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A slice of banana upside down cake topped with whipped cream, caramel sauce, and sliced bananas on a white plate.

Caramelized Banana Upside Down Cake

This delightful banana upside down cake features a luscious, buttery caramel topping with perfectly ripe bananas, crowning a moist and tender banana-infused cake. It's a comforting dessert that's sure to impress.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Caramel Banana Topping
  • 1/2 cup unsalted butter melted
  • 1/2 cup packed light brown sugar
  • 2-3 medium ripe bananas peeled and sliced into 1/2-inch rounds
For the Banana Cake Batter
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter softened, room temperature
  • 3/4 cup granulated sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 1 cup mashed ripe bananas (about 2-3 medium bananas)
  • 1/2 cup buttermilk room temperature

Equipment

  • 9-inch round cake pan
  • Medium saucepan
  • Large Mixing Bowl
  • Electric Mixer (handheld or stand)
  • Whisk
  • Spatula
  • Measuring Cups and Spoons

Method
 

1. Prepare the Caramel Banana Topping
  1. Preheat oven to 350°F (175°C). Lightly grease a 9-inch round cake pan.
  2. In a small bowl, melt 1/2 cup butter. Pour the melted butter into the bottom of the prepared cake pan, spreading evenly.
  3. Sprinkle the 1/2 cup packed light brown sugar evenly over the melted butter.
  4. Arrange the banana slices neatly in a single layer over the brown sugar mixture in the cake pan. You can create a decorative pattern if desired. Set aside.
2. Make the Banana Cake Batter
  1. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
  2. In a large mixing bowl, cream together the 1/2 cup softened unsalted butter and 3/4 cup granulated sugar with an electric mixer until light and fluffy (about 2-3 minutes).
  3. Beat in the large egg until well combined, then stir in the vanilla extract.
  4. Gradually add the mashed ripe bananas and mix until just combined.
  5. With the mixer on low speed, alternately add the dry ingredients and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined and no streaks of flour remain; do not overmix.
3. Assemble and Bake
  1. Carefully spoon the cake batter evenly over the banana slices in the prepared cake pan. Gently spread to cover the bananas without disturbing their arrangement too much.
  2. Bake for 40-45 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
  3. Let the cake cool in the pan on a wire rack for 10-15 minutes. This allows the caramel to set slightly but remain fluid enough to release.
  4. Place a serving plate upside down over the cake pan. Using oven mitts, carefully but quickly invert the cake onto the serving plate.
  5. Carefully lift the cake pan off. If any banana slices or caramel stick to the pan, gently scrape them off with a spatula and place them back on the cake.
  6. Serve warm or at room temperature.

Notes

For best results, use very ripe bananas (with brown spots) for both the topping and the batter; they will be sweeter and more flavorful. Do not cool the cake for too long in the pan before inverting, or the caramel might harden and stick. This cake is excellent served with a scoop of vanilla ice cream or a dollop of whipped cream. Store leftover cake tightly covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days.