This light and lovely Dutch Oven Banana Upside Down Cake is a great substitute to the heavy banana bread we all know and love. And oh so beautiful, as well! It’s also a great way to use those super ripe bananas you have laying around! You won’t be disappointed with this sweet dessert. Let’s get straight to the recipe…
Dutch Oven Banana Upside Down Cake
- 1 cup firmly packed light brown sugar
- 6 tablespoons 3/4 stick unsalted butter, melted
- 2-3 large ripe bananas sliced
- 1 1/2 cups flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup mashed ripe bananas about 2
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- 1 1/4 cups sugar
- 1/3 cup vegetable shortening or butter
- 2 eggs
Lightly oil or spray a 10 inch dutch oven. Line with parchment paper.
Sprinkle brown sugar evenly in bottom of oven. Pour over 6 Tblsp melted butter.
Arrange banana slices atop brown sugar mixture, covering completely.
Combine flour, baking soda, baking powder and salt in small bowl.
Mix mashed bananas, buttermilk and vanilla in another small bowl.
Using electric mixer, cream 1 1/4 cups sugar and shortening until fluffy. Add eggs one at a time, beating well after each addition.
Add dry ingredients alternatively with buttermilk mixture, mixing until just combined.
Pour batter over bananas in dutch oven.
Bake at 350 degrees for 35-40 minutes or until cake pulls away from sides of pan and tester inserted into center of cake comes out clean.
Let cool in dutch oven for 20 minutes before inverting onto plate.
Photo by Flickr/Ross Catrow