Brown Sugar Banana Upside Down Cake
Recipe type: Dessert
You never know what you're going to get when you make an upside down cake. This Brown Sugar Banana Upside Down Cake is a perfect twist on the classic.
  • ½ Country Crock® spreadable stick, melted
  • 10 tbsp dark brown sugar
  • 4 small bananas, sliced into ¼-inch rounds
  • 2¼ cups cake flour
  • 1 tsp salt
  • 1 tbsp baking powder
  • 1 Country Crock® spreadable stick, softened
  • 1½ cups granulated sugar
  • 3 eggs
  • 1¼ cup milk of choice (I used unsweetened cashew milk)
  • 1 tsp pure vanilla extract
  1. Preheat the oven to 350 degrees. Grease a 9x13 cake pan.
  2. Pour melted butter into the cake pan and disperse tablespoons of brown sugar evenly around the pan.
  3. Use the back of a rubber spatula to spread the brown sugar, mixing with the melted butter and completely covering the bottom of the pan.
  4. Arrange sliced bananas over top of the sugar and butter mixture and set pan aside.
  5. Combine flour, salt and baking powder in a small bowl and set aside.
  6. In a bowl of a stand mixer, beat butter and granulated sugar until fluffy.
  7. Add eggs, one at a time, making sure each one is fully beaten into the mixture before adding the next.
  8. Add milk and vanilla and mix well.
  9. Add the dry ingredients and mix until smooth.
  10. Pour batter over the bananas, making sure to cover them completely.
  11. Bake for 30 minutes, uncovered.
  12. At the 30 minute mark, cover the cake with tin foil and continue to cook for another 20 minutes or until a toothpick inserted into the center of the cake comes out clean.
Cake recipe adapted from Bob's Red Mill Buttery Yellow Birthday Cake:
Recipe by Take A Bite Out of Boca at