This Banana Upside Down Cake turns overripe bananas into something amazing. Sweet bananas caramelize on top while a soft, buttery cake bakes underneath, giving you a rich, gooey topping and the best banana flavor in every bite. It’s even better than banana bread and just as easy to make.
The Banana Cake I Never Changed
I first shared this upside-down banana cake back in April 2014, and even after all these years, I haven’t changed a thing. The bananas caramelize into a golden, syrupy topping, and underneath is the fluffiest vanilla cake, soft, buttery, and incredibly good.
I often make it with a 1:1 gluten-free flour blend so everyone in my family can enjoy it, and it still turns out perfect every time. This is a cake I love bringing to family gatherings because it always disappears fast.
If you like this kind of dessert, you’ll also enjoy my plum upside down cake and the classic pineapple upside down cake.
Ingredient Notes
Complete list of ingredients and amounts can be found in the recipe card below.
- Bananas: Choose ripe bananas with brown spots for sweetness. They should be firm enough to hold their shape when baked. Slice them about ½ inch thick so they don’t fall apart. Very soft bananas will caramelize fine, but the slices won’t look as neat.
- Brown Sugar: Light brown sugar melts into a caramel-like topping. Dark brown sugar can be used for a stronger molasses flavor.
- Sour Cream: Keeps the cake moist and tender. Plain yogurt can be used instead if that’s what you have.
- Flour: All-purpose flour gives the cake structure. A 1:1 gluten-free baking blend also works well.
Recipe Tips
- If using gluten-free flour, check for doneness a few minutes early, as it may bake faster.
- Use an 8 or 9-inch high-sided cake pan or a springform pan so the batter doesn’t spill over. To prevent any sugar leaks, wrap the outside of the pan in foil or place it on a rimmed baking sheet. I used an 8-inch pan, and baked for 45 minutes, if you go for a 9-inch pan, start checking the doneness at 35 minutes.
- Cool the cake for at least 10 minutes before flipping. This step is essential so the topping sets instead of sliding off.
- Run a knife around the edges to loosen the cake before inverting.
- Use a platter slightly larger than the pan when flipping to catch any caramel that may drip.
- Serving: Serve warm on its own, or add a scoop of ice cream, whipped cream, or a dusting of powdered sugar.
Storing, Freezing, and Make Ahead
- Storing: Keep leftovers covered in the fridge for up to 3 days. Warm slices in the microwave for the best texture.
- Freezing: Wrap cooled slices in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge before serving.
- Make Ahead: Bake the cake up to a day in advance and store at room temperature.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Banana Upside Down Cake
Equipment
- 8-inch round cake pan
- Mixing Bowls
- Hand mixer or stand mixer
- Rubber Spatula
- Cooling rack
Ingredients
For the cake:
- 1 ¾ cups (210 g) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter softened
- 1 cup (200 g) granulated sugar
- 1 tablespoon pure vanilla extract
- 2 large eggs at room temperature, separated
- ½ cup (120 ml) milk
- ¼ teaspoon cream of tartar
For the topping:
- 2-3 medium bananas sliced
- ½ cup (100 g) light brown sugar packed
- 4 tablespoons (57 g) unsalted butter ½ a stick
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
Instructions
- Preheat the oven to 350°F (180°C). Grease an 8-inch round cake pan with butter, oil, or baking spray.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a mixing bowl, beat the butter and granulated sugar until light and creamy. Mix in the vanilla. Beat in the egg yolks until combined.
- Add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined.
- In a separate bowl, beat the egg whites with the cream of tartar until soft peaks form. Gently fold into the batter with a rubber spatula.
- In a saucepan, melt the butter with the brown sugar, cinnamon, cloves, and nutmeg over medium heat, stirring until the sugar dissolves. Remove from heat.
- Pour the caramel mixture into the prepared pan. Arrange the banana slices evenly on top.
- Pour the batter over the bananas and smooth the top.
- Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 10 minutes in the pan before inverting onto a serving plate.
Notes:
- Use ripe but firm bananas so they hold their shape during baking.
- Avoid overmixing the batter to keep the cake tender.
- Serve warm or at room temperature.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
How to Make Banana Upside Down Cake (Step by Step)
1. Whisk together the dry ingredients in a bowl until combined.
2. Whisk together the dry ingredients in a bowl until combined.
3. Add the dry ingredients to the wet mixture and mix until just combined.
4. In a separate bowl, beat the egg whites to soft peaks.
5. Gently fold the whipped egg whites into the batter.
6. Mix until you have a smooth, fluffy cake batter.
7. Cook the brown sugar mixture in a saucepan to create the caramel topping.
8. Pour the caramel into the bottom of a prepared cake pan.
9. Arrange banana slices in an even layer over the caramel.
10. Spread the cake batter evenly over the bananas.
11. Bake until golden and set, then cool the cake in the pan.
12. Invert onto a plate to reveal the caramelized banana topping.
Joana P Miguel says
I loved the cake and so did my husband. However, it was a bit on the sweet side
Denise Browning@From Brazil To You says
Diana: Thanks for linking back to me. I am happy that you tried this cake and enjoyed it a lot. My family and I love this cake as well. Wishing you a wonderful weekend!
Diana Sh says
Thank you Denise!! I also just saw your post on Facebook 😀 Thank you and enjoy the rest of your weekend 🙂 🙂