Name: Banana Upside Down Cake
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Ingredients: 2/3 cup packed brown sugar; 4.5 tablespoons unsalted butter (cut into pieces); About 3 bananas (sliced into 1/4–1/3 inch rounds); 1/3 cup unsalted butter (softened); ¾ cup granulated sugar; 1 ½ teaspoon vanilla extract; 1/3 cup plain Greek yogurt or sour cream; 2 large eggs; 2 overripe bananas (mashed (about 1 cup)); 1 cup all-purpose flour; ¾ cup whole wheat flour; 1 ½ teaspoon baking powder; 1 teaspoon baking soda; Dash of salt; ½ teaspoon ground cinnamon; 1/4 cup brown sugar (for caramel glaze); 1/4 cup heavy cream; 4 tablespoons unsalted butter; ¼ teaspoon salt (for caramel glaze)

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Ready to transform ripe bananas into a show-stopping dessert? This Banana Upside Down Cake is a Caramelized Banana Dessert that pairs a gooey, caramelized banana topping with a moist, spiced cake base. Perfect for gatherings or a cozy treat, this cake is easy to make and guaranteed to impress. Bake this Banana Upside Down Cake for a sweet twist on a classic!

Ingredients for Banana Upside Down Cake

Here’s what you’ll need for Banana Upside Down Cake (serves 8–10):

Banana Layer:

⅔ cup packed brown sugar
4½ tbsp unsalted butter, cut into pieces
3 bananas, sliced into ¼–⅓ inch rounds

Cake Batter:

⅓ cup unsalted butter, softened
¾ cup granulated sugar
1½ tsp vanilla extract
⅓ cup plain Greek yogurt or sour cream
2 large eggs
2 overripe bananas, mashed (about 1 cup)
1 cup all-purpose flour
¾ cup whole wheat flour
1½ tsp baking powder
1 tsp baking soda
Dash of salt
½ tsp ground cinnamon

Caramel Glaze:

¼ cup brown sugar
¼ cup heavy cream
4 tbsp unsalted butter
¼ tsp salt

Equipment

8x8x2-inch square cake pan or 9×2-inch round cake pan
Mixing bowls
Electric mixer or whisk
Saucepan
Spatula
Airtight container for storage

Ingredient Tips

Bananas: Use ripe bananas for the topping and overripe for the batter for maximum sweetness.
Butter: Soften for the batter and cut into small pieces for the topping to melt evenly.
Flour: Combine all-purpose and whole wheat for a balanced texture; measure carefully.
Greek Yogurt/Sour Cream: Adds moisture; use full-fat for richness.
Brown Sugar: Pack tightly for accurate measurement in the topping and glaze.

Directions for Banana Upside Down Cake

Let’s make this Banana Upside Down Cake—a Caramelized Banana Dessert!

Prepare the Banana Layer

I preheat the oven to 350°F (175°C) and grease an 8x8x2-inch square or 9×2-inch round cake pan.
I spread ⅔ cup brown sugar evenly across the pan’s bottom, scatter 4½ tbsp butter pieces over it, and place the pan in the oven for 5–7 minutes to melt.
I stir the melted mixture to combine, then arrange 3 sliced bananas in an even layer over it.

Mix the Dry Ingredients

In a medium bowl, I whisk together 1 cup all-purpose flour, ¾ cup whole wheat flour, 1½ tsp baking powder, 1 tsp baking soda, a dash of salt, and ½ tsp ground cinnamon.
I set this aside.

Prepare the Cake Batter

In a large mixing bowl, I cream ⅓ cup softened butter and ¾ cup granulated sugar until light and fluffy, about 2–3 minutes.
I add 2 eggs one at a time, mixing well after each, then stir in 1½ tsp vanilla extract, ⅓ cup Greek yogurt or sour cream, and 1 cup mashed bananas.
I gradually add the dry ingredients, mixing until just combined to form a smooth batter.

Bake the Cake

I pour the batter evenly over the banana layer in the pan, creating a Caramelized Banana Dessert.
I bake at 350°F for 30 minutes, then lower to 325°F and bake for 25–35 minutes more, until a toothpick inserted in the center comes out clean.

Make the Caramel Glaze

In a saucepan, I combine ¼ cup brown sugar, ¼ cup heavy cream, 4 tbsp butter, and ¼ tsp salt.
I bring it to a boil over medium heat, stirring constantly, and simmer for 2–3 minutes until slightly thickened, then remove from heat.

Glaze and Serve

I pour about ⅔ of the caramel glaze over the warm Banana Upside Down Cake.
I let it cool completely in the pan, then flip it onto a plate.
I reheat the remaining glaze and drizzle it over individual slices, optionally topping with toasted pecans.

Nutrition

Prep Time: 15 minutes
Cook Time: 60–75 minutes
Total Time: 1 hour 15–30 minutes
Servings: 8–10
Calories: ~350 kcal per serving (based on 10 servings)
Macros per Serving: 50g carbs, 5g protein, 15g fat, 2g fiber

Variations for Banana Upside Down Cake

Try these twists on Banana Upside Down Cake:

Nutty Crunch: Add ¼ cup toasted pecans or walnuts over the banana layer for a crunchy Caramelized Banana Dessert.
Tropical Twist: Swap bananas for pineapple slices and add 1 tsp coconut extract to the batter.
Vegan Version: Use vegan butter, flax eggs (2 tbsp ground flaxseed + 6 tbsp water), and plant-based cream for a vegan Caramelized Banana Dessert.
Spiced Up: Increase cinnamon to 1 tsp or add ¼ tsp nutmeg for warmth.
Chocolate Drizzle: Drizzle melted dark chocolate over the glaze for extra decadence.

Serving Ideas:

Pair with Layla Cooks’ Air Fryer Cherry Cheesecake Egg Rolls for a dessert duo.
Serve with Layla Cooks’ vanilla ice cream for a creamy contrast.
Offer at a brunch with coffee or tea.

Storage

I store Banana Upside Down Cake in an airtight container at room temperature for up to 2–3 days or in the refrigerator for up to 5 days to maintain freshness. To reheat, I warm individual slices in the microwave for 20–30 seconds or the whole cake in a 350°F (175°C) oven for 10–15 minutes. For freezing, I wrap the cooled cake tightly in plastic wrap and place it in a freezer-safe container for up to 3 months, thawing at room temperature before reheating.

Serving Tips

Presentation: Serve Banana Upside Down Cake flipped onto a platter to showcase the caramelized bananas, drizzled with extra glaze.
Garnish: Sprinkle with toasted pecans or a dusting of powdered sugar for elegance.
Pairing: Enjoy with whipped cream or Layla Cooks’ cinnamon ice cream to complement the Caramelized Banana Dessert.
Portion Size: One slice (⅛–⅒ of cake) per person.
Occasions: Ideal for potlucks, holidays, or cozy family desserts.

FAQs About Banana Upside Down Cake

Here are answers to some common questions about Banana Upside Down Cake:

How do I know when the Banana Upside Down Cake is done?
I recommend inserting a toothpick into the center of the cake after the initial 30 minutes of baking at 350°F. If it comes out clean, it’s ready. If there’s batter on the toothpick, bake for an additional 5–10 minutes until fully set.

Can I use a different pan size?
Yes, you can use a 9-inch round cake pan or any other size, but note that the baking time may vary slightly depending on the pan size and thickness of the batter.

Can I freeze this cake?
Absolutely! If you want to freeze the cake, let it cool completely, then wrap it tightly in plastic wrap and store it in an airtight container. It will last in the freezer for up to 3 months. When ready to enjoy, thaw it at room temperature and reheat as needed.

What can I serve this cake with?
This cake is perfect on its own, but I love pairing it with vanilla ice cream or whipped cream for an extra indulgent treat. A scoop of cinnamon ice cream pairs wonderfully with the flavors of the cake!

How can I make the caramel glaze thicker?
If you prefer a thicker glaze, let it simmer a bit longer on the stove, or add a teaspoon of cornstarch mixed with a tablespoon of water to the glaze to thicken it up.

Can I make this vegan?
Yes, swap the butter for vegan butter, use flax eggs (2 tbsp ground flaxseed + 6 tbsp water), and replace heavy cream with coconut cream for a vegan Banana Upside Down Cake.

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Conclusion

This Banana Upside Down Cake is a delightful and comforting dessert that I’m sure I’ll be making again and again. The caramelized bananas add a rich sweetness that perfectly complements the moist cake, and the homemade caramel glaze takes it to new heights. Whether I’m sharing it with friends or enjoying a slice myself, this cake is always a hit.