Caramel and banana collide in this perfectly delicious spin on a traditional cake. Banana Upside Down Cake will be your new fave.
So my ever loving banana addiction continues. Yeah, you’ve probably gathered by now I love all things banana. But I mean come on, the flavor. My goodness it’s to die for. I love bananas plain buy they are heaven when it comes to baking.
This Banana Upside Down Cake was actually the first recipe I had on my blog over 2 years ago. Crazy how time flies. I figured it was time to give it a facelift, new pictures and a video to show you how truly amazing this easy cake is.
If you’re already a fan of the traditional pineapple upside down cake then you’ll surely love this Banana version. Oh and I also have a strawberry version that is super deliciously yummy too. I’m kind of an upside down cake lover all together….ok let’s just day cake lover to be even more safe.
This cake is super easy and the end results are to die for. If you love caramel drizzle over any of your desserts, then this cake already comes packed full of that goodness.
My mouth just eaters when I flip this cake out of the pan and let that gooey caramel run down the sides….its serious food porn no doubt. But I’m weird like that and find things like dripping caramel both fascinating and addicting.
But when I say that you need to make this Banana Upside Down Cake, you need to make this Banana Upside Down Cake. No questions asked, ok? See it’s super easy to just listen and make the good stuff. Most people I don’t even have to ask twice.
What sets this cake apart is the banana layer that sits on top of this cake. They are caramelized kinda like a ready made bananas foster. Top it with some ice cream and boy do you have heaven on a plate.
- 1 cup brown sugar
- 6 Tbs butter melted
- 2 bananas thinly sliced
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- pinch salt
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 cup mashed bananas about 2 medium
- 1/2 cup buttermilk or any milk will essentially do
- 1 Tbs vanilla
- 1/3 cup oil
- 2 eggs
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Preheat oven to 350. Grease a 9″ springform pan (higher sides is essential for this recipe), set aside.
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Combine the topping ingredients in bowl. Press mixture into bottom of the pan. Layer banana rounds on top of mix.
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In larger bowl, combine the rest of the ingredients and mix well. Pour on top of the brown sugar and banana mixture. Bake for 45 mins or until set (when toothpick comes out clean.)
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Turn out onto serving platter, be very careful with this as it should slip out easily.
I made this cake this weekend and it was a massive hit! So good and everyone asked for the recipe!
Yay! I’m so happy to hear that. We adore this cake and I’m so happy everyone you served it to did too!!
I have just made this and it’s AMAZING! Everyone loves it. A massive hit🖒🏾
Woohoo!! Now that’s what I like to hear!!
Thank you so much for the recipe. This is the best cake I’ve eaten in a long time. I like to make this again for family.
I was wondering if you could substitute fresh sliced strawberries for the bananas? Also do I need to refrigerate the cake?
Thank you again.
I’m sorry I’m just seeing this now Harold! My commenting system wasn’t working properly. I am so glad you loved this cake! I actually have a recipe for Upside Down Strawberries and Cream Cake on my site that you might like, just search strawberries and you will find it!
Can you substitute self-rising flour?
Unfortunately I’ve never tried it, but maybe you could and just omit the powder/soda?
I did try it with self-rising flour… I kept the salt, but omitted the soda and powder…It was good…We loved it!
GF keeps bugging me to use up the bananas in our cupboard before they get too ripe and go bad. This looks like the perfect way to do it 😀
Could you make cup cakes with this recipe?
I’m sure the batter would work as a cupcake, but you wouldn’t get the upside down effect.
Hi Alli, have you tried this recipe using gluten free flour? I have celiac disease and would love to try this using gluten free ingredients…let me know…. I live in Minnesota too!!!
Sorry for such the late reply Lisa! I have not but I know gluten free is a substitute of 1:1 so just use the same amount of gluten free flour as you would regular. Woohoo for a fellow Minnesotan!
Can this cake made with a regular 9in cake pan? Or a 13×9 glass pan perhaps?
Yes it can actually be made in a regular 9” round pan. I had change the pan measurements because people were saying theirs overflowed in a regular pan whereas mine didn’t when I made my initial ones. So I changed it to springform pan to give it more space to rise.
It looks marvelous. I make pineapple upside down cakes……..will need to bake this one next.
Thanks so much Ruth. Upside Down cakes are the best and this is a fun flavor twist the we adore!
Can this be made in a 9 x 13 glass dish
Ann, I have never tried this in a 9×13 before I’m sure it will work but it will be a lot thinner.
Does this need to be served warm?
You can serve warm or cold, however you would like. We have had it both ways!
This is hands down the BEST cake ever! It is my go to for all parties. I have people requesting me to make it when we have shared celebrations. Thank you for sharing your amazing recipe!
Thanks so much Lori, I cant get enough of this cake! It is one of our faves. I have some bananas sitting around and now I need to make it again!