If you’re looking to elevate your dessert game with something both comforting and delightfully fruity, this Banana Upside Down Cake Recipe is an absolute gem. Imagine a tender, moist cake with a luscious caramelized banana topping that practically melts in your mouth with every bite. It’s a nostalgic twist on the classic upside down cake, bringing ripe bananas front and center for that perfect balance of sweet, buttery goodness and soft cake texture. This treat is surprisingly simple to make but delivers a flavor punch that will have everyone asking for seconds.
Ingredients You’ll Need
The magic of this Banana Upside Down Cake Recipe starts with straightforward ingredients that each play a vital role in creating its signature taste and texture. From the rich melted butter that forms the caramel base to the ripe bananas that shine as the star of the show, every item is chosen to complement and elevate the final result.
- Unsalted butter, melted (1/4 cup): Creates the caramelized base that gives the topping its irresistible glossy finish.
- Brown sugar (1/2 cup packed): Adds deep, molasses-rich sweetness to the banana topping.
- Ripe bananas, sliced (2–3): Offers soft, naturally sweet fruit layers that caramelize beautifully.
- All-purpose flour (1 1/4 cups): Provides structure to the cake without making it dense.
- Baking soda (1/2 teaspoon) and baking powder (1/2 teaspoon): Work together to ensure the cake rises perfectly and stays tender.
- Salt (1/4 teaspoon): Balances the sweetness and enhances all flavors.
- Cinnamon (1/2 teaspoon): Adds an inviting hint of warm spice.
- Unsalted butter, softened (1/2 cup): Used in the batter to create a rich, fluffy texture.
- Granulated sugar (1/2 cup): Sweetens the cake batter, helping it to rise and brown.
- Brown sugar (1/4 cup): Gives moistness and depth of flavor to the cake.
- Large eggs (2): Bind ingredients and add moisture.
- Vanilla extract (1 teaspoon): Brings out the natural sweetness and adds aromatic warmth.
- Mashed ripe banana (1/2 cup): Infuses extra banana flavor and keeps the crumb tender.
- Sour cream or Greek yogurt (1/3 cup): Adds moisture and slight tang for a balanced taste.
- Milk (2 tablespoons): Helps thin the batter to the right consistency for even baking.
How to Make Banana Upside Down Cake Recipe
Step 1: Prepare the Topping
Begin by mixing the melted butter with brown sugar in a small bowl until smooth and glossy. Pour this sticky mixture into a greased 9-inch round cake pan, then carefully arrange your banana slices in a single, even layer on top. This step is crucial because it sets the foundation for that beautiful caramelized banana topping you’ll see once the cake is inverted.
Step 2: Mix Dry Ingredients
Next, take a medium mixing bowl and whisk together the all-purpose flour, baking soda, baking powder, cinnamon, and salt until everything is well blended. Having your dry ingredients evenly combined before adding them to your wet ingredients prevents uneven texture or lumps in the batter, making sure your cake bakes perfectly every time.
Step 3: Cream Butter and Sugars
In a larger bowl, beat together the softened butter with granulated and brown sugars. Aim for light and fluffy consistency which usually takes about 2 to 3 minutes of the mixer running at medium-high speed. This creaming process is the secret to a tender cake crumb and also helps dissolve the sugar, ensuring a smooth, rich flavor.
Step 4: Add Wet Ingredients
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then add the vanilla extract and mashed banana, blending everything into a smooth, aromatic batter. The mashed banana enriches the cake with moisture and that unmistakable fruity essence that makes this Banana Upside Down Cake Recipe so memorable.
Step 5: Combine Batter
Carefully alternate adding the dry ingredient mixture with the sour cream and milk to the wet ingredients. Start and finish with the dry mix, folding just until combined after each addition. This gentle mixing avoids overworking the batter, maintaining a soft and tender crumb that will practically melt in your mouth.
Step 6: Bake
Pour the prepared batter evenly over the banana and caramel layer in your cake pan, smoothing out the top with a spatula. Bake the cake in a preheated oven set to 350°F (175°C) for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. The smell wafting through your kitchen at this stage is simply irresistible!
Step 7: Cool and Invert
Allow the cake to cool in the pan for about 10 to 15 minutes. Run a knife gently around the edges to loosen the cake, then swiftly invert it onto a serving plate. Let the pan rest for a few moments before lifting it off to reveal your perfectly caramelized banana topping, glistening with a warm buttery sheen. This moment is pure joy!
How to Serve Banana Upside Down Cake Recipe
Garnishes
Enhance the presentation with a scoop of vanilla ice cream or a dollop of freshly whipped cream. A sprinkle of chopped toasted nuts like walnuts or pecans adds a delightful crunch contrast to the soft cake and caramelized bananas. For an extra touch, a light dusting of powdered cinnamon sugar can make your serving truly stand out.
Side Dishes
This Banana Upside Down Cake Recipe pairs beautifully with fresh fruit salads, especially those incorporating citrus or berries, which add a crisp, tangy counterbalance. A cup of hot coffee or spiced chai tea complements the warm, sweet notes of the cake and rounds out the experience perfectly.
Creative Ways to Present
Try serving individual slices topped with a drizzle of caramel or a swirl of honey for a café-style treat at home. You can also use small ramekins for mini individual upside down cakes, perfect for entertaining or a charming dessert display. Adding edible flowers as a colorful garnish can make this classic dessert feel special and festive.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Banana Upside Down Cake Recipe tightly wrapped in plastic wrap or stored in an airtight container. It stays fresh at room temperature for about 2 days, or refrigerated comfortably for up to 4 days without losing its moisture or flavor.
Freezing
If you want to keep your cake longer, wrap the cooled cake tightly in plastic wrap followed by aluminum foil and freeze it for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving to preserve its wonderful texture.
Reheating
Warm slices gently in the microwave for about 15 to 20 seconds or briefly under a low oven heat to regain that freshly baked warmth. Avoid overheating as it can dry out the cake. A warm slice tastes almost as good as fresh from the oven, especially when paired with cold ice cream or cream.
FAQs
Can I use overripe bananas for this recipe?
Absolutely! Overripe bananas are ideal because they are sweeter and softer, which enhances the flavor and moisture of the Banana Upside Down Cake Recipe.
What if I don’t have sour cream; can I substitute it?
You can swap sour cream with Greek yogurt or even buttermilk. These alternatives will maintain the moistness and add a subtle tang without altering the texture.
How do I prevent the bananas from sticking to the pan when inverting?
To ensure easy release, generously grease your pan and make sure the caramel is evenly spread. Also, allow the cake to cool slightly before inverting to help the topping set properly.
Can I use a different type of fruit instead of bananas?
While bananas are the star here, you can experiment with sliced pears, peaches, or pineapple for a different twist on the upside down cake concept.
Is this cake gluten-free friendly?
Not as written, since it uses all-purpose flour. However, you can try a gluten-free flour blend as a substitute, but keep an eye on the texture and baking time as it might vary.
Final Thoughts
This Banana Upside Down Cake Recipe is one of those delightful desserts that feels homemade and heartwarming every single time. Its combination of sweet caramelized bananas atop a tender, moist cake makes it a true crowd-pleaser. I can’t wait for you to try it out and share it with your loved ones — once you do, it might just become one of your all-time favorites too!
Print
Banana Upside Down Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8–10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Banana Upside Down Cake is a moist, buttery dessert featuring caramelized banana slices on top of a tender, cinnamon-spiced cake. The perfectly balanced sweetness and classic upside-down presentation make it an irresistible treat for banana lovers and a delightful twist on traditional upside-down cakes.
Ingredients
Topping
- 1/4 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 2–3 ripe bananas, sliced into 1/4-inch rounds
Cake Batter
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup mashed ripe banana (about 1 large banana)
- 1/3 cup sour cream or Greek yogurt
- 2 tablespoons milk
Instructions
- Prepare the Topping: Mix the melted butter and brown sugar in a small bowl until combined. Pour this mixture into a greased 9-inch round cake pan, then arrange the banana slices on top in a single even layer to create the signature upside-down banana topping.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, and salt. Set this dry mix aside for incorporating later.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until the mixture is light, fluffy, and pale in color, about 2 to 3 minutes. This aerates the batter for a tender crumb.
- Add Wet Ingredients: Beat in the eggs one at a time ensuring full incorporation after each addition. Then mix in the vanilla extract and mashed banana until evenly blended.
- Combine Batter: Alternately add the dry flour mixture and the sour cream with milk to the butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing and ensure a soft, moist cake.
- Bake: Pour the cake batter evenly over the arranged banana slices in the pan. Smooth the top with a spatula. Bake in a preheated oven at 350°F (175°C) for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Invert: Allow the cake to cool in the pan for 10 to 15 minutes. Run a knife around the edges to loosen the cake, then carefully invert it onto a serving plate so the banana slices are on top. Let the cake rest for a few minutes before removing the pan to preserve the shape and presentation.
Notes
- Use ripe but firm bananas to avoid mushy topping.
- Make sure butter for creaming is soft to achieve a light batter texture.
- Sour cream or Greek yogurt adds moisture and slight tang; do not skip or substitute with water.
- Let the cake cool slightly before inverting to prevent sticking or breaking.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.
