Upside-Down Banana Cake: the delicious dessert recipe everyone will love

Total time: 60 Min
Difficulty: Low
Serves: 6 people
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By Cookist

If you love banana-flavored desserts, you’ll love this Upside-Down Banana Cake! It’s quick to make and is an easy dessert recipe to have in your recipe repertoire. This is a perfect recipe to use up extra ripe bananas instead of banana bread.

The flavor of the bananas on top is intensified as it’s paired with caramelized sugar. The banana slices become sticky and sweet as they cook for a naturally sweet effect. This also makes the cake crispy on top, but moist and tender on the inside.

To make it you will need a cast iron pan, which gives you the perfect caramelization you want for this cake. If you don't have one, you can also check out our tips below for alternatives. With a few simple pantry ingredients like flour, baking powder, sugar, and half a cup of buttermilk, you'll be able to whip up this delicious cake in no time.

How To Make Upside-Down Banana Cake

First, you’ll need to prepare the bananas. Peel them and slice them in half lengthwise. Now make the caramel. Melt the butter, add the sugar, and cook until a golden caramel starts to form. Place the sliced bananas on top of the caramel. Be careful as you can easily burn yourself with the hot caramel.

Now make the batter. Mix together the egg, vanilla, salt, sugar and whisk. Then add the buttermilk, vegetable oil and whisk again. Mix the flour and baking powder and fold it into the batter. Carefully pour the batter on top of the banana. Bake until the cake is cooked through, then flip it over.



To make sure the cake is moist and not dry, don’t overmix the batter.

Make it gluten-free by using a gluten-free flour blend. You can also use almond flour.

You will need a stove-top to oven-safe pan for this recipe. We prefer cast iron; you can use it on the stove to get a nice golden caramelization, and then place it in the oven to bake the cake.

If you don’t have a cast iron pan, use a 9-inch cake pan. Melt the butter and mix with sugar, place it in the bottom of a greased cake pan, add the banana slices and cake batter, and bake.

This cake has less sugar and is slightly healthier than traditional cake frosted with buttercream.

Serve the upside down cake with caramel sauce or ice cream.

For another look, you can also use banana slices instead of banana halves.

How To Store Upside-Down Banana Cake

Store the Upside-Down Banana Cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.

You can freeze leftover Upside-Down Banana Cake for a make-ahead treat. Let the cake cool fully to room temperature first. Then wrap the cake in two layers of tight plastic wrap. Freeze for up to 3 months. When you’re ready to serve, let it thaw overnight on the counter. You can also reheat the slices in the microwave for 10-seconds at a time.

Unsalted butter
15 g (1 tbsp)
Brown sugar
40 g (3 tbsp)
Ripe bananas
100 g (3/4 cup + 1 tbsp)
Baking powder
1 tsp
a pinch
Vegetable Oil
40 ml (1/3 cup)
Granulated sugar
100 g (1/2 cup)
Vanilla Extract
1 tsp
100 ml (1/2 cup)


Cut the bananas in half and remove the peel.

Melt the butter in a cast-iron pan over medium heat.

Add the sugar and cook, while stirring continuously, until caramelized.

Place the halved bananas in the caramel, with the cut-side down.

In a small bowl, whisk together egg, vanilla, salt, and sugar.

Add buttermilk and vegetable oil and whisk again.

In a separate bowl mix the flour with baking powder, then add it gradually to the prepared mixture.

Pour mixture into the pan with the bananas.

Bake 180°С/360°F for 40 minutes.

Use a plate to flip over the cake, so that the caramelized bananas are on top.

Slice, serve and enjoy!

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