Tahini Banana Upside Down Cake

This Tahini Banana Upside Down Cake is a twist on the classic upside down cake. With caramelized bananas on the top and a moist banana cake underneath, this dessert is packed with banana flavor. It combines the best of two of our favorite banana desserts: bananas foster and fluffy banana cake. With a caramelized banana top and soft banana cake base, this is the ultimate banana dessert.

Banana Upside Down Cake FAQs

Components of the banana upside down cake:

• Caramelized Banana Topping: The caramel is made by heating brown sugar, butter, salt, date syrup, and vanilla bean paste until it forms a creamy, caramel sauce that coats the bananas. This is what gives the cake the classic upside down cake topping.
• Moist Banana Cake: The cake batter incorporates mashed bananas, lemon juice, all-purpose flour, baking soda, cinnamon (optional), cardamom (optional), sugar, butter, tahini, egg, vanilla extract, almond extract, and buttermilk for a tender and flavorful crumb.

Ingredient Notes:

• Bananas: Mashed bananas add moisture, natural sweetness, and a distinct banana flavor to the cake.
• Tahini: This sesame seed paste lends a subtle nuttiness and richness to the cake, enhancing its flavor profile. If you do not have tahini, it can be left out (Instead use ¼ cup of butter), but we strongly recommend it. It adds a delicious flavor and richness to the cake. 
• Date Syrup: The addition of date syrup complements the caramelized bananas, adding depth and complexity to the topping. It also creates a slightly more golden color on top. If you do not have date syrup, it can be left out. 
• Buttermilk: Buttermilk is a key ingredient in this recipe as it adds moisture, tanginess, and tenderness to the cake. If you don’t have buttermilk on hand, you can make a substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for 5-10 minutes before using. This mixture will mimic the acidity and thickness of buttermilk.
• Spices (Cinnamon and Cardamom): The optional addition of cinnamon and cardamom in the cake batter adds warmth and depth of flavor to the banana upside down cake. Feel free to adjust the amounts based on your personal preference. If you’re not a fan of these spices or don’t have them on hand, you can omit them from the recipe without affecting the overall outcome of the cake.

Tips for the Best Banana Upside Down Cake:

1. Use ripe bananas for the cake: Choose ripe bananas with brown speckles on the skin for maximum sweetness and flavor.
2. Use fresh bananas for the topping: Make sure to use fresh (not frozen) bananas for the topping of the cake. They should be ripe but firm enough to stay intact when slicing. Use the ripest ones in the cake and slightly less ripe ones on the top. 
3. Buttermilk: Buttermilk is a crucial ingredient in this recipe as it contributes to the texture and flavor of the cake. If you don’t have buttermilk on hand, you can make a substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for 5-10 minutes before using. This homemade buttermilk substitute will also work in the recipe.
4. Properly grease the cake pan: To ensure easy release of the cake, thoroughly grease the sides and bottom of the cake pan before adding the caramel and bananas.
5. Test for doneness: Insert a toothpick into the center of the cake to check for doneness. It should come out clean or with a few moist crumbs when the cake is ready.
6. Allow the cake to cool: Let the cake cool in the pan for 10-15 minutes before inverting it onto a serving plate to ensure the caramel and bananas stay intact

Print

Tahini Banana Upside Down Cake

Prep Time 25 minutes minutes

Cook Time 55 minutes minutes

Cooling 10 minutes minutes

Servings 6

Ingredients

Cake

• 1/2  cup mashed bananas
• 1 teaspoon lemon juice
• 1 cups all-purpose flour 120 g
• 1/2 teaspoon baking soda 3 g
• 1/2 teaspoon cinnamon optional
• 1/4 teaspoon cardamon optional
• ¼ teaspoon salt 1 g
• 2/3  cups white sugar 135 g
• 3 tablespoons butter 42 g
• 2 tablespoons tahini 28 g
• 1 egg
• 1 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 1/2 cup buttermilk

Caramel

• 1/2 cup brown sugar 85 g
• 3 tablespoons butter 42 g
• ¼ teaspoon salt ~1 g
• 1 tablespoon date syrup 20 g
• 1 tablespoon vanilla bean paste 20 g

Assembly

• 3 bananas cut in half long wise for the bottom of the cake

Instructions

• Preheat the oven to 350 degrees fahrenheit (175 degrees celsius)
• Prep an 8” cake pan with cooking spray and an 8” parchment paper round
• Place 3 bananas in the bottom of the prepared 8” round pan cut side down (cut into smaller pieces if needed). Set aside
• In a medium saucepan on high heat, heat the caramel ingredients on until bubbling ~2-3 minutes
• Pour the caramel over the bananas and set aside and prepare the bake batter

Cake:

• Mash ripe bananas with lemon juice. Set aside
• In another bowl, combine the dry ingredients- flour, baking soda, spices and salt
• In the base of a kitchen aid or in a large bowl, cream the sugar, tahini and butter for 2-3 minutes until pale and fluffy. Add in the egg and vanilla.
• Next on low, alternate the dry ingredients with the wet, beginning and ending with the dry. Add in the banana until just evenly combined and pour over the caramel and bananas in the cake pan
• Bake until a toothpick comes out clean (~45 minutes – 55 minutes, time will vary based on the oven so test with a toothpick)
• Remove the cake from the oven and let it cool for 5-10 minutes. After 5-10 minutes, flip it onto a plate. Serve while slightly warm