Plantain Gingerbread Upside-Down CakeIt’s a standard upside-down cake, but instead of pineapple, it boasts a dizzying spiral of ripe, tropical plantains – a perfect match for the molasses-based cake. The butter and brown sugar bubble and brown, making the edges of the cake just a little bit crisp – which is the best part.
Cook Time Passive Time
35minutes 30minutes
Cook Time Passive Time
35minutes 30minutes
Dry ingredients
Wet ingredients
  1. Preheat the oven to 350F.
  2. Whisk the dry ingredients together.
  3. In another bowl mix the wet ingredients together.
  4. Place your cake pan over low heat on the stovetop. Add the remaining 4 tablespoons of butter and the brown sugar. Once melted, stir to make an even coating on the bottom of the pan and remove from heat.
  5. Layer the sliced plantains around in overlapping circles.
  6. Add the wet ingredients to the dry and whisk to combine. Pour into the cake pan.
  7. Bake for 35-40 minutes or until a toothpick comes out clean.
Recipe Notes

NOTE: The plantains should be turning black and about the texture of a banana when sliced. If they are green they’ll be hard as a rock, even after cooking, and you’ll be disappointed. You can substitute bananas for the plantains but, once cooked, they’ll probably soften to the point of disappearing into the cake.


Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only. This recipe and hundreds more from around the world may be found at

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