If you have a soft spot for classic desserts with a tropical twist, this Banana Upside Down Cake Recipe is going to become your new favorite. It brings together sweet caramelized bananas with a tender, moist cake that feels like a warm hug in every bite. The magic happens when you flip the cake out of the pan to reveal a glossy, golden top loaded with banana slices soaking in buttery brown sugar syrup. Whether you’re baking for a weekend treat or impressing guests, this cake nails the balance of rustic charm and indulgent flavor every single time.
Ingredients You’ll Need
Everything you need for this Banana Upside Down Cake Recipe is straightforward and pantry-friendly. Each ingredient plays its part perfectly: brown sugar for that luscious caramel glaze, fresh bananas for natural sweetness and moisture, and a simple mix of flour and leavening agents to give the cake just the right lift.
- Light brown sugar (1 cup, packed): The base of the caramel topping that gives the cake its glossy, rich sweetness.
- Unsalted butter (6 tablespoons, melted): Adds buttery depth and helps create that irresistible caramel crust.
- Bananas (2-3, sliced into 1/4″ rounds): The star of the show, delivering natural sweetness and a beautiful presentation.
- All-purpose flour (1 1/2 cups): Provides structure for a tender crumb that holds everything together.
- Baking soda (1/2 teaspoon): Helps the cake rise nicely without any chemical aftertaste.
- Baking powder (1 teaspoon): Ensures a light, fluffy texture.
- Pinch of salt: Balances the sweetness and enhances the overall flavor.
- Light brown sugar (3/4 cup, packed): Adds sweetness and moisture inside the cake.
- Granulated sugar (1/4 cup): Boosts sweetness and creates a tender crumb.
- Mashed banana (1 cup, about 2 medium): Moistens the cake with rich banana flavor throughout.
- Buttermilk (1/2 cup): Adds tanginess and keeps the cake soft; homemade buttermilk works perfectly.
- Vanilla extract (1 tablespoon): A little vanilla goes a long way in rounding out the flavors.
- Vegetable oil (1/3 cup): Keeps the cake moist and tender without weighing it down.
- Eggs (2): Bind ingredients together and add richness.
How to Make Banana Upside Down Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F and greasing a 9-inch round baking pan thoroughly. This step is essential to ensure the caramelized topping releases easily when you invert the cake later, so don’t be shy with the greasing.
Step 2: Make the Caramel Base
Mix the melted butter with 1 cup of packed light brown sugar until smooth and press this sticky mixture evenly into the bottom of the pan. Arrange your banana slices on top in a single layer; these bananas will transform into the stunning glossy top that makes this cake so memorable.
Step 3: Prepare the Cake Batter
In a large mixing bowl, whisk together all your dry ingredients (flour, baking soda, baking powder, salt, sugars) very well for about a minute—this ensures an even rise. Then, add the wet ingredients: mashed bananas, buttermilk, vanilla, vegetable oil, and eggs. Stir everything gently until just combined; you want the batter smooth but not overmixed to keep the texture tender.
Step 4: Pour Batter Over Bananas and Prep for Baking
Carefully pour the batter over the arranged bananas in the pan. It will nearly fill the pan, so here’s a helpful trick: place the cake pan on a baking sheet to catch any drips during baking. This little step saves you from oven messes and makes cleanup a breeze.
Step 5: Bake Until Perfection
Bake your cake for 42 to 45 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. The smell of caramelizing bananas and spices filling your kitchen will signal the magic is happening.
Step 6: Cool and Invert
Once out of the oven, allow the cake to cool for only 5 minutes in the pan—this is crucial. If you wait longer, the caramelized brown sugar topping can stubbornly stick to the pan. After cooling briefly, confidently flip the cake onto a large plate or platter to reveal the beautiful golden banana topping.
How to Serve Banana Upside Down Cake Recipe
Garnishes
This cake is stunning on its own, but a dollop of whipped cream or a scoop of vanilla ice cream takes it to another level. Fresh banana slices or a sprinkle of toasted nuts can add extra texture and visual appeal as well.
Side Dishes
Pair this Banana Upside Down Cake with a hot cup of coffee or a lightly brewed tea for a comforting treat. For a more substantial dessert spread, fresh fruit salad or a tangy berry compote complements the buttery sweetness beautifully.
Creative Ways to Present
Serve individual slices with a drizzle of caramel sauce or a dusting of cinnamon to enhance the cozy flavors. For parties, cut the cake into small squares and skewer them with a fresh banana slice or mint leaf for an elegant finger dessert.
Make Ahead and Storage
Storing Leftovers
Leftover Banana Upside Down Cake Recipe keeps well when stored in an airtight container at room temperature for up to two days. For longer storage, refrigerate to maintain freshness, but bring it back to room temperature before serving for optimal flavor.
Freezing
You can freeze this cake after baking and cooling thoroughly. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. When ready, thaw overnight in the refrigerator and gently rewarm for that freshly baked feel.
Reheating
Warm individual slices in the microwave for about 15-20 seconds or heat the entire cake in a low oven (around 300°F) for 10-15 minutes to revive its moist texture and luscious topping.
FAQs
Can I use ripe bananas for this recipe?
Yes! In fact, the riper the bananas, the sweeter and more flavorful your cake will be because ripe bananas have higher natural sugars.
How do I make buttermilk if I don’t have any?
A great trick is to mix 1/2 cup of milk with 1/2 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes to curdle, and voila, your homemade buttermilk is ready.
Why is my cake sticking to the pan?
Make sure to grease your pan very well before adding the caramel and bananas. Also, flipping the cake after only 5 minutes of cooling helps the caramel top release cleanly.
Can I make this cake vegan or dairy-free?
With a few substitutions like flax eggs for eggs, dairy-free butter, and a plant-based milk with lemon juice for buttermilk, you can adapt the recipe, although the flavor and texture might vary a bit.
Is it okay if the banana slices brown before baking?
Yes, a little browning on the banana slices before baking is natural and actually adds to the caramelized flavor; just arrange them quickly and get the cake into the oven.
Final Thoughts
Trying this Banana Upside Down Cake Recipe means bringing a little sunshine and sweetness into your kitchen with minimal fuss but maximum reward. The combination of buttery caramel and tender banana cake is truly irresistible. Once you taste it, I’m confident you’ll want to make it again and again. Give it a go and let your friends and family marvel at your baking skills!
Print
Banana Upside Down Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 1 cake (9-inch round)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Banana Upside Down Cake is a moist and flavorful dessert featuring caramelized bananas arranged on top of a rich, tender banana-flavored cake. The cake combines the sweetness of brown sugar and bananas with a hint of vanilla, creating a delightful treat perfect for any occasion.
Ingredients
Caramel Topping
- 1 cup light brown sugar (packed)
- 6 tablespoons unsalted butter (melted)
- 2–3 bananas (sliced into 1/4″ rounds, or more depending on arrangement)
Cake Batter
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- Pinch of salt
- 3/4 cup light brown sugar (packed)
- 1/4 cup granulated sugar
- 1 cup mashed banana (about 2 medium sized bananas)
- 1/2 cup buttermilk (see notes to make your own)
- 1 tablespoon vanilla extract
- 1/3 cup vegetable oil
- 2 eggs
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9″ round baking pan thoroughly and set it aside to ensure the cake doesn’t stick.
- Create the Caramelized Banana Base: In a small bowl, combine the melted butter and 1 cup of packed light brown sugar. Press this mixture evenly into the bottom of the prepared baking pan. Then, arrange the banana slices neatly on top of the sugar mixture; this layer will become the top of your cake once inverted.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, and a pinch of salt vigorously for about one minute to aerate the mixture and ensure even distribution of leavening agents.
- Add Wet Ingredients: To the dry mix, add the 3/4 cup packed light brown sugar, granulated sugar, mashed bananas, buttermilk, vanilla extract, vegetable oil, and eggs. Stir gently until the batter is fully combined without lumps; avoid overmixing to keep the cake tender.
- Assemble and Prepare for Baking: Pour the prepared batter gently over the banana slices in the baking pan. The batter should almost reach the top of the pan. To prevent any spills, place the cake pan on a baking sheet before transferring it to the oven.
- Bake the Cake: Bake in the preheated oven for 42-45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
- Cool and Invert: Allow the cake to cool in the pan for just 5 minutes. Then, carefully invert it onto a large serving plate or platter. This short cooling time prevents the caramelized banana topping from sticking to the pan and ensures it stays intact on the cake.
Notes
- If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1/2 cup of milk; let it sit for 5 minutes before using.
- Placing the cake pan on a baking sheet during baking helps catch any batter that might spill over, based on reader feedback.
- Serve the cake slightly warm or at room temperature for the best flavor and texture.
- Using ripe bananas increases sweetness and moisture in the cake.
