Banana Upside-Down Cake

  • 1 hr total
  • 15 mins prep
  • 45 mins cook
  • 10 mins Cooling
  • serves 8 

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Are you ready for some baking?  With all that is going on around us, and we all are homebound with our families,  it can be a bit of added stress to come up with meals with what is in our pantry. Added to, the concern of having enough fresh vegetables or fruits that will not go to waste.

This banana upside-down recipe was created because our bananas were getting mature faster than we could eat them. A few handy ingredients a delicious dessert is served and a smile on everyone’s face. Nothing like a tasty homemade dessert, right?

Growing up, my grandmother instilled in me that food should not go to waste.  We all can create miracles in the kitchen with very few ingredients.

TIP: Make sure that your cake pan is nicely buttered, thus easier to flip the cake over.

Giangi's Kitchen Signature
Nutrition Facts
Banana Upside - Down Cake
Amount Per Serving
Calories 460 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g69%
Cholesterol 88mg29%
Sodium 180mg8%
Potassium 337mg10%
Carbohydrates 68g23%
Fiber 1g4%
Sugar 45g50%
Protein 5g10%
Vitamin A 655IU13%
Vitamin C 3.9mg5%
Calcium 92mg9%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
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Banana Upside - Down Cake

  • 1 hr total
  • 15 mins prep
  • 45 mins cook
  • 10 mins Cooling
  • serves 8 


Original recipe yields 8 servings

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  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 2/3 cup firmly packed brown sugar
  • 3 bananas, each cut into three lenghtwise
  • 1 1/2 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 3/4 cup whole milk


  1. Preheat the oven to 350F. Butter generously a 9 -by 2-inch round cake pan.

  2. 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.

  3. 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

  4. 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.


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