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Prep time
25 minutes
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Cook time
1 hour 15 minutes
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Serves
6
Author Notes
If you haven’t met my Miso & Banana Upside-Down Cake, which went viral with the help of Instagram and TikTok, let me introduce you: Sweet, caramelized bananas top a moist cake that’s made with mashed, overripe bananas in the batter. Like so many upside-down cakes before it, this one features caramel made from butter and brown sugar—but unlike those other cakes, the caramel in this one gets a hit of shiro (white) miso that gives it a smack of rich umami. —Michelle Rabin
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Ingredients
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1/4 cup
unsalted butter
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3 tablespoons
shiro (white) miso
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1/2 cup
light brown sugar
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3
ripe but still firm bananas, cut in half lengthwise
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3
overripe bananas, mashed
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1/2 cup
sour cream
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2 teaspoons
vanilla extract
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1 teaspoon
baking soda
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2
eggs
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1 cup
granulated sugar
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1/2 cup
canola oil
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1 1/2 cups
all-purpose flour
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1 teaspoon
kosher salt
Directions
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Heat oven to 350°F. Line the bottom of an 8-inch cake pan with parchment, then set aside.
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Heat a medium pan over medium, add butter and melt, about 1 minute, making sure it doesn’t brown. Once butter is melted, add miso and brown sugar and whisk to combine. Cook until thick and viscous, about 2 minutes.
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Pour the caramel into the bottom of the cake pan and swirl it around to coat the surface evenly, using a spatula as needed. Arrange the halved bananas cut-side down.
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In a medium bowl, mix the sour cream, overripe bananas, vanilla, and baking soda.
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Using an electric mixer, cream the eggs with granulated sugar in a separate bowl until pale yellow. Slowly stream in the oil and continue to mix until combined.
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Add the banana mixture to the creamed eggs and stir to combine. Add the flour and salt, then fold gently using a spatula to incorporate.
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Pour batter over the caramel and cut bananas, then transfer to oven. Bake until cooked through, about 60 minutes.
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Remove cake from oven and run a knife around the edge of the cake. Let cool for about 5 minutes, then invert onto a serving plate. If the parchment slides out with the cake, simply peel it off immediately after it’s flipped.
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Let rest for at least 15 minutes before enjoying.
Michelle Rabin is a Toronto based food stylist, recipe developer and culinary producer. She is best known for being the deadpan sidekick on Matty Matheson’s hit YouTube Show “Just a Dash." You can check out her own mini cooking series called “Is this a thing?” on her Instagram account, @michellerabin. When she’s not in the kitchen, a very rare occurrence, she is running or making crafts.
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