I’ve baked this Caramelized Banana Upside-Down Cake to combine the richness of buttery caramel with the natural sweetness of ripe bananas—all layered under a tender, golden cake. It’s visually beautiful and irresistibly delicious.
Why You’ll Love This Recipe
I love how this cake transforms a few simple ingredients into something that feels elegant and comforting at the same time. The caramelized bananas on top become soft and golden, creating a built-in glaze that melts right into the moist cake beneath. It’s ideal for brunches, afternoon coffee, or a cozy dessert that never fails to impress.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 large ripe bananas, sliced
1 cup brown sugar (packed)
1/2 cup unsalted butter
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
directions
I start by preheating the oven to 350°F (175°C) and greasing a 9-inch round cake pan. In a medium saucepan, I melt the butter and stir in the brown sugar until smooth and bubbling. I pour this caramel mixture into the bottom of the cake pan, spreading it evenly.
Then, I arrange the sliced bananas in a spiral or any decorative pattern over the caramel layer.
In a small bowl, I whisk together the flour, baking powder, and salt. In a separate large bowl, I beat the softened butter with brown sugar until light and fluffy. I add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
I gradually mix the dry ingredients into the wet mixture until just combined, being careful not to overmix. I pour the batter over the banana and caramel layer in the pan, smoothing the top.
I bake the cake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Once out of the oven, I let it cool for 10 minutes, then carefully invert the cake onto a serving plate to reveal the caramelized banana top.
Servings and timing
This recipe serves 8 people. It takes about 15 minutes to prep, 35–40 minutes to bake, and 10 minutes to rest, for a total time of approximately 1 hour.
Variations
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I’ve added a pinch of cinnamon or nutmeg to the batter for a warm spice twist.
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For a nutty texture, I’ve sprinkled chopped pecans or walnuts on the caramel layer before adding the bananas.
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I sometimes mix mashed banana into the batter itself for an extra boost of banana flavor.
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A rum or bourbon splash in the caramel sauce adds a rich depth, perfect for grown-up dessert nights.
storage/reheating
I store leftovers covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, I warm slices in the microwave for 15–20 seconds or place them in a low oven at 300°F until heated through. The caramel topping stays soft and luscious after warming.
FAQs
Can I use underripe bananas?
No, I always use very ripe bananas—the natural sweetness and soft texture are essential for proper caramelization and flavor.
Will the caramel stick to the pan?
I grease the pan well and invert the cake while still warm to avoid sticking. If needed, I run a knife around the edge to loosen before flipping.
Can I bake this in a square or loaf pan?
Yes, I’ve used an 8×8-inch square pan with good results. For a loaf pan, I reduce the banana and batter quantity slightly and extend the bake time.
What should I serve this cake with?
I often serve it warm with whipped cream, vanilla ice cream, or a drizzle of caramel sauce for extra indulgence.
Can I freeze this cake?
Yes—I let it cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 1 month. I thaw in the fridge overnight and warm before serving.
Can I make this without eggs?
I haven’t tried it, but a flax egg or commercial egg replacer could work. The texture may be slightly denser.
Do I need to refrigerate the leftovers?
If I’m eating it within a day, I leave it covered at room temp. Beyond that, I refrigerate it to preserve freshness.
Can I double the recipe?
Yes, I’ve doubled it and baked in a 9×13-inch pan. The bake time increases slightly—up to 45–50 minutes.
Is it overly sweet?
No, I find the balance just right. The brown sugar caramel and bananas provide sweetness, but the cake itself is more subtly flavored.
What’s the best way to slice it?
I let the cake cool slightly so it sets, then use a sharp knife dipped in hot water for clean, smooth slices.
Conclusion
This Caramelized Banana Upside-Down Cake is one of those desserts that looks impressive but is wonderfully simple to make. The glossy banana topping and moist cake make every bite feel special. Whether for a dinner party or a quiet night in, I turn to this recipe when I want a comforting, show-stopping treat.
Print
Caramelized Banana Upside-Down Cake
- Total Time: 1 hour
- Yield: 8 servings
- Diet: Vegetarian
Description
This Caramelized Banana Upside-Down Cake is a showstopping dessert made with layers of sweet, ripe bananas and a rich brown sugar caramel topping. The soft, buttery cake base soaks up the banana-infused caramel for a moist, flavorful bite in every slice. A perfect treat for brunch, special occasions, or as a twist on traditional upside-down cake!
Ingredients
3 large ripe bananas, sliced
1 cup packed brown sugar
1/2 cup unsalted butter (divided: half for caramel, half for batter)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
In a saucepan, melt 1/4 cup of the butter and stir in the brown sugar until bubbling and smooth.
Pour the caramel into the greased cake pan. Arrange banana slices in a spiral or layered pattern over the caramel.
In a medium bowl, whisk flour, baking powder, and salt.
In a large bowl, cream the remaining 1/4 cup butter with the brown sugar until light and fluffy.
Add eggs one at a time, beating well after each. Stir in vanilla.
Gradually mix dry ingredients into the wet until just combined.
Pour the batter over the bananas in the pan, spreading evenly.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Let cool for 10 minutes, then invert onto a serving plate. Serve warm or at room temperature.
Notes
For deeper banana flavor, use very ripe bananas.
Best served the same day but can be stored covered at room temperature for 1 day or refrigerated for up to 3 days.
Serve with whipped cream or a scoop of vanilla ice cream for an extra treat.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
