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overhead shot of Banana Upside Down Cake on a plate

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.
Prep Time 25 mins
Cook Time 45 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 6



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


  • 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
  • teaspoons vanilla extract
  • cup oil
  • 2 eggs


  • Preheat the oven to 350°F. Grease a 9x2-inch round cake pan.


  • 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.


  • 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!



  • 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.