This Banana Upside Down Cake is a moist and flavorful treat perfect for any occasion. Topped with caramelized bananas and a rich caramel glaze, this banana upside down cake is as visually appealing as it is delicious. Whether served with toasted pecans or a scoop of ice cream, this Banana Upside Down Cake will delight your taste buds.
The combination of mashed bananas, Greek yogurt, and cinnamon in the batter ensures a soft and flavorful texture. A wonderful choice for dessert lovers and banana enthusiasts alike, this banana upside down cake recipe transforms ordinary bananas into a stunning, caramelized dessert that delights both eyes and taste buds. The combination of moist cake with gooey caramelized bananas creates a homestyle treat that feels both nostalgic and special.
Why You’ll Love This Banana Upside Down Cake
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Ready in under 90 minutes from start to finish
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Uses overripe bananas that might otherwise go to waste
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Creates an impressive presentation with minimal effort
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Versatile enough for dessert, breakfast, or afternoon snack
I first made this Banana Upside Down Cake when looking for something beyond traditional banana bread for my overripe fruit. The magical moment when you flip the cake to reveal those perfectly caramelized banana slices never fails to bring smiles around my kitchen table.
🍌 Ingredients for the Perfect Banana Upside Down Cake
Creating a flawless Banana Upside Down Cake starts with thoughtfully selected ingredients that work together to deliver depth, texture, and irresistible flavor:
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Brown sugar: The foundation of any great upside-down cake is a rich caramel layer, and brown sugar delivers just that. As it bakes, it melts into a syrupy glaze that infuses the bananas with deep, toffee-like sweetness and gives this banana upside down cake its signature gooey top.
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Bananas: This recipe uses bananas in two forms—fresh slices arranged on the bottom of the pan (which becomes the top when flipped) and mashed overripe bananas in the batter. The result? A cake that’s bursting with real banana flavor and incredibly moist.
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Greek yogurt: A secret weapon for moisture and tang, Greek yogurt enhances the softness of the cake while balancing the caramel’s sweetness. It also boosts the protein content, making your banana upside down cake a touch more wholesome.
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Whole wheat flour: Instead of using only all-purpose flour, whole wheat flour adds fiber, nutrients, and a subtle nuttiness that complements the natural sweetness of bananas. It gives the cake a hearty texture without being dense.
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Cinnamon: Just a hint of this warming spice deepens the banana flavor and makes the whole kitchen smell like comfort. It blends beautifully with the caramel and banana to create a cozy, nostalgic experience.
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Heavy cream (optional): Used for the caramel glaze, this ingredient adds a velvety finish. The cream transforms the brown sugar and butter into a rich sauce that seeps into every bite of your banana upside down cake, making it unforgettable.
👩🍳 Step-by-Step Instructions for Making Banana Upside Down Cake
Mastering this Banana Upside Down Cake is easier than it looks. Just follow these clear steps, and you’ll have a show-stopping dessert that wows on any table.
1. Prepare the Caramel Base
In your baking pan, sprinkle brown sugar evenly across the bottom and dot with pieces of butter. Place in a preheated oven at 350°F for 5–7 minutes until the mixture is melted and bubbling. Stir gently to combine. This luscious caramel will seep into the banana slices during baking, forming the rich top layer of your cake.
2. Arrange the Bananas
Peel and slice ripe bananas into even rounds. Arrange them neatly in a circular or overlapping pattern on top of the caramel. Take your time here—this design will become the beautiful, golden crown of your finished banana upside down cake.
3. Mix the Dry Ingredients
In a large mixing bowl, whisk together whole wheat flour, baking soda, baking powder, salt, and cinnamon. This ensures your leavening agents are evenly distributed, giving the cake a light, fluffy crumb without bitter spots.
4. Prepare the Batter
In a separate bowl, cream the softened butter and sugar until pale and fluffy (about 2–3 minutes). Beat in the eggs one at a time, then add vanilla, mashed overripe bananas, and Greek yogurt. The mixture might look slightly separated—this is normal. Fold in the dry ingredients just until combined, being careful not to overmix. This keeps the cake soft and tender.
5. Bake with Precision
Carefully spoon the batter over the banana slices and caramel, smoothing the top. Bake at 350°F for 30 minutes, then reduce the temperature to 325°F and continue baking for 25–35 minutes. This gradual baking helps the cake cook through while preserving the banana layer on top from over-browning.
6. The Critical Flip
Let the cake cool in the pan for 10–15 minutes. Then place your serving plate upside down over the pan, hold both tightly, and flip quickly and confidently. Let it sit for a minute to allow the caramel to drip down before lifting the pan away to reveal your gorgeous banana upside down cake.
7. Finish with Caramel Glaze (Optional)
For an extra indulgent touch, prepare a quick caramel glaze by simmering brown sugar, butter, and heavy cream. Drizzle generously over the still-warm cake. It adds shine, richness, and a luxurious finish that takes the presentation over the top.
🔎 Must-Know Tips for Your Banana Upside Down Cake
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🕒 Make-Ahead Friendly: Bake the cake a day in advance and gently reheat before serving. The flavors intensify overnight, making it even more delicious the next day.
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🧊 Storage: Fully cooled, this cake stays moist and flavorful for up to 3 days at room temperature or up to 5 days refrigerated. Wrap tightly or store in an airtight container.
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☕ Perfect with Coffee: A slice of this banana upside down cake alongside a hot cup of coffee makes for a cozy breakfast or afternoon treat.
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🎂 Versatile Presentation: Serve it plain, with whipped cream, or with a scoop of vanilla ice cream for a crowd-pleasing dessert.
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🍌 Banana Ripeness Matters: Use fully ripened or overripe bananas for the batter—they offer maximum sweetness and flavor. Firm bananas work best for the topping to hold shape during baking.
🍌 Perfect Banana Selection
When it comes to baking the perfect Banana Upside Down Cake, choosing the right bananas for each part of the recipe can truly make or break the final result. This cake relies on the natural sweetness and texture of bananas in two distinct ways: for the decorative topping and for the flavorful batter.
For the top layer, which becomes the visual star of the dessert once flipped, you’ll want to use just-ripe bananas. Look for bananas that are yellow with minimal brown speckles—these are soft enough to release their sweetness while still holding their shape during baking. They slice cleanly, lay neatly over the caramel base, and caramelize into a golden, glossy finish that’s as beautiful as it is delicious.
For the batter, on the other hand, go all in with very ripe bananas—those deeply speckled or even blackened ones that most people would consider too far gone. These bananas mash effortlessly and infuse the cake with rich banana flavor and natural moisture, ensuring a soft, tender crumb throughout. Their intense sweetness complements the warm notes of brown sugar and cinnamon, creating a perfectly balanced cake that tastes as indulgent as it looks.
🕒 Make-Ahead Options
One of the greatest things about this Banana Upside Down Cake is how well it lends itself to advance preparation. In fact, the flavors only get better with time, making it a smart and stress-free option for entertaining or meal prepping.
You can bake the cake a day ahead, allowing it to cool completely before covering it loosely with foil. Letting it rest overnight at room temperature gives the caramel time to soak deeper into the banana layer, resulting in a richer, more complex flavor. This resting period also improves the cake’s texture, making it even more moist and delicious the next day.
If you’re planning to serve it later, it’s best to hold off on the final caramel glaze until shortly before serving. A quick reheat of the glaze will make it silky and pourable again—perfect for drizzling over the cake while it’s still warm or just brought to room temperature.
Need to store it longer? No problem. Simply refrigerate the cake for up to 5 days, making sure it’s tightly wrapped or stored in an airtight container. When you’re ready to serve, let it come to room temp or warm it gently in the oven to bring back that just-baked softness.
🍨 Serving Variations
While this banana upside down cake is spectacular on its own, a few creative serving ideas can elevate it to an entirely new level of indulgence.
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Serve it warm with vanilla bean ice cream for a restaurant-quality dessert that feels comforting and luxurious. The cold ice cream melting into the warm caramel topping creates a heavenly contrast of temperature and texture.
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Make it brunch-worthy by pairing a slice with a dollop of thick Greek yogurt and a drizzle of golden honey. It turns this sweet treat into a surprisingly sophisticated breakfast option.
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Add crunch with toasted nuts like pecans, walnuts, or even hazelnuts. Sprinkle them over the cake just before serving to provide a satisfying textural contrast to the tender crumb and soft banana topping.
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During the holiday season, enhance the caramel glaze with a light sprinkle of flaky sea salt. This simple addition brings a gourmet touch and balances the cake’s sweetness with a hint of savory depth.
No matter how you serve it, this banana upside down cake offers an adaptable base that can suit any occasion—from cozy breakfasts to elegant desserts.
✔️ Pro Tips for Success
To ensure your banana upside down cake turns out picture-perfect and bakery-quality every time, keep these pro tips in mind:
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Overlap your banana slices slightly when arranging the topping. This technique not only looks more elegant once flipped but also ensures full coverage and better caramel absorption.
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If you notice the top (which is the bottom while baking) getting too dark too fast, tent the cake loosely with foil during the final 15 minutes of baking. This prevents burning while allowing the center to cook through evenly.
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For a subtle upgrade in flavor, consider adding ¼ teaspoon of freshly grated nutmeg to the batter. It pairs beautifully with cinnamon and bananas, adding a warm, aromatic note that elevates the overall taste.
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Use a non-stick cake pan or line the bottom with parchment if you’re unsure about your pan’s release quality. This helps ensure a clean, beautiful flip without any banana slices sticking.
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Finally, when flipping the cake, let it sit upside down for 60–90 seconds before lifting the pan. This allows the caramel to fully drip and settle into the cake, creating that luscious, glossy top layer.
❓ Frequently Asked Questions (FAQ)
→ Can I use overripe bananas for this cake?
Absolutely! Overripe bananas are perfect for the batter of this Banana Upside Down Cake. Their soft texture makes them easy to mash, and they provide deep, natural sweetness that intensifies the banana flavor throughout the cake. The riper the banana, the better the taste.
→ What is the best way to serve this cake?
This cake shines on its own, but serving it warm with a drizzle of caramel glaze, a handful of toasted pecans, or a scoop of vanilla bean ice cream can turn it into a next-level dessert. During the holidays, try adding a sprinkle of sea salt or pairing it with spiced whipped cream for a festive twist.
→ How do I know when the cake is fully baked?
Your banana upside down cake is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. This typically takes 55–65 minutes, depending on your oven. Be sure to also check that the edges are golden brown and slightly pulling away from the sides of the pan.
→ How should I store leftovers?
To keep your banana upside down cake fresh, store it in an airtight container. It will stay moist at room temperature for up to 2 days, or you can refrigerate it for up to 5 days. Let chilled slices come to room temperature before serving, or warm them slightly in the microwave for that just-baked feel.
→ Can I make this cake ahead of time?
Yes! This cake is ideal for make-ahead preparation. You can bake the entire banana upside down cake a day in advance and let it rest at room temperature. If using caramel glaze, wait to drizzle it until right before serving. For the best flavor and presentation, gently warm the glaze before pouring it over the cake.
🍽️ Final Thoughts
There’s something undeniably comforting about baking with bananas—especially when they transform into a rich, caramel-kissed Banana Upside Down Cake. From the moment you slice into it and reveal the glossy banana topping, to the last bite of soft, cinnamon-scented crumb, this cake delivers warmth, nostalgia, and indulgence all in one pan.
Whether you’re baking it for a special occasion, serving it at brunch, or simply making use of overripe fruit, this recipe proves that humble ingredients can become something truly extraordinary. With its moist texture, caramelized beauty, and adaptable nature, this cake is one of those go-to desserts you’ll return to again and again.
So the next time bananas start to brown on your counter, skip the banana bread—make this Banana Upside Down Cake instead. Your kitchen will smell amazing, your guests will be impressed, and you might just find a new family favorite in the process.
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Banana Upside Down Cake
Prep Time 25 minutes Cook Time 1 hour Total Time 1 hour 25 minutes Description
Ingredients
- packed brown sugar
- unsalted butter, cut into pieces
- bananas, sliced into 1/4 to 1/3 inch rounds
- unsalted butter, softened
- granulated sugar
- vanilla extract
- plain Greek yogurt or sour cream
- eggs
- overripe bananas, mashed (1 cup)
- all-purpose flour
- whole wheat flour
- baking powder13
- baking soda
- Dash of salt
- ground cinnamon
- brown sugar
- heavy cream
- unsalted butter
- salt
Instructions
- Preheat the oven to 175 C (350 F). Grease an 8 x 8 x 2 inch square cake pan or a 9 x 2 inch round cake pan (minimum 8 cups volume). Spread 2/3 cup brown sugar over the bottom of the pan and scatter butter pieces on top.
- Place the pan in the oven for 5-7 minutes until the butter melts. Remove from the oven, stir the melted butter and sugar, and spread evenly over the bottom.
- Layer the sliced bananas evenly over the butter and sugar mixture. Set aside.
- In a bowl, stir together the flours, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar until light. Add the eggs and vanilla extract, mixing to combine. Stir in the Greek yogurt and mashed bananas until smooth.
- On low mixer speed, gradually add the dry ingredients to the wet mixture. Mix just to combine. Pour the batter over the banana slices, smoothing the top.
- Bake for 30 minutes at 175 C (350 F), then reduce the temperature to 163 C (325 F) and bake an additional 25-35 minutes until a toothpick inserted in the center comes out clean.
- Cool the cake completely in the pan or until just slightly warm. Use a knife to loosen the edges, place a plate upside-down over the pan, and invert the cake onto the plate.Step 09
- In a saucepan, combine butter, brown sugar, heavy cream, and salt. Cook over medium heat, stirring constantly until it boils. Simmer for 2-3 minutes, then remove from heat and let it sit for 1-2 minutes.Step 10
- Pour two-thirds of the glaze over the cake. Serve with reserved glaze, reheated if needed, and garnish with toasted chopped pecans, whipped cream, or vanilla ice cream if desired.