This decadent banana upside down cake is soft and moist, and tastes like a banana bread with caramelized bananas on top.
The cake is incredibly soft and moist, thanks to the ripe bananas mixed into the batter, which give it a tender crumb and a sweet flavor.
This cake is also made with Greek yogurt which gives it a tender crumb that keeps the cake moist for 5 days.
The magic happens when ripe bananas are caramelized on top, creating a sweet and sticky layer that perfectly complements the fluffy cake beneath.
The best way to eat this cake is when it's warm, with a dollop of freshly made whipped cream or a scoop of vanilla ice cream and caramel drizzled on top.
For more banana desserts, check out my bananas foster cheesecake, banana coffee cake, banana bread cookies, and double chocolate banana bread.
Jump to:
Why this recipe works
- Texture- this cake is made with mashed ripe bananas and Greek yogurt which creates the most tender and soft crumb which resembles banana bread. It goes perfectly with the soft and caramelized bananas on top.
- Flavor- caramel and banana complement each other perfectly, and this cake is full of this flavor combination, from the banana cake to the caramelized bananas on top.
- Caramelized banana topping- as the cake bakes, the bananas on top become perfectly caramelized and soft, adding a sweet and slightly sticky caramel topping that complements the soft cake underneath.
- Way to use ripe banana- if you have ripe bananas sitting on your counter, this cake is an excellent way to put them to good use and make an incredible dessert.
- Versatile- you can add nuts or different fruits to this cake for a delicious twist. Add chopped pecans for extra crunch, and include cubed fruits like figs, berries, etc.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Ripe bananas- use ripe bananas for this recipe! Ripe bananas are sweeter, moister, and easier to mash into a pudding consistency.
If you don’t have ripe bananas, bake regular bananas in a 200c (400f) preheated oven for 10 minutes, this will soften the bananas and make them into a ripe banana texture.
For the bananas on top, you will need ripe but not overripe bananas so they will keep their shape while baking.
Flour– I used all-purpose flour for this recipe, self-rising flour and cake flour will work great as well.
Baking soda and baking powder – baking soda and baking powder help the cake to rise. Make sure they aren't expired.
Butter- use unsalted butter for this recipe. Only butter, no margarine, and no coconut oil will work for this recipe. Margarine has a weird taste and can ruin the flavor of this banana cake.
Greek yogurt- get your Greek yogurt to room temperature. Any percent of fat will work for this recipe. You can use sour cream if you don't have Greek yogurt.
Sugar- I used granulated sugar for this recipe. You can use caster sugar as well.
Milk- use whole milk for this recipe. You can use plant-based milk as well.
Eggs- you will need 2 large eggs for this recipe. Make sure that your eggs are at room temperature.
Vanilla extract- adds extra flavor. 1 teaspoon of vanilla extract is what you will need for this recipe.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
For the caramel topping
Corn syrup- is also known as glucose syrup. This ingredient is super important, it stops the caramel from crystallizing and makes it super smooth.
Honey- I used a combination of honey and corn syrup for this caramel instead of using a large amount of processed corn syrup. I only used 1 tablespoon of corn syrup instead of ¼ cup, thanks to adding the honey.
Butter- You will need unsalted butter. Leave your butter at room temperature so it will not be too cold while mixed into the caramel topping.
Brown sugar- use your favorite type of brown sugar. Any type of brown sugar will work for this. I used light brown sugar for this.
Instructions
Preheat an oven to 180c (350f) and line a 9-inch pan with parchment paper. Butter the cake pan with room-temperature butter to prevent the cake from sticking to the pan.
Start by making the caramel for the topping. Into a saucepan, over medium low heat, add the brown sugar, kosher salt, butter, honey and corn syrup.
Cook the mixture, stirring frequently using a wooden spoon, until the butter has melted and the sugar has dissolved. Remove from the heat.
Cut the bananas lengthwise. Pour the hot caramel into a lined baking pan, and top the pan with sliced bananas with the cut side up. Set it aside while you make the cake batter.
In a large mixing bowl, add the ripe bananas and mash them into a pudding-like consistency with a fork or a potato masher.
Add the eggs, yogurt, kosher salt, vanilla extract, cinnamon, granulated sugar, milk, melted and cooled butter, and mix with a whisk until well combined.
Add the flour, baking soda, and baking powder, and mix until just combined.
Carefully pour the cake batter over the banana caramel topping and smooth it out with a spatula until smooth.
Bake in a preheated 180c (350f) oven for about 50-60 minutes or until a toothpick inserted into the cake comes out clean.
Remove the cake from the oven and allow it to cool for 15 minutes. Flip it upside down onto a cake, and wait for it to cool completely before serving.
Expert Tips
- Prepare your pan properly. Line your pan with parchment paper and generously butter it to prevent sticking, making sure your caramel topping comes out cleanly.
- Choose ripe bananas. Use bananas that are ripe with brown spots. They’re sweeter and mash easily, adding moisture to the cake.
- Line your pan properly. Grease your baking pan well to prevent sticking, ensuring you can flip the cake without any trouble.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
- Test for doneness carefully. Insert a toothpick into the center; it should come out clean or with just a few crumbs attached when done.
- Once you've removed the cake from the oven, allow it to cool in the pan for about 10-15 minutes before attempting to flip it over onto a serving plate. This helps prevent any breakage or sticking.
- Serve warm or room temperature. This cake is delightful both warm, allowing the caramel topping to be gooey, or at room temperature where flavors meld beautifully over time.
Faq's
An upside-down cake is a cake with toppings like fruits and syrup placed at the pan's bottom before baking. Once baked, it's flipped to reveal a caramelized top, ensuring each bite is rich in flavor.
When making banana cake, use very ripe bananas as they are sweeter and easier to mash. Ensure the bananas are just overripe, not moldy or unpleasant-smelling, as they may be unsafe.
If your banana cake is dense and rubbery, it might be from overmixing the batter, which develops gluten. To prevent this, gently fold wet and dry ingredients until just combined.
Choose a heavy-duty, non-stick round pan with at least 2-inch high sides for upside-down cake. This ensures even heat distribution and smooth release of the caramelized topping.
An aluminum or anodized aluminum pan efficiently conducts heat without causing hotspots. A springform pan also aids in easy removal and presentation.
Storing
This cake will last up to 3 days at room temperature or up to 5 days in the fridge. Cover the cake with plastic wrap or foil to prevent it from drying out.
Freezing
To freeze the whole cake, first ensure it's completely cool. Wrap the cake tightly in plastic wrap, covering it with an additional layer of aluminum foil to protect against freezer burn.
Label and date the package before placing it in the freezer. When you're ready to enjoy your cake, let it thaw in the refrigerator overnight for best results.
If you prefer freezing individual slices, wrap each slice individually in plastic wrap and then in foil or place them all together in a large airtight container with parchment paper between layers to prevent sticking.
This way, you can easily grab a slice whenever you crave this cake. Freeze this cake for up to 3 months.
Substitutions
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Dairy-free - If you are dairy-free, replace the butter with vegan butter or plant-based butter.
Variations
Nuts- incorporate ½ cup of chopped and toasted nuts like walnuts or pecans into the cake batter to add a crunchy texture and nutty flavor that complements the sweetness of the bananas.
Spices- add warm spices like nutmeg, and cloves to your banana cake batter to create a cozy and aromatic twist.
Chocolate chips- you can use your favorite type of chocolate chips for the cake batter like milk chocolate chips, dark chocolate chips, white chocolate chips, etc.
Serving Tips
Whipped cream and caramel drizzle- top each slice of this cake with a dollop of freshly whipped cream and a generous drizzle of warm caramel sauce.
Vanilla ice cream- serve a slice of this cake with a scoop of creamy vanilla ice cream.
Fresh berries- serve a slice of this cake with a side of mixed fresh berries such as strawberries, blueberries, or raspberries.
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- Rubber spatula
- Offset spatula
- Saucepan
- 9 inch cake pan
More banana desserts
Banana Chocolate Chip Cake- This banana chocolate chip cake is moist and filled with melty pockets of chocolate and topped with smooth chocolate frosting.
Banana Brownies- These fudgy banana brownies are made with ripe bananas, come together in one bowl, and are gooey in the middle, and have a crackly top.
Banana Pudding Cupcakes- These banana pudding cupcakes are made with a moist, tender, and light banana cupcake base, filled with a banana pudding filling, and topped with stabilized whipped cream.
If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
If you liked this recipe
📖 Recipe
Banana Upside Down Cake
Ingredients
For the banana caramel topping
- ½ cup Butter unsalted
- ½ cup Brown sugar
- ¼ teaspoon Kosher salt
- 1 tablespoon Corn syrup
- ¼ cup Honey
- 3 Banana
For the cake
- 1 ½ cups Bananas ripe bananas, mashed into a pudding consistency
- ¾ cup Granulated sugar
- ½ teaspoon Kosher salt
- 2 Eggs
- ½ cup Butter melted, unsalted
- 1 teaspoon Vanilla extract
- ⅓ cup Milk
- ¾ cup Greek yogurt
- 1 teaspoon Cinnamon
- 2 cups Flour
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
Instructions
- Preheat an oven to 180c (350f) and line a 9-inch pan with parchment paper. Butter the cake pan with room-temperature butter to prevent the cake from sticking to the pan.
Make the caramel topping
- Start by making the caramel for the topping. Into a saucepan, over medium low heat, add the brown sugar, kosher salt, butter, honey and corn syrup.
- Cook the mixture, stirring frequently using a wooden spoon, until the butter has melted and the sugar has dissolved. Remove from the heat.
- Cut the bananas lengthwise. Pour the hot caramel into a lined baking pan, and top the pan with sliced bananas with the cut side up. Set it aside while you make the cake batter.
- In a large mixing bowl, add the ripe bananas and mash them into a pudding-like consistency with a fork or a potato masher.
- Add the eggs, yogurt, kosher salt, vanilla extract, cinnamon, granulated sugar, milk, melted and cooled butter, and mix with a whisk until well combined.
- Add the flour, baking soda, and baking powder, and mix until just combined.
- Carefully pour the cake batter over the banana caramel topping and smooth it out with a spatula until smooth.
- Bake in a preheated 180c (350f) oven for about 50-60 minutes or until a toothpick inserted into the cake comes out clean.
- Remove the cake from the oven and allow it to cool for 15 minutes. Flip it upside down onto a cake, and wait for it to cool completely before serving.
Notes
- Prepare your pan properly. Line your pan with parchment paper and generously butter it to prevent sticking, making sure your caramel topping comes out cleanly.
- Choose ripe bananas. Use bananas that are ripe with brown spots. They’re sweeter and mash easily, adding moisture to the cake.
- Line your pan properly. Grease your baking pan well to prevent sticking, ensuring you can flip the cake without any trouble.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
- Test for doneness carefully. Insert a toothpick into the center; it should come out clean or with just a few crumbs attached when done.
- Once you've removed the cake from the oven, allow it to cool in the pan for about 10-15 minutes before attempting to flip it over onto a serving plate. This helps prevent any breakage or sticking.
- Serve warm or room temperature. This cake is delightful both warm, allowing the caramel topping to be gooey, or at room temperature where flavors meld beautifully over time.
Shay
This is soooo good