This Banana Upside-Down Cake is everything I love in a dessert: buttery caramelized bananas over a soft, moist vanilla cake, with that irresistible brown sugar topping soaking into every bite.

Bananas always remind me of my dad. When we were little, he would cook them with plenty of butter and sugar, then spoon them over ice cream. Heaven! This cake brings back those same warm, caramelized flavors in every slice. If you love baking with bananas, you may also enjoy my Banana Cake or these easy Banana Scones.

Recipe Overview: Banana Upside Down Cake

  • Prep Time: 15 minutes
  • Cook Time: 45 to 55 minutes
  • Cooling Time: 15 minutes
  • Total Time: About 1 hour 15 minutes
  • Servings: 8 people
  • Cook Method: Baked in a 9-inch round cake pan
  • Flavor & Texture: Soft and moist vanilla cake topped with sweet caramelized bananas and a rich, buttery brown sugar glaze.
  • Difficulty: Easy. The caramel topping and cake batter are both simple to prepare, and the finished cake decorates itself when you flip it over.
  • Why this Recipe? An impressive-looking banana dessert made with everyday ingredients and no frosting or complicated decorating.
Key Takeaways
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I have always had a sweet tooth, and if it were completely up to me, I could happily start dinner with dessert and work backward.

Bananas also bring back wonderful memories of my dad. When I was little, he would cook them with lots of butter and sugar until beautifully caramelized and serve them over ice cream. I still remember how wonderful they smelled.

That combination of bananas, butter, and caramelized sugar is exactly what I love about this cake.

And, as my grandmother always taught me, food should never go to waste. Bananas sitting on the counter are always an opportunity to make something delicious, whether it is this cake or my Banana Bread with Cranberries and Chocolate.

In this Article

A Note From Giangi

Those caramelized bananas: Butter and brown sugar create a rich, glossy banana topping that becomes the star of every slice.

Moist and tender: Whole milk, butter, and eggs give the cake a wonderfully soft texture.

Beautiful without decorating: Flip the cake over and your caramelized banana topping does all the work for you.

Everyday ingredients: Everything in this cake is simple and familiar, making it an easy dessert when you already have bananas on hand.

Perfect for entertaining: It looks impressive enough for guests but is just as wonderful with coffee on a quiet afternoon.

Giangi

Key Ingredients

Bananas: Choose large bananas that are ripe but still firm. Very soft, overripe bananas can release too much moisture and make the caramel topping soggy.

Unsalted butter: Used in both the caramelized banana topping and the cake batter. I always prefer unsalted butter so I can control the seasoning and flavor.

Brown sugar: Melts with the butter to create that wonderful caramel layer beneath the bananas.

All-purpose flour: Provides the structure for the cake while keeping the crumb tender.

Baking powder: Gives the cake its lift and keeps it from becoming too dense.

Granulated sugar: Sweetens the cake batter without competing with the rich brown sugar topping.

Large eggs: Bring structure and richness to the cake. Room-temperature eggs blend into the butter mixture much more easily.

Vanilla extract: Adds warmth and complements the bananas beautifully.

Whole milk: Keeps the cake tender and gives the batter the richness it needs. I would not substitute low-fat milk here if you want the same texture.

Salt: A small amount balances all the sweetness and brings out the vanilla and caramel flavors.

Substitutions and Variations

Bananas: Plantains will not give you the same soft, sweet result, so I recommend sticking with regular bananas.

Vanilla extract: A small splash of dark rum can be added along with the vanilla for a deeper flavor that pairs beautifully with caramelized bananas.

Warm spices: Add a pinch of cinnamon to the cake batter for a warmer flavor.

Cake pan: A 9-inch cast-iron skillet can be used instead of a traditional cake pan.

Serving variation: Serve the cake warm with whipped cream or vanilla ice cream for an extra-special dessert.

Banana Upside-Down Cake on a white plate with a slice out

How to Make Banana Upside Down Cake

Step 1: Preheat the oven to 350°F. Generously butter a 9-inch by 2-inch round cake pan, ensuring the bottom and sides are well coated.

Step 2: Melt 4 tablespoons of the butter. In a small bowl, combine the melted butter with the brown sugar until smooth and spreadable.

Step 3: Spread the brown sugar mixture evenly over the bottom of the prepared cake pan.

Step 4: Slice each banana lengthwise into three pieces and arrange them over the brown sugar mixture. Set the pan aside while you prepare the cake batter.

Step 5: In a medium bowl, sift together the flour, baking powder, and salt.

Step 6: In a separate large bowl, beat the remaining softened butter with the granulated sugar until light and fluffy.

Step 7: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 8: Add the flour mixture to the butter mixture in batches, alternating with the whole milk. Begin and end with the dry ingredients and mix only until everything is incorporated.

Step 9: Pour the batter gently over the bananas and spread it evenly without disturbing the fruit underneath.

Step 10: Bake in the center of the oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.

Step 11: Transfer the cake pan to a cooling rack and let the cake rest for 15 minutes.

Step 12: Run a thin knife around the edge of the cake. Place a serving platter upside down over the pan, hold both firmly, and carefully flip them together.

Step 13: Lift the pan away slowly and serve the cake warm or at room temperature.

unmolded upside down banana cake

Giangi’s Pro Tips

Do not use overly ripe bananas. Save those very soft bananas for my Banana Cake or Banana Scones. For this cake, you want bananas that will hold their shape while baking.

Butter the pan generously. This is not the time to be shy with the butter. A thoroughly greased pan makes the final flip much easier.

Arrange the bananas carefully. Remember, what you place on the bottom becomes the top of your finished cake.

Use room-temperature ingredients. Softened butter, eggs, and milk combine more evenly and give you a smoother batter.

Do not overmix the batter. Once the flour is added, mix only until incorporated so your cake remains tender.

Test the center, not the edge. Insert your toothpick into the thickest part of the cake. If it comes out clean, the cake is ready.

Do not flip it immediately. Give the cake about 15 minutes to settle, but do not let it cool completely in the pan or the caramel can begin to stick.

Use oven mitts when flipping. The pan and caramel may still be warm.

A cast-iron skillet works too. A 9-inch cast-iron skillet is a wonderful alternative to a cake pan.

What to Serve with Banana Upside-Down Cake

This cake is wonderful served slightly warm with a generous spoonful of fresh whipped cream. The cream balances the buttery caramel topping without making the dessert overly sweet.

A scoop of vanilla ice cream is another favorite, especially while the cake is still a little warm and the ice cream begins to melt over the caramelized bananas.

For brunch or an afternoon treat, I love it simply with coffee or tea. And if you are planning a banana-themed brunch, my Banana Scones would be a fun addition to the table.

This cake is also easy to transport, making it wonderful for potlucks, picnics, family gatherings, and casual Sunday brunches.

Storing and Reheating

Refrigerator: Once the cake has cooled completely, cover it tightly with plastic wrap or store it in an airtight container in the refrigerator for up to 3 days.

Serving leftovers: Bring the cake back to room temperature before serving for the best texture and flavor.

Reheating: Individual slices can be warmed gently for a few seconds in the microwave or briefly in a low oven.

Freezing: You can freeze individual slices tightly wrapped for up to 2 months, although the banana topping may become slightly softer after thawing.

Banana Upside-Down Cake FAQs

Why is my banana upside-down cake soggy?

The bananas may have been too ripe and released too much moisture, or the cake may not have baked long enough. Use ripe but firm bananas and check the center with a toothpick before removing it from the oven.

How do I flip an upside-down cake without making a mess?

Let the cake cool in the pan for about 15 minutes. Run a thin knife around the edge, place your serving platter upside down over the cake pan, then hold both firmly and flip them together in one confident motion.

Why is it called an upside-down cake?

The fruit and sugar topping is placed on the bottom of the pan before the batter is added. After baking, the cake is inverted so that the caramelized fruit ends up on top.

What kind of bananas should I use?

Use ripe bananas that are yellow and flavorful but still firm enough to slice. Very soft bananas are better suited to banana bread or banana cake.

Can I make banana upside-down cake ahead of time?

Yes. You can make it a day ahead and store it in the refrigerator, covered. Bring it back to room temperature before serving, or gently warm individual slices.

Can I make this cake in a cast-iron skillet?

Yes. A 9-inch cast-iron skillet works beautifully, making the cake especially easy to prepare and serve.

How do I know when the cake is done?

Insert a toothpick into the center. It should come out clean or with just a few moist crumbs attached

banana upside down cake on a white cake

More Dessert Recipes You Will Love

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Banana Upside – Down Cake

5 from 2 votes
Banana Upside-Down Cake
Prep Time: 15 minutes
Cook Time: 45 minutes
Cooling: 10 minutes
Total Time: 1 hour
Servings: 8
Author: Giangi Townsend
Banana Upside-Down Cake features caramelized bananas over a soft, moist vanilla cake. An easy homemade dessert made with simple everyday ingredients.
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Ingredients 

Instructions

  • Preheat the oven to 350F. Butter generously a 9 -by 2-inch round cake pan.
  • In a small bowl stir together well ½ stick of the butter, melted, and the brown sugar and spread the mixture evenly in the prepared pan. Arrange the banana slices over the brown sugar mixture.
  • Into a bowl sift together the flour, the baking powder, the salt. In another bowl with an electric mixer cream, the remaining one stick of butter, softened, with the sugar until the mixture is light and fluffy, add the eggs, one at the time, beating well after each addition. Add the vanilla. Add the flour mixture in batches alternately with the milk
  • Pour the batter into the pan, spreading it evenly, and bake the cake in the middle of the oven for 45 to 55 minutes or until a tester comes out clean. Let the cake cool in the pan on a rack for 15 minutes, run a thin knife around the edge, and invert the cake into a plate.

Equipment

Notes

Do not use overly ripe bananas. Save those very soft bananas for my Banana Cake or Banana Scones. For this cake, you want bananas that will hold their shape while baking.
Butter the pan generously. This is not the time to be shy with the butter. A thoroughly greased pan makes the final flip much easier.
Arrange the bananas carefully. Remember, what you place on the bottom becomes the top of your finished cake.
Use room-temperature ingredients. Softened butter, eggs, and milk combine more evenly and give you a smoother batter.
Do not overmix the batter. Once the flour is added, mix only until incorporated so your cake remains tender.
Test the center, not the edge. Insert your toothpick into the thickest part of the cake. If it comes out clean, the cake is ready.
Do not flip it immediately. Give the cake about 15 minutes to settle, but do not let it cool completely in the pan or the caramel can begin to stick.
Use oven mitts when flipping. The pan and caramel may still be warm.
A cast-iron skillet works too. A 9-inch cast-iron skillet is a wonderful alternative to a cake pan.

Nutrition

Calories: 460kcal | Carbohydrates: 68g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 88mg | Sodium: 180mg | Potassium: 337mg | Fiber: 1g | Sugar: 45g | Vitamin A: 655IU | Vitamin C: 3.9mg | Calcium: 92mg | Iron: 1.6mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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