I discovered something magical.

Upside Down Caramelized Banana Bread Skillet Cake I howsweeteats.com

It’s this little cart, hidden in a tiny nook in my (pitiful) local grocery store. It holds discount produce, and truth be told: most of it looks like it should have been throw out three days ago. It’s gross. It’s disgusting. And I’m not only saying that because it’s like, 100% vegetables. Which is gross and disgusting in it’s own right.

But!

One morning I came across those bags of bananas. Do you know what bags of bananas I’m talking about? Apparently they are a thing – not selective to my own store. I was clueless. A tiny white paper bag stuffed with a ton of bananas and sold for some insanely cheap price… which I can’t remember. But it was seriously cheap. Like buy-this-boatload-of-bananas-for-pennies cheap. Not omg-this-$1475-purse-is-20%-off kind of cheap.

[Which BTW, is an excellent deal and an INVESTMENT. Much to my husband’s dismay.]

Upside Down Caramelized Banana Bread Skillet Cake I howsweeteats.com

I got so excited! I eat bananas every day. I freakishly adore them. I mash them and put them inside things. Um – food-type things people. Stop it right there.

I spread them with chocolate peanut butter and cookie butter and all these other ridiculous butters that our world has created. I freeze them and whip them in the food processor or throw them in smoothies. I slice them and cover them in chocolate and drop a few fingerfuls of coconut or salted peanuts on top and stick them in the freezer for what should be like, an hour… but ends up being about four minutes because I have the patience of a sleep-deprived toddler.

I like them. I really like them!

So I bought three bags. [Bananas… not $1475 purses.]

Upside Down Caramelized Banana Bread Skillet Cake I howsweeteats.com

Yeah. Three bags. Like over 30 bananas or some wackadoodle number like that. Sometiiiiiimes… I just get realllllly carried away. Two people live in my house. One person is really weird, and only eats bananas if they are a CERTAIN SHADE of green. They can’t be too green. But not green enough. They have to be perfect. So there’s like a 45-second good banana window.

I froze a lot. Are you hungry? Thirsty? Please come over immediately and I will make you four thousand smoothies. That should end well.

I left some sitting out, and considered a three-a-day banana diet. That couldn’t end well.

My world became inundated with fruit flies. That didn’t end well.

I did the next best thing, which was turn them into bread. I mean cake! I mean bread. I mean cake bread. Or something like it.

The only thing was? I made this bread slash cake slash cake slash bread right before we left on vacation. So I had to like, eat a lot of it so it wouldn’t go to waste. And about halfway through, I just started scraping at the bottom with a fork, devouring all of the caramely and sugar-crusted bananas.

This was a wise, wise choice my friends. For once, I did something right.

Upside Down Caramelized Banana Bread Skillet Cake I howsweeteats.com

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Upside Down Caramelized Banana Bread Skillet Cake

Yield: serves 6-8, made in a 12-inch skillet

Ingredients:

1/2 cup unsalted butter, melted and cooled + 3 tablespoons
1 1/2 cups granulated sugar
1/2 cup loosely packed brown sugar + 1/3 cup
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
4 bananas, mashed (about 1 1/4 cups) + 2 bananas, sliced
1/3 cup milk

Directions:

Preheat oven to 400 degrees F. In a small bowl, mix together flour, baking powder, salt and cinnamon. Set aside.

Heat a cast iron skillet (min was 12 inch) over medium heat. Add 3 tablespoons of butter, and let sizzle and melt, then whisk in 1/3 cup brown sugar and add in the sliced bananas in a single layer. Cook for 2-3 minutes, then remove from heat and set aside while making batter.

In a large bowl, whisk together melted butter and sugars. Once combined, whisk in eggs and vanilla until smooth. Add in dry ingredients, stirring to bring together, then add in mashed bananas and mix. Add in milk and mix until combined. Pour batter over bananas in skillet and spread evenly. Bake for 30-35 minutes, or until cake is golden and set in the middle. Let cool for 5-10 minutes, then serve hot with ice cream.

Note: this same recipe will most likely work in a 10-inch skillet and just yield a taller cake. I would begin by baking for 30 minutes and check the cake. If you are using a smaller skillet, I would cut the recipe in half and start by baking at 20 minutes.

Upside Down Caramelized Banana Bread Skillet Cake I howsweeteats.com

Almost better than a purse investment.

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136 Responses to “Upside Down Caramelized Banana Bread Skillet Cake.”

  1. #
    51
    Mia — July 26, 2012 @ 2:11 pm

    I want to come over so you can make me smoothies and cake/bread/cakes. Can you and your freezer come to St. Louis?

    Reply

    • Jessica — July 27th, 2012 @ 7:13 am

      I wish.

      Reply

  2. #
    52
    Rachel @ Baked by Rachel — July 26, 2012 @ 2:35 pm

    I love everything about this!

    Reply

  3. #
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    Katie @ Blonde Ambition — July 26, 2012 @ 2:47 pm

    My boyfriend is the same as Mr. How Sweet about bananas — he won’t even touch it if there’s no green left! Nothing sounds better to me than a dessert involving caramelized bananas…… yummmmm

    Reply

  4. #
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    Katelyn @ Chef Katelyn — July 26, 2012 @ 3:04 pm

    Un. real.

    Reply

  5. #
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    Dixie — July 26, 2012 @ 3:14 pm

    This looks fantastic. Bananas are one of my favorite things to cook/bake with (or eat). I’m definitely trying this soon.

    Reply

  6. #
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    Angie — July 26, 2012 @ 3:21 pm

    All I’m say’n…..It’s pinned! Torture!

    Reply

  7. #
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    Jenny @ BAKE — July 26, 2012 @ 3:39 pm

    I’m firmly in the certain kind of green camp too! Your photos are perfect!

    Reply

  8. #
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    Katrina @ Warm Vanilla Sugar — July 26, 2012 @ 3:52 pm

    OMG. I am in looove with this. This is not your average banana bread!

    Reply

  9. #
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    Christina — July 26, 2012 @ 4:38 pm

    I love your blog, I look forward to looking at it everyday and see whats new things you are making!! This sounds and looks ahhh-mazingg!

    Reply

    • Jessica — July 27th, 2012 @ 7:12 am

      Thanks Christina!

      Reply

  10. #
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    Edith — July 26, 2012 @ 4:46 pm

    That looks absolutely delicious!!!
    Even though it will never last you as long as a new purse….

    Reply

  11. #
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    katheryn @ wineandthyme — July 26, 2012 @ 7:08 pm

    you read my mind! this is exactly what i need to do with the pile of overripe bananas that have been threatening to become a haven for fruit flies.

    Reply

  12. #
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    Maggie @ A Bitchin' Kitchen — July 26, 2012 @ 7:15 pm

    I am pretty sure that my grocery store does not have amazingly cheap old bags of bananas, and I’m super jealous. I only want bananas when they’re brown and spotty! This cake looks delicious!

    Reply

  13. #
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    Kelly — July 26, 2012 @ 7:21 pm

    I currently have this in the oven and it looks and smells amazing! I just realized I forgot to add the milk! Boo… I have a feeling it will still be delicious!

    Reply

    • Jessica — July 27th, 2012 @ 7:11 am

      How did it turn out without the milk??

      Reply

      • Kelly — July 27th, 2012 @ 7:15 am

        It was moist and delicious! It seems to have worked out just fine! My better half went back for seconds so it has achieved the seal approval!

  14. #
    64
    Jackie @ Just Add Milk — July 26, 2012 @ 7:25 pm

    This may become may families all time favorite dessert/cake/bread!!!! It looks amazing and I CAN’T wait to try it!!!! I can already smell this in my oven on Sunday….

    Reply

  15. #
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    Stephanie @ Eat. Drink. Love. — July 26, 2012 @ 7:44 pm

    Anything loaded with bananas is amazing!! And this cake is no exception! WANT!

    Reply

  16. #
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    Emily @ Life on Food — July 26, 2012 @ 8:11 pm

    The banana find is like Christmas morning. I get it. The cake looks marvelous too. Love the skillet.

    Reply

  17. #
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    ellenbcookery — July 26, 2012 @ 8:30 pm

    LOVE anything baked with bananas in the recipe. Your photos are making me drool!

    Reply

  18. #
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    Karly — July 26, 2012 @ 8:41 pm

    You just talked about putting bananas in things. On your blog. In public. And it made me die a little.

    I swear, I love you so much that it actually hurts.

    Reply

  19. #
    69
    Abbey — July 26, 2012 @ 9:13 pm

    Made this today and it was soooooo good! 10 inch skillet worked great, cake was just a little taller.

    Reply

    • Jessica — July 27th, 2012 @ 7:11 am

      So glad you liked it!

      Reply

  20. #
    70
    Becky — July 26, 2012 @ 10:12 pm

    I’ve always said that I’m a sucker for a warm banana! Any dessert or breakfast menu touting one is all mine! This looks awesome. Will make!

    Reply

  21. #
    71
    looloolooweez — July 26, 2012 @ 10:57 pm

    You are hilarious and have good ideas. If I knew you in real life I would try desperately to befriend you. I love reading your recipes! Good job!

    Reply

  22. #
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    yeni — July 26, 2012 @ 11:00 pm

    This looks amazing! Now all I need is a new skillet.

    Reply

  23. #
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    Katie @ Oh Shine On — July 26, 2012 @ 11:07 pm

    Well this looks pretty dang delicious. I’d eat anything covered in ice cream and loaded with bananas a sugar. A total win by my standards.

    Reply

  24. #
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    Kellie — July 27, 2012 @ 12:02 am

    YUM! Beside the obvious pineapple, what other fruit would you recommend using if someone is not a huge fan of bananas (the boy, not myself…of course)? Looks way too good to pass up!

    sequinsstudsnroses.blogspot.com

    Reply

    • Jessica — July 27th, 2012 @ 7:10 am

      I honestly think anything that can be sliced flat would work – strawberries, peaches, apples, etc.

      Reply

  25. #
    75
    Allana Z — July 27, 2012 @ 2:38 am

    I am making this for my husband this weekend. Our family loves banana bread and bananas fosters and this looks like a great comibination of both of them minus the rum. Looks delicious!

    Reply

  26. #
    76
    Donna — July 27, 2012 @ 6:40 am

    Question….Could I possibly “do” this as SUNDAY BRUNCH/BREAKFAST fare?!…I’ve got sooo many ripening too fast bananas…a big heavy skillet and I’m good to go….Should I sub some yogurt or creme fraiche for the ice cream??…Greek yogurt…Help!!!…Loving your blog …as always…avid fan..moi!

    Reply

    • Jessica — July 27th, 2012 @ 7:10 am

      I think so! I’d probably use yogurt if you don’t want to use ice cream.

      Reply

  27. #
    77
    Sharyn Dimmick — July 27, 2012 @ 7:02 am

    We call that old vegetable cart in the store “the rotting rack,” as in, “Let’s go see what they have on the rotting rack today.” I’m with your significant other on bananas — they are just not edible raw once they lose the greenish tinge and the smell of overripe bananas should be piped in cells to torture people. I am not a big banana bread fan, but I love upside-down caramelized desserts.

    Reply

  28. #
    78
    tania@mykitchenstories.com.au — July 27, 2012 @ 8:34 am

    Great thing to do with bananas I hope you are rid of the fruit flies

    Reply

  29. #
    79
    Becca from It's Yummilicious — July 27, 2012 @ 8:42 am

    Hello tastebuds! It’s time for BREAKFAST! Jess, this looks YUMMI to the LICIOUS!

    Reply

  30. #
    80
    Paula @ Frosted Fingers — July 27, 2012 @ 9:02 am

    i have bananas waiting for the perfect recipe, which this looks like… however I don’t own a cast iron skillet :(

    Reply

  31. #
    81
    Anita — July 27, 2012 @ 9:23 am

    Hi there:

    I was reading on Kathy’s healthy life blog that on amazon.com there is a machine, not cheap though, called yonanas $49.99 that turns frozen bananas and other fruit into soft serve. It got pretty good ratings. That might help you out.

    Reply

  32. #
    82
    Angie — July 27, 2012 @ 9:44 am

    I am deeply in love with this cake….The photos especially. I actually had to clean my computer screen after seeing this…..I was wondering if you would be willing to share this at Foodie Friends Friday http://alilcountrysugar.blogspot.com/2012/07/green-beans-foodie-friends-friday-5.html

    Reply

  33. #
    83
    Jessica@AKitchenAddiction — July 27, 2012 @ 10:27 am

    You had me at caramelized bananas!

    Reply

  34. #
    84
    Jamee — July 27, 2012 @ 10:32 am

    You are a Sweet Genius. Fact.

    Reply

  35. #
    85
    HeatherChristo — July 27, 2012 @ 10:42 am

    Oh My God. I am obsessed with banan bread/cake. I am obsessed with caramel. Just looking at this picture made me salvate a little. I love this- thank you.

    Reply

  36. #
    86
    Colette — July 27, 2012 @ 12:36 pm

    The only way that could be better is if it was sitting in front of me NOW.

    Reply

  37. #
    87
    Christina @ ovenadventures — July 27, 2012 @ 1:29 pm

    I am a banana freak too. The good kind, not the green eating kind. The crust on this cake looks so good I think I drooled a little but lets just keep that between us.

    Reply

  38. #
    88
    Sandi McMahill — July 27, 2012 @ 3:03 pm

    To get rid of fruit flys….Pour some vinegar is a saucer with a drop of dish detergent. Attracts them for a Drink an they fall in and drown. …….Sandi

    Reply

  39. #
    89
    Debbie — July 27, 2012 @ 6:09 pm

    Thank you so much for this recipe! This sounds like the cake my mother in law used to make for my husband every year for his birthday. She passed away without giving us the recipe sadly. So I am surely going to try this out. He will be so happy!

    Reply

  40. #
    90
    Arthur in the Garden! — July 27, 2012 @ 6:25 pm

    I love those bags. I eat so much banana bread, banana ice cream, banana this, banana that- I should be a monkey- or a fruit fly!

    Reply

  41. #
    91
    Diane Cooper — July 27, 2012 @ 11:06 pm

    Lol! You just described our house! I am like your man- with the 45 sec good banana window…. My hubby is like you and enjoys them much riper… I figure we are match made in banana heaven! But don’t even get me started on banana ends… Blech!
    Recipe looks relish by the way! Ripe bananas only for baking!

    Reply

  42. #
    92
    Tracy {Pale Yellow} — July 28, 2012 @ 8:08 pm

    I don’t need to buy bananas in bulk at the grocery store, I have a freeze full of bananas that were about to end their lives! This looks like a great recipe to use up those bananas!

    Reply

  43. #
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    Mary Beth Albrechtsen — July 29, 2012 @ 10:41 am

    This post made me shoot my coffee through my nose. Thanks for the chuckle!

    Reply

  44. #
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    Jackie @ Daydreamer — July 30, 2012 @ 12:58 am

    First of all. I just discovered your blog and have been reading it for the past 30 minutes. You are hilarious. And the food you make looks amazing! Bookmarking this website for sure.

    P.S. Congratulations on making a recipe that I (a college student) actually have all of the ingredients for right at this very moment! In my kitchen! I might just have to whip this deliciousness up one day soon. :)

    Reply

  45. #
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    neev — July 30, 2012 @ 10:23 am

    I am banana crazy one too. I love making banana bread for the family to snack on during the week.
    Love yrs with the ice cream. Will be back for more of yr post.

    Reply

  46. #
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    Christina @ This Woman Cooks! — July 30, 2012 @ 12:42 pm

    Those pictures with the ice cream dipping all over…Mmmmm….

    Reply

  47. #
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    Shelly — July 30, 2012 @ 1:33 pm

    I made this yesterday and it was fantastic!

    Reply

  48. #
    98
    Bonnie — July 30, 2012 @ 11:52 pm

    I can’t stop licking the screen! This looks sooooo good!!

    Reply

  49. #
    99
    Lea — July 31, 2012 @ 8:36 am

    Can’t get enough of it!

    Reply

  50. #
    100
    Amanda — July 31, 2012 @ 1:51 pm

    Just made this. can’t stop eating it straight out of the skillet long enough to put it on a plate and try it with ice cream. love this love this love this

    Reply

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