Introduction

Banana Upside Down Cake is a delightful twist on the classic dessert, featuring caramelized bananas baked beneath a moist, spiced cake. This recipe combines the rich flavors of brown sugar, butter, and bananas to create a comforting treat perfect for any occasion.

A square slice of upside-down banana cake is shown on a white plate with caramel sauce drizzled over and pooling underneath. The cake has two main layers: the bottom layer is dense and moist with a light brown color speckled with darker bits, while the top layer features glossy banana slices embedded in a shiny caramel topping. On top of the cake is a scoop of white whipped cream garnished with small pecan pieces and additional caramel sauce dripping down the sides. More pecans are scattered around the plate. A silver fork rests on the edge of the plate. The background features a blurred banana and a light blue cup with white dots, set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2/3 cup packed brown sugar
4.5 tablespoons unsalted butter, cut into pieces
About 3 bananas, sliced into 1/4–1/3 inch rounds
For the cake batter:
1/3 cup unsalted butter, softened
3/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/3 cup plain Greek yogurt or sour cream
2 large eggs
2 overripe bananas, mashed (about 1 cup)
1 cup all-purpose flour
3/4 cup whole wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
Dash of salt
1/2 teaspoon ground cinnamon
For the caramel glaze:
1/4 cup brown sugar
1/4 cup heavy cream
4 tablespoons unsalted butter
1/4 teaspoon salt

Instructions

Step 1: Preheat the oven to 350°F. Grease an 8 x 8 x 2 inch square cake pan or a 9 x 2 inch round cake pan (an 8-cup volume pan). Avoid smaller pans as the cake will overflow.
Step 2: Spread 2/3 cup brown sugar evenly over the bottom of the pan and scatter the 4.5 tablespoons of butter pieces on top. Place the pan in the oven for 5-7 minutes, until the butter has melted.
Step 3: Remove the pan from the oven and stir the melted butter and sugar together. Spread the mixture evenly over the bottom, then arrange the banana slices to cover it completely. Set aside.
Step 4: In a bowl, whisk together the dry ingredients: all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt. Set aside.
Step 5: In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs and vanilla extract, mixing to combine.
Step 6: Stir in the Greek yogurt (or sour cream) and mashed bananas until well incorporated.
Step 7: Turn the mixer to low and gradually add the dry ingredients. Mix just until combined without overmixing.
Step 8: Pour the batter over the banana layer in the pan and smooth the top. Bake at 350°F for 30 minutes.
Step 9: Reduce the oven temperature to 325°F and bake for an additional 25-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 10: Let the cake cool in the pan completely, or until the bottom is barely warm before inverting it onto a plate. Use a knife to loosen the edges, place a plate upside down over the pan, and carefully flip the cake.
Step 11: To make the caramel glaze, combine the butter, brown sugar, heavy cream, and salt in a saucepan. Bring to a boil over medium heat, stirring constantly. Simmer for 2-3 minutes, then remove from heat and let sit for 1-2 minutes.
Step 12: Pour about two-thirds of the caramel glaze over the banana layer on the cake. Save the remaining glaze for serving.
Step 13: The glaze will thicken and lighten in color as it cools. When serving, gently reheat the leftover glaze and drizzle over each slice. Optionally, garnish with toasted chopped pecans or a scoop of vanilla ice cream or whipped cream.

Tips & Variations

Use ripe but not overly soft bananas for the topping to hold their shape better during baking.
For a nutty crunch, sprinkle toasted pecans or walnuts on top before baking or when serving.
Substitute sour cream for Greek yogurt if preferred for a slightly tangier flavor.
Try adding a pinch of nutmeg or ginger to the dry ingredients for extra warmth.

Storage

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat individual slices gently in the microwave before serving and drizzle with warmed leftover caramel glaze for best taste.

How to Serve

A square slice of cake sits on a white round plate, layered with a moist, light brown base filled with small bits of nuts or fruit. The top is covered with a creamy, pale yellow layer, topped with whole glossy pecans and a shiny caramel sauce that drips down the sides. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of whole wheat flour?

Yes, you can substitute all-purpose flour for whole wheat flour for a lighter texture, but the cake will have less of the hearty flavor that whole wheat adds.

What if I don’t have heavy cream for the caramel glaze?

You can substitute half-and-half or whole milk, but the glaze may be less rich and slightly thinner. Heavy cream helps achieve a thicker, creamier caramel sauce.

Banana Upside Down Cake with Caramel Glaze Recipe

Print Recipe

★★★★★

4.7 from 109 reviews

This Banana Upside Down Cake features a deliciously caramelized banana layer beneath a moist, tender cake spiced with cinnamon. Topped with a rich homemade caramel glaze, this comforting dessert is perfect for banana lovers seeking a sweet, satisfying treat with a balance of wholesome whole wheat flour and creamy Greek yogurt.

Author: Stella
Prep Time: 20 minutes
Cook Time: 60-70 minutes
Total Time: 1 hour 20-30 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Banana Topping

2/3 cup packed brown sugar
4.5 tablespoons unsalted butter, cut into pieces
About 3 bananas, sliced into 1/4–1/3 inch rounds

Cake Batter

1/3 cup unsalted butter, softened
3/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/3 cup plain Greek yogurt or sour cream
2 large eggs
2 overripe bananas, mashed (about 1 cup)
1 cup all-purpose flour
3/4 cup whole wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
Dash of salt
1/2 teaspoon ground cinnamon

Caramel Glaze

1/4 cup brown sugar
1/4 cup heavy cream
4 tablespoons unsalted butter
1/4 teaspoon salt

Instructions

Prepare the Pan: Preheat the oven to 350°F. Grease an 8x8x2 inch square cake pan or a 9×2 inch round cake pan with a volume of about 8 cups to prevent overflow. Spread 2/3 cup packed brown sugar evenly over the bottom of the pan and scatter 4.5 tablespoons of butter pieces on top.
Melt Sugar and Butter: Place the pan in the oven for 5-7 minutes until the butter has melted. Remove the pan carefully and stir together the melted butter and sugar to spread evenly across the pan bottom. Arrange the banana slices in a single layer to cover the surface. Set aside.
Mix Dry Ingredients: In a bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, cream the softened 1/3 cup butter and 3/4 cup granulated sugar until light and fluffy. Add eggs one at a time along with 1 1/2 teaspoons vanilla extract, mixing to combine well.
Add Yogurt and Bananas: Stir in the 1/3 cup Greek yogurt or sour cream and the mashed bananas until well incorporated.
Combine Wet and Dry: Slowly add the dry ingredient mixture to the wet ingredients on low mixer speed, mixing just until combined to avoid overmixing.
Pour Batter and Bake: Pour the cake batter evenly over the banana layer in the pan and smooth the top with a spatula. Bake at 350°F for 30 minutes, then reduce the oven temperature to 325°F and continue baking for an additional 25-35 minutes. The cake is done when a toothpick inserted in the center comes out clean.
Cool and Invert Cake: Allow the cake to cool completely in the pan or at least until the bottom is barely warm. Use a knife to loosen edges, place a plate upside-down over the pan, and carefully invert the cake so the bananas are on top.
Prepare Caramel Glaze: In a saucepan over medium heat, combine 1/4 cup brown sugar, 4 tablespoons unsalted butter, 1/4 cup heavy cream, and 1/4 teaspoon salt. Stir constantly until it comes to a boil, then simmer for 2-3 minutes. Remove from heat and let sit for 1-2 minutes; the glaze will thicken and lighten in color.
Glaze the Cake: Pour about two-thirds of the caramel glaze immediately over the inverted banana layer on the cake. Reserve the remaining glaze for serving.
Serve: When serving, gently reheat the leftover caramel glaze and drizzle it over individual slices. Optionally, sprinkle with toasted chopped pecans and add a scoop of vanilla ice cream or whipped cream for extra indulgence.

Notes

For best texture, use very ripe bananas for both the mashed and sliced components.
The cake pan volume is important to prevent batter overflow; use an 8-cup volume pan.
If you prefer a richer cake, sour cream can be used instead of Greek yogurt.
Leftover caramel glaze can be stored in the refrigerator and gently reheated before serving.
To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally.
The caramel glaze will thicken and change to a paler color as it cools—use while warm for easier pouring.

Keywords: banana upside down cake, caramel banana cake, banana dessert, homemade caramel glaze, whole wheat banana cake