This Upside Down Caramel Banana Cake is a warm and decadent dessert that transforms humble bananas into an elegant treat. Featuring a glossy caramelized top with tender banana slices and a moist, buttery cake beneath, it’s a tropical-inspired comfort dessert perfect for any occasion.
Why You’ll Love This Recipe
This cake combines simplicity and sophistication. The sticky caramel banana layer creates a rich and aromatic topping that perfectly complements the soft, spiced cake. It’s easy to make with everyday ingredients, and the dramatic presentation makes it an instant centerpiece. Whether served warm with ice cream or chilled for a firmer texture, it satisfies any dessert craving.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the caramel banana topping:
unsalted butter
brown sugar
ripe bananas, sliced into 1/2-inch rounds
For the cake batter:
all-purpose flour
granulated sugar
brown sugar
unsalted butter, softened
eggs
whole milk
vanilla extract
baking powder
baking soda
salt
(optional) cinnamon
Directions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a saucepan, melt 1/2 cup butter with brown sugar over medium heat until the mixture becomes bubbly. Pour the caramel into the bottom of the prepared pan.
- Arrange the banana slices tightly over the caramel in an even layer.
- In a mixing bowl, cream the softened butter with the granulated and brown sugars until light and fluffy.
- Beat in eggs one at a time, then mix in the vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (if using).
- Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix just until combined; do not overmix.
- Carefully spread the batter over the arranged bananas and smooth the surface evenly.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes. Then, run a knife around the edges, place a serving plate over the top, and carefully invert the cake. Let the pan sit for 5 minutes before lifting it off.
- Serve warm as-is or with whipped cream or ice cream for an extra-indulgent experience.
Servings and timing
Servings: 10 servings
Prep Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes
Calories: Approximately 390 kcal per serving
Variations
- Spiced Banana Cake: Add nutmeg or cardamom for a more aromatic version.
- Nutty Twist: Sprinkle chopped pecans or walnuts over the banana layer before adding the batter.
- Rum-Infused: Add 1 tablespoon of dark rum to the caramel for a deeper, boozy note.
- Chocolate Drizzle: Serve with melted dark chocolate for a banana-split-inspired dessert.
- Mini Versions: Bake in muffin tins for individual upside-down banana cakes.
storage/reheating
Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat individual slices in the microwave for about 20–30 seconds to restore the caramel texture. If freezing, wrap tightly in plastic and foil; thaw in the refrigerator and warm before serving.
FAQs
Can I use underripe bananas?
Ripe bananas are best as they caramelize more effectively and provide a softer texture. Underripe ones may remain firm and less sweet.
Will the cake be too sweet with the caramel and bananas?
The sweetness is balanced by the mild cake and optional cinnamon, but you can slightly reduce the sugar if desired.
Can I use a different fruit?
Yes, pineapple, apples, or pears can be substituted for bananas with similar caramelizing techniques.
Can I make this in a square or rectangular pan?
Yes, but ensure the pan is deep enough to hold the caramel and bananas. Adjust baking time as needed.
How do I prevent the caramel from sticking to the pan?
Proper greasing and inverting the cake within 10 minutes of baking helps prevent sticking. Using parchment on the bottom can also help.
Can I make this cake ahead of time?
Yes, but for best results, reheat before serving to soften the caramel layer.
Can I omit the cinnamon?
Certainly. Cinnamon is optional and adds a warm note but is not essential to the cake’s structure.
What type of sugar works best in the caramel?
Light brown sugar is ideal for its mild molasses flavor, but dark brown sugar can be used for a richer caramel.
Why did my cake fall apart when flipping?
The cake may not have cooled enough or wasn’t fully baked. Let it sit 5 minutes after inverting to allow the caramel to settle.
Can I add vanilla to the caramel?
Yes, a dash of vanilla enhances the flavor of the caramel topping.
Conclusion
Upside Down Caramel Banana Cake is a timeless, heartwarming dessert that showcases the beauty of simple ingredients in an elegant form. With its glossy banana topping and rich, soft cake beneath, it’s perfect for family dinners, holiday tables, or whenever you need a comforting yet impressive sweet. Serve it warm to delight in its gooey charm.
PrintUpside Down Caramel Banana Cake
A luscious and visually striking dessert with a sticky caramel glaze and layers of tender bananas on top of a soft, buttery cake—this upside-down banana cake is a nostalgic, rich, and tropical treat served warm or chilled.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1/2 cup unsalted butter (for caramel)
- 1/2 cup brown sugar (for caramel)
- 4 ripe bananas, sliced into 1/2-inch rounds
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Optional: 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a saucepan, melt 1/2 cup butter and 1/2 cup brown sugar until bubbly. Pour into the bottom of the prepared pan.
- Arrange banana slices over the caramel in a tight, even layer.
- In a mixing bowl, cream softened butter with both sugars until light. Beat in eggs one at a time, then add vanilla.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon if using.
- Add dry ingredients to the wet mixture in batches, alternating with milk. Mix just until combined.
- Gently spread the batter over the banana layer and smooth the top.
- Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for 10 minutes, then carefully invert onto a serving plate. Let set for 5 more minutes before removing the pan.
- Serve warm with whipped cream or ice cream if desired.
Notes
- Use ripe but firm bananas for best texture and flavor.
- Add cinnamon or nutmeg for a spiced twist.
- Be careful when inverting the cake—use oven mitts and a plate with a lip to catch caramel.
- Refrigerates well and can be gently reheated before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 31g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg