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Upside Down Caramel Banana Cake

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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.

Ingredients

Units Scale
  • 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

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
  2. In a saucepan, melt 1/2 cup butter and 1/2 cup brown sugar until bubbly. Pour into the bottom of the prepared pan.
  3. Arrange banana slices over the caramel in a tight, even layer.
  4. In a mixing bowl, cream softened butter with both sugars until light. Beat in eggs one at a time, then add vanilla.
  5. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon if using.
  6. Add dry ingredients to the wet mixture in batches, alternating with milk. Mix just until combined.
  7. Gently spread the batter over the banana layer and smooth the top.
  8. Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.
  9. Let cool for 10 minutes, then carefully invert onto a serving plate. Let set for 5 more minutes before removing the pan.
  10. 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

Find it online: https://yumfoodusa.com/upside-down-caramel-banana-cake/