If you have a sweet tooth and a soft spot for bananas, you are going to adore this Caramelized Upside-Down Banana Cake Recipe. It’s such a delightful twist on your usual banana bread, bringing together perfectly caramelized banana slices atop a moist, tender cake that melts in your mouth. Every bite offers the warm spices of cinnamon combined with a rich buttery caramel glaze that feels like a hug on a plate. This cake is incredible for a cozy afternoon treat or a show-stopping dessert that will have everyone asking for your secret.
Ingredients You’ll Need
The beauty of this cake lies in its simple, pantry-friendly ingredients that each play a vital role in building texture, flavor, and that gorgeous caramelized top. From ripe bananas that bring natural sweetness and moisture to the fragrant ground cinnamon that adds warmth, every element works together in perfect harmony.
- Unsalted butter: Used both melted and softened, butter adds richness and helps create the delicious caramelized top and tender crumb.
- Brown sugar: Provides deep molasses notes and essential caramelization for the bananas on top.
- Ground cinnamon: Adds warmth and spice, enhancing the banana’s natural flavors.
- Ripe bananas: Both sliced and mashed bananas bring sweetness, moisture, and that unmistakable banana flavor.
- All-purpose flour: The foundation of the cake structure, ensuring a soft yet sturdy texture.
- Baking powder and baking soda: Leavening agents that help the cake rise perfectly.
- Salt: Balances sweet flavors and enhances overall taste.
- Granulated sugar: Sweetens the cake base and helps create a light and fluffy texture.
- Eggs: Bind ingredients and contribute to the cake’s moistness and structure.
- Vanilla extract: Adds a lovely aromatic depth that pairs beautifully with bananas.
- Buttermilk: Adds tangy moisture that tenderizes the crumb and complements the sweetness.
How to Make Caramelized Upside-Down Banana Cake Recipe
Step 1: Prepare the Caramelized Banana Base
Start by preheating your oven to 350°F (175°C). Melt 3 tablespoons of unsalted butter in a 9-inch round pan right on the stove or in the oven. Once melted, sprinkle the brown sugar and cinnamon evenly over the butter, creating that signature caramel layer. Then, carefully arrange the banana slices in a single layer on top of this butter-sugar mixture. This step is crucial for achieving that beautiful glossy caramelized topping, so take your time making it neat and even. Set the pan aside while you whip up the batter.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. This blend will give your cake the right lift and subtle spice. Mixing the dry ingredients separately ensures even distribution, avoiding clumps and pockets of baking soda in your final cake.
Step 3: Cream Butter and Sugar
In a larger bowl, beat the softened unsalted butter with granulated sugar until the mixture is light and fluffy. This step is magical because it traps air into the mixture, which gives the cake its tender crumb. Once fluffy, add eggs one at a time, making sure each egg is fully incorporated before adding the next. Then stir in the vanilla extract and the mashed bananas, which infuse the batter with rich banana flavor and extra moisture.
Step 4: Combine Wet and Dry Ingredients
Now, alternate adding the dry ingredients and buttermilk to the banana-butter mixture. Start and end with the flour mixture, gently folding each addition until just combined. Be careful not to overmix here — it’s the key to a soft, light cake. Your batter should be creamy and smooth, ready to be poured over your caramelized banana base.
Step 5: Bake and Invert
Pour the batter carefully over the banana slices in your prepared pan, smoothing the top with a spatula so it’s even. Bake for 40 to 45 minutes until a toothpick inserted in the center comes out clean. Once baked, let the cake cool for 10 minutes in the pan—this rest time allows the caramel to set slightly. Then carefully invert the cake onto a serving plate. Let it rest for a minute before lifting off the pan so your glossy banana slices remain perfectly presented on top.
How to Serve Caramelized Upside-Down Banana Cake Recipe
Garnishes
This cake is stunning on its own, but adding a dollop of whipped cream or a scoop of vanilla ice cream elevates it to something truly decadent. A light drizzle of caramel sauce over the top intensifies the caramel notes and creates an irresistible finishing touch that will have everyone swooning.
Side Dishes
Pair this banana cake with a cup of freshly brewed coffee or rich chai tea for a perfect afternoon break. You might also serve it alongside fresh berries or a citrusy salad to balance the cake’s sweetness with a refreshing contrast.
Creative Ways to Present
For an eye-catching twist, dust the top with powdered sugar or sprinkle chopped toasted nuts like pecans or walnuts for extra texture and crunch. You can even turn slices into mini dessert parfaits by layering cake pieces with whipped cream and sliced bananas in glass cups—fun and festive!
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake covered tightly at room temperature for up to two days to maintain its moistness and freshness. If your kitchen is warm, storing it in an airtight container in the fridge is a smart choice, just allow the cake to come to room temperature before serving.
Freezing
This Caramelized Upside-Down Banana Cake Recipe freezes beautifully. Wrap individual slices tightly in plastic wrap and foil, or place the whole cake in an airtight freezer bag. Freeze for up to three months. When ready, thaw overnight in the refrigerator for best results.
Reheating
To revive that freshly baked warmth, gently reheat slices in the microwave for 15 to 20 seconds or in a low-temperature oven until heated through. Adding a little whipped cream or ice cream right after reheating makes the experience even more delightful.
FAQs
Can I use regular milk instead of buttermilk?
Absolutely! If you don’t have buttermilk on hand, use regular milk mixed with a teaspoon of lemon juice or white vinegar as a quick substitute. Let it sit for 5 minutes before adding; this mimics the tanginess and acidity of buttermilk, helping the cake stay tender.
How ripe should the bananas be?
For this recipe, the riper the bananas, the better. Overripe bananas with brown spots bring maximum sweetness and moisture, which is essential for both the sliced topping and mashed bananas in the batter.
Can I make this cake gluten-free?
Yes! Use your favorite gluten-free all-purpose flour blend in a 1:1 ratio. Make sure it contains xanthan gum or other binding agents for best results, as these help maintain texture and rise.
Is it possible to make this recipe dairy-free?
It sure is. Swap butter for a high-quality dairy-free margarine or coconut oil, and replace buttermilk with a dairy-free milk mixed with lemon juice or vinegar. The banana flavor will shine through beautifully!
How long does the caramelized top stay fresh?
The caramelized banana topping tastes best fresh but remains tasty for up to two days if stored properly. Keeping the cake covered prevents the topping from drying out or becoming sticky in the fridge.
Final Thoughts
This Caramelized Upside-Down Banana Cake Recipe is the kind of dessert that fills your kitchen with irresistible aromas and your home with happy memories. Whether you’re baking it for a cozy family gathering or a special treat just for yourself, it’s guaranteed to satisfy those banana cravings with a rich, sticky-sweet finish. So grab those ripe bananas and dive into this utterly scrumptious cake—you’ll be so glad you did!
Print
Caramelized Upside-Down Banana Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Caramelized Upside-Down Banana Cake features a luscious layer of caramelized bananas and brown sugar on the bottom, topped with a moist banana-infused cake batter. Baked to golden perfection, it offers a delightful combination of sweet, tender cake and rich, buttery banana topping. Perfect served warm with whipped cream or vanilla ice cream for an indulgent treat.
Ingredients
Topping
- 3 tablespoons unsalted butter
- ½ cup brown sugar
- ½ teaspoon ground cinnamon
- 2–3 ripe bananas, sliced into rounds
Cake Batter
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 bananas)
- ½ cup buttermilk
Instructions
- Prepare the banana topping: Preheat your oven to 350°F (175°C). Melt 3 tablespoons of unsalted butter in a 9-inch round pan over low heat. Once melted, sprinkle ½ cup brown sugar and ½ teaspoon ground cinnamon evenly over the butter. Arrange 2 to 3 sliced banana rounds in a single layer on top of the sugar mixture. Set this pan aside while you prepare the cake batter.
- Mix dry ingredients: In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and ½ teaspoon ground cinnamon until well combined. This ensures your leavening agents and spices are evenly distributed.
- Prepare the cake batter: In a large bowl, beat ½ cup softened unsalted butter with ¾ cup granulated sugar until the mixture is light and fluffy, which usually takes about 3 to 5 minutes. Add the eggs one at a time, beating well after each addition to fully incorporate them. Stir in 1 teaspoon vanilla extract and 1 cup mashed ripe bananas. Then alternate adding the dry ingredient mixture and ½ cup buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix gently until just combined to keep the batter light and tender.
- Assemble and bake: Pour the prepared batter over the banana topping in the pan, smoothing the surface evenly with a spatula. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and invert the cake: Once baked, let the cake cool in the pan for 10 minutes. Run a thin knife around the edges to loosen it, then carefully invert the cake onto a serving plate. Allow it to rest for 1 minute before lifting off the pan to reveal the beautiful caramelized banana topping.
- Serve: Enjoy your upside-down banana cake warm. For an extra special touch, serve with whipped cream, vanilla ice cream, or a drizzle of caramel sauce to enhance the rich flavors.
Notes
- Make sure bananas are ripe for maximum sweetness and flavor in both the topping and batter.
- Do not overmix the batter to keep the cake light and tender.
- If buttermilk is unavailable, you can substitute by adding 1/2 tablespoon lemon juice or white vinegar to ½ cup milk and letting it sit for 5 minutes.
- Use a toothpick test to check for doneness—clean toothpick means cake is ready.
- You can prepare the topping directly in an oven-safe pan or a cast-iron skillet for best caramelization results.
