Introduction
Banana upside down cake is a luscious, comforting dessert that transforms humble, ripe bananas into a caramelized crown atop a soft, buttery cake. This dessert is a stunning twist on the classic pineapple upside down cake, bringing together the rich, molasses-like depth of brown sugar, the warmth of vanilla, and the natural sweetness of bananas. Each slice delivers gooey, caramel-coated fruit with tender, moist crumb underneath, making it perfect for banana lovers and cake enthusiasts alike. Whether served warm with a scoop of ice cream or enjoyed at room temperature with a cup of tea or coffee, banana upside down cake brings homemade comfort and a touch of retro flair to any occasion. It’s ideal for potlucks, casual gatherings, or when you simply need to use up overripe bananas in a more creative and indulgent way than traditional banana bread. As it bakes, your kitchen fills with the inviting aroma of sweet bananas and caramel, making it nearly impossible to wait until it cools.
The History of Banana Upside Down Cake
The concept of upside down cakes dates back centuries, long before ovens were common in homes. Early versions were often cooked in cast iron skillets over an open flame, where fruit was placed at the bottom and the batter was poured over the top. Once baked, the cake was inverted, revealing the golden, caramelized fruit. Pineapple upside down cake, the most iconic version, rose to popularity in the United States in the 1920s, thanks to a marketing push by the Dole Pineapple Company. As bananas became increasingly popular and widely available, especially post-World War II, home bakers began to experiment with them in various desserts, leading to the birth of banana upside down cake. This twist likely emerged mid-20th century as banana bread surged in popularity and cooks looked for new ways to elevate the fruit. The idea was simple but brilliant: replace pineapple rings with sliced bananas, pair them with brown sugar and butter for that signature sticky topping, and let the oven work its magic. Over time, banana upside down cake gained a loyal following, beloved for its rich flavor and gooey texture. It bridges the gap between fruit desserts and classic baked goods, offering a tropical yet cozy flavor profile that continues to evolve in modern kitchens with spices, nuts, and various batters.
Ingredients Breakdown
Topping:
3–4 ripe bananas (firm but sweet), sliced lengthwise or into rounds
½ cup (1 stick) unsalted butter
¾ cup light or dark brown sugar, packed
1 tsp cinnamon (optional for added warmth)
Cake:
1¾ cups all-purpose flour
1½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar
2 large eggs, at room temperature
1 tsp vanilla extract
¾ cup buttermilk (or ¾ cup milk + 1 tbsp lemon juice as substitute)
Optional add-ins: ½ tsp nutmeg, chopped walnuts or pecans
Step-by-Step Recipe
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or cast iron skillet and set aside.
- Make the topping by melting the butter in a saucepan over medium heat. Add brown sugar and stir until fully combined and bubbling gently. Remove from heat and pour the mixture into the prepared pan, spreading it evenly over the bottom. Arrange the banana slices on top of the caramel in a decorative pattern. Set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and any optional spices like cinnamon or nutmeg.
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer until light and fluffy, about 2–3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Add the dry ingredients in three parts, alternating with the buttermilk, beginning and ending with the dry mixture. Mix until just combined, being careful not to overmix.
- Gently pour the batter over the arranged bananas and spread evenly with a spatula.
- Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Allow the cake to rest in the pan for 10–15 minutes after baking. Then, carefully invert it onto a serving plate or cake stand. Let it cool slightly before serving. Serve warm or at room temperature.
Tips for the Perfect Banana Upside Down Cake
Use bananas that are ripe but still hold their shape—they should be sweet but not mushy. Slice them evenly for a uniform top layer. For the topping, make sure the butter and brown sugar fully melt and combine before pouring it into the pan to avoid grainy texture. Don’t rush the inversion process—letting the cake sit for 10–15 minutes allows the caramel to set slightly and makes flipping cleaner. If using a glass or ceramic pan, be extra careful with temperature changes to prevent cracking. Buttermilk adds moisture and slight tang to balance the sweetness, but a simple mix of milk and lemon juice works well if you don’t have any. Add spices like cinnamon, nutmeg, or cardamom for warmth, or sprinkle chopped nuts into the topping before adding the bananas for extra crunch. Always invert the cake while it’s still warm—if it cools too much, the topping may stick to the pan. If that happens, just scoop any stuck pieces out and reassemble on top.
Variations and Customizations
Chocolate Banana Upside Down Cake: Add ¼ cup cocoa powder to the batter and a handful of chocolate chips for a rich twist. Nutty Banana Cake: Sprinkle chopped pecans or walnuts over the brown sugar mixture before adding bananas. Spiced Banana Cake: Add ground ginger, allspice, or cardamom for a deeper flavor. Banana Coconut Version: Mix shredded coconut into the topping or batter for a tropical touch. Banana Rum Cake: Add a splash of dark rum or banana liqueur to the caramel or cake batter for a boozy, flavorful upgrade. Gluten-Free Version: Substitute the flour with a gluten-free all-purpose baking blend. Vegan Banana Upside Down Cake: Use plant-based butter, dairy-free milk with vinegar or lemon juice for buttermilk, and flax eggs (1 tbsp flaxseed + 3 tbsp water per egg). Mini Banana Upside Down Cakes: Use muffin tins to create individual portions—great for parties or meal prep. Banana-Berry Fusion: Add fresh blueberries or raspberries with the banana topping for added color and tartness.
Health Considerations and Nutritional Value
Banana upside down cake is a moderately indulgent dessert, rich in flavor and moisture thanks to its butter, sugar, and banana content. A typical slice contains about 300–400 calories depending on serving size and specific ingredients. Bananas offer natural sweetness along with potassium, vitamin B6, and fiber, making this cake slightly more nutrient-dense than some other desserts. To lighten it up, you can reduce the amount of sugar in the cake or topping, use whole wheat pastry flour for added fiber, or substitute applesauce or mashed banana for part of the butter. For those watching fat or cholesterol, Greek yogurt or avocado can be used as partial butter replacements. Vegan and gluten-free adaptations are simple with a few swaps. The use of buttermilk can aid digestion, especially when using a homemade version with lemon juice. However, due to its caramel topping, it’s still a treat best enjoyed in moderation. Be mindful of portion size and balance it with nutrient-dense meals throughout the day.
FAQ
Can I use frozen bananas? Yes, thawed and drained frozen bananas can be used, but they’ll be softer and may blend into the caramel more.
What if I don’t have buttermilk? You can make a substitute by adding 1 tablespoon of lemon juice or vinegar to ¾ cup of milk and letting it sit for 5 minutes.
How do I store leftovers? Cover and store the cake at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices in the microwave to restore moisture.
Can I freeze banana upside down cake? Yes, tightly wrap individual slices and freeze for up to 2 months. Thaw overnight in the fridge and reheat as needed.
What kind of pan should I use? A 9-inch round cake pan or cast iron skillet works best. Avoid springform pans, as the caramel may leak out.
Why did my cake stick to the pan? It may not have cooled enough before flipping, or the pan wasn’t greased well. If parts stick, scoop them out and place them back on top.
Can I make this cake ahead of time? Yes, it tastes great the next day. Store covered at room temperature or in the fridge, and warm slightly before serving if desired.
What’s the best way to flip the cake? Place a plate or serving platter over the cake pan, hold both tightly, and flip quickly and confidently in one motion. Use oven mitts for safety if the pan is still hot.
Banana Upside Down Cake
Ingredients
For the Banana Topping
- 4 tablespoons 55g of butter, either salted or unsalted
- ½ cup plus 2 tablespoons 110g packed dark brown sugar
- Seeds from 1 vanilla bean split lengthwise and scraped
- 1 tablespoon of rum
- 4 to 5 medium bananas approximately 1¼ pounds or 565g, unpeeled
For the Cake
- 1½ cups 210g all-purpose flour, or a mix of 1 cup (140g) all-purpose flour and 6 tablespoons (55g) teff flour
- 1½ teaspoons of baking powder preferably aluminum-free
- ¾ teaspoon of salt
- ½ teaspoon ground cinnamon
- 8 tablespoons 115g or 4 ounces of unsalted butter, cubed and at room temperature
- ¾ cup 150g of granulated sugar
- 2 large eggs at room temperature
- ½ cup 125ml of whole milk or low-fat milk, at room temperature
- 1 teaspoon of vanilla extract
Instructions
For the Topping
- To prepare the topping, melt the 4 tablespoons (55g) of butter together with the dark brown sugar and the scraped seeds from the vanilla bean in a 10-inch (25cm) cast iron skillet over medium heat. (If you’re using unsalted butter, feel free to add a pinch of salt.) Stir the mixture until the butter and sugar fully melt and begin to bubble gently. Once bubbling, remove the skillet from the heat and stir in the rum. Add the empty vanilla bean pod to the skillet as well. Peel the bananas and slice them in half lengthwise, or into thirds depending on their size, then arrange the pieces cut-side down over the caramel mixture in a decorative layer. Set the skillet aside. Preheat the oven to 350°F (180°C).
For the Cake
- To make the cake batter, start by whisking together the flour (or flour and teff flour combination), baking powder, salt, and cinnamon in a small bowl, then set it aside. In the bowl of a stand mixer fitted with a paddle attachment—or in a medium bowl using a sturdy spatula or hand mixer—cream the butter and granulated sugar together until the mixture becomes light and fluffy. Add the eggs one at a time, stopping between each addition to scrape down the sides of the bowl and ensure everything is well blended. With the mixer on low speed, add half of the dry ingredients, followed by the milk and vanilla extract. Then add the remaining dry ingredients, mixing only until everything is just combined. Be careful not to overmix. Once the batter is ready, scrape it gently over the banana layer in the skillet, spreading it evenly. Bake the cake for 30 to 35 minutes, or until the top feels set when pressed lightly in the center and a toothpick inserted comes out mostly clean. Remove the cake from the oven and allow it to rest in the skillet for 10 minutes. Run a knife around the edge of the cake to loosen it from the pan, then carefully invert it onto a serving platter or cooling rack using oven mitts, watching out for any hot caramel drips. If any of the caramel or banana pieces stick to the skillet, simply scoop them out and spoon them back over the top of the warm cake.