Looking for a delightful twist to traditional cake recipes? This Banana Upside Down Cake is the answer! With a luscious layer of caramelized bananas and a moist, flavorful cake base, it’s a dessert that never fails to impress. Whether you’re a seasoned baker or just craving a sweet treat, this cake is a perfect choice for any occasion. Let’s dive into this mouthwatering recipe!
Why You’ll Love This Recipe
I love how this Banana Upside Down Cake brings the comfort of a classic dessert with an exciting twist. The caramelized bananas on the bottom provide a rich and sweet layer, while the cake itself is soft, moist, and lightly spiced. Plus, the addition of a homemade caramel glaze takes the flavor to the next level. It’s a guaranteed crowd-pleaser at any gathering and the perfect way to use up ripe bananas.
Ingredients:
2/3 cup packed brown sugar
4.5 tablespoons unsalted butter, cut into pieces
About 3 bananas, sliced into 1/4–1/3 inch rounds
For the cake batter:
1/3 cup unsalted butter, softened
¾ cup granulated sugar
1 ½ teaspoon vanilla extract
1/3 cup plain Greek yogurt or sour cream
2 large eggs
2 overripe bananas, mashed (about 1 cup)
1 cup all-purpose flour
¾ cup whole wheat flour
1 ½ teaspoon baking powder
1 teaspoon baking soda
Dash of salt
½ teaspoon ground cinnamon
For Caramel Glaze:
1/4 cup brown sugar
1/4 cup heavy cream
4 tablespoons unsalted butter
¼ teaspoon salt
Instructions:
Prepare the Pan and Banana Layer:
Preheat your oven to 350°F and grease an 8 x 8 x 2 inch square cake pan or a 9 x 2 inch round cake pan. Spread 2/3 cup brown sugar evenly on the bottom of the pan, then scatter the butter pieces over it. Place the pan in the oven and let the butter and sugar melt for 5-7 minutes. Once melted, stir to combine, then arrange the banana slices over the mixture.
Prepare the Cake Batter:
In a separate bowl, combine the dry ingredients: all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, Greek yogurt (or sour cream), and mashed bananas until fully incorporated. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Bake the Cake:
Pour the cake batter evenly over the banana layer in the prepared pan. Bake at 350°F for 30 minutes, then reduce the oven temperature to 325°F and bake for an additional 25-35 minutes. The cake is done when a toothpick inserted into the center comes out clean.
Prepare the Caramel Glaze:
While the cake is baking, make the caramel glaze. In a saucepan, combine brown sugar, heavy cream, butter, and salt. Bring to a boil over medium heat, stirring constantly. Let it simmer for 2-3 minutes until slightly thickened, then remove from heat.
Glaze and Serve:
Once the cake is done, pour about 2/3 of the caramel glaze over the warm cake. Let the cake cool completely in the pan before flipping it onto a plate. Reheat the remaining caramel glaze and drizzle over individual slices. Optionally, sprinkle with toasted chopped pecans and serve with vanilla ice cream or whipped cream.
Servings and Timing
Servings: 8-10
Total Time: 1 hour 30 minutes
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Variations
Add Nuts: I love adding toasted pecans or walnuts on top of the bananas before baking for a little extra crunch and flavor.
Use Different Fruits: If bananas aren’t your thing, try substituting them with sliced pears or apples for a different twist.
Vegan Option: You can easily make this recipe vegan by swapping the butter for plant-based alternatives and using a flax egg in place of the regular eggs.
Storage/Reheating
Storage: Store any leftover cake in an airtight container at room temperature for up to 2-3 days. If you want to store it longer, I recommend refrigerating it for up to 5 days.
Reheating: To reheat, simply warm individual slices in the microwave for about 20-30 seconds. You can also reheat the entire cake in the oven at 350°F for about 10-15 minutes.
Related Recipes:
FAQs
How do I know when the Banana Upside Down Cake is done?
I recommend inserting a toothpick into the center of the cake after the initial 30 minutes of baking at 350°F. If it comes out clean, it’s ready. If there’s batter on the toothpick, bake for an additional 5-10 minutes until fully set.
Can I use a different pan size?
Yes, you can use a 9-inch round cake pan or any other size, but note that the baking time may vary slightly depending on the pan size and thickness of the batter.
Can I freeze this cake?
Absolutely! If you want to freeze the cake, let it cool completely, then wrap it tightly in plastic wrap and store it in an airtight container. It will last in the freezer for up to 3 months. When ready to enjoy, thaw it at room temperature and reheat as needed.
What can I serve this cake with?
This cake is perfect on its own, but I love pairing it with vanilla ice cream or whipped cream for an extra indulgent treat. A scoop of cinnamon ice cream pairs wonderfully with the flavors of the cake!
How can I make the caramel glaze thicker?
If you prefer a thicker glaze, let it simmer a bit longer on the stove, or add a teaspoon of cornstarch mixed with a tablespoon of water to the glaze to thicken it up.
Conclusion
This Banana Upside Down Cake is a delightful and comforting dessert that I’m sure I’ll be making again and again. The caramelized bananas add a rich sweetness that perfectly complements the moist cake, and the homemade caramel glaze takes it to new heights. Whether I’m sharing it with friends or enjoying a slice myself, this cake is always a hit.
📖 Recipe:
Print
Banana Upside Down Cake
- Total Time: 1 hour 30 minutes
- Yield: 8-10 servings
- Diet: Vegetarian
Description
A delightful twist on the traditional upside down cake, featuring caramelized bananas and a moist, flavorful cake base, topped with a rich homemade caramel glaze.
Ingredients
2/3 cup packed brown sugar
4.5 tablespoons unsalted butter, cut into pieces
About 3 bananas, sliced into 1/4–1/3 inch rounds
1/3 cup unsalted butter, softened
¾ cup granulated sugar
1 ½ teaspoon vanilla extract
1/3 cup plain Greek yogurt or sour cream
2 large eggs
2 overripe bananas, mashed (about 1 cup)
1 cup all-purpose flour
¾ cup whole wheat flour
1 ½ teaspoon baking powder
1 teaspoon baking soda
Dash of salt
½ teaspoon ground cinnamon
1/4 cup brown sugar (for caramel glaze)
1/4 cup heavy cream
4 tablespoons unsalted butter
¼ teaspoon salt (for caramel glaze)
Instructions
- Prepare the Pan and Banana Layer: Preheat your oven to 350°F and grease an 8 x 8 x 2 inch square cake pan or a 9 x 2 inch round cake pan. Spread 2/3 cup brown sugar evenly on the bottom of the pan, then scatter the butter pieces over it. Place the pan in the oven and let the butter and sugar melt for 5-7 minutes. Once melted, stir to combine, then arrange the banana slices over the mixture.
- Prepare the Cake Batter: In a separate bowl, combine the dry ingredients: all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon. Set aside. In a large mixing bowl, cream together the softened butter and granulated sugar. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, Greek yogurt (or sour cream), and mashed bananas until fully incorporated. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Bake the Cake: Pour the cake batter evenly over the banana layer in the prepared pan. Bake at 350°F for 30 minutes, then reduce the oven temperature to 325°F and bake for an additional 25-35 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Prepare the Caramel Glaze: While the cake is baking, make the caramel glaze. In a saucepan, combine brown sugar, heavy cream, butter, and salt. Bring to a boil over medium heat, stirring constantly. Let it simmer for 2-3 minutes until slightly thickened, then remove from heat.
- Glaze and Serve: Once the cake is done, pour about 2/3 of the caramel glaze over the warm cake. Let the cake cool completely in the pan before flipping it onto a plate. Reheat the remaining caramel glaze and drizzle over individual slices. Optionally, sprinkle with toasted chopped pecans and serve with vanilla ice cream or whipped cream.
Notes
If you prefer a thicker caramel glaze, let it simmer longer or add cornstarch mixed with water to thicken it up.
For a vegan option, substitute plant-based butter and a flax egg for the butter and eggs.
Leftovers can be stored at room temperature for up to 2-3 days or refrigerated for up to 5 days.
If you want to freeze the cake, wrap it tightly in plastic wrap and store in an airtight container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
