Coffee-Infused Upside-Down Banana Skillet Cake

Name: Coffee-Infused Upside-Down Banana Skillet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the banana topping:; 6 tablespoons butter; 1/2 cup light brown sugar; 1/4 cup brewed coffee; 1 large whole cinnamon stick; 2 teaspoons vanilla extract; 3 large almost ripe bananas; Juice from 1/2 large lemon; For the cake:; 3 large eggs, separated into two bowls; 1/2 cup plus 1 tablespoon granulated sugar; 1 cup flour; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons finely ground coffee; 1/2 teaspoon salt; 1/2 cup butter, melted; 1/4 cup milk; 1 cup brewed coffee; 1 cup firmly packed light brown sugar

Servings: persons

For the banana topping:
6 tablespoons butter
1/2 cup light brown sugar
1/4 cup brewed coffee
1 large whole cinnamon stick
2 teaspoons vanilla extract
3 large almost ripe bananas
Juice from 1/2 large lemon
For the cake:
3 large eggs, separated into two bowls
1/2 cup plus 1 tablespoon granulated sugar
1 cup flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons finely ground coffee
1/2 teaspoon salt
1/2 cup butter, melted
1/4 cup milk
1 cup brewed coffee
1 cup firmly packed light brown sugar

1
Preheat oven to 350u00b0 F. In a deep-sided cast iron skillet, melt the butter over medium high heat, then add the brown sugar, coffee, and cinnamon stick. Stir continuously until it starts to boil, then reduce heat down and simmer for about 15 minutes, stirring occasionally, until thickened. Remove the cinnamon stick and remove from heat. Stir in the vanilla extract.
2
Meanwhile, slice the bananas on the diagonal, then mix them and the lemon juice gently into the coffee syrup in the skillet. Arrange them in one layer on the bottom. Set aside.
3
In a large bowl, whisk together the yolks and granulated sugar until it is thick. In another bowl, sift together the flour, baking powder, ground coffee, and salt. Add it to the yolk mixture until blended. It's pretty thick at this point, but the next step loosens it up. Stir in the melted butter and milk and mix until blended.
4
Using an electric hand mixer, whisk the egg whites in another bowl until stiff peaks form. Fold about one-third of the egg whites into the yolk batter. Gently fold in the rest of the egg whites until combined, but don't over-mix it.
5
Pour the batter evenly over the bananas and syrup. Place skillet in preheated oven, and bake for about 50 minutes or until toothpick inserted into center comes out clean.
6
Meanwhile, add the cup of prepared coffee and brown sugar to a medium saucepan and bring to a boil. Reduce heat to low and simmer for about 15 minutes, stirring occasionally, until slightly thickened. Set aside until cake is done, and reheat slightly just before removing the cake from the oven.
7
When the cake is done, remove from oven, and let sit for 10 minutes on a wire rack. Pierce the top of the cake all over with a skewer. Pour all but about a half cup of the coffee syrup evenly over. Now comes the scary part. Using oven mitts, place a large platter over the skillet, then quickly flip the platter and skillet upside down.
8
Serve slices of the warm cake with vanilla ice cream, pour some of the extra coffee syrup over it, and dig in!

1128

kcal

Calories

Fat

169

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For the banana topping:, 6 tablespoons butter, 1/2 cup light brown sugar, 1/4 cup brewed coffee, and more.

Yes, Coffee-Infused Upside-Down Banana Skillet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!