December 28, 2023
Review RecipeBanana Upside-Down Cake
This moist and gooey banana upside down cake is a great way to use up a bunch of ripe bananas.
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Sweet, gooey, and delicious, everyone will go wild for the moist texture of this banana upside-down cake. The upside-down cake recipe features a brown sugar-glazed banana topping over top of a sweet banana cake.
Banana Upside Down Cake Ingredients
If you’re looking for a dessert that’s both satisfying and comforting, then banana upside-down cake may be just the thing for you.
The combination of sweet and cinnamon-spiced ripe bananas with the tender, buttery cake makes for a perfect flavor balance.
You’ll need:
For The Topping:
- ⅔ cup of packed brown sugar
- 5 tablespoons of salted butter, melted
- 3 medium bananas, sliced into ⅓-inch slices
For The Cake:
- 1½ cups of all-purpose flour
- ½ teaspoon of baking soda
- 1 teaspoon of baking powder
- A pinch of salt
- 1 teaspoon of ground cinnamon
- ¾ cup of light brown sugar
- ¼ cup of granulated sugar
- 3 medium bananas, mashed (about 1¼ cups)
- ½ cup of buttermilk
- 1½ teaspoons of vanilla extract
- ⅓ cup of oil
- 2 eggs
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: If you don’t have buttermilk, you can make your own. Add a teaspoon of lemon juice or vinegar to regular milk and stir.
COCONUT AND PINEAPPLE: For a tropical twist on this classic banana upside-down cake, add flaked coconut and 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.
CAKE MIX: If you’re short on time, you could substitute yellow cake mix instead of making the cake from scratch.
How To Make This Banana Upside Down Cake Recipe
Our easy steps below will walk you through making this delectable cake. Let’s get started!
STEP ONE: Preheat the oven to 350°F. Grease a 9-inch round springform pan.
OUR RECIPE DEVELOPER SAYS
The pan must hold eight cups in volume. Don’t use round cake pans or an 8x8x1½-inch square pan, as this only holds six cups and it will overflow.
STEP TWO: First, make the topping. As this is an upside-down cake, the topping will sit at the bottom of the pan so we’ll be starting with the banana layer.
Combine the brown sugar and melted butter in a bowl.
When it’s well mixed, pour into the pan and spread out in an even layer with a rubber spatula.
Place the sliced bananas directly on top of the butter and sugar mixture.
STEP THREE: In a large bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
STEP FOUR: In a separate medium bowl, add the brown sugar, white sugar, mashed banana, buttermilk, vanilla extract, oil, and eggs.
Use an electric mixer at medium speed to beat and combine.
STEP FIVE: Add half of the flour mixture to the wet ingredients and mix together with a spoon.
Add the remaining dry ingredients and stir 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 the cake batter over the top of the bananas. Spread evenly in the pan.
STEP SEVEN: Place into the preheated oven and bake for 45 minutes.
STEP EIGHT: Remove from the oven and insert a toothpick into the cake to check if it’s done. If it’s done, the toothpick will come out clean.
If it’s not done, put it back into the oven for a further three minutes and check again.
STEP NINE: Let the cake cool in the pan for five to seven minutes. To remove from the pan, place a large serving dish on the top of the pan and flip the cake over.
Serve warm on its own or with a scoop of vanilla ice cream.
How To Serve
This amazing banana layer cake is divine on its own but you can add a dollop of whipped cream and a scoop of our no-churn vanilla ice cream for an extra indulgent dessert.
Try adding some caramel sauce or drizzled hot fudge sauce for an extra layer of decadence.
This cake is sure to impress with its beautiful layer of bananas on top and would be a perfect choice to serve to guests at a dinner party.
If you’re hosting a brunch, consider serving the cake as a unique addition to your spread.
Cut it into small pieces and arrange them on a platter with fresh fruit and a drizzle of maple syrup.
Next time you take a coffee break, enjoy a slice of banana upside-down cake alongside your favorite brew, a pumpkin spice latte, or a creamy peanut butter frozen hot chocolate.
For more banana-y cakes to make at home, take a look at our banana pudding cake and this Southern-style banana split cake.
When To Serve
FAMILY GATHERINGS: Bake this cake for a variety of occasions from a cozy Sunday dinner, a birthday celebration, or a holiday get-together.
WEEKEND BRUNCH: Surprise your weekend brunch guests with a slice of banana upside-down cake alongside other breakfast favorites.
POTLUCK PARTIES: Bring this cake to your next cookout and watch it disappear quickly. Its sweet and fruity goodness is always a hit, and it’s easy to transport.
PICNICS: Pack slices of this cake for a day in the park or at the beach.
DINNER PARTIES: Impress your dinner party guests by serving banana upside-down cake as the grand finale to your main dishes.
COFFEE BREAKS: Enjoy a slice of this cake during your afternoon coffee break or as a sweet treat to accompany your morning coffee or tea.
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Storing This Banana Upside Down Cake Recipe
Let’s make sure you can savor this dessert to the fullest!
MAKE AHEAD: If you’d like to get a head start on your cake, you can prepare it a day in advance.
Simply follow the recipe until you’ve baked the cake, then allow it to cool completely.
Once it’s cool, cover it tightly with plastic wrap or aluminum foil and store it at room temperature.
When you’re ready to serve, you can warm it up slightly in the microwave or enjoy it as is.
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.
Why We Love This Recipe
CARAMELIZED BANANAS: The star of this dessert is the luscious layer of caramelized bananas on top.
SIMPLE YET STUNNING PRESENTATION: This cake’s upside-down presentation is not only visually appealing but also incredibly easy to achieve.
MOIST AND FLAVORFUL CAKE: The cake itself is moist and rich, with a banana flavor that shines through.
We’re sure that you’ll love this banana upside-down cake recipe. Whether you make the classic version or add tropical fruit and liquor, this moist and flavorsome dessert is one that you’ll want to make again and again.
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 five to seven minutes, then lay a flat serving plate upside down over the top of the cake pan. While wearing hot pads, 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 three months.
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Banana Upside Down Cake
This moist and gooey banana upside down cake is a great way to use up a bunch of ripe bananas.
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
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-inch spring form pan.
Topping
- Combine the brown sugar and butter in a bowl. Stir it together and then pour it into the round cake pan. Spread it out evenly with a rubber spatula. Place the banana slices directly on top of the butter and sugar mixture.
Cake
- In a separate mixing bowl, combine the flour, baking soda, baking powder, a pinch of salt, and ground cinnamon. Whisk to combine.
- In another separate mixing bowl, add the brown sugar, white 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. Don't overmix the batter or your cake will be tough and rubbery.
- Pour the batter over the top of the sliced bananas. Spread it evenly in the pan.
- Place the cake 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. If needed, 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.
Nutrition
Calories: 737kcal | Carbohydrates: 112g | Protein: 7g | Fat: 31g | Saturated Fat: 8g | Cholesterol: 82mg | Sodium: 249mg | Potassium: 656mg | Fiber: 4g | Sugar: 74g | Vitamin A: 483IU | Vitamin C: 10mg | Calcium: 128mg | Iron: 2mg
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Comments
Valerie says
Hi! How would I change the measurements of the ingredients, particularly the baking powder and baking soda, if I were to only make half of what the recipe says? (I only have a small 6.5″ pan.)
Layne Kangas says
Hi, Valerie – if you click the print option on the recipe card, you can reduce the servings amount to half and it will automatically adjust the measurements for you. Enjoy!
William Young says
I made this scrumptious recipe today with some bananas that almost turned liquidfied on my counter. Came out perfect. Delicious. Really smelled good while baking. Will make again and again. Thank you for your wonderful recipe indeed. ๐
Christine says
Just made this today. Amazing! No extra toppings needed. Used 3 bananas that I had thawed from the freezer. 2 large fresh bananas for the top. Will definitely make again.
Jill Bonacci says
Yummy! Will be saving this recipe.
JudyH says
Very good ! Wonderful banana flavor. Turned out just like the picture. I might try it next time with a little less sugar or maybe a little less cake. I could definitely see adding some coconut and/or pineapple or maybe some strawberries and making it to a banana split flavor with a little chocolate drizzle.
Michael says
I roasted the bananas for 10 min before mashing them and used 1 teaspoon of vanilla and 1/2 banana flavoring. I also added 1/8 tsp of nutmeg
Denise Willmarth says
I made this yesterday and it is a hit!!! I love the coffee in it!! It gives it a deeper flavor.
La Portuguesa says
Came out great. It’s a very forgiving recipe… I had only 2 bananas (recipe calls for 6) so I used 1/3 in the cake (the rest on the bottom) and added some applesauce. Also didn’t have buttermilk so used Greek yogurt instead. Will make again!
Jeff says
If you like banana bread, this will be your new favorite recipe for it.