Banana Upside Down Cake

Banana Upside Down Cake is a stunning yet simple dessert. Each bite is bursting with sweet bananas and caramel. Friends and families will go bananas for this cake.

Jump to Recipe

Banana Upside Down Cake is a delicious spin on a traditional cake. This is the perfect use for those ripe bananas on your counter. With yummy banana flavor in every bite, you’ll go absolutely bananas for this sweet dessert.

If you love Upside Down Cakes, you’ll also want to make Upside Down Apple Cake, Berry Upside Down Cake, and Rhubarb Upside Down Cake. 

Banana Upside Down Cake Ingredients

Substitutions and Additions

BAKING SODA AND BAKING POWDER: These are two different things. It’s possible to make this recipe if you only have one, but you need to know that baking soda is three times as powerful as baking powder and substitute accordingly. If you’re using only baking soda (in place of powder), you’ll also need to add a squeeze of lemon juice to activate it. 

BUTTERMILK: You can substitute buttermilk for regular milk, you’ll just need to add a teaspoon of lemon juice or vinegar. 

COCONUT AND PINEAPPLE: For a tropical twist on this classic banana upside-down cake, add some flaked coconut and some canned pineapple chunks to the mixture.

ALCOHOL: Give your cake an extra warming flavor by adding a splash of bourbon, whiskey, dark rum, or banana liqueur.

How to Make This Banana Upside Down Cake Recipe

STEP ONE: Preheat the oven to 350°F. Grease a 9×2-inch round cake pan.

PRO TIP: The pan must hold eight cups in volume. Don’t use an 8x8x1½-inch square pan, as this only holds six cups and it will overflow.

For the Topping

STEP TWO: Combine brown sugar and butter in a bowl. Stir together and then pour into the round cake pan. Spread out evenly with a rubber spatula. Place banana slices directly on top of the butter and sugar mixture.

For the Cake

STEP THREE: In a separate mixing bowl, combine flour, baking soda, baking powder, a pinch of salt, and ground cinnamon. Whisk to combine.

STEP FOUR: In another separate mixing bowl, add brown sugar, sugar, mashed banana, buttermilk, vanilla extract, oil, and eggs. Use a hand mixer to beat and combine.

STEP FIVE: Add half of the dry ingredients to the wet ingredients and use a spoon to start incorporating. Add the remaining dry ingredients and completely incorporate until no white streaks of flour remain. 

PRO TIP: Don’t overmix the batter or your cake will be tough and rubbery. 

STEP SIX: Pour batter over the top of the sliced bananas. Spread evenly in the pan.

STEP SEVEN: Place in the oven and bake for 45 minutes. Check with a toothpick to make sure the cake is done in the middle and the toothpick is clean when checked. Cook for an additional 3 minutes, or until the toothpick comes clean.

STEP EIGHT: Let cool in the pan for 5 to 7 minutes. Place a large serving dish on the top of the pan and flip the cake over so that the bananas are on the top of the cake on the serving plate.

STEP NINE: Serve warm and enjoy!

How to Serve

Impress your dinner guests with this elegant-looking yet simple, delectable dessert. Add a side of whipped cream or vanilla ice cream to add a full richness that will be sure to leave your guests speechless. Serve your banana upside down cake with a scoop of ice cream or cup of coffee. 

Storage

IN THE FRIDGE: Banana upside down cake can be stored in an airtight container in the refrigerator for up to three days. You can eat it cold, but we recommend microwaving it for 30 seconds before serving. 

IN THE FREEZER: To freeze this cake for up to three months, you should wrap each piece in plastic wrap or foil and then place them into an airtight container. Thaw overnight in the fridge, before warming in the microwave. 

Banana Upside Down Cake is a decadent dessert filled with the flavors of banana and caramel. In every bite of banana cake, you’ll get a burst of sweetness to satisfy your sweet tooth. In addition to the stunning layer of banana slices adorning the top of the cake, the cake itself incorporates mashed bananas. Treat friends and family to a fun and tasty new banana dessert. 

Frequently Asked Questions

Can I use a square cake pan for this recipe? 

This easy recipe needs to be made in a cake pan that holds 8 cups whereas most 8×8-inch square pans only hold 6 cups and you will end up with overflow.

How do I flip the cake without making a mess? 

Let your cake cool in the pan on a cooling rack for about 5 to 7 minutes, then lay a flat serving plate upside down over the top of the cake pan. Carefully flip the cake over onto the plate. Bang on the bottom of the pan for good measure, then lift the pan off.

Can I freeze upside down cake? 

If you have any leftovers of this delicious cake, you can wrap individual slices in plastic wrap and then store them in an airtight container in the freezer for up to 3 months.

More Recipes You’ll Love

• Cool Whip Cookies
• Magic Custard Cake
• Vanilla Cupcakes
• Peach Cobbler Muffins

Banana Upside Down Cake

Banana Upside Down Cake is a stunning yet simple dessert. Each bite is bursting with sweet bananas and caramel. Friends and families will go bananas for this cake.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 6

Ingredients

  

Topping

• ⅔ cup brown sugar, packed
• 5 tablespoons salted butter, melted
• 3 bananas, sliced into ⅓-inch slices

Cake

• 1½ cups all-purpose flour
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• 1 pinch salt
• 1 teaspoon ground cinnamon
• ¾ cup brown sugar
• ¼ cup granulated sugar
• 3 medium bananas, mashed (about 1¼ cup)
• ½ cup buttermilk
• 1½ teaspoons vanilla extract
• ⅓ cup oil
• 2 eggs

Instructions

 

• Preheat the oven to 350°F. Grease a 9×2-inch round cake pan.

Topping

• Combine brown sugar and butter in a bowl. Stir together and then pour into the round cake pan. Spread out evenly with a rubber spatula. Place banana slices directly on top of the butter and sugar mixture.

Cake

• In a separate mixing bowl, combine flour, baking soda, baking powder, a pinch of salt, and ground cinnamon. Whisk to combine.
• In another separate mixing bowl, add brown sugar, sugar, mashed banana, buttermilk, vanilla extract, oil, and eggs. Use a hand mixer to beat and combine.
• Add half of the dry ingredients to the wet ingredients and use a spoon to start incorporating. Add the remaining dry ingredients and completely incorporate until no white streaks of flour remain.
• Pour batter over the top of the sliced bananas. Spread evenly in the pan.
• Place in the oven and bake for 45 minutes. Check with a toothpick to make sure the cake is done in the middle and the toothpick is clean when checked. Cook for an additional 3 minutes, or until the toothpick comes clean.
• Let cool in the pan for 5 to 7 minutes. Place a large serving dish on the top of the pan and flip the cake over so that the bananas are on the top of the cake on the serving plate.
• Serve warm and enjoy!

Video

Notes

• The pan must hold eight cups in volume. Don’t use an 8x8x1½-inch square pan, as this only holds six cups and it will overflow.
• Don’t overmix the batter or your cake will be tough and rubbery.