Name: Caramelized Upside-Down Banana Cake
Prep time: 10 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 3 tablespoons unsalted butter; ½ cup brown sugar; ½ teaspoon ground cinnamon; 2–3 ripe bananas, sliced into rounds; 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ½ teaspoon ground cinnamon; ½ cup unsalted butter, softened; ¾ cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup mashed ripe bananas (about 2 bananas); ½ cup buttermilk

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Why You’ll Love This Recipe

This cake offers everything you crave in a dessert: soft, moist cake, rich caramelized bananas, and a delightful cinnamon flavor. The unique upside-down baking technique allows the bananas to soak into the cake while baking, creating a perfect balance of sweetness and spice. It’s an impressive dessert that’s simple to make yet looks stunning when served, making it ideal for both everyday enjoyment or special occasions.

Ingredients

For the banana topping:

3 tablespoons unsalted butter
½ cup brown sugar
½ teaspoon ground cinnamon
2–3 ripe bananas, sliced into rounds

For the cake batter:

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 2 bananas)
½ cup buttermilk

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Caramelize the Banana Topping:
Preheat the oven to 350°F (175°C). In a 9-inch round pan or oven-safe skillet, melt the butter over low heat. Sprinkle the brown sugar and cinnamon evenly over the melted butter. Arrange banana slices in a single layer over the sugar mixture. Set aside.
Make the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. In a separate large bowl, beat the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then mix in the vanilla extract. Stir in the mashed bananas. Add the dry ingredients in batches, alternating with the buttermilk, and mix until just combined.
Bake & Flip:
Pour the batter evenly over the banana topping in the pan. Smooth the top with a spatula. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then carefully invert onto a serving plate. Let it rest for 1 minute before lifting the pan off.
Serve Warm:
Serve slices warm with whipped cream, vanilla ice cream, or a drizzle of caramel sauce for extra indulgence.

Servings and Timing

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 8 servings

Variations

Vegan Version: Use vegan butter and a plant-based buttermilk alternative (such as almond milk with vinegar) to make this recipe vegan-friendly.
Nutty Topping: Add some chopped walnuts or pecans on top of the banana layer before baking for added texture and flavor.
Spices: Experiment with a pinch of nutmeg or a dash of ground ginger in the cake batter for a more complex spice profile.

Storage/Reheating

Store leftover Caramelized Upside-Down Banana Cake in an airtight container at room temperature for up to 2 days. To reheat, place a slice in the microwave for 20-30 seconds or warm it in a preheated oven at 300°F (150°C) for 10 minutes until heated through.

FAQs

1. Can I use frozen bananas for this recipe?

While fresh bananas work best, you can use frozen bananas that have been thawed. Just make sure to drain any excess moisture before mashing.

2. Can I make this cake ahead of time?

Yes, you can prepare the cake ahead of time and store it at room temperature for up to 2 days. It’s also delicious when reheated.

3. What if I don’t have buttermilk?

You can make a quick buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to ½ cup of milk. Let it sit for a few minutes before using.

4. How do I prevent the bananas from sticking to the pan?

Make sure to melt the butter over low heat and sprinkle the sugar evenly. If you’re worried about sticking, line the pan with parchment paper before adding the bananas.

5. Can I use a different type of sugar for the topping?

Yes, you can use white granulated sugar instead of brown sugar, but it may change the flavor and depth of the caramel slightly.

6. How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean. It should also have a golden brown color on top and feel firm to the touch.

7. Can I make this recipe without cinnamon?

Yes, you can omit the cinnamon from both the cake and the topping if you prefer a more neutral flavor.

8. Can I double the recipe?

Yes, you can double the recipe and bake it in a 9×13-inch pan. Just be sure to increase the baking time by about 10 minutes and check with a toothpick for doneness.

9. Can I freeze this cake?

Yes, this cake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and foil, then reheat in the oven before serving.

10. Can I make this recipe without the banana topping?

Yes, you can skip the banana topping and bake the cake as a regular banana cake. It will still be delicious without the caramelized bananas.

Conclusion

Caramelized Upside-Down Banana Cake is a perfect dessert for anyone who loves bananas and caramel. It’s simple to prepare but looks and tastes absolutely stunning. The golden caramelized banana topping contrasts beautifully with the soft, cinnamon-spiced cake, making each bite a delightful treat. Serve it warm with a scoop of ice cream or extra caramel for a truly indulgent dessert experience.