Banana Upside Down Cake

Caramel and banana collide in this perfectly delicious spin on a traditional cake. Banana Upside Down Cake will be your new favorite! Gooey, flavorful and absolutely addicting.

Banan is one of those iconic flavors that you just get drawn to. At least for me that statement stands true. I’m addicted to any and all thing banana flavored.

As you can see on my site here I have so many different banana desserts such as these Banana Truffles, No Churn Banana Ice Cream and this Southern Banana Pudding!

I will have to say though, that this Banana Upside Down Cake is one of my all time favorite recipes ever. It is really easy to whip up and the flavor, omg. But lets face it cake is pretty much my favorite food of all time.

WHY THIS RECIPE WORKS:

• Upside down cakes are a classic, this twist is delicious almost resembling Bananas Foster, the caramel and banana work perfectly together.
• This recipe is a great way to use up your over-ripe bananas on hand, in the cake itself and in the topping of the cake as well.
• Completely homemade, this has the best texture and moistness that is accompanied by a self creating caramel drizzle that doesn’t harden up on you!

As a baker, I’m in included to say that I adore mostly everything homemade. But I am not opposed to semi-homemade or even just a plain old boxed recipe. No shame in your baking game.

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 Banana Upside Down Banana Cake already comes packed full of that goodness. 

HOW TO MAKE BANANA UPSIDE DOWN CAKE, STEP BY STEP:

Preheat oven to 350. Grease a 9″ springform pan (higher sides is essential for this recipe), set aside. Combine the topping ingredients in bowl. Press mixture into bottom of the pan. Layer banana rounds on top of mix (Photos 1-3).

In larger bowl, combine your dry ingredients and whisk together, then add the rest of the ingredients and mix well (Photos 4-6).

Pour the batter on top of the brown sugar and banana mixture and bake for about 45 mins or until set (when toothpick comes out clean. Let cool in pan about 5 minutes before turning out onto serving tray (Photos 7 & 8).

My mouth just waters 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, I mean come on, that drizzle is what it’s all about right?

When I say that you need to make this   Cake, you need to make this Banana Upside Down Cake. No questions asked, ok?  

Some of my other favorite banana cakes include: Banana Chocolate Chip and Nutella Cake, Banana Zucchini Cake, Banana Cream Cake and this Best Ever Banana Cake!

TIPS AND TRICKS FOR MAKING BANANA UPSIDE DOWN CAKE:

• Use a 9″ round spring-form pan, although this has worked for me in the standard 9″ cake pan others have had trouble with the batter spilling over, so to be safe, use a higher sided pan.
• Combine your brown sugar and melted butter before placing it in the bottom of the pan. I’ve seen other recipes that call for sprinkling of brown sugar and pouring of butter, but this is the method that works perfectly for us!
• You can use ripe or over ripe banana in this recipe, the banana “seen” will be baked and caramelized so if they are already super soft it is ok.
• Wrap your spring-form pan with tin foil in case you happen to have sugar leak out or go grab yourself one of these amazing rimmed springform pans that we use!
• Let cake rest in pan about 5 minutes before turning onto serving platter.

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. 

If you are looking for that favorite recipe then this Banana Upside Down Cake is just what you need in your life!

If you like this recipe you might also like:

• • Pineapple Upside Down Cake
  • Strawberries and Cream Upside Down Cake
  • Pineapple Upside Down Donuts

If you’ve tried this BANANA UPSIDE DOWN CAKE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!

Banana Upside Down Cake

Caramel and banana collide in this perfectly delicious spin on a traditional cake. Banana Upside Down Cake will be your new fave, gooey, flavorful and absolutely addicting.

5 from 18 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Servings: 8

Calories: 534kcal

Author: Tornadough Alli

Ingredients

Topping:

• ▢ 1 cup brown sugar
• ▢ 6 Tbs butter melted
• ▢ 2 bananas thinly sliced

Cake:

• ▢ 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

Instructions

• Preheat oven to 350. Grease a 9″ springform pan (higher sides is essential for this recipe), set aside.
• Combine the topping ingredients in bowl. Press mixture into bottom of the pan. Layer banana rounds on top of mix.
• 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.)
• Turn out onto serving platter, be very careful with this as it should slip out easily.

Notes

1. 1.Use a 9" round spring-form pan, although this has worked for me in the standard 9" cake pan others have had trouble with the batter spilling over, so to be safe, use a higher sided pan.
2. Combine your brown sugar and melted butter before placing it in the bottom of the pan. I've seen other recipes that call for sprinkling of brown sugar and pouring of butter, but this is the method that works perfectly for us!
3. You can use ripe or over ripe banana in this recipe, the banana "seen" will be baked and caramelized so if they are already super soft it is ok.
4. Wrap your spring-form pan with tin foil in case you happen to have sugar leak out or go grab yourself one of these amazing rimmed springform pans that we use!
5. Let cake rest in pan about 5 minutes before turning onto serving platter.

Nutrition

Calories: 534kcal | Carbohydrates: 86g | Protein: 5g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 65mg | Sodium: 201mg | Potassium: 399mg | Fiber: 2g | Sugar: 61g | Vitamin A: 390IU | Vitamin C: 5.1mg | Calcium: 99mg | Iron: 1.8mg

Tried this recipe?Mention @TornadoughAlli or tag #TornadoughAlli!

Nutrition Disclaimer

ORIGINALLY POSTE JULY 2017