Masters of kitchen
There’s something charmingly nostalgic about an upside-down cake—especially if you grew up with pineapple versions. This banana upside down cake gives that old-school dessert a tropical twist with a buttery caramel layer and soft, ripe bananas baked right into the top (well, bottom—until you flip it!).
The magic happens when the bananas melt into the brown sugar glaze, creating a rich, moist, and almost custardy topping that drips down the sides when served. It’s indulgent but surprisingly simple, making it a go-to for brunch spreads, family dinners, or even a cozy breakfast with coffee.
Expert Tip: Use bananas that are ripe—speckled but still sliceable. Mushy bananas are best saved for banana bread.
What Makes This Different from Other Banana Cakes?
Think of banana upside down cake as banana bread’s fancy cousin. This isn’t a loaf or a sheet cake—it’s a beautifully layered dessert that feels just as at home on a holiday table as it does at a weekend brunch. With its caramelized banana topping and tender crumb, it’s a step up in both flavor and presentation.
Where classic banana cake relies on soft crumb and mild flavor, this version adds depth with caramelized brown sugar and butter. The bananas aren’t mashed—they’re arranged in slices on the bottom (soon to be the top!), and baked until golden and glossy. The result? A stunning showstopper with an elevated, dessert-worthy look and taste.
Ingredients You’ll Need (And Why They Matter)
Here’s the breakdown of what makes this cake tick, flavor-wise and structurally:
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Brown Sugar & Butter: These melt together to form the sticky caramel base. Dark brown sugar adds a deeper molasses note, but light brown works too.
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Ripe Bananas: The star of the show. Slightly overripe bananas are perfect—they’re sweet, fragrant, and caramelize beautifully when baked.
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All-Purpose Flour: Gives the cake structure and stability without making it too dense.
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Baking Powder + Baking Soda: The dynamic duo for lift and softness. Baking soda helps balance the acidity from the dairy.
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Buttermilk or Sour Cream: Adds moisture, tang, and tenderness. Don’t skip it—this is what keeps the crumb delicate and flavorful.
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Eggs: Help bind the batter and give it richness.
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Spices (Cinnamon & Nutmeg): Just a pinch of each enhances the banana flavor and gives the cake cozy, warm notes.
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Vanilla Extract: Rounds everything out. Pure vanilla makes a noticeable difference here.
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Salt: Don’t forget this one—it sharpens the sweet flavors and balances the caramel.
Pro Tip: A pinch of sea salt in the caramel layer adds a beautiful sweet-salty contrast.
Step-by-Step Instructions: How to Make Banana Upside Down Cake
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan generously with butter or non-stick spray. You can also line the bottom with parchment for extra insurance.
Step 2: Make the Caramel Layer
In a small saucepan, melt ½ cup of unsalted butter with ¾ cup of brown sugar over medium heat. Stir until smooth and slightly bubbling—about 2–3 minutes. Pour this mixture into your prepared pan and spread evenly.
Step 3: Add the Banana Slices
Peel and slice 2–3 ripe bananas into ¼-inch thick rounds. Arrange them in a single layer over the caramel mixture. You can go simple or get decorative—fan them out in spirals or rows.
Step 4: Mix the Dry Ingredients
In a medium bowl, whisk together:
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1½ cups all-purpose flour
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1 teaspoon baking powder
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½ teaspoon baking soda
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¼ teaspoon salt
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½ teaspoon ground cinnamon
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¼ teaspoon nutmeg
Step 5: Cream the Wet Ingredients
In a large bowl, cream together:
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½ cup (1 stick) unsalted butter (room temp)
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¾ cup granulated sugar
Beat until light and fluffy, about 2 minutes. Add 2 large eggs, one at a time, beating well. Stir in 1 teaspoon vanilla extract and ⅓ cup buttermilk or sour cream.
Step 6: Combine Wet and Dry
Gradually add the dry mixture to the wet ingredients in batches, mixing until just combined. Avoid overmixing—the batter should be thick but smooth.
Step 7: Bake
Pour the batter gently over the arranged bananas and smooth the top. Tap the pan lightly to remove air bubbles. Bake for 35–45 minutes, until a toothpick inserted in the center comes out clean.
Baking Tip: If the top is browning too quickly, cover loosely with foil during the last 10–15 minutes.
Let the cake cool in the pan for 10–15 minutes, then carefully invert onto a plate. Let it cool another 10 minutes before slicing.
Expert Tips for a Flawless Banana Upside Down Cake
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Use a springform or non-stick cake pan to make inverting easier. Grease thoroughly, especially around the edges.
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Let it rest before flipping. If you flip it too soon, the caramel might still be runny and the bananas may stick.
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Slice bananas on the thicker side so they hold their shape when baked.
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Don’t overmix the batter. This keeps the cake light and tender—not dense or rubbery.
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Bold Tip: Add a tablespoon of dark rum or bourbon to the caramel for a bananas foster vibe!
Tasty Variations You’ll Want to Try
This recipe is super flexible. Here are a few twists worth exploring:
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Nutty Crunch: Add chopped pecans or walnuts to the caramel layer for texture.
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Vegan-Friendly: Swap butter for plant-based margarine and use flax eggs + almond milk.
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Chocolate Chip Surprise: Fold mini chocolate chips into the batter for a sweet bite.
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Mini Cakes: Use muffin tins or ramekins to make individual upside-down banana cakes—great for brunch buffets or party desserts.
How to Serve Banana Upside Down Cake Like a Pro
This cake is a treat fresh from the oven, but it also holds up well at room temperature. The caramel topping stays glossy and gooey, making it a crowd-pleaser on any dessert table.
For a little extra wow factor, serve each slice with:
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A dollop of freshly whipped cream
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A scoop of vanilla bean ice cream
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Or a drizzle of warm caramel sauce or maple syrup
It also pairs beautifully with beverages like dark roast coffee, spiced chai tea, or even a smooth bourbon if you’re going all-in on dessert hour.
Pro Tip: Warm slices slightly before serving if you’ve made it ahead—about 10 seconds in the microwave brings back that just-baked magic.
Storage, Freezing, and Make-Ahead Tips
This is a great cake to bake in advance, especially since the flavors deepen overnight.
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Room Temp: Store covered (with plastic wrap or a cake dome) for up to 2 days.
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Fridge: Keeps well for up to 5 days. Let it come to room temp or warm slightly before serving.
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Freezer: Freeze individual slices with parchment between layers. Wrap tightly and thaw overnight in the fridge.
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Make-Ahead Tip: Bake the cake a day ahead and keep it in the pan. Rewarm slightly and invert just before serving—it’ll look and taste even better!
Common Mistakes to Avoid (And How to Fix Them)
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Cake Sticking to the Pan:
Be generous with greasing and use parchment paper on the bottom if your pan isn’t non-stick. Cooling slightly before flipping helps too. -
Soggy Topping:
Overripe or mushy bananas can release too much liquid. Use ripe but firm bananas, and ensure the caramel layer is hot before topping with fruit. -
Dense or Gummy Texture:
Usually caused by overmixing or expired leavening. Mix just until the batter comes together, and always check that your baking soda/powder is fresh. -
Too Sweet:
Reduce sugar slightly in the batter or balance with tangy additions like sour cream or Greek yogurt.
Quick Fix: If the cake falls apart a bit during flipping, no worries—just spoon any loose banana topping back on and call it rustic charm!
Frequently Asked Questions
Can you use overripe bananas for upside-down cake?
Yes—but avoid mushy or black bananas. You want bananas that are ripe and sweet but still hold their shape when sliced.
Can I make this recipe gluten-free?
Absolutely! Use a 1:1 gluten-free baking flour blend. If it doesn’t include xanthan gum, add ½ teaspoon for structure.
What pan is best for banana upside down cake?
A 9-inch non-stick cake pan or cast iron skillet is ideal. Avoid pans with textured bottoms, which can interfere with flipping.
Can I use canned or frozen bananas?
Not recommended. Canned bananas are too soft, and frozen ones often release too much moisture. Fresh is best for visual appeal and texture.
Why is my banana upside down cake falling apart?
Most likely, it wasn’t cooled enough before inverting. Give it at least 10–15 minutes in the pan before flipping onto a plate.
Can I make this cake without eggs?
Yes! For each egg, use 1 tablespoon ground flaxseed mixed with 3 tablespoons water. Let it sit for 5 minutes to thicken before adding.
Final Thoughts – Make It Your Signature Dessert
Banana upside down cake is one of those hidden gem recipes that wows every time—and it’s made with ingredients you probably already have. It’s easy, adaptable, and beautifully dramatic when served.
Whether you keep it classic or give it your own twist (nut topping, a splash of rum, or even mini cakes), it’s a recipe worth bookmarking. So go ahead—make it your signature dessert and watch it disappear slice by slice.
Banana Upside Down Cake
Equipment
- 9-inch round cake pan or cast iron skillet
- Mixing bowls
- Whisk or hand mixer
- Rubber spatula
- Saucepan
- Parchment paper (optional)
Ingredients
For the Caramel Topping:
- ½ cup unsalted butter
- ¾ cup brown sugar
- 2 –3 ripe bananas not mushy, sliced into ¼-inch rounds
For the Cake Batter:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ⅓ cup buttermilk or sour cream
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch cake pan or skillet. Optionally, line with parchment.
- Make the caramel topping: Melt ½ cup butter and ¾ cup brown sugar in a saucepan over medium heat. Stir until smooth and bubbling, then pour into the bottom of the prepared pan.
- Arrange the banana slices over the caramel in a single layer.
- In a bowl, whisk dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time. Add vanilla.
- Add dry mixture and buttermilk alternately to the wet ingredients, mixing gently until just combined.
- Pour batter over banana layer. Smooth the top.
- Bake for 35–45 minutes or until a toothpick comes out clean. Tent with foil if browning too quickly.
- Cool 10–15 minutes, then invert onto a plate. Let cool slightly before serving.
Notes
- Banana tip: Use ripe, spotty bananas that are still firm for the best caramelization.
- Gluten-free version: Use a 1:1 gluten-free flour blend and add ½ tsp xanthan gum if needed.
- Make-ahead: Bake the night before and reheat slices just before serving for maximum flavor.
- Storage: Store covered at room temp for 2 days, or refrigerate for 5 days. Freeze individual slices for up to 2 months.
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