Banana Upside Down Cake

A upside down cake with banana and a slice cut from the cake.

Homemade caramelized Banana Upside Down Cake is packed full of bananas! From the slices of banana that caramelize in the butter and brown sugar, to the mashed banana in the cake. Flip this cake over (upside down) for a beautiful showstopper dessert.

Course Dessert

Cuisine American

Keyword banana upside down cake, upside down banana cake

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 438kcal

Author Jessica - Together as Family

Ingredients

Caramelized Banana Topping

8 tablespoons (1 stick) butter melted
1/2 cup packed light brown sugar
2-3 yellow bananas (sliced in coin shape or diagonally)

Banana Cake

1/2 cup canola or vegetable oil
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
1½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
1/2 cup whole milk
1 cup mashed bananas (about 2 small ripe brown bananas)

Instructions

Preheat the oven to 350℉. Spray a 9-inch round cake pan with cooking spray.
Pour the melted butter into the cake pan. Sprinkle the light brown sugar evenly on top of the melted butter. Arrange the banana slices in a single-layer making sure to cover the entire base of the pan.
^{* Only use the amount you need (2 or 3 bananas) until the base is covered with banana slices. Don't double layer them or anything. Single layer only to cover the entire base of the cake pan.}
8 tablespoons (1 stick) butter, 1/2 cup packed light brown sugar, 2-3 yellow bananas
In a large mixing bowl with a hand mixer, or use a stand mixer, add the oil, sugar, and light brown sugar and beat on medium-low speed until combined and fluffy looking.
1/2 cup canola or vegetable oil, 1/2 cup granulated sugar, 1/2 cup packed light brown sugar
Add in the eggs and vanilla extract. Beat on low speed just until the incorporated and no more.
2 large eggs, 2 teaspoons vanilla extract
In a separate smaller bowl, whisk the flour, baking powder, cinnamon, and salt together.
1½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon salt
Dump the dry ingredients into the wet ingredients bowl and beat on low speed until it's almost mixed. Add in the mashed bananas and milk, and continue mixing on low speed just until combined and a thick batter forms.
1/2 cup whole milk, 1 cup mashed bananas
Pour the cake batter into the pan over the banana slices. It's okay if some of the butter comes up the sides of the pan.
Bake for 45-55 minutes or until a toothpick inserted into the middle of the cake comes out clean or with crumbs on it.
^{* If the top of the cake is getting overly browned towards the end of the bake time, loosely lay a piece of foil over top the cake pan for the last 15 minutes of the bake time.}
Remove the cake from the oven and allow it to cool in the warm cake pan for 20 minutes.
Run a thin knife around the edge of the cake and place a plate or platter on top of the cake pan, face-down over the cake. Flip it upside down and tap on the bottom of the pan to release the cake. Pull off the cake pan and it should reveal the banana slices now on top!
Serve warm or at room temperature with a dollop of whipped cream (homemade or from a spray can) or vanilla bean ice cream. Enjoy!

Video

Notes

Butter : Salted butter or unsalted butter can both be used in this recipe. I prefer using salted butter so that is what the recipe was tested with.

Banana Tip : You want riper, uglier, browner bananas for the mashed banana for inside the cake. The banana slices on top, should come from a yellow ripe banana that is still firm/soft to eat.

Cake Pan : When you fill the 9-inch round cake pan with the batter it might look full like it will spill over when baking, I promise, it won't! Do not use anything smaller than a 9-inch round cake pan or else it probably will.

Nutrition