Upside Down Banana Cake

Upside Down Banana Cake is a rich, moist dessert where sweet caramel and bananas combine with a soft, tender cake for a twist on a classic favorite. This cake creates its own gooey caramel topping while baking, and when flipped, it reveals a glossy layer of caramelized bananas on top. Perfect for banana lovers or anyone looking to use up overripe bananas, it’s simple to make and delivers big on flavor with every slice.

Ingredients

Topping:

• 1 cup brown sugar

• 6 tablespoons butter, melted

• 2 bananas, thinly sliced
  
  

Cake:

• 1½ cups all-purpose flour

• ½ teaspoon baking soda

• 1 teaspoon baking powder

• Pinch of salt

• ¾ cup brown sugar

• ¼ cup granulated sugar

• 1 cup mashed bananas (about 2 medium)

• ½ cup buttermilk (or any milk)

• 1 tablespoon vanilla extract

• ⅓ cup oil

• 2 eggs
  
  

Directions

1. Preheat oven to 350°F.
   
   

2. Grease a 9-inch springform pan with high sides.
   
   

3. In a bowl, mix brown sugar and melted butter for the topping.
   
   

4. Press the topping mixture into the bottom of the pan.
   
   

5. Layer banana slices over the topping.
   
   

6. In a separate large bowl, whisk together flour, baking soda, baking powder, salt, brown sugar, and granulated sugar.
   
   

7. Add mashed bananas, buttermilk, vanilla, oil, and eggs to the dry ingredients.
   
   

8. Mix until well combined.
   
   

9. Pour batter over the banana topping layer in the pan.
   
   

10. Bake for 45 minutes or until a toothpick inserted comes out clean.
    
    

11. Let rest for 5 minutes.
    
    

12. Carefully invert the cake onto a serving platter.
    
    

Nutrients

• Calories: 534 kcal

• Carbohydrates: 86 g

• Protein: 5 g

• Fat: 19 g

• Saturated Fat: 6 g

• Cholesterol: 65 mg

• Sodium: 201 mg

• Potassium: 399 mg

• Fiber: 2 g

• Sugar: 61 g

• Vitamin A: 390 IU

• Vitamin C: 5.1 mg

• Calcium: 99 mg

• Iron: 1.8 mg