Banana Upside Down Cake

This Banana Upside Down Cake is a rich and comforting dessert featuring soft caramelized bananas over a moist vanilla cake base. A twist on the traditional pineapple version, it’s an easy, crowd-pleasing treat that’s perfect for casual gatherings or an indulgent afternoon snack.

Why You’ll Love This Recipe

This recipe transforms simple ingredients into an elegant yet homey dessert. The brown sugar and butter form a luscious caramel layer that perfectly complements the natural sweetness of ripe bananas. As the cake bakes, the flavors meld beautifully, resulting in a moist, golden cake topped with glossy, tender banana slices. It’s easy to prepare, requires no frosting, and looks stunning straight from the oven—making it a reliable go-to for banana lovers and cake enthusiasts alike.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Topping:

• 2 ripe bananas, sliced
• 1/4 cup unsalted butter
• 3/4 cup packed brown sugar
• 1/2 teaspoon ground cinnamon

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk

Directions

1. Preheat and Prepare Pan
   • Preheat the oven to 350°F (175°C).
   • Grease a 9-inch round cake pan thoroughly.
2. Make the Topping
   • In a saucepan over medium heat, melt the butter.
   • Stir in the brown sugar and cinnamon and cook for about 3 minutes, until bubbly and slightly thickened.
   • Pour this mixture into the prepared cake pan, spreading it evenly across the bottom.
   • Arrange banana slices over the sugar mixture in a single layer.
3. Prepare the Cake Batter
   • In a medium bowl, whisk together flour, baking powder, and salt.
   • In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
   • Beat in the eggs one at a time, then add the vanilla extract.
   • Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
4. Bake
   • Pour the batter evenly over the banana layer and smooth the top with a spatula.
   • Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
5. Invert and Serve
   • Let the cake cool in the pan for 5 minutes.
   • Run a knife around the edges, then carefully invert onto a serving plate.
   • Allow to cool slightly before slicing and serving warm or at room temperature.

Servings and timing

Servings: 8 servings
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Calories per serving: Approximately 275 kcal

Variations

• Nutty Addition: Add chopped pecans or walnuts to the topping for extra crunch.
• Spiced Cake: Mix 1/2 teaspoon nutmeg or allspice into the batter for a spiced flavor.
• Whole Wheat Option: Substitute half of the flour with whole wheat flour for added texture and a nutty undertone.
• Mini Cakes: Bake in ramekins or muffin tins for individual upside-down servings.
• Extra Banana Flavor: Add mashed banana into the batter for a double banana effect.

Storage/Reheating

Store any leftovers covered at room temperature for 1 day or in the refrigerator for up to 4 days.
To reheat, microwave individual slices for 15–20 seconds or warm in a low oven at 300°F (150°C) until heated through.
This cake can also be frozen for up to 2 months. Wrap tightly and thaw at room temperature before serving.

FAQs

Can I use overripe bananas for this cake?

Yes, but very soft bananas may break down more during baking. Use firm ripe bananas for better shape retention.

Can I use a different type of pan?

A square or rectangular 8-inch or 9-inch pan works well. Just be sure to adjust baking time slightly and grease thoroughly.

What’s the best way to invert the cake?

Place your serving plate over the cake pan, then quickly flip and gently lift the pan away. Let it rest for a minute if the topping sticks slightly.

Can I use boxed cake mix instead?

Yes, a vanilla or yellow boxed cake mix can be used in place of the homemade batter for convenience.

Can I add more fruit?

Yes, sliced apples or pears work well with bananas and caramel. Just layer them alongside the bananas.

Should the topping go in first?

Yes, the caramel mixture and bananas go in the pan first so they end up on top when inverted.

Can I make this cake ahead of time?

Yes. Bake and store at room temperature or refrigerate. Warm slightly before serving for best flavor.

What kind of milk works best?

Whole milk adds richness, but you can substitute with 2% or plant-based milk as needed.

Do I need to refrigerate leftovers?

Yes, after the first day, store in the fridge for freshness.

Can I serve it with a topping?

Absolutely. Serve with whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce.

Conclusion

Banana Upside Down Cake is a deliciously warm, comforting dessert with classic flavors and a beautiful presentation. Its caramelized banana topping and moist vanilla cake base make it a standout treat that’s both easy to make and impressive to serve. Whether for a casual get-together or a sweet ending to dinner, this cake is a guaranteed favorite.

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