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:
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
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.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.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
ORIGINALLY POSTE JULY 2017
Taylor
Those caramelized bananas on top are my FAVORITE! So yummy!
Kellie Hemmerly
We LOVE this easy recipe….and it’s great with any of your favorite add-ins, too!
Kristyn
Yummy!! Great change from the pineapple version! Love banana in breads & cakes!
lauren kelly
Everyone loved this cake! My mother in law just asked me to make it again!
Virginia Wanderley
Deliciosa!! Só acrescentei à massa aveia em flocos (4 colheres de sopa) e 1/2 xícara de chá de farinha de aveia
Wynne Arriola
I don’t have a springform pan. Can another pan work in it’s place?
Tornadough Alli
We have made it in a 9″ round cake pan originally but some people were having issues of it overflowing so I changed it to say a springform pan so it wouldn’t over flow, but I never had this issue so you could try in a regular 9″ round cake pan.
Janice
I like the mixture of brown sugar n butter then bananas instead of making caramel pn the stove which i was doing and using box cake mix about 10 yrs ago. Thank you
Sue Murphey
I’m trying milk chocolate chips in mine. Hoping it will kinda taste like chocolate cover banana. We will see.
😊
Lori
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!
Tornadough Alli
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!
Karen
Does this need to be served warm?
Tornadough Alli
You can serve warm or cold, however you would like. We have had it both ways!
Ann
Can this be made in a 9 x 13 glass dish
Tornadough Alli
Ann, I have never tried this in a 9×13 before I’m sure it will work but it will be a lot thinner.
Ruth Killian
It looks marvelous. I make pineapple upside down cakes……..will need to bake this one next.
Tornadough Alli
Thanks so much Ruth. Upside Down cakes are the best and this is a fun flavor twist the we adore!
Suki
Can this cake made with a regular 9in cake pan? Or a 13×9 glass pan perhaps?
Tornadough Alli
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.
Lisa E.
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!!!
Tornadough Alli
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!
Sherrie
Could you make cup cakes with this recipe?
Tornadough Alli
I’m sure the batter would work as a cupcake, but you wouldn’t get the upside down effect.
Kiera Korus
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 😀
Cheryl Thompson
Can you substitute self-rising flour?
Tornadough Alli
Unfortunately I’ve never tried it, but maybe you could and just omit the powder/soda?
Cheryl Thompson
I did try it with self-rising flour… I kept the salt, but omitted the soda and powder…It was good…We loved it!
Harold Hensley
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.
Tornadough Alli
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!
Charlene
I have just made this and it’s AMAZING! Everyone loves it. A massive hit🖒🏾
Tornadough Alli
Woohoo!! Now that’s what I like to hear!!
Sarah
I made this cake this weekend and it was a massive hit! So good and everyone asked for the recipe!
Tornadough Alli
Yay! I’m so happy to hear that. We adore this cake and I’m so happy everyone you served it to did too!!