If you’ve ever wanted to infuse your kitchen with the warm, cozy aroma of caramelized bananas and buttery cake, this Banana Upside Down Cake is your perfect invitation. A beautiful spin on the classic pineapple version, this dessert combines a golden, melt-in-your-mouth banana layer with a soft, moist cake beneath. Friends and family will be drawn in by its gorgeous, glazed top and utterly comforting flavor. Every bite is like a slice of sweet, banana-laden heaven.
Ingredients You’ll Need
The ingredient list for Banana Upside Down Cake is delightfully simple but each item has an important role to play. From the naturally sweet bananas to rich, creamy butter, these essentials work together to create an irresistibly tender crumb and glistening caramelized top.
- Unsalted Butter (1/4 cup for topping, 1/2 cup softened for cake): Provides the perfect richness for both the caramel topping and the soft cake crumb.
- Brown Sugar (1/2 cup): Gives the topping its deep, toffee-like flavor and beautiful golden color.
- Ripe Bananas (2–3 for topping, 1 mashed for batter): The star of this upside down cake, adding natural sweetness and plenty of banana flavor throughout.
- All-Purpose Flour (1 1/2 cups): Forms the sturdy but tender base of the cake.
- Baking Powder (1 teaspoon): Helps the cake rise evenly and become light and fluffy.
- Baking Soda (1/2 teaspoon): Works alongside the baking powder for optimal lift and tenderness.
- Salt (1/4 teaspoon): A tiny amount brightens and balances all the sweet flavors.
- Granulated Sugar (2/3 cup): Sweetens the cake without overpowering the caramel and banana flavors.
- Eggs (2 large): Bind the cake together and contribute to a nice, rich texture.
- Vanilla Extract (1 teaspoon): Adds a subtle, cozy depth that pairs beautifully with bananas.
- Sour Cream or Plain Yogurt (1/2 cup): Ensures a super moist, tender cake every time.
- Milk (1/4 cup): Gives the batter just the right consistency for pouring and even baking.
How to Make Banana Upside Down Cake
Step 1: Preheat and Prep Your Pan
Begin by preheating your oven to 350°F (175°C). Grab a 9-inch round cake pan and give it a good greasing to guarantee nothing sticks. Lining the bottom with parchment paper is a little baker’s insurance for a flawless flip later on—trust me, it’s worth it.
Step 2: Create the Banana-Caramel Topping
In a small saucepan over medium heat, melt 1/4 cup of butter. Stir in the brown sugar until it all melts together into a bubbling, golden caramel, about 2 minutes. Pour this luscious mixture into your prepped pan, spreading it evenly to coat the base. Then, arrange your banana slices over the caramel in a single, pretty layer. Whether you choose rounds or long slices, just make sure the fruit overlaps a bit for gorgeous coverage.
Step 3: Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This makes sure the leaveners and salt are evenly distributed so your cake bakes up tender and fluffy, with every bite seasoned just right.
Step 4: Cream the Butter and Sugar
In a large mixing bowl, cream the softened butter with the granulated sugar until the mixture is pale and fluffy. This step is crucial—it traps air in the batter for a light cake. Next, beat in the eggs one at a time, followed by the vanilla, mashed banana, and sour cream or yogurt. The batter should look thick and luscious at this stage, infused with the scent of ripe bananas.
Step 5: Combine and Finish the Batter
Now, gently mix the dry ingredients into the wet mixture, alternating with the milk. Start and finish with the flour mix for the best texture. Don’t overmix—just stir until everything is just combined and smooth, ensuring the cake remains beautifully tender.
Step 6: Assemble and Bake
Pour the finished batter right over the banana layer in your cake pan, smoothing out the top with a spatula. Pop the pan into your preheated oven and bake for 40 to 45 minutes. The cake is ready when a toothpick poked into the center comes out clean and the kitchen smells like banana-caramel heaven.
Step 7: The Flip and Cool
Let the cake sit in the pan for about 5 to 10 minutes after baking—just long enough for the caramel to thicken slightly but not so long that it hardens. Carefully invert the cake onto a serving plate while it’s still warm. Peel away the parchment, and let the cake cool just a bit before serving. That glossy banana topping should be glistening and picture-perfect!
How to Serve Banana Upside Down Cake
Garnishes
Classic whipped cream is always a winning topping, but don’t stop there—try a scoop of vanilla ice cream melting into the warm cake, or a drizzle of salted caramel sauce for extra decadence. A sprinkle of toasted chopped nuts offers a wonderful crunch and sophistication.
Side Dishes
For a complete dessert experience, pair your Banana Upside Down Cake with a fresh fruit salad, a bright citrus sorbet, or even a hot cup of coffee. These sides help balance the sweetness and richness, making every bite feel even more special.
Creative Ways to Present
This show-stopping cake makes a perfect centerpiece for any gathering. Serve individual slices with decorative shards of chocolate, or plate mini rounds for a fun, party-friendly twist. You can even layer leftovers in a parfait with yogurt and granola for a delightful brunch treat.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply cover the cooled Banana Upside Down Cake tightly with plastic wrap or transfer slices into an airtight container. They’ll stay fresh and soft for up to three days at room temperature or up to five days in the fridge.
Freezing
You can freeze the entire cake or individual slices for next time a craving strikes. Wrap cooled slices tightly in plastic wrap and foil, then stash in a freezer-safe bag. They’ll keep for up to two months—just thaw overnight in the fridge before serving.
Reheating
To reheat, warm individual pieces in the microwave for 10–15 seconds or pop the whole cake in a 300°F oven for 10 minutes. This brings back that irresistible just-baked texture and revives all the caramel banana magic.
FAQs
Can I use overripe bananas for the topping?
It’s best to use ripe but still firm bananas for the topping to keep neat, beautiful slices after baking. Save extra-soft, spotty bananas for the mashed portion in the batter where their flavor really shines.
What’s the best way to invert Banana Upside Down Cake?
Place your serving plate over the cake pan, hold them together with oven mitts, and quickly flip. Let the pan sit for a minute before lifting—it helps all the caramel and fruit release perfectly.
Can I make this cake gluten-free?
Absolutely! Simply substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. The rest of the recipe remains the same, with delicious results.
What’s a good substitute for sour cream?
Plain Greek yogurt works perfectly in place of sour cream. It gives the same moist, tender texture and a subtle tang that complements the banana flavor.
How do I store Banana Upside Down Cake for a potluck?
Let the cake cool completely, then keep it covered and refrigerated until you’re ready to serve. Bring it to room temperature or gently reheat before the party for maximum flavor and that irresistible gooey topping.
Final Thoughts
If you love all things banana and crave a crowd-pleasing dessert that’s both stunning and simple, make this Banana Upside Down Cake your next baking adventure. It’s the kind of treat that delights guests and brings a bit of sunshine to anyone’s day, whether enjoyed warm from the oven or as a sweet finish to a cozy meal. Don’t wait to share it with someone you love!
Print
Banana Upside Down Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of ripe bananas and rich caramel with this scrumptious Banana Upside Down Cake. A moist and flavorful dessert that’s perfect for any occasion!
Ingredients
Topping:
- 1/4 cup unsalted butter
- 1/2 cup brown sugar packed
- 2–3 ripe bananas sliced lengthwise or into rounds
Cake Batter:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain yogurt
- 1/4 cup milk
- 1 ripe banana mashed
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
- Prepare the topping: In a small saucepan, melt 1/4 cup butter and stir in brown sugar. Cook over medium heat until melted and bubbling, about 2 minutes. Pour the caramel mixture into the prepared pan and spread evenly. Arrange banana slices over the caramel in a single layer.
- Make the cake batter: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, cream softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla, mashed banana, and sour cream. Gradually mix in the dry ingredients, alternating with the milk, until just combined.
- Assemble and bake: Pour the batter over the bananas and spread evenly. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Final steps: Let the cake cool in the pan for 5–10 minutes. Carefully invert onto a serving plate while still warm. Remove the pan and parchment paper, then allow to cool slightly before slicing.
Notes
- Serve warm with whipped cream, ice cream, or a drizzle of caramel.
- Use firm but ripe bananas to keep the topping neat and flavorful.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 80 mg
