Banana Upside Down Cake is the answer to every home baker’s struggle: you want something impressive, easy, and good for those “oops I forgot dessert” moments. Ever stared down your browning bananas, wondering what else you can do besides another banana bread? Trust me, you’re not alone. If you’ve already tried a classic apple upside down cake, or maybe given those pineapple upside down cookies a whirl, you’re definitely ready for this banana twist. This cake is a little sweet, a little sticky, and a whole lot of “wait, you made that at home?” vibes.
Categories
Let’s be real… Banana upside down cake does not really fit one single box. I’ve seen it at birthday parties next to a mountain of cupcakes. My neighbor bakes it for brunch (which, wow, I need to move in). Sometimes it shows up at holiday gatherings, and people suddenly like bananas more than you’d expect.
This dessert gets along with others in the “upside down” family. If you’re a fan of those gooey fruit-bottomed (top?) treats, this one’s for you. Honestly, anything caramelized and sticky is always the star of my dessert table. And hey, if you end up with extra bananas—no shame. Doubles as breakfast. Nobody ever complains about cake for breakfast, right? It’s comfort food, but with just enough flair to make you feel fancy.
“If you’re wondering if making this cake is worth the effort – my picky teenager asked for seconds. That never happens. This recipe is a keeper!” – Lisa, home baker
How to make an upside down cake
So, here’s the basic idea. You start with the bottom—even though it ends up the top. Silly, but who cares if it’s delicious?
You plop some butter and brown sugar in your pan, let them melt and become this rich, gooey blanket. I like to toss in a dash of good cinnamon here, but go wild if you want. Next come your banana slices, arranged neatly or scattered with abandon. Some folks fan them out, but I’m all about the “rustic” look (aka, I’m lazy).
The cake batter comes together like a classic: flour, sugar, eggs, you know the deal. Pour that gently over your fruity, buttery layer. Bake. While your house starts to smell like a five-star restaurant bakery, all you do is wait and fantasize about that first sticky forkful.
Flipping is the only “exciting” part. I cross my fingers every time—most days it just plops out beautiful. Sometimes…well, you get banana bits stuck, just scoop ’em up and slap them back on. Nobody’s perfect.
Want a more visual guide? If you’re after even more showstoppers, check out my friend’s decadent chocolate caramel cheesecake for another crowd favorite.
Tips for making banana upside down cake
Banana upside down cake gets all its magic from the syrupy bottom layer—and how you treat those bananas. Don’t overthink, but here’s what I’ve learned after a few “oops” moments.
- Choose bananas that are just speckled. Too mushy, and you get banana mush puddles.
- Let your brown sugar and butter melt together on low heat. If you rush, it’s a lumpy mess.
- Use parchment paper in your pan if you’re nervous about sticking. It’s like a safety net for your cake.
- Don’t panic if there’s a gap after you flip. Fill in with stray slices. Pretend it’s abstract art.
If you’re feeling adventurous, try tossing a few chopped pecans in with the bananas. Gives it a little crunch. Oh—and a scoop of vanilla ice cream on top takes it absolutely over the top.
“Never thought banana upside down cake could be so easy. My cake flipped out perfect. Seriously, that caramel banana top is addictive.” – Matt, weekend baker
More banana desserts from Broma Bakery
Okay, confession: I found banana upside down cake totally by accident while searching for a way to use up way too many bananas (don’t ask how, I always buy extra and forget). Turns out, Broma Bakery’s caramelized banana upside down cake is a huge hit—every version I’ve tried is pure magic.
It’s honestly right up there with their banana muffins and the classic banana bread. I grab recipe inspiration any time my kitchen looks like a fruit market gone wrong. Seriously, sometimes I bake just to use up bananas so they stop browning before my eyes. That’s my secret to keeping the kitchen smelling fabulous and the freezer nicely stocked with sweets.
You might also like
So maybe you loved banana upside down cake (or maybe you want more variety, who knows?). Here are a few desserts to add to your “must bake” list:
- Delicious apple pecan caramel cake if you want something a bit nutty and cozy.
- Delicious fluffy pancake recipe you can whip up in minutes for lazy weekend mornings.
- Deliciously easy banana bread recipe healthy your family will love if you’re stuck with even more bananas.
- Deliciously creamy strawberry shortcake protein smoothie you’ll love for something sweet but secretly healthy-ish.
Common Questions
Can I use super ripe bananas?
Use bananas that are spotted and sweet but not squishy brown. If they’re too soft, they’ll kind of disappear during baking.
Do I need a special pan?
Nope. Any round or square cake pan works. Just grease it well or use parchment paper.
Can I make banana upside down cake ahead?
Sure, just keep it covered in the fridge. I actually like it cold the next day—maybe I’m weird, but it’s good.
What do I do if my cake sticks to the pan?
Let it cool just a minute, then run a knife around the edge. If some bananas stick, just put them back on. No one will know.
Can I add nuts or chocolate chips?
Absolutely! Chopped pecans or a sprinkle of chocolate chips makes things interesting. Don’t be shy with add-ins.
Give This Banana Glory a Try!
Banana upside down cake is one of those recipes that looks fancy but is honestly friendly enough for a Tuesday night craving or a Sunday brunch treat. Don’t wait for your bananas to wiggle their way to the trash—seriously, this cake turns even those “oops, forgot about them” bananas into something amazing. If you want to keep exploring, the folks at Broma Bakery have another caramelized banana upside down cake that’ll knock your slippers off, and there’s a totally different vibe over at David Lebovitz’s banana upside down cake. Point is, stop overthinking dessert. Just bake, flip, and enjoy the sweet reward.
Banana Upside Down Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a round or square cake pan, combine melted butter and brown sugar over low heat until melted and frothy, then remove from heat.
- Sprinkle cinnamon into the butter and brown sugar mixture if desired.
- Arrange sliced bananas over the caramel mixture in the pan.
- In a large bowl, mix flour, granulated sugar, baking powder, and salt.
- In another bowl, combine eggs, milk, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Pour batter gently over the banana layer in the pan.
- Bake in the preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool for about 10 minutes, then run a knife around the edges and flip it onto a serving plate.
Notes
Banana Upside Down Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a pan, melt the butter and brown sugar over low heat until combined.
- Add the cinnamon to the butter and brown sugar mixture if desired.
- Arrange the banana slices in the melted mixture.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the eggs and vanilla extract.
- Combine the wet ingredients with the dry ingredients until just mixed.
- Pour the batter over the banana layer in the pan.
- Bake for 40 minutes or until a toothpick comes out clean from the center.
- Allow the cake to cool for a few minutes before flipping it onto a serving plate.
