Banana Gingerbread Upside Down Cake

An upside down cake featuring banana and gingerbread.

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Prep time 25 mins
Total time 55 mins
Servings 9
Calories per serving 440

You will need

  • 3/4 cup margarine, divided
  • 1 cup packed brown sugar, divided
  • 1 firm, large DOLE® Banana, peeled
  • 1/4 cup DOLE Chopped Dates
  • 1 egg
  • 2 extra-ripe, medium DOLE Bananas, peeled
  • 1/4 cup molasses
  • 1-2/3 cups all-purpose flour
  • 1-1/2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground allspice
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt


  1. Melt 1/4 cup margarine in 9 or 10-inch cast iron skillet.  Stir in 1/2 cup brown sugar. Slice firm banana; arrange in single layer in brown sugar mixture. Press dates in spaces between bananas.
  2. Beat 1/2 cup margarine and remaining 1/2 cup brown sugar until light and fluffy.  Beat in egg.
  3. Puree ripe bananas in blender; blend 3/4 cup with molasses.  Combine dry ingredients in bowl; stir into beaten mixture alternately with molasses mixture until smooth.  Spread batter over bananas in skillet.
  4. Bake at 350º F. 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes.  Invert onto serving plate.

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