Here’s a moist and delicious Upside-Down Banana Cake 🍌🍰
It’s like the classic pineapple version but with bananas for a rich, caramelized flavor.
Upside-Down Banana Cake
Ingredients
Topping (Caramelized Bananas)
- 3–4 ripe bananas, sliced lengthwise or into rounds
- ¼ cup butter
- ½ cup brown sugar
- 1 tsp cinnamon (optional)
Cake Batter
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup butter, softened
- ½ cup sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ cup sour cream or yogurt
- ½ cup mashed ripe banana (about 1 large banana)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Make the topping
- Melt butter in a small pan over medium heat.
- Add brown sugar (and cinnamon, if using) and stir until melted and smooth.
- Pour mixture into the bottom of the cake pan.
- Arrange banana slices on top of the sugar mixture.
- Make the cake batter
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, then vanilla.
- Mix in sour cream and mashed banana.
- Gradually fold in dry ingredients until just combined.
- Assemble
Pour batter gently over the bananas and spread evenly. - Bake
Bake for 35–45 minutes, or until a toothpick comes out clean. - Cool & flip
Let cake cool in the pan 5–10 minutes. Run a knife around the edges, place a plate over the pan, and carefully invert. Let it sit for a moment before lifting the pan off. - Serve
Best served slightly warm. Optional: drizzle with caramel sauce or dust with powdered sugar.
Tips & Variations
- Extra flavor: Add ½ tsp nutmeg or ginger to the batter
- Crunchy topping: Sprinkle chopped walnuts or pecans over bananas before adding batter
- Healthier: Use whole wheat flour or reduce sugar to ⅓ cup
If you want, I can also make a mini cupcake version or a one-bowl “lazy” version that’s super quick to mix and bake 😄.
Do you want me to make that quick version?
