Banana Upside Down Cake is a delightful twist on the classic upside-down cake, featuring sweet caramelized bananas resting under a moist and fluffy vanilla batter. This cake is baked in one pan, making it both simple to prepare and a stunning dessert to serve. The bananas soften and caramelize beautifully during baking, creating a luscious topping when the cake is inverted.
You’ll love the harmonious blend of warm flavors from the caramelized bananas paired with the tender cake. Adding optional powdered sugar or a dollop of Cool Whip on top enhances the cake’s sweetness and texture, making it perfect for any occasion, from casual family gatherings to special celebrations.
Ingredients
For the Topping:
- ¼ cup unsalted butter, melted
- ½ cup brown sugar
- 3-4 medium-sized bananas, sliced ½-inch thick (enough to cover the bottom of the pan)
For the Cake:
- 1⅓ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1½ teaspoons vanilla extract
- ½ cup milk
For Serving (Optional):
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Powdered sugar or Cool Whip
How to Create Your Banana Upside Down Cake
Step 1: Prepare the Topping
Preheat the oven to 350°F (175°C). Generously spray a 9-inch high-sided round or springform pan with nonstick cooking spray. Whisk together melted butter and brown sugar, then spread the mixture evenly over the bottom of the prepared pan. Arrange the banana slices in an even layer on top of the sugar mixture.
Step 2: Make the Cake Batter
In a medium bowl, whisk flour, baking powder, and salt. In a separate large bowl, beat softened butter and granulated sugar until creamy. Add egg and vanilla extract, beating until combined. Gradually add the flour mixture to the wet ingredients and mix until just combined it will look crumbly. Finally, beat in the milk until smooth.
Step 3: Assemble and Bake
Spoon the batter evenly over the bananas in the pan. Gently spread with an offset spatula. Bake for 35-40 minutes, or until golden and a toothpick inserted into the center comes out clean. Oven times vary, so check for doneness accordingly.
Step 4: Cool and Invert
Allow the cake to cool in the pan for 10 minutes. Run a knife along the pan edges to loosen, then invert carefully onto a serving plate. Let it cool further. Dust with powdered sugar and garnish with Cool Whip if desired before serving.
My Best Tips for Success
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Use ripe but firm bananas to maintain shape during baking.
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Be gentle when spreading the batter to avoid disturbing the banana layer.
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Allow proper cooling time before inverting for best presentation.
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Use an offset spatula for even spreading of dense batter.
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Cover with foil if the top starts to brown too quickly.
Delicious Variations to Try
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Add chopped nuts such as walnuts or pecans under the bananas for added crunch.
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Stir a pinch of cinnamon or nutmeg into the batter for spiced warmth.
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Drizzle caramel sauce over the baked cake for extra indulgence.
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Substitute Cool Whip with whipped cream or vanilla ice cream for serving.
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Use brown butter instead of regular butter for a nutty flavor twist.
Frequently Asked Questions
Can I use frozen bananas for the topping?
Yes, but thaw and pat them dry to reduce excess moisture.
What pan works best for this cake?
A 9-inch high-sided round or springform pan works best, with foil underneath if using springform.
How should I store leftovers?
Cover and refrigerate for up to 3 days. Reheat gently before serving.
Can I make this cake gluten-free?
Yes, substitute with your favorite gluten-free flour blend.
Is it possible to double the recipe?
Doubling is possible but use a larger pan and adjust baking time accordingly.
Can I substitute the milk with a non-dairy alternative?
Absolutely, plant-based milk works well.
Print
Banana Upside Down Cake
- Total Time: 60
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delicious twist on classic dessert with caramelized bananas and moist vanilla cake, baked and inverted for a golden glossy topping. Perfectly served warm with powdered sugar or whipped topping.
Ingredients
Topping
1/4 cup unsalted butter, melted
1/2 cup brown sugar
3–4 medium bananas, sliced 1/2 inch thick
Cake
1 1/3 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 cup unsalted butter, softened
3/4 cup sugar
1 large egg
1 1/2 tsp vanilla extract
1/2 cup milk
For Serving (optional)
Powdered sugar or Cool Whip
Instructions
Prepare topping: Preheat oven to 350°F (175°C). Spray a 9-inch pan with nonstick spray. Whisk melted butter and brown sugar and spread evenly. Arrange banana slices over sugar.
Make batter: Whisk flour, baking powder, salt. Beat butter and sugar until fluffy. Add egg and vanilla. Mix in dry ingredients, blend in milk until smooth.
Assemble: Spoon batter over bananas, spread evenly.
Bake: 35-40 mins until golden and toothpick clean. Cover loosely if browning fast.
Invert & cool: Cool 10 mins, run knife around edge, invert onto plate. Cool before dusting or topping.
Notes
Use ripe but firm bananas.
Spread batter gently.
Rest cake before flipping.
Serve warm.
Store refrigerated up to 3 days.
- Prep Time: 20
- Cook Time: 40
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 recipe)
- Calories: 290
- Sugar: 28 g
- Sodium: 105 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
Keywords: banana upside down cake, caramelized banana cake, easy banana dessert, skillet banana cake, one pan cake recipe
