Yum! 🍌🍰 Here’s a simple, moist Upside-Down Banana Cake with a caramelized banana topping.
Upside-Down Banana Cake
Ingredients
Topping
- 3 ripe bananas, sliced lengthwise or into rounds
- ½ cup (100 g) brown sugar
- 4 tbsp butter
Cake Batter
- 1½ cups (190 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon (optional)
- ½ cup (115 g) butter, softened
- ¾ cup (150 g) granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ cup (120 ml) milk or buttermilk
Instructions
- Prep the pan
Preheat oven to 350°F (175°C). Grease an 8- or 9-inch round cake pan. - Make the topping
Melt butter and brown sugar together (stovetop or microwave). Pour into the bottom of the pan and spread evenly. Arrange banana slices on top. - Mix dry ingredients
In a bowl, whisk flour, baking powder, baking soda, salt, and cinnamon. - Make the batter
Beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
Mix in dry ingredients, alternating with milk, until just combined. - Assemble & bake
Gently spread batter over the bananas.
Bake 40–45 minutes, or until a toothpick comes out clean. - Flip it
Cool for 10 minutes, then carefully invert onto a plate.
Tips
- Use very ripe bananas for the best flavor
- Don’t wait too long to flip or the topping may stick
- Optional: sprinkle chopped walnuts or pecans over the bananas before adding batter 🌰
If you want, I can also give you a chocolate-banana upside-down version or a no-mixer, one-bowl version.
