I’ve always loved experimenting with classic desserts, and the Banana Upside Down Cake quickly became one of my favorites to bake. It’s a nostalgic twist on the traditional upside down cake, where ripe bananas add natural sweetness and a rich, caramelized texture that’s simply irresistible. From the moment I took my first bite, I knew this recipe was a keeper. The way the bananas soften and mingle with the caramel topping creates a comforting dessert perfect for any occasion.
You’ll love this Banana Upside Down Cake because it balances flavor and simplicity so well. It’s a versatile dessert that works as a weekend treat, a casual gathering centerpiece, or a cozy after-dinner indulgence. Plus, it’s affordable to make since it uses basic pantry ingredients and fresh bananas, which are widely available and budget-friendly.
This recipe also shines in its adaptability. Whether you want to serve it warm with a scoop of vanilla ice cream or enjoy it plain with your morning coffee, it always hits the spot. You can customize the topping with nuts or a sprinkle of cinnamon to add extra depth if you like.
Here are the ingredients you’ll need to prepare this delicious Banana Upside Down Cake:
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3 ripe bananas, sliced
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1/4 cup butter (for the caramel topping)
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1/2 cup brown sugar
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1 1/2 cups all-purpose flour
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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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3/4 cup granulated sugar
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1/2 cup plain yogurt or sour cream
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1/4 cup milk
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2 large eggs
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1 teaspoon vanilla extract
Banana Upside Down Cake
Preparing this Banana Upside Down Cake is straightforward and rewarding. I’ll guide you through each step so you achieve that perfect balance of tender cake and caramelized banana topping every time.
Step-by-Step Instructions for Preparation
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Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan generously with butter, ensuring every corner is coated to prevent sticking.
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Make the caramel topping: In a small saucepan, melt 1/4 cup of butter over medium heat. Once melted, stir in 1/2 cup of brown sugar. Continue cooking and stirring until the sugar dissolves and the mixture thickens slightly, about 3–5 minutes. Pour this caramel evenly into the bottom of your prepared cake pan.
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Arrange the bananas: Peel and slice 3 ripe bananas into approximately 1/4-inch thick slices. Layer the banana slices evenly over the caramel in the pan. This will create the iconic upside down banana topping once the cake is baked.
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Mix the dry ingredients: In a medium bowl, sift together 1 1/2 cups of all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Whisk to combine evenly.
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Prepare the wet ingredients: In a large bowl, beat 3/4 cup granulated sugar with 2 large eggs until the mixture is light and fluffy, usually 2 to 3 minutes. Add 1/2 cup plain yogurt (or sour cream), 1/4 cup milk, and 1 teaspoon vanilla extract, mixing well after each addition.
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Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon. Mix just until combined to avoid overworking the batter, which can make the cake dense.
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Pour the batter: Carefully spoon the batter over the banana slices in the cake pan, spreading it evenly to cover the fruit layer.
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Bake: Place the pan in your preheated oven and bake for about 40 to 45 minutes. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean or with just a few crumbs.
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Cool and invert: Allow the cake to cool in the pan for 10 minutes. Run a knife gently around the edges to loosen the cake. Then place a serving plate upside down on top of the pan and carefully invert the cake onto the plate. The bananas and caramel should be on top, glossy and inviting.
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Serve: This cake is wonderful served warm or at room temperature. For an extra treat, add a scoop of vanilla ice cream or a dollop of whipped cream.
Quick and Easy
Despite its impressive appearance, this Banana Upside Down Cake is surprisingly quick and simple to prepare. Most of the work involves mixing ingredients and layering bananas, making it an excellent option for bakers of all levels.
Customizable
You can easily customize this recipe to suit your taste. Try adding chopped nuts like walnuts or pecans to the caramel layer for extra crunch. Alternatively, sprinkle cinnamon or nutmeg into the batter for a warm spice note.
Popular with Many People
This cake’s combination of sweet caramel, soft bananas, and tender crumb makes it a crowd-pleaser. It’s perfect for family gatherings, potlucks, or just an everyday dessert. Its moist texture and rich flavor often turn first-time tasters into regular fans.
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Banana Upside Down Cake
This Banana Upside Down Cake combines caramelized bananas with a moist, tender cake base. Its rich flavors and appealing presentation make it perfect for any dessert table.
- Total Time: 1 hour
- Yield: 8 1x
Ingredients
- 3 ripe bananas, sliced
- 1/4 cup butter (for caramel topping)
- 1/2 cup brown sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup plain yogurt or sour cream
- 1/4 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly with butter.
- Melt 1/4 cup butter in a small saucepan over medium heat. Add 1/2 cup brown sugar and cook, stirring, until sugar dissolves and thickens slightly (3–5 minutes). Pour caramel evenly into the cake pan.
- Slice 3 ripe bananas into 1/4-inch thick pieces. Arrange banana slices evenly over the caramel in the pan.
- In a medium bowl, sift together 1 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Mix well.
- In a large bowl, beat 3/4 cup granulated sugar with 2 eggs until fluffy (2–3 minutes). Add 1/2 cup yogurt (or sour cream), 1/4 cup milk, and 1 teaspoon vanilla extract; mix after each addition.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Pour batter evenly over the banana layer in the pan.
- Bake for 40–45 minutes until a toothpick inserted in the center comes out clean.
- Cool cake in the pan for 10 minutes. Run a knife around edges to loosen. Invert onto a serving plate carefully.
- Serve warm or at room temperature.
Notes
Use ripe bananas for best flavor and texture.
Yogurt or sour cream adds moisture and slight tang.
Do not overmix batter to keep cake tender.
Optional: add chopped nuts or cinnamon for variation.
- Prep Time: 15
- Cook Time: 45
Frequently Asked Questions (FAQs)
Q: Can I use frozen bananas for this recipe?
A: Fresh, ripe bananas work best because they hold their shape and caramelize nicely. Frozen bananas tend to be too mushy, which can affect the texture of the topping.
Q: How do I store leftover Banana Upside Down Cake?
A: Store the cake covered at room temperature for up to 2 days. For longer storage, keep it in an airtight container in the refrigerator for up to 5 days. Reheat gently before serving.
Q: Can I make this cake dairy-free?
A: Yes. Substitute the butter with a dairy-free margarine and use plant-based yogurt or milk alternatives like almond or oat milk. The texture may vary slightly but it will still be delicious.
Q: What if I don’t have plain yogurt or sour cream?
A: You can replace it with an equal amount of buttermilk or a mixture of milk and a teaspoon of lemon juice or vinegar to add acidity and moisture.
Q: Can I use whole wheat flour instead of all-purpose flour?
A: Yes, but the cake might be denser and have a nuttier flavor. Consider using a mix of whole wheat and all-purpose flour for a lighter texture.
Q: Is it necessary to invert the cake immediately after baking?
A: It’s best to invert the cake while it’s still slightly warm. If you wait too long, the caramel may harden and make it difficult to remove the cake from the pan.