Cakes/ Dessert

Caramelized Blackberry Banana Upside Down Cake

Caramelized Blackberry Banana Upside Down Cake | The Foodwright


I survived the first day of school. Hooray! It’s gonna be a good semester. Hard, but what else is new?! Bring it on.

Caramelized Blackberry Banana Upside Down Cake | The Foodwright

Caramelized Blackberry Banana Upside Down Cake | The Foodwright

School is a struggle for me. I’ll be real with you guys – I finished my freshman year with a whopping 1.9 GPA. Yeah, yikes. Coming to college was an incredibly difficult transition & really took a toll on my mental & emotional health. I LOVE learning, & I’d like to think I’m pretty good at it, too. But somewhere in between the learning & the spitting out knowledge on a piece of paper, my brain falls short. Add in the horrid habits of hating to ask for help & a whopping fear of failure & you have a tough situation on your hands.

It’s my junior year, and I still struggle to get good grades. I am learning how to work harder & better. I haven’t found a magical switch that makes everything easier. The path hasn’t been illuminated in the ways that I’d perhaps like it to be. I fight the thoughts that tell me I’m dumb and that there’s no use trying when I know I’ll probably fail.

There’s the famous quote attributed to Albert Einstein that I think a lot of us can relate to so well:

“Everybody is a genius. But if you judge a fish by its ability to climb a tree, it will live its whole life believing that it is stupid.”

So maybe I’m the only one out of our little circle that struggles so much with school. I wouldn’t know! I honestly shy away from talking about it because I feel ashamed & embarassed by it. And maybe that’s something we need to change? Why is it so awkward and taboo to admit that we’re struggling? I think that more often than not, when we find the strength to admit we’re having a hard time, we find people who are in a similar boat and have been trying to say the same thing, but haven’t mustered up the strength quite yet. I just want to shout from the rooftops and say COLLEGE IS REALLY REALLY REALLY DIFFICULT AND IDK IF I CAN DO THIS and maybe I’ll assemble an army of people who feel the same way.

Regardless of what your struggles may be, know that you, dear reader, are good at SOMETHING. And that something is AWESOME. Whether it’s music or public speaking or reading or history or water polo – you have incredible talents and smarts! And we’re not all smart in the same way. Just don’t feel worthless because your kind of smart is different than someone else’s.

Maybe I’m sounding like a broken record, but you guys? Keep going. If there’s one takeaway you get from reading this blog, I hope it’s that right there. I hope that I can, in some way, help you come to know & believe that life is worth it, & that you should keep going and trying and doing and being because it’s worth it. Because you’re worth it.

Don’t be afraid to do the hard things.

Caramelized Blackberry Banana Upside Down Cake | The Foodwright

In other news, I made you a cake today! It took me an embarassingly long time to figure out how to title it. There are so many key components! Blackberries and bananas are arranged on the bottom of the pan, soaked in a coconut caramel sauce, and covered in sticky, buttery, sweet cake goodness. Does it get any better than this?

It’s a perfect way to say sayonara to summer and hello to fall. Because, as we all know, I’m pretty dang excited for fall.

Caramelized Blackberry Banana Upside Down Cake | The Foodwright


Makes 1 9-inch cake


1 pint blackberries

1 large banana, sliced

2 c all-purpose flour

1 t baking powder

1/2 t salt

1/4 t cinnamon

3/4 c unsalted butter, softened

3/4 c sugar

2 eggs

2 t vanilla

for the caramel: 

1/2 c sugar

1/2 c full-fat coconut milk

2 T salted butter

1 t vanilla


In a saucepan on medium heat, combine the sugar, coconut milk, butter, & vanilla. Bring to a boil, whisking constantly, and let bubble for a few minutes until thickened. Set aside.

Preheat oven to 350.

Cream together the butter and sugar for 2-3 minutes until light & fluffy. Beat in the eggs & vanilla. Add in the dry ingredients and mix until just combined. The batter will be thick and sticky.

In a lightly greased 9-inch cake pan, arrange the berries and banana slices on the bottom. Pour the caramel on top. Then, place large dollops of cake batter on top of the fruit & caramel and spread to cover. I find that using a wet spatula works well for spreading sticky batters!

Bake for 30-35 minutes, or until golden-brown and a toothpick inserted in the center comes out clean. Let cool for 5 minutes. Run a knife along the outer edge & then carefully flip the cake upside-down onto a plate. Serve warm!

xo, Lucia

Caramelized Blackberry Banana Upside Down Cake | The Foodwright

{cake recipe adapted from how sweet eats}

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  • Reply
    Gabriel @ The Dinner Special podcast
    September 2, 2015 at 11:55 pm

    This upside down cake is off the charts! With the coconut caramel sauce, I could probably eat this whole cake in a single sitting, and be happy about it! School may not be your thing but you have a real talent here. It’s clear.

    • Reply
      September 3, 2015 at 8:44 am

      I really appreciate that, Gabriel! Your comment really means a lot to me. Thank you!

  • Reply
    September 2, 2015 at 9:56 am

    Hey, I’m the same way with school. I’ve decided that it’s just not something I’m good at, and that’s ok. So now you’ve got an army of 2 🙂 good recipe too by the way

    • Reply
      September 2, 2015 at 12:38 pm

      Thanks, Bryant! You’re right, that is totally okay 🙂

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