Banana Upside-Down Cake

The caramel for this upside-down cake includes Demerara sugar, a coarse-textured raw sugar that has been partially refined. It comes from the Demerara area of Guyana.
Average Customer Rating:
4.333 out of 5
4.3
 out of 
5
(3 Reviews) 3
2 of 3(67%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Banana Upside-Down Cake
Review 1 for Banana Upside-Down Cake
5 out of 5
5 out of 5
Hala
,Fairfax Station
,VA
March 10, 2012
Ability level:Professional
Cooks for:6 to 10 people
Cooks:Every day
Would You Recommend? Yes
0points
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Fantastic Desert
March 10, 2012
This is a very easy & fast recipe that yields a very special, tasty, fluffy, & desert full of flavor & aroma.
Unlike many 'banana' recipes where the ingredients overwhelm & take over the banana taste, the ingredients here compliment the banana to accentuate its taste.
This will immediately become a family favorite. It will become Mom's go-to recipe when trying to save over-ripe bananas from going bad.
Pros: Yield, Quick, Good Value, Easy, Appearance, Impressive, Will Make Again
Review 2 for Banana Upside-Down Cake
3 out of 5
3 out of 5
JustJayne1
Portland OR
January 2, 2011
Would You Recommend? No
0points
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Good Idea, but not the best cake
January 2, 2011
The idea was good, but the bananas cooked with the sugar this way became cloyingly sweet. The cake was good not my favorite.
Review 3 for Banana Upside-Down Cake
5 out of 5
5 out of 5
Rassy
Santa Barbara, CA
May 14, 2010
Would You Recommend? Yes
+3points
3of 3found this review helpful.
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Perfect any time of the day
May 14, 2010
This is rustic, delicious, easy and fast. You can use a non-stick pan that can be put in the oven if you do not own a tatin pan. One of our favorites.