If you think you’ve tried every banana dessert out there, think again—this banana upside down cake flips tradition on its head and brings bold flavor to the table. Moist, caramelized, and bursting with ripe banana goodness, this show-stopping treat is easier to make than it looks. Keep reading to discover the secret to its irresistible charm!
| Servings: | 8 |
| Prep Time: | 20 minutes |
| Cook Time: | 40 minutes |
| Total Time: | 1 hour |
| Serving Size: | 1 slice |
Ingredients
- 1 cup packed light brown sugar
- 4 tablespoons unsalted butter
- 3 to 4 ripe bananas sliced into ½ inch rounds
- 1½ cups all purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
Equipment
- 9 inch round cake pan
- Mixing bowls
- Electric hand mixer or stand mixer
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Small saucepan
Instructions
- Preheat the oven: Set your oven to 350°F. Lightly grease a 9 inch round cake pan with butter or nonstick spray. If your pan is prone to sticking, placing a parchment paper circle on the bottom is a good extra step.
- Make the caramel: In a small saucepan, melt the brown sugar and 4 tablespoons of butter over medium heat. Stir constantly until the mixture becomes bubbly and smooth. This should take 3 to 5 minutes. Keep an eye on it so it does not burn.
- Layer the bananas: Pour the caramel into the bottom of your prepared cake pan. Smooth it out with a spatula. Arrange the banana slices on top in a single even layer. You can do a spiral design for a decorative touch or just scatter them—we’re going for cozy, not perfect.
- Mix the dry ingredients: In a bowl, whisk together the flour, baking powder, and salt. This helps evenly distribute the leavening for a light texture.
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter with the granulated sugar using your mixer for about 2 to 3 minutes. It should look light and fluffy, almost like frosting. This step is key to a tender cake.
- Add eggs and vanilla: Beat in the eggs one at a time. Make sure each egg is fully incorporated before adding the next. Stir in the vanilla extract for that classic warmth.
- Combine wet and dry ingredients: Add half of the flour mixture to the batter and mix on low until just combined. Pour in the milk and gently mix. Then add the remaining flour mixture and blend just until there are no visible streaks of flour. Do not overmix or the cake will be dense instead of tender.
- Assemble and bake: Carefully spoon the batter over the banana layer. Use a spatula to smooth it out so it reaches all the edges. Bake for 35 to 40 minutes on the center rack until a toothpick inserted in the center comes out clean and the top is golden brown.
- Cool and invert: Let the cake rest in the pan for about 5 to 10 minutes. Run a knife around the edges to loosen. Then, using oven mitts, place a plate or cake stand on top and quickly but carefully flip it over to release the cake. Admire that glossy banana topping—it is the moment of truth.
- Serve and enjoy: Allow the cake to cool for 10 to 15 minutes before slicing. Serve warm on its own or with ice cream for a dreamy dessert.
Nutrition per serving
| Calories | 370 |
| Protein | 4 grams |
| Carbohydrates | 55 grams |
| Fat | 15 grams |
| Sugar | 35 grams |
| Fiber | 2 grams |
| Sodium | 150 milligrams |
Description
Imagine a dessert where the rich scent of caramelized bananas fills your kitchen, evoking the comfort of freshly baked banana bread paired with the nostalgia of a Southern-style cobbler. This banana upside down cake brings cozy warmth to your table with its tender buttery crumb topped by ribbons of golden caramel and sweet banana slices. The way the bananas melt into the caramel as they bake creates a luscious topping that glistens like amber glass once the cake is flipped out of the pan.
Each forkful is a balance of textures and flavors—cool fruitiness and deep toffee richness mingling with soft vanilla cake. Whether served warm with a scoop of vanilla ice cream or cooled with a dusting of powdered sugar, this cake is both rustic and elegant. It is the kind of treat that makes ordinary days feel like Sunday brunch, and ordinary bananas feel like a celebration.
Why You’ll Love This Recipe
This banana upside down cake is an ideal way to use overripe bananas and pantry basics, making it a convenient dessert to whip up with little planning. You do not need any special tools or obscure ingredients—just classic baking staples and about an hour of your time. The result is a show-stopping dessert that tastes like you spent all afternoon baking.
Versatile and crowd-pleasing, this cake works for everything from holiday dinners to afternoon coffee breaks. You can even customize it by adding a touch of cinnamon or a splash of rum to elevate its flavor. Whether you are looking for a new take on banana desserts or simply want a fuss-free option for entertaining, this recipe will not disappoint.
Serving and Storage Tips
Serve the banana upside down cake warm or at room temperature. Warm slices pair beautifully with ice cream or lightly whipped cream. If making ahead, you can fully bake the cake and store it covered at room temperature for up to 2 days.
Refrigerate leftovers in an airtight container for up to 5 days. Let the cake come to room temperature before serving or microwave individual slices for 10 to 15 seconds to revive their softness. This cake also freezes well. Wrap it tightly in plastic wrap and then in foil. Freeze for up to 2 months. Allow to thaw overnight in the refrigerator and bring to room temperature before serving.
Course, Cuisine, Keywords
Dessert, American, banana cake, upside down cake, bananas, caramel banana cake, vintage dessert
Servings, Prep Time, Cook Time, Total Time, Serving Size
Servings: 8
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Serving Size: 1 slice
For extra depth, try adding a pinch of cinnamon or a tablespoon of dark rum to the caramel layer before pouring it into the pan. It adds a wonderfully cozy and complex flavor that pairs beautifully with the bananas.
FAQ
Can I use frozen bananas?
Yes, you can use thawed frozen bananas. Drain any extra liquid and slice as usual. Frozen bananas are softer, so handle gently when placing in the pan.
How ripe should my bananas be?
The riper the better. You want your bananas covered in brown spots and just shy of mushy. They will be sweeter and softer, which makes the caramelized topping more luscious.
Can I make this dairy-free?
Yes, you can substitute the butter with a plant-based butter alternative and use almond or oat milk instead of whole milk. The cake will still be moist and flavorful.
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Banana Upside Down Cake
Ingredients
- 1 cup packed light brown sugar
- 4 tablespoons unsalted butter
- 3 to 4 ripe bananas sliced into ½ inch rounds
- 1½ cups all purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
Instructions
- Preheat your oven to 350°F. Grease a 9 inch round cake pan and set aside.
- In a small saucepan over medium heat, melt the brown sugar and 4 tablespoons of butter. Stir frequently until the mixture is smooth and bubbling, about 3 to 5 minutes.
- Pour the caramel into the bottom of the prepared cake pan. Arrange the banana slices over the caramel in a single even layer.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat ½ cup softened butter and granulated sugar with an electric mixer until light and fluffy, about 2 to 3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Add half of the flour mixture to the wet ingredients and mix on low just until combined. Add the milk, then the remaining flour mixture. Mix until the batter is smooth, taking care not to overmix.
- Gently pour the batter over the banana layer in the cake pan, spreading evenly with a spatula.
- Bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to rest for 5 to 10 minutes in the pan. Then run a knife around the edges and carefully invert onto a serving plate. Let it cool slightly before slicing.
