Banana Upside Down Cake

This cake uses mashed bananas instead of plain vanilla cake, basically turning it into an upside down cake of banana bread. Every delicious it has a yummy banana flavor.

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Banana and caramel is the winning combination in this flavorful dessert. The biggest upside is that it looks as good as it tastes. There’s certainly no downside to this simple yet tasty cake.

This Banana Upside Down Cake is a spin on the classic Pineapple Upside Down Cake. Just as in the original, fruit is layered on melted butter and brown sugar which caramelizes in the oven, creating a lovely syrup for the top of the cake when turned out, as well as an intriguing pattern.

This Banana Upside Down Cake adds a whole other layer of goodness, improving upon the traditional version. Rather than a simple vanilla cake, this cake incorporates mashed bananas, effectively turning it into a banana bread upside-down cake. Yummy banana flavor in every delectable bite.

Banana Upside Down Cake Ingredients

• Brown sugar
• Salted butter
• Bananas
• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Ground cinnamon
• Granulated sugar
• Buttermilk
• Vanilla extract
• Oil
• Eggs

The caramelized bananas atop this delicious banana cake is much like bananas foster. To truly turn it into a Bananas Foster Upside Down Cake, add 3 tablespoons of bourbon or rum to the butter and brown sugar of the topping. You could also add vanilla extract or walnuts.

Other scrumptious additions to the caramelized banana upside-down cake could be coconut or peanuts. Fold in shredded coconut into the banana cake batter. Chopped peanuts could be mixed into the butter and sugar topping before the sliced bananas are layered. Creamy peanut butter could also be mixed into the cake with the mashed bananas and buttermilk.

How to Make Banana Upside Down Cake

Step 1: Preheat the oven to 350 F. Grease 9 x 2 inch round cake pan.

Step 2: Combine brown sugar and butter in a bowl. Stir together and then pour into the round cake pan. Spread out evenly with a rubber spatula.

Step 3: Place banana slices directly on top of the butter and sugar mixture.

Step 4: In a separate mixing bowl combine flour, baking soda, baking powder, a pinch of salt, and ground cinnamon. Whisk to combine.

Step 5: In another separate mixing bowl add brown sugar, sugar, mashed banana, buttermilk, vanilla extract, oil, and eggs. Use a hand mixer to beat and combine.

Step 6: Add ½ of the dry ingredients to the wet ingredients and use a spoon to start incorporating. Add the remaining dry ingredients and completely incorporate until no white streaks of flour remain. Don't over-mix the batter or your cake will be tough and rubbery.

Step 7: Pour batter over the top of the sliced bananas. Spread evenly in the pan.

Step 8: Place in the oven and bake for 45 minutes. Check with a toothpick to make sure the cake is done in the middle and the toothpick is clean when checked. Cook for an additional 3minutes, or until the toothpick comes clean.

Step 9: Let cool in the pan for 5-7 minutes. Place a large serving dish on the top of the pan and flip the cake over so that the bananas are on the top of the cake on the serving plate.

Step 10: Serve warm and enjoy!

Cooking Tips 

The baking pan must be 8 cups volume (the cake batter will overflow 8 x 8 x 1 ½ inch square pan, it has only 6 cup volume).

The cake needs to be turned out quickly otherwise the fruit will stick to the pan. Have hot pads at the ready. Listen for the fruit to stop bubbling, then place a cake plate or board over the pan and invert. Let the cake sit for a few minutes before removing the pan.

Storing this Recipe 

Leftover cake should be refrigerated in an airtight container, or covered in plastic wrap. To prevent sticking, place toothpicks in the cake and then wrap it in plastic wrap and foil. Gently reheat before serving.

Banana Upside Down Cake

This cake uses mashed bananas instead of plain vanilla cake, basically turning it into an upside down cake of banana bread. Every delicious it has a yummy banana flavor.

Did you try this recipe?Let our readers know how it turned out by Leaving a Review!

5 from 8 votes

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Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 6

Calories 682 kcal

Ingredients

  

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Topping (for the bottom of the pan)

• ⅔ cup packed brown sugar
• 5 tbsp salted butter (melted)
• 3 bananas sliced into ⅓ inch slices

Cake

• 1 ½ cups all-purpose flour
• ½ tsp baking soda
• 1 tsp baking powder
• pinch salt
• 1 tsp ground cinnamon
• ¾ cup brown sugar
• ¼ cup granulated sugar
• 3 medium bananas, mashed (about 1 ¼ cup)
• ½ cup buttermilk
• 1 ½ tsp vanilla extract
• ⅓ cup oil
• 2 eggs

DIRECTIONS

 

• Preheat the oven to 350 F. Grease 9 x 2 inch round cake pan. The pan must be 8 cups volume (cake will overflow 8 x 8 x 1 ½ inch square pan, it has only 6 cup volume

TOPPING (for the bottom of the pan):

• Combine brown sugar and butter in a bowl. Stir together and then pour into the round cake pan. Spread out evenly with a rubber spatula. Place banana slices directly on top of the butter and sugar mixture.

CAKE:

• In a separate mixing bowl combine flour, baking soda, baking powder, pinch of salt, and ground cinnamon. Whisk to combine.
• In another separate mixing bowl add brown sugar, sugar, mashed banana, buttermilk, vanilla extract, oil, and eggs. Use a hand mixer to beat and combine.
• Add ½ of the dry ingredients to the wet ingredients and use a spoon to start incorporating. Add the remaining dry ingredients and completely incorporate until no white streaks of flour remain. Don't over-mix the batter or your cake will be tough and rubbery.
• Pour batter over the top of the sliced bananas. Spread evenly in the pan.
• Place in the oven and bake for 45 minutes. Check with a toothpick to make sure the cake is done in the middle and the toothpick is clean when checked. Cook for an additional 3 minutes, or until the toothpick comes clean.
• Let cool in the pan for 5-7 minutes. Place a large serving dish on the top of the pan and flip the cake over so that the bananas are on the top of the cake on the serving plate.
• Serve warm and enjoy!

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Notes

The baking pan must be 8 cups volume (cake will overflow 8 x 8 x 1 ½ inch square pan, it has only 6 cup volume)

Nutrition

Calories: 682kcal | Carbohydrates: 112g | Protein: 7g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 82mg | Sodium: 249mg | Potassium: 656mg | Fiber: 4g | Sugar: 74g | Vitamin A: 483IU | Vitamin C: 10mg | Calcium: 128mg | Iron: 2mg

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