Pin it
This banana upside-down cake transforms humble bananas into a decadent, caramelized dessert that will make your kitchen smell like heaven. The magic happens when the caramelized banana layer meets fluffy cake, creating that perfect sweet-tart balance that keeps everyone coming back for seconds.
I created this recipe when trying to salvage some forgotten bananas during a rainy weekend. What started as kitchen cleanup turned into our family's most requested birthday cake—my daughter even chose it over chocolate for her last celebration!
Ingredients
- Brown sugar: Creates that irresistible caramel coating on the bananas. Look for dark brown sugar for deeper flavor
- Unsalted butter: Allows you to control the salt level while providing richness. Quality matters here
- Ripe bananas for the topping: Should have some yellow with brown spots for perfect caramelization
- Overripe bananas: With dark peels work best in the batter for maximum sweetness and moisture
- Greek yogurt: Adds tanginess and keeps the cake incredibly moist. Full-fat works best
- Whole wheat flour: Contributes nutty flavor and texture. Use King Arthur brand for best results
- Cinnamon: Enhances the banana flavor without overpowering. Ceylon cinnamon offers subtle complexity
Step-by-Step Instructions
- Prepare the Caramel Base:
- Spread brown sugar evenly across your pan then dot with butter pieces. Heat in the oven until melted and bubbly, about 5-7 minutes. This creates the foundation of your caramel that will coat each banana slice. Stir to distribute evenly before the next step.
- Arrange Banana Slices:
- Layer banana rounds in an attractive pattern over the warm caramel. The heat partially cooks the bananas and helps them absorb the caramel. Overlap slightly for complete coverage, as any gaps will just be filled with cake batter.
- Mix Dry Ingredients:
- Whisk together both flours, baking powder, baking soda, salt, and cinnamon in a separate bowl. This ensures even distribution of leavening agents for proper rise. The wheat flour needs thorough mixing to prevent clumps.
- Cream Butter and Sugar:
- Beat butter and sugar until light and fluffy, about 3 minutes. This incorporates air into the batter for a lighter texture. The mixture should look almost white and increased in volume when properly creamed.
- Add Wet Ingredients:
- Mix in eggs and vanilla until well combined, then fold in yogurt and mashed bananas. The mixture may look slightly curdled but will come together when flour is added. The mashed bananas should be completely smooth for best texture.
- Combine Wet and Dry Mixtures:
- Gently incorporate dry ingredients into wet ingredients just until combined. Overmixing develops gluten and results in a tough cake. Stop mixing as soon as no dry spots remain.
- Bake with Temperature Adjustment:
- Pour batter over arranged bananas and bake at 350°F for 30 minutes, then reduce to 325°F for another 25-35 minutes. This temperature shift ensures the cake cooks through without burning the caramel bottom. Test with a toothpick for doneness.
- Cool and Invert:
- Allow cake to cool completely in the pan before inverting onto a serving plate. This cooling period is crucial as it allows the caramel to set slightly so it adheres to the bananas rather than remaining in the pan.
You Must Know
Brown sugar is my secret weapon in this recipe. I discovered its transformative power when I accidentally used dark brown instead of light brown sugar during a late-night baking session. The deeper molasses notes created such an incredible caramel flavor that my husband declared it was "bakery quality" and insisted I never change it back.
Pin it
Storing Your Cake
This cake stays moist for days thanks to the banana content and caramel topping. Store covered at room temperature for up to 2 days for best flavor and texture. The caramel starts to soak into the cake creating an even more luscious experience. For longer storage, refrigerate up to 5 days, but bring to room temperature before serving for the best flavor profile.
Perfect Pairings
While delicious on its own, this cake reaches new heights when served slightly warm with vanilla bean ice cream. The contrast between warm cake and cold ice cream creates a magical eating experience. For dinner parties, add a drizzle of bourbon caramel sauce and a sprinkle of flaky sea salt to elevate it to restaurant quality. Coffee or hot chocolate makes the perfect beverage companion.
Banana Selection Tips
The success of this cake depends heavily on your banana choices. For the topping, choose bananas that are ripe but still hold their shape when sliced—bright yellow with just a few brown spots is ideal. For the batter, wait until bananas are deeply freckled or even mostly black, as these contain more sugar and flavor compounds. If your bananas ripen before you're ready to bake, peel and freeze them for future use.
Making It Ahead
Prepare this cake up to 24 hours before serving for maximum flavor development. The caramel softens slightly and the banana flavors intensify overnight. If making ahead for a special occasion, wait to prepare the additional caramel glaze until shortly before serving, warming it slightly for the perfect pouring consistency. The reheated glaze creates a beautiful sheen and fresh caramel flavor.
Pin it
Frequently Asked Questions
- → Can I use frozen bananas for this cake?
Yes, but make sure to thaw and drain excess liquid to avoid altering the cake's texture.
- → Can I prepare this dessert in advance?
Absolutely. Bake it a day ahead, cover tightly, and store at room temperature or refrigerate. Reheat before serving if desired.
- → How can I prevent the cake from sticking to the pan?
Grease the pan generously with butter or non-stick spray, and make sure to let the cake cool slightly before attempting to invert it.
- → Can I substitute other fruits for the topping?
Yes, fruits like apples, pears, or peaches work well. Adjust cooking times if needed to suit the fruit's texture.
- → How should I store leftovers?
Store leftovers covered in the refrigerator for up to 3 days. Reheat individual slices before serving for the best taste and texture.