There’s something undeniably comforting about flipping a warm cake out of its pan, revealing a glossy, caramelized topping beneath. For me, this Banana Upside-Down Cake brings back memories of cozy Sunday afternoons in my grandmother’s kitchen. While pineapple may be the classic star of upside-down cakes, bananas lend a deeper, earthier sweetness that pairs beautifully with buttery caramel. Every slice tastes like a hug in dessert form.

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This cake holds a special place in many family gatherings—not only because of its stunning presentation but because it’s a resourceful way to use ripe bananas languishing on the counter. Over time, it’s become a go-to for celebrations, casual coffee breaks, and potlucks, offering a rustic charm that feels both nostalgic and indulgent. Whether it’s served warm with a scoop of vanilla ice cream or savored plain with afternoon tea, this Banana Upside-Down Cake is bound to become a cherished recipe in your home too.

Why You’ll Love This Recipe

There’s so much to adore about this Banana Upside-Down Cake:

A showstopper with minimal effort: The caramelized banana topping looks bakery-worthy but is surprisingly easy to achieve.
Delightfully moist and flavorful: Thanks to ripe bananas and a tender cake base, every bite is rich and satisfying.
Versatile for any occasion: It works as an elegant dessert or a sweet breakfast treat.
An excellent use for ripe bananas: No more wasting those spotted bananas on the counter.

INGREDIENTS YOU’LL NEED

For the Topping:

2/3 cup packed brown sugar
4 1/2 tablespoons unsalted butter, cut into pieces
3 ripe bananas, sliced into 1/4-inch rounds

For the Cake Batter:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk

How to Make Banana Upside-Down Cake

This Banana Upside-Down Cake is easier than it looks—let me guide you through it step by step.

Step-by-Step Instructions

Prepare the caramel topping:
I always start by melting the butter in a small saucepan over medium heat. As it melts, I add the brown sugar, stirring gently until it’s silky and bubbling. The smell is heavenly—warm and rich. Once the caramel is smooth, pour it into a well-greased 9-inch round cake pan. Quickly arrange the banana slices over the caramel in a snug, even layer. I like to fan them out in a circular pattern, but feel free to freestyle.
Make the cake batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a larger bowl, cream the softened butter and sugar together until pale and fluffy. I love watching the butter and sugar transform—it’s like magic. Beat in the eggs one at a time, followed by the vanilla extract. Alternate adding the dry ingredients and buttermilk, mixing gently to avoid overbeating. You’ll end up with a smooth, thick batter.

Assemble and bake:
Pour the batter over the banana layer, smoothing the top with a spatula. Pop the pan into a preheated 350°F oven and bake for 40–45 minutes. The cake should be golden, with a toothpick coming out clean from the center.
Cool and invert:
Here comes the fun part! After letting the cake cool for 10 minutes, run a knife around the edges. Place a serving plate over the pan, take a deep breath, and flip it over in one swift motion. Let the pan sit for a minute before lifting it off, revealing that stunning caramelized banana top. It never fails to impress.

Helpful Tips

Use ripe bananas with plenty of brown spots for the best flavor and texture.
If your caramel hardens too quickly in the pan before adding bananas, warm it slightly to loosen it.
Let the cake cool just enough before inverting to prevent sticking but keep the caramel soft.
Serve warm with whipped cream or a scoop of vanilla ice cream for a dreamy dessert.

Details

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Notes

For a nutty twist, sprinkle chopped pecans or walnuts over the banana layer before adding the batter. You can also swap buttermilk for a homemade version by mixing 1/2 cup milk with 1/2 tablespoon lemon juice—let it sit for 5 minutes before using.

Nutritional Information

Per serving (approximate):

Calories: 350
Fat: 15g
Carbohydrates: 50g
Protein: 4g

Frequently Asked Questions

Can I make Banana Upside-Down Cake ahead of time?
Yes! You can bake the cake a day in advance. Simply warm individual slices in the microwave before serving to revive the caramel.

Can I use frozen bananas?
Fresh bananas work best here, as frozen bananas may add too much moisture and affect the texture of the topping.

How should I store leftover cake?
Keep the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze slices for up to 2 months.

Storage Instructions

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerate: Store for up to 5 days.
Freeze: Wrap individual slices tightly and freeze for up to 2 months. Thaw at room temperature before serving.

Related Recipes

If you loved this Banana Upside-Down Cake, be sure to try these other comforting treats:

Conclusion

There’s something magical about the simplicity of a Banana Upside-Down Cake. From the moment you pour that golden caramel into the pan to the satisfying flip at the end, every step feels joyful and a little nostalgic. Whether it’s your first time baking it or your hundredth, this cake is sure to delight your family and friends with its buttery sweetness and rustic beauty. Enjoy it warm, share it generously, and make it part of your favorite baking memories.