

Beat in the flour mixture into the butter, alternating with the milk.

Pour the batter into the prepared pan. Bake until the center of the cake comea out clean, about 55 minutes. Let cool for 30 minutes before unmolding. Serve with whipped cream.

Adapted from a recipe at Recipe Island.

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