Banana Upside Down Cake

Caramelized bananas and a rich, golden cake unite for a dessert that feels both nostalgic and special occasion worthy. This banana upside down cake makes excellent use of overripe bananas and delivers a tender crumb with a gooey caramel layer you will want to scrape from the pan. It is the kind of cake that wins over banana lovers fast and leaves you eyeing the last slice every time.

Whenever I serve this for family brunches, my nieces always line up for seconds before the cake has even cooled all the way. I first baked it after a rainy afternoon in, and it quickly became my backup plan for surprise company.

Ingredients

• Brown sugar: packed gives that syrupy caramel bottom and using the darkest you can find will deepen the flavor
• Unsalted butter: for both the caramel layer and cake batter so the flavor shines without getting overly salty
• Ripe bananas: bring natural sweetness and barefoot softness look for speckled peel as your best banana pick
• Eggs: offer structure and help the cake stay plush with a delicate crumb
• All purpose flour: for reliable lift and texture look for unbleached for a subtle flavor boost
• Whole wheat flour: layers in a hearty note without making the cake dense pick stone ground varieties for extra nuttiness
• Plain Greek yogurt or sour cream: ensures the cake never turns dry and delivers a little tang that perks up the banana
• Pure vanilla extract: rounds out and enhances all the warm flavors true extract makes a difference here
• Heavy cream: for the caramel glaze gives it a rich glossy finish that feels decadent
• Cinnamon: adds a little warmth and complexity a must for banana cakes
• Baking powder and soda: help the crumb stay lofty and prevent gumminess in the dense banana batter
• Salt: keeps the sweet from becoming too cloying just a pinch brings balance

Instructions

Preheat and Prepare Pan:

Grease an eight inch or nine inch cake pan generously with butter or spray. Sprinkle brown sugar evenly over the bottom then dot with butter pieces. Arrange sliced bananas as tightly as possible in a single layer making small circles to fill any gaps.

Mix Dry Ingredients:

In a medium bowl whisk together both flours baking powder baking soda cinnamon and salt. Take time to aerate the flour with your whisk or even sift to avoid lumps.

Combine Wet Ingredients:

In a large bowl cream softened butter and granulated sugar using a sturdy spatula until fluffy and pale. Beat in eggs one at a time mixing well after each. Stir in vanilla and Greek yogurt or sour cream until smooth.

Add Bananas and Dry Mix:

Fold in mashed bananas gently trying not to overmix. Add the dry ingredients in two batches using gentle strokes to keep the batter light and fluffy.

Assemble and Bake:

Pour the batter evenly over the banana layer smoothing the top with a spatula. Bake in a preheated 350 degree oven for 30 minutes. Lower the temperature to 325 and continue baking for another 25 to 35 minutes or until a tester comes out mostly clean.

Cool and Invert:

Let the cake rest in the pan for fifteen minutes. Run a thin knife around the edge to loosen and invert onto a large serving plate. Let set while you prepare the glaze.

Make Caramel Glaze:

Combine brown sugar butter heavy cream and salt in a small saucepan. Bring to a gentle boil over medium heat stirring constantly to dissolve the sugar. Simmer for two to three minutes until thickened and smooth.

Glaze and Serve:

Pour about two thirds of the caramel glaze slowly over the warm cake letting it soak into the bananas. Allow the cake to cool slightly then slice and drizzle with the remaining glaze. Top with toasted pecans or a scoop of vanilla ice cream if desired.

My favorite part of this cake is how the banana slices caramelize against the brown sugar layer. My kids love peeling the slices up with their forks like edible stickers.

Storage Tips

This cake keeps well tightly covered at room temperature for up to two days. For longer storage keep it in the fridge where it remains moist for about five days. If you like it warm microwave individual slices for fifteen seconds to bring back the just baked flavor.

Ingredient Substitutions

No Greek yogurt No problem use full fat sour cream or plain whole milk yogurt instead. If you run out of brown sugar swap in coconut sugar for a different kind of caramel flavor. This cake is very forgiving if you use all purpose flour only just expect a slightly softer texture.

Serving Suggestions

Serve slices with scoops of ice cream or dollops of whipped cream for a classic finish. Toasted pecans or walnuts make an extra special topping that adds crunch and brings out the cake’s nutty notes. For brunch serve alongside strong coffee or chai for a cozy treat.

Cultural Context

Upside down cakes have a long history in American baking tracing back to skillet pineapple cakes of the twentieth century. This banana twist feels right at home in Southern kitchens and pairs the homey comfort of banana bread with the showiness of a celebration cake.

Seasonal Adaptations

Serve warm in winter with a spiced glaze by adding ginger. Extra ripe bananas in summer will make the cake even sweeter. During fall toss in a pinch of nutmeg for a cozy twist.

This cake brings a crowd together and never fails to impress. Enjoy every gooey slice warm or leftover: it's a classic for good reason.

Common Recipe Questions

→ How do you keep the banana layer from sticking?

Greasing the pan thoroughly ensures the brown sugar and banana layer releases easily when inverted.

→ Can I substitute sour cream for Greek yogurt?

Yes, plain Greek yogurt and sour cream both add moisture and richness to the batter and can be used interchangeably.

→ What type of bananas work best?

Overripe bananas give the best flavor and natural sweetness. Use them for both the topping and the batter.

→ How should the cake be stored?

Once cooled, cover and keep the cake at room temperature for a day or in the refrigerator for up to three days.

→ What toppings pair well with this dessert?

Vanilla ice cream, whipped cream, and toasted pecans all complement the caramel and banana flavors beautifully.