Made with homemade caramel sauce, this banana upside-down cake is a must-try for banana lovers. The caramelized banana topping and soft, moist cake make it an unforgettable dessert.
Ingredients you will need
Bananas: You’ll need 4 medium-sized ripe bananas to make this cake.
Sugar: White granulated sugar works best for both the caramel and the cake batter.
Water: Helps dissolve the sugar when making the caramel.
Heavy cream: Adds richness and a creamy texture to the caramel sauce.
Salt
Vanilla extract
Fats: A combination of unsalted butter and vegetable oil keeps the cake moist and flavorful.
Egg: Use one large egg at room temperature.
Flour: Use all-purpose flour or cake flour to make this banana upside-down cake recipe.
Baking powder
Looking for more easy and delicious cake recipes? Check out this Easy lemon cake, this Peanut butter cake, or this quick-to-make Olive oil cake.
Cooking tips
Use ripe bananas for maximum sweetness and flavor.
Let the caramel cool slightly before pouring it over the bananas.
Don’t overmix the batter to keep the cake light and fluffy.
Invert the cake while it’s still warm so the caramel doesn’t harden and stick to the pan.
How to make banana upside-down cake
Prep the pan: Line a springform pan with parchment paper and arrange sliced bananas at the bottom.
Make the caramel: Cook sugar and water until golden, then whisk in cream and salt for a delicious caramel sauce. Pour it over the bananas.
Mix the batter: Cream butter, sugar, and oil together, then add an egg and mashed banana, and beat to combine.
Combine everything: Gently mix in the dry ingredients, making sure not to overmix. Spread the batter over the caramel and bananas.
Bake to perfection: Pop it in the oven at 350F (175C) for about 40-45 minutes until the toothpick inserted in the middle of the cake comes out clean.
Flip and enjoy: Let the cake cool slightly before flipping it onto a plate. The caramel-soaked bananas will be on top.
Serving options
With ice cream: A scoop of Vanilla bean ice cream or Condensed milk ice cream pairs perfectly with the warm caramelized bananas.
With whipped cream: Light, airy whipped cream balances the rich, sticky caramel layer.
Drizzled with extra caramel: For an extra indulgent touch, drizzle warm Salted caramel sauce over the top before serving.
Storing and freezing tips
Keep the cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Before serving, warm individual slices in the microwave for 10-15 seconds to soften the caramel topping.
If you want to enjoy this cake later, wrap it tightly in plastic wrap and place it in a freezer-safe bag. It can be frozen for up to 2 months. To serve, thaw in the refrigerator overnight and warm it slightly before enjoying.
Recipe card
Banana Upside Down Cake
Equipment
- 2 Mixing bowl
- Saucepan
- Rubber spatula
- Whisk
- Hand mixer
- 8" (20cm) springform pan
- Parchment paper
Ingredients
The Caramel
- 100 g white granulated sugar
- 2 tablespoon water
- 50 g heavy cream
- A pinch of salt
The Cake
- 3 medium bananas sliced in half lengthwise
- 40 g unsalted butter at room temperature
- 60 g white granulated sugar
- 2 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg at room temperature
- 1 medium banana pureed
- 100 g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 350F (175C). Line the bottom and sides of an 8-inch (20 cm) springform pan with parchment paper.
- Arrange the bananas, cut side down, on the bottom of the pan.
- Place the sugar and water into a heavy-bottomed saucepan. Heat the mixture over medium-high heat until it reaches a deep amber color. Pour in the hot heavy cream and whisk vigorously until completely incorporated. Remove from the heat and whisk in the salt. Pour the caramel over the bananas.
- In a mixing bowl, add the butter, sugar, oil, and vanilla extract. Beat with a hand mixer until pale yellow and fluffy.
- Add the egg and beat until well incorporated.
- Add the pureed banana and beat again.
- Sift in the flour, baking powder, and salt. Mix just until no dry ingredients remain.
- Spread the cake batter evenly on top of the bananas. Bake for 40-45 minutes, or until the cake has risen and is golden brown on top. A toothpick inserted in the middle should come out clean.
- Remove the cake from the oven and allow it to rest for 10 minutes.
- Remove the springform ring and peel away the parchment from the sides. Place a serving plate over the cake, then invert it in one quick motion. Lift off the bottom of the pan and gently peel away the parchment.
- Allow to cool completely before serving, or serve slightly warm with a scoop of vanilla ice cream.
ViniSa says
Incredible recipe as always! keep up the great work!
Anna says
Thank you!