If you have a soft spot for moist, flavorful cakes with a luscious twist, then this Caramelized Banana Upside Down Cake Recipe is going to steal your heart. Imagine tender bananas caramelized to golden perfection under a buttery, sweet glaze, all topped with a simple, fluffy cake that’s bursting with banana goodness. This dessert is comfort and elegance rolled into one, perfect for sharing with family or impressing your friends with a stunning homemade treat that feels special yet is surprisingly easy to make.
Ingredients You’ll Need
Gathering the right ingredients is key to making every slice sing with flavor and texture. These basics come together beautifully to create that irresistible caramelized top, tender crumb, and rich banana essence.
- Butter: Both melted and solid, butter adds richness and helps create the signature caramelized topping and cake moisture.
- Brown sugar: Essential for that deep, sticky caramel layer that clings deliciously to the bananas.
- Bananas: Fresh sliced bananas provide texture and sweetness, while mashed bananas enrich the cake batter’s flavor and moisture.
- Greek yogurt: Adds tangy tenderness and a slight chewiness, making the cake moist without being heavy.
- Eggs: Provide structure and lift to keep the cake fluffy yet stable.
- Granulated sugar: Sweetens and helps the cake develop a golden crust.
- Vanilla extract: Brings warmth and depth, enhancing the natural banana flavors.
- Baking powder and salt: Leaven the cake and balance the sweetness for a perfect rise and flavor harmony.
- All-purpose flour: The sturdy base that gives the cake its soft but substantial crumb.
How to Make Caramelized Banana Upside Down Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F and generously greasing a 9×13-inch pan with butter. This step ensures your cake will slide out smoothly after baking—no sticking, just a perfect presentation.
Step 2: Create the Caramelized Banana Base
Melt 12 tablespoons of butter with 1 1/2 cups of brown sugar in a small saucepan over medium heat until glossy and just combined. Be careful not to overcook or let it burn—it should be shiny and smooth. Pour this mixture evenly into your prepared pan, then artfully arrange the sliced bananas lengthwise over the caramel. This layer is where the magic begins—each banana slice will soak up the caramel, creating divine flavor and a beautiful appearance once inverted.
Step 3: Mix the Cake Batter
In a large bowl, combine 2 mashed bananas, 6 tablespoons melted butter, 2 eggs at room temperature, 2/3 cup plain non-fat Greek yogurt, 1 cup granulated sugar, and 2 teaspoons vanilla extract. Stir together until everything is well incorporated. Next, add 4 teaspoons baking powder, 1 teaspoon salt, and finally 2 cups all-purpose flour. Mix just until combined to keep the cake tender and light—overmixing can make the crumb tough, so gentle folding is the secret!
Step 4: Assemble and Bake
Carefully spread the batter over your banana and caramel base in the pan. Smooth it out evenly, but don’t fuss too much—small variations add charm to your homemade cake. Bake for about 30 minutes until the edges turn a lovely golden brown and you see the brown sugar bubbling around the pan’s rim. That bubbling is your signal that caramelization is happening and the cake is ready to come out.
Step 5: Cool and Invert
Once baked, let the cake cool for 10 minutes in the pan. This short resting time helps the caramel firm up slightly so it stays put when you flip the cake. Then, place a large tray or platter over your pan and carefully invert the cake. The caramelized bananas will grace the top, glistening and irresistible. Serve warm for the best experience—perhaps with a scoop of vanilla ice cream or a dollop of whipped cream to make it even more decadent.
How to Serve Caramelized Banana Upside Down Cake Recipe
Garnishes
Simple garnishes like a sprinkle of chopped toasted pecans or walnuts add a satisfyingly crunchy contrast to the silky bananas. A dusting of powdered sugar or a drizzle of honey can enhance the visual appeal and add a hint of extra sweetness powerfully. Fresh mint leaves provide a pop of color and a refreshing aroma that brightens each bite.
Side Dishes
This cake pairs beautifully with creamy sides like vanilla bean ice cream or lightly whipped cream. For a more indulgent pairing, serve alongside a cup of hot coffee or spiced chai tea—the warmth and spice perfectly complement the cake’s sweet banana flavor. Fresh fruit salad or a simple citrus compote can also balance the richness with a burst of acidity.
Creative Ways to Present
For a party or special occasion, turn slices of the cake into mini parfaits layered with mascarpone and extra fresh banana slices. Alternatively, try serving warm wedges set on individual plates with a scoop of ice cream, then drizzle with salted caramel sauce and a pinch of sea salt. This transforms the humble Caramelized Banana Upside Down Cake Recipe into a show-stopping, restaurant-worthy dessert experience that will have everyone asking for seconds.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, wrap the cake tightly with plastic wrap or store in an airtight container to keep it moist and fresh. It will stay delicious for up to 3 days at room temperature or up to 5 days refrigerated.
Freezing
You can freeze slices individually by wrapping them well in plastic wrap and then in foil or placing them in a freezer-safe bag. They’ll keep beautifully in the freezer for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
To enjoy the cake warm again, gently reheat individual slices in the microwave for about 20 seconds or until warmed through. For a crispier caramel topping, pop slices in a 350°F oven for 5-7 minutes. This way, your Caramelized Banana Upside Down Cake Recipe tastes just as heavenly the next day.
FAQs
Can I use ripe bananas that are very brown?
Absolutely! In fact, very ripe bananas are sweeter and more flavorful, which makes your cake taste even better. Just be sure to not use bananas that are overly mushy or fermented.
What if I don’t have Greek yogurt? What can I substitute?
You can substitute plain yogurt or sour cream in equal amounts if Greek yogurt isn’t available. Both will keep the cake moist and add a slight tang similar to the original recipe.
Can I make this cake gluten-free?
Yes! Use a 1:1 gluten-free baking flour blend instead of all-purpose flour and ensure baking powder is gluten-free. The texture may be slightly different but still delicious.
Why do I need to let the cake cool before inverting?
Letting it cool for about 10 minutes allows the caramel to thicken slightly, so the bananas stay nicely on top when flipped, preventing a syrupy mess while still warm and gooey.
Is it possible to halve this recipe?
Yes, but use a smaller pan and adjust baking times accordingly. A loaf pan works well for a smaller cake; start checking for doneness around 20 minutes.
Final Thoughts
There’s something truly special about the way this Caramelized Banana Upside Down Cake Recipe brings warmth, sweetness, and that buttery caramel charm all in one bite. Whether you’re baking for a celebration or simply craving a comforting dessert, this cake is bound to become a favorite in your kitchen. Give it a try soon—you’ll be so glad you did!
Print
Caramelized Banana Upside Down Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Caramelized Banana Upside Down Cake combines the rich sweetness of caramelized bananas with a moist, flavorful banana cake base. The process of caramelizing the bananas atop a luscious brown sugar and butter glaze gives the cake a glossy, indulgent topping that perfectly complements the soft, spiced cake underneath. Served warm, it’s a comforting dessert that pairs beautifully with vanilla ice cream for an extra touch of decadence.
Ingredients
Caramel Topping
- 12 tablespoons butter
- 1 1/2 cup brown sugar
- 4 bananas, sliced lengthwise into 1/2 inch strips
Cake Batter
- 2 mashed bananas
- 6 tablespoons butter, melted
- 2 eggs, room temperature
- 2/3 cup plain, non-fat Greek yogurt
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 cups all-purpose flour
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan thoroughly with butter to prevent sticking and to enhance flavor.
- Create Caramel Topping: In a small saucepan over medium heat, melt 12 tablespoons butter with 1 1/2 cups of brown sugar. Stir continuously until the mixture becomes slightly glossy, which should take about 2 minutes. Avoid overcooking to prevent burning. Pour this caramel mixture evenly into your prepared pan.
- Add Banana Layer: Arrange the 4 sliced bananas lengthwise on top of the caramel mixture in the pan, creating an even and decorative layer.
- Mix Cake Batter: In a large bowl, combine the 2 mashed bananas, 6 tablespoons melted butter, 2 room temperature eggs, 2/3 cup plain non-fat Greek yogurt, 1 cup granulated sugar, and 2 teaspoons vanilla extract. Mix well until all ingredients are fully incorporated.
- Incorporate Dry Ingredients: Stir in 4 teaspoons baking powder and 1 teaspoon salt to the wet mixture to help the cake rise and provide flavor balance. Gradually add 2 cups all-purpose flour, mixing gently until just combined to maintain a tender crumb.
- Assemble and Bake: Spread the batter evenly over the banana and caramel layer in your pan. Place the pan in the preheated oven and bake for about 30 minutes, or until the cake’s edges turn golden brown and the caramel bubbles up around the sides.
- Cool and Invert: Remove the cake from the oven and allow it to cool for 10 minutes. Then carefully invert it onto a large tray to reveal the caramelized banana topping. Serve warm, optionally accompanied by vanilla ice cream for added indulgence.
Notes
- Use ripe bananas for maximum sweetness and flavor in both the topping and batter.
- Do not overcook the caramel mixture to avoid bitterness; it should be glossy but not burnt.
- Allow the cake to cool slightly before inverting to prevent the caramel from sticking or spilling.
- For extra richness, consider adding a teaspoon of cinnamon or nutmeg to the batter.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.
