Banana Upside Down Cake

Why You’ll Love This Recipe

This Banana Upside Down Cake is a simple yet indulgent dessert that combines the beloved flavor of bananas with a touch of caramelized sweetness. The bananas are arranged beautifully at the bottom of the pan and caramelized with brown sugar and butter, creating a decadent topping that’s soft and syrupy. The cake itself is light, fluffy, and full of banana flavor, making it the perfect treat for breakfast, brunch, or dessert. Plus, it’s easy to make and requires minimal ingredients—ideal for when you need a quick and impressive dessert!

this Recipe

Ingredients

• 3 ripe bananas, sliced

• 1/2 cup unsalted butter, melted

• 1 cup brown sugar, packed

• 1 1/2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup buttermilk

• 1/4 cup sour cream (optional, for extra moisture)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

2. In a small bowl, combine the melted butter and brown sugar. Pour this mixture into the prepared cake pan and spread it evenly. Arrange the banana slices over the sugar-butter mixture, making sure they cover the entire bottom of the pan.

3. In a separate large bowl, whisk together the flour, baking powder, baking soda, and salt.

4. In another bowl, beat the eggs and vanilla extract until well combined. Add the buttermilk and sour cream (if using), and mix until smooth.

5. Gradually fold the wet ingredients into the dry ingredients until just combined. Pour the batter over the bananas in the pan and spread it evenly.

6. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

7. Let the cake cool for 10 minutes in the pan before running a knife around the edges to loosen it. Invert the cake onto a serving plate and carefully remove the pan. Serve warm or at room temperature.

Servings and Timing

• Servings: 8 slices

• Preparation time: 15 minutes

• Baking time: 30-35 minutes

• Total time: 45-50 minutes

Variations

• Nutty Banana Cake: Add chopped walnuts or pecans to the cake batter for extra crunch and flavor.

• Cinnamon Twist: Sprinkle ground cinnamon over the bananas before adding the batter for a warm, spiced note.

• Caramel Banana Cake: Use a homemade caramel sauce instead of brown sugar for an even richer topping.

• Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend for a gluten-free version of this cake.

Storage/Reheating

• Storage: Store the Banana Upside Down Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, store it in the refrigerator for up to a week.

• Reheating: To reheat, simply warm slices in the microwave for 20-30 seconds or place in the oven at 300°F (150°C) for about 10 minutes until heated through.

FAQs

1. Can I use frozen bananas for this recipe?

Yes, you can use frozen bananas. Just make sure to thaw and drain any excess moisture before slicing them.

2. Can I make this cake in advance?

Yes, you can make the cake a day ahead and store it at room temperature. Just be sure to invert the cake and let it cool before storing.

3. What if I don’t have buttermilk?

You can substitute buttermilk with regular milk or make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using.

4. How do I prevent the cake from sticking to the pan?

Make sure to grease and flour the pan thoroughly before adding the batter. You can also line the bottom with parchment paper for extra security.

5. Can I use a different fruit instead of bananas?

Yes, you can substitute bananas with other fruits like pineapples, peaches, or apples for a different flavor twist.

6. Can I add chocolate chips to the batter?

Absolutely! Chocolate chips would pair beautifully with the bananas, adding a rich, indulgent touch.

7. Why is my cake dense?

If the cake turns out dense, it could be due to overmixing the batter or using cold ingredients. Be sure to mix gently and bring ingredients to room temperature before mixing.

8. Can I freeze this cake?

Yes, you can freeze the cake. Let it cool completely before wrapping it tightly in plastic wrap or aluminum foil. It can be stored in the freezer for up to 3 months. Thaw before serving.

9. What is the best way to serve this cake?

Serve this cake warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.

10. Can I use a square pan instead of a round one?

Yes, you can use a square or rectangular pan, but you may need to adjust the baking time slightly depending on the size and depth of the pan.

Conclusion

This Banana Upside Down Cake is a wonderful dessert that combines the natural sweetness of bananas with a luscious caramelized topping. It’s easy to prepare, incredibly moist, and sure to satisfy any sweet tooth. Whether you’re using overripe bananas or just craving something new, this cake is perfect for any occasion. Enjoy the delightful flavors and share the joy with friends and family!

Banana Upside Down Cake

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This Banana Upside Down Cake is a delicious twist on the classic pineapple version. With caramelized bananas on top and a tender, moist cake, it’s the perfect balance of sweetness and texture. Ideal for any special occasion, brunch, or dessert, this cake is simple to make and guaranteed to impress your guests. The caramel glaze adds a rich, indulgent touch that makes every bite irresistible!

• Author: Paula
• Prep Time: 20 minutes
• Cook Time: 55-70 minutes
• Total Time: 1 hour 15 minutes - 1 hour 30 minutes
• Yield: 8-10 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

For the banana layer:

2/3 cup packed brown sugar

4.5 tablespoons unsalted butter (cut into pieces)

3 bananas, sliced into 1/4–1/3 inch rounds

For the cake batter:

1/3 cup unsalted butter (softened)

¾ cup granulated sugar

1 ½ teaspoons vanilla extract

1/3 cup plain Greek yogurt or sour cream

2 large eggs

2 overripe bananas (mashed, about 1 cup)

1 cup all-purpose flour

¾ cup whole wheat flour

1 ½ teaspoons baking powder

1 teaspoon baking soda

Dash of salt

½ teaspoon ground cinnamon

For the caramel glaze:

1/4 cup brown sugar

1/4 cup heavy cream

4 tablespoons unsalted butter

¼ teaspoon salt

Instructions

• Preheat Oven: Preheat the oven to 350°F. Grease an 8×8 or 9-inch round cake pan (ensure the pan has a capacity of 8 cups).

• Prepare the Banana Layer: Spread the brown sugar evenly on the bottom of the pan, then scatter the butter pieces over it. Bake for 5-7 minutes until the butter has melted. Stir to combine the sugar and butter, then arrange the banana slices in a single layer on top.

• Make the Cake Batter: In a bowl, mix together the dry ingredients: all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon.

• Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar. Add the eggs and vanilla, mixing until smooth. Stir in the Greek yogurt and mashed bananas.

• Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

• Assemble the Cake: Pour the batter over the caramelized bananas, smoothing the top with a spatula.

• Bake: Bake for 30 minutes at 350°F, then reduce the temperature to 325°F and bake for another 25-35 minutes, or until a toothpick inserted into the center comes out clean.

• Cool and Invert: Let the cake cool slightly before inverting onto a plate. Use a knife to loosen the edges, then place a plate upside down over the pan and carefully flip the cake.

• Make the Caramel Glaze: In a saucepan, combine the butter, brown sugar, heavy cream, and salt. Bring to a boil over medium heat, stirring constantly. Simmer for 2-3 minutes and remove from heat.

• Serve: Let the glaze cool for 1-2 minutes, then pour two-thirds of it over the banana layer. Reserve the rest for serving. Reheat the remaining glaze and drizzle it over each slice. Optionally, sprinkle with toasted chopped pecans or serve with vanilla ice cream or whipped cream.

Notes

• Texture: The cake becomes even more indulgent with the addition of caramelized bananas and a rich glaze.

• Toppings: Optionally add toasted nuts for added texture, or serve with whipped cream for extra indulgence.

• Make-Ahead: You can make the cake a day ahead and reheat before serving.