Oh, let me tell you about the one cake that never fails to impress at my table: the Banana Upside Down Cake. It’s rich, gooey, and bursting with caramelized banana goodness on top—pure comfort in every slice. The first time I made it, I was just trying to use up some overripe bananas. But once I flipped that cake over and saw the golden bananas glistening in that brown sugar glaze, I knew I had stumbled on something truly special.
What I absolutely adore about this cake is how deceptively simple it is. It’s one of those recipes that looks fancy, tastes incredible, but comes together with pantry staples and a little love. Whenever guests are over, this is my go-to dessert. It makes the kitchen smell like a dream, and when I serve it warm with a scoop of vanilla ice cream—well, let’s just say no one leaves a crumb behind.
There’s also something magical about that upside-down flip. It’s the grand reveal that brings a little drama to the baking process. And every time, I get excited to see those beautiful banana slices, caramelized to perfection and hugging the soft, moist cake underneath.
What’s in Banana Upside Down Cake?
Bananas: The star of the show. Make sure they’re ripe—those brown spots mean sweet, soft, and perfect for baking.
Brown Sugar: Mixed with melted butter, it becomes a sticky, sweet glaze that coats the bananas and forms that iconic topping.
Butter: You’ll use it in both the topping and the batter for richness and flavor.
All-Purpose Flour: The base of the cake, giving it structure and that tender crumb.
Eggs: Essential for binding everything together and helping the cake rise just right.
Sugar: Just enough to sweeten the batter and balance the banana flavor.
Baking Powder and Baking Soda: These help the cake rise and stay fluffy.
Milk: Adds moisture and helps everything blend smoothly.
Vanilla Extract: Just a splash brings warmth and enhances the banana flavor.
Cinnamon (optional): For a cozy touch that pairs perfectly with bananas and brown sugar.
Is Banana Upside Down Cake Good for You?
Well, let’s be honest—this is more of a treat than a health food, but that doesn’t mean it’s without benefits. Bananas are packed with potassium and fiber, and using ripe bananas means you can go a little lighter on added sugar if you’d like. Plus, if you’re baking at home, you control the ingredients—so you can make smart swaps like using whole wheat flour or reducing sugar to fit your needs.
The real joy, though, is in sharing. This cake brings people together, sparks conversation, and creates sweet memories. Whether you’re baking for your family, friends, or just because you’re craving something cozy, the Banana Upside Down Cake is a classic for a reason. Let’s bake it together and bring a little upside-down magic to your kitchen!
Ingredients for Banana Upside Down Cake
For the Topping:
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1/4 cup unsalted butter (melted)
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1/2 cup brown sugar (packed)
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2–3 ripe bananas (sliced into 1/4-inch rounds)
For the Cake Batter:
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1 and 1/2 cups all-purpose flour
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1/2 cup unsalted butter (softened)
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1/2 cup white sugar
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2 large eggs
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1/2 cup milk
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1 teaspoon vanilla extract
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/2 teaspoon ground cinnamon (optional)
How to Make Banana Upside Down Cake
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Prepare the Topping:
Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan. Pour the melted butter into the bottom of the pan and evenly sprinkle the brown sugar on top. Lay the banana slices over the sugar in a circular pattern, covering the base. Set aside while you prepare the batter. -
Make the Batter:
In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. -
Combine Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Gradually add the dry mixture to the wet ingredients, alternating with the milk. Begin and end with the flour mixture, mixing just until combined. -
Pour and Spread:
Gently pour the batter over the bananas in the cake pan, smoothing out the top with a spatula. Be careful not to move the banana slices underneath. -
Bake:
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and spring back when lightly touched. -
Cool and Flip:
Let the cake cool in the pan for about 10 minutes. Then, run a knife around the edge to loosen it. Place a plate over the cake pan and carefully invert the cake onto the plate. Lift off the pan gently to reveal the glossy banana topping.
Sweet Tips and Fun Variations
– Add a sprinkle of chopped walnuts or pecans to the topping for a nutty crunch.
– For a deeper caramel flavor, use dark brown sugar in the topping.
– Swap out some of the flour for whole wheat if you’re after a slightly healthier twist.
– Drizzle a bit of maple syrup on top before serving for extra richness.
– You can even turn this into a mini version using a muffin tin—just reduce the bake time accordingly!
Whether served warm or at room temperature, this cake is best enjoyed the day it’s made. And if there are leftovers (a big if), they’re delicious reheated for breakfast the next day. Keep it simple, keep it sweet, and enjoy every upside-down bite!
How to Make Banana Upside Down Cake
Let’s get into every cozy detail of baking this delicious treat. I promise, it’s not just easy—it’s fun too! Whether you’re an experienced baker or just starting out, these steps will guide you through the process with ease and confidence.
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Preheat and Prepare:
First things first, preheat your oven to 350°F (175°C). This way, it’s ready to go once your batter is done. Grease a 9-inch round cake pan thoroughly to ensure the cake releases cleanly. -
Create the Caramel Topping:
Melt the butter and pour it evenly into the bottom of your prepared cake pan. Sprinkle brown sugar over the butter, making sure it’s spread to the edges. Now, layer the banana slices in a pattern you love. They’ll become your cake’s gorgeous topping once flipped. Don’t worry if they shift a bit—it’ll still taste incredible. -
Mix the Wet Ingredients:
In a mixing bowl, cream the softened butter with the sugar. Mix until the texture is fluffy and pale—it usually takes about 3–4 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract for that warm, sweet aroma. -
Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and optional cinnamon. Cinnamon adds a subtle warmth that pairs beautifully with bananas, so I always add a pinch. -
Blend and Build the Batter:
Gradually mix the dry ingredients into the wet mixture, alternating with the milk. Start and end with the flour. Mix just until the ingredients come together—don’t overmix! The batter should be smooth and creamy. -
Assemble the Cake:
Carefully spoon the batter over the banana slices in the pan. Smooth the top gently using a spatula, trying not to disturb the banana layer beneath. This step locks in all the buttery, brown sugar goodness. -
Bake to Golden Perfection:
Place the cake in the center of the oven and bake for 35 to 40 minutes. You’ll know it’s ready when the top is golden and a toothpick inserted into the middle comes out clean. If your cake browns too quickly, loosely tent it with foil during the last 10 minutes. -
Cool and Flip:
Allow the cake to cool in the pan for about 10 minutes. This helps everything set slightly without sticking. Run a knife around the edge, place a serving plate over the top, and carefully invert the pan. Give it a gentle tap to release. Slowly lift the pan to reveal your beautiful banana topping. That sweet caramel layer will be shiny, sticky, and full of flavor.
Sweet Tips and Fun Variations
– Love texture? Add a handful of chopped walnuts or pecans to the brown sugar layer before adding the bananas.
– Want a more intense flavor? Use dark brown sugar instead of light. It gives the topping a richer, molasses-like taste.
– Craving a chocolatey spin? Stir a few mini chocolate chips into the batter—banana and chocolate are a dream team.
– Make it dairy-free by substituting the butter with a plant-based spread and using almond or oat milk instead of regular milk.
– Fancy single servings? Divide the batter and toppings between ramekins for cute, individual upside-down cakes.
This Banana Upside Down Cake is perfect on its own, but you can also serve it with a scoop of vanilla yogurt or a spoonful of whipped cream. That contrast between warm cake and cold topping? Pure joy.
However you choose to enjoy it, this cake promises comfort, flavor, and just the right amount of sweetness in every bite. Don’t forget to take a picture before flipping—it’s a little kitchen magic every time!
Frequently Asked Questions (FAQ)
1. Can I use frozen bananas for this recipe?
While fresh bananas give the best texture and flavor, you can use frozen bananas if that’s what you have on hand. Just make sure to thaw them completely and drain any excess liquid before using them in the topping. This will prevent the cake from becoming soggy.
2. What can I substitute if I don’t have brown sugar?
If you don’t have brown sugar, you can use white sugar with a little molasses (about 1 tablespoon per cup of white sugar) to mimic the flavor. Alternatively, you can use honey or maple syrup for a different but delicious flavor profile, though the texture may vary slightly.
3. Can I make this cake ahead of time?
Yes! You can prepare the cake ahead of time and store it in an airtight container at room temperature for up to two days. If you want to store it for a longer period, keep it in the fridge and gently reheat it in the oven before serving to restore the caramel topping’s shine.
4. How can I make this cake even more indulgent?
If you want to take it to the next level, try adding a scoop of vanilla ice cream or a drizzle of caramel sauce over the top when serving. For an extra indulgent treat, you can even sprinkle some chopped nuts like walnuts or pecans on top for added crunch and flavor.
This cake is incredibly versatile, so feel free to get creative with it. It’s always a hit when served warm, and whether it’s for breakfast, a snack, or dessert, it’s bound to impress your friends and family!
Print
Banana Upside Down Cake Recipe
- Total Time: 50-55 minutes
- Yield: 8 servings 1x
Description
This Banana Upside Down Cake is the perfect blend of sweetness, richness, and comfort. The banana slices become caramelized in the brown sugar and butter topping, creating a luscious treat that is both easy to make and absolutely irresistible. Whether you’re serving it for breakfast, dessert, or a special occasion, this cake is sure to become a favorite. Get ready for the most satisfying banana cake you’ve ever tasted!
Ingredients
For the Topping:
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1/4 cup unsalted butter (melted)
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1/2 cup brown sugar (packed)
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2–3 ripe bananas (sliced into 1/4-inch rounds)
For the Cake Batter:
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1 and 1/2 cups all-purpose flour
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1/2 cup unsalted butter (softened)
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1/2 cup white sugar
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2 large eggs
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1/2 cup milk
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1 teaspoon vanilla extract
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/2 teaspoon ground cinnamon (optional)
Instructions
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Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
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For the topping, melt the butter and pour it evenly into the cake pan. Sprinkle the brown sugar over the butter and then arrange the banana slices on top.
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In a separate bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs one at a time, then stir in the vanilla extract.
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In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
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Pour the batter over the banana slices in the cake pan, smoothing the top with a spatula.
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Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
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Let the cake cool for 10 minutes in the pan. Run a knife around the edges to loosen it, then invert it onto a plate.
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Serve warm and enjoy the deliciously caramelized banana topping!
Notes
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For added crunch, sprinkle chopped walnuts or pecans on top before baking.
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This cake can be stored in an airtight container at room temperature for up to 2 days.
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Substitute dark brown sugar for a richer flavor in the topping.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes