Banana Upside-Down Skillet Cake

Bananas caramelized in the bottom of the cast-iron, a soft cake baked over, flipped out

Serves 8 · 20 min

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The caramel & bananas
4 Tbsp butter
¾ cup brown sugar
3–4 ripe bananas, halved lengthwise
pinch salt · optional: ½ tsp cinnamon, splash rum
The cake
1½ cups all-purpose flour
1½ tsp baking powder · ¼ tsp baking soda · ½ tsp salt
½ cup butter, softened · ¾ cup sugar
2 eggs · 1½ tsp vanilla
½ cup buttermilk or yogurt (or milk + ½ tsp vinegar)
1 very ripe banana, mashed (into the batter — optional, more banana flavor)

Make the caramel in the skillet. Oven to 350°F. Melt the 4 Tbsp butter in a 10″ cast-iron over medium, stir in the brown sugar and a pinch of salt (and cinnamon/rum), and cook 1–2 min until bubbly and smooth. Take off the heat.
Lay the bananas in. Arrange the split bananas cut-side down in the caramel in a snug single layer — this is the face of the cake, so make it tidy.
Mix the batter. Whisk flour, baking powder, soda, and salt. Separately cream the ½ cup butter and sugar, beat in the eggs and vanilla (and mashed banana), then alternate the dry mix and buttermilk just until combined — don't overmix.
Pour over & bake. Spoon the batter gently over the bananas and spread level without disturbing them. Bake 35–45 min, until golden and a tester in the center comes out clean.
Rest briefly, then flip. Cool just 5–10 min — long enough to set, short enough that the caramel is still fluid — run a knife around the edge, set a plate over the skillet, and flip in one confident motion. Lift the pan; nudge back any banana that stuck. Serve warm with ice cream or whipped cream.

Steps — tap one to keep your place

1. Make the caramel in the skillet. Oven to 350°F. Melt the 4 Tbsp butter in a 10″ cast-iron over medium, stir in the brown sugar and a pinch of salt (and cinnamon/rum), and cook 1–2 min until bubbly and smooth. Take off the heat.

2. Lay the bananas in. Arrange the split bananas cut-side down in the caramel in a snug single layer — this is the face of the cake, so make it tidy.

3. Mix the batter. Whisk flour, baking powder, soda, and salt. Separately cream the ½ cup butter and sugar, beat in the eggs and vanilla (and mashed banana), then alternate the dry mix and buttermilk just until combined — don't overmix.

4. Pour over & bake. Spoon the batter gently over the bananas and spread level without disturbing them. Bake 35–45 min, until golden and a tester in the center comes out clean.

5. Rest briefly, then flip. Cool just 5–10 min — long enough to set, short enough that the caramel is still fluid — run a knife around the edge, set a plate over the skillet, and flip in one confident motion. Lift the pan; nudge back any banana that stuck. Serve warm with ice cream or whipped cream.

✨ Untested — Claude drafted this one from scratch; it hasn't been cooked and amended in our kitchen yet, so treat the amounts as a starting point. No alcohol? swap the wine or beer for the same amount of stock, with a splash of vinegar or lemon for the brightness. Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.