Miso Caramel Banana Upside-Down Cake

Miso Caramel Banana Upside-Down Cake

It's the end of the night and your guests are looking for a cup of coffee and something sweet. You could serve them the standard store bought cookies or a boxed brownie mix you whipped up in a pinch, but why not round out the night with something truly special? Think caramelized bananas, fluffy sponge, and a brown sugar caramel that gives this recipe moisture and balance.

The depth of flavor in this recipe comes from Fermented Miso Paste from Umami Insider found in the Taste of Asia box. When you think miso, you probably don't automatically think dessert, but melding miso paste into the butter before adding it to a decadent brown sugar caramel sauce gives this recipe a salty, umami balance that keeps this recipe from being overly sweet. This cake is meant to be savored and best served warm with a scoop of vanilla ice cream.

Prep time: 20 minutes Bake time: 20-25 minutes Yields: 6-8 servings

Ready to try it?

What you'll need:

Miso Butter:

  • 1/3 cup salted butter, softened
  • 2 tbsp Fermented Miso Paste

Cake:

  • 2-3 ripe bananas, sliced in 1/2 inch coins
  • 1 cup packed brown sugar
  • 1/2 cup miso butter (use all you made above)
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/4 cup vegetable oil (or sub in Fatworks Beef Tallow found in our Chef's Companion Box)
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs 
  • 1/2 cup buttermilk (or 1/2 cup milk with 1/2 white vinegar. Let sit for 5 minutes)

Let's make it!

  1. Preheat your oven. Heat to 350°F. Grease a 9-inch cake pan. Use butter, oil, or beef tallow.
  2. Make the miso butter. Combine softened butter and miso paste in a small bowl. Mix until completely smooth (no visible chunks).
  3. Make the miso caramel. In a medium saucepan, heat brown sugar over medium-low, stirring every couple of minutes to avoid burning. After about 10 minutes, your sugar should be fully dissolved and bubbling. Stir in your miso butter a little bit at a time, stirring constantly, until smooth and fully incorporated. Lower heat if it cooks too fast. Pour into prepared pan and arrange banana slices evenly on top.
  4. Make the cake batter. In a mixing bowl, beat eggs on low speed. Add vanilla, oil, and granulated sugar. Mix until slightly fluffy. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. On low speed, alternate adding dry ingredients and buttermilk to the egg mixture until just combined.
  5. Assemble & bake. Spread cake batter over the banana-caramel layer. Bake 20-25  minutes or until a toothpick inserted in the center comes out clean.
  6. Flip & serve. Let cool 10–15 minutes before flipping out of the pan to reveal the gooey caramelized topping. Serve warm with vanilla ice cream.

Foodie Box Love Notes & Tips

  • Make extra miso butter. It’s amazing spread on toast, melted into pasta, or for grilling steak and veggies. Double (or triple) it—you’ll want it on everything!
  • Don’t let sugar burn. Keep a close watch while making caramel. Stir often to keep it smooth and luscious.
  • Swap your fruit. Try sliced apples or peaches instead of bananas for a new twist.
  • Boost the finish. Add a sprinkle of flaky sea salt, toasted sesame seeds, or crushed candied pecans like Evie's Sweet & Salty Texas Pecans (from our Sweet & Salty Box) over your ice cream for an elevated touch.
  • Make ahead. Reheat leftovers in a 300°F oven for 10 minutes, or in the microwave for a quick indulgence.

- Kaity Potter, Creative Social Media Intern, Foodie Box Love

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