Banana Upside Down Cake

Banana Upside Down Cake was born out of a happy baking accident when I once ran out of pineapple for my usual upside-down cake. I had a bunch of ripe bananas on the counter and thought why not give it a try and it ended up becoming one of the most-loved desserts in my home with its glossy caramel top and soft banana-rich base that wins everyone over with the first bite.

The way the caramel melts into the bananas and seeps into the sponge is pure magic and ever since that spontaneous switch I’ve made this cake again and again because it’s quick to prepare comforting to eat and turns a few everyday ingredients into something unexpectedly special.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Bananas – These sit on top (or bottom before flipping) and caramelize into sweet golden goodness.
• Butter – Used in both the caramel topping and the cake batter for moisture and flavor.
• Brown sugar – Helps create that rich sticky topping and adds depth to the cake.
• Granulated sugar – Sweetens the cake without overpowering the banana flavor.
• Eggs – Give the cake structure and a tender crumb.
• Vanilla extract – Enhances the banana flavor with warm sweetness.
• All-purpose flour – Forms the base of the cake and holds it together.
• Baking powder – Helps the cake rise and stay light.
• Milk – Keeps the batter smooth and moist.
• Salt – Balances the sweetness and enhances every flavor.
• Tools You’ll Need
• 9-inch round cake pan – Perfect size for this upside-down beauty and allows even baking.
• Mixing bowls – One for the wet ingredients and one for the dry.
• Saucepan – For melting butter and sugar to make the caramel topping.
• Whisk or hand mixer – Helps create a smooth and airy cake batter.
• Rubber spatula – Great for scraping the sides of the bowl and spreading the batter.
• Cooling rack – Essential for letting the cake cool before flipping it out.

Instructions

Step 1: Preheat the Oven

I begin by preheating the oven to 350°F. While it’s warming up I prepare my 9-inch cake pan by greasing the sides lightly with butter.

Step 2: Make the Caramel Topping

In a small saucepan I melt butter with brown sugar over medium heat stirring until smooth and bubbly. Once done I pour this into the bottom of the prepared cake pan and spread it out evenly.

Step 3: Layer the Bananas

I slice the bananas and arrange them over the caramel layer in a single overlapping pattern. I try to cover as much of the surface as I can since these will be the top of the cake once it’s flipped.

Step 4: Prepare the Cake Batter

In a bowl I whisk together flour baking powder and salt. In a separate bowl I cream the butter with the granulated sugar until light and fluffy. Then I add the eggs one at a time followed by vanilla extract.

Step 5: Combine Wet and Dry

I add the dry ingredients to the butter mixture in batches alternating with the milk until the batter is smooth and well-mixed. I try not to overmix to keep the cake light.

Step 6: Pour and Bake

I gently spread the batter over the bananas in the pan making sure it’s even. Then I bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.

Step 7: Cool and Flip

After letting it cool in the pan for 10–15 minutes I run a knife around the edges and flip the cake onto a serving plate while it’s still slightly warm so the topping releases beautifully.

Tips

If your bananas are slightly underripe I recommend sautéing them briefly in a little butter before arranging them in the pan. You can also add a pinch of cinnamon or nutmeg to the batter for a cozy twist. And don’t wait too long to flip the cake—doing it while warm gives you the best glossy finish.

Ways to Serve

With a scoop of vanilla or cinnamon ice cream

Alongside a hot espresso or café au lait

Drizzled with extra caramel sauce

With a dollop of whipped cream and toasted nuts

Frequently Asked Questions

Can I use overripe bananas in Banana Upside Down Cake?

Yes they’ll be even sweeter and caramelize beautifully in the oven.

Can I make Banana Upside Down Cake a day ahead?

Absolutely just cover it tightly and store at room temperature or in the fridge.

Can I use a boxed cake mix for Banana Upside Down Cake?

Yes a yellow or butter cake mix works if you’re short on time just follow the banana topping and caramel steps as described.

See You in the Kitchen

I hope you give this Banana Upside Down Cake a try and fall in love with its gooey caramel top and moist banana base. It’s one of those effortlessly impressive desserts that always gets compliments and you don’t even need fancy ingredients to make it shine.

Happy Cooking!

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