Introduction

This upside-down banana bread cake is a delightful twist on the classic banana bread. Caramelized banana slices create a sweet, sticky topping that contrasts beautifully with the moist, tender cake beneath. It’s perfect for breakfast or a cozy dessert.

A close-up of a square piece of upside-down banana cake on a white plate, showing two layers: the bottom layer is light brown and spongy, and the top layer is a shiny caramel glaze with round banana slices embedded in it. In the background, there is the rest of the cake on a white plate with a slice missing, revealing the spongy inside. A silver spoon with some caramel sauce rests on the white marbled surface near the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter
1 cup light brown sugar (packed)
2 to 3 medium/large ripe bananas, sliced into thick rounds (about 1/2 to 3/4-inch thick)
1 large egg
1/2 cup light brown sugar (packed)
1/4 cup granulated sugar
1/4 cup canola or vegetable oil (liquid-state coconut oil may be substituted)
1/4 cup sour cream (lite is okay; or Greek yogurt may be substituted)
2 teaspoons vanilla extract
1 cup mashed ripe bananas (about 2 to 3 medium/large bananas)
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (or to taste)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line an 8×8-inch pan with heavy-duty aluminum foil and spray it with cooking spray; set aside.
Step 2: Make the topping by adding the butter and 1 cup of light brown sugar to a large saucepan. Heat over medium heat, whisking or stirring nearly constantly until the butter melts and the sugar dissolves.
Step 3: Allow the mixture to come to a boil and boil for about 30 to 45 seconds. Pour this caramel sauce evenly into the prepared pan.
Step 4: Arrange the banana slices in an even, flat layer over the caramel sauce, spacing them about 1/2 inch apart. They don’t need to be perfectly spaced; set aside.
Step 5: In a large bowl, whisk together the egg, 1/2 cup light brown sugar, granulated sugar, oil, sour cream, and vanilla extract until well combined.
Step 6: Stir in the mashed bananas until evenly mixed.
Step 7: Add the flour, baking powder, baking soda, and salt. Stir gently until just combined—do not overmix to keep the cake tender.
Step 8: Carefully pour the batter evenly over the banana slices in the pan. Smooth the top lightly with a spatula if needed.
Step 9: Bake for 42 to 45 minutes, or until the cake is set in the center and a toothpick inserted into the middle comes out clean or with a few moist crumbs.
Step 10: Let the cake cool on a wire rack for at least 3 hours, preferably overnight, to set properly.
Step 11: To serve, use the foil overhang to lift the cake from the pan. Place a cutting board on top of the cake and invert it so the caramelized banana topping is on display.

Tips & Variations

Use very ripe bananas for the sweetest flavor and best moistness in the cake.
If you prefer a stronger banana flavor, add a pinch of cinnamon or a splash of banana extract to the batter.
Substitute sour cream with Greek yogurt for a tangy variation and added moisture.
Ensure banana slices are thick to prevent them from dissolving completely into the caramel during baking.

Storage

Store the cooled cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat slices gently in the microwave for about 15 seconds to enjoy the caramel topping soft and gooey. This cake freezes well; wrap tightly and thaw overnight in the fridge before serving.

How to Serve

A round cake is shown on a white plate with scalloped edges, placed on a white marbled surface. The cake has one slice cut out, revealing a thick bottom layer of light brown, moist cake with a soft texture and tiny dark specks. On top of the cake is a glossy caramel glaze dotted with evenly spaced, thin banana slices that have a caramelized golden-orange color. A silver spoon with some caramel sauce rests near the plate. The lighting is bright and natural, emphasizing the shiny glaze and soft cake texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pan size?

It’s best to use an 8×8-inch pan to maintain the correct thickness and baking time. If using a larger pan, baking time will be shorter, and the cake may be thinner.

Why should I line the pan with foil?

Lining the pan with foil makes it easier to lift the cake out when inverting, helping to keep the banana topping intact and making cleanup much easier.