If you have a soft spot for all things banana and a craving for a nostalgic twist on a classic dessert, this Banana Upside Down Cake Recipe is exactly what you need. It’s a beautifully moist cake that marries the caramelized sweetness of bananas with a hint of warm cinnamon, all nestled under a luscious layer of buttery brown sugar glaze. Imagine tender cake layered over a glossy, golden crown of banana slices that melt in your mouth with every bite. This recipe strikes the perfect balance between comfort food and show-stopping dessert, making it a new favorite that’s just waiting to brighten your kitchen and your table.

Banana Upside Down Cake Recipe - Recipe Image

Ingredients You’ll Need

Getting the ingredients right is essential for this Banana Upside Down Cake Recipe. Each component plays an important role in the overall flavor, texture, and color — from the creamy Greek yogurt adding moisture, to the perfect balance of flours ensuring a tender crumb.

2/3 cup packed brown sugar: Provides rich caramel flavor and sweetness to the cake’s base layer.
4.5 tablespoons unsalted butter (cut into pieces): Melts into the brown sugar for a glossy, buttery caramel topping.
About 3 bananas sliced into 1/4–1/3 inch rounds: These form the beautiful upside-down topping that caramelizes wonderfully.
1/3 cup softened unsalted butter: Creamed with sugar to create a light, fluffy cake batter.
3/4 cup granulated sugar: Sweetens and contributes to the cake’s structure.
1 1/2 teaspoons vanilla extract: Enhances the banana flavor with its warm, inviting aroma.
1/3 cup plain Greek yogurt or sour cream: Adds moisture and a subtle tang, keeping the cake tender.
2 large eggs: Bind ingredients and add richness.
2 overripe bananas mashed (about 1 cup): Intensifies the banana flavor and provides natural sweetness.
1 cup all-purpose flour: Forms the cake’s base structure.
3/4 cup whole wheat flour: Adds wholesome texture and a slight nuttiness.
1 1/2 teaspoons baking powder: Helps the cake rise perfectly.
1 teaspoon baking soda: Works with the yogurt and bananas for lift and tenderness.
Dash of salt: Balances sweetness.
1/2 teaspoon ground cinnamon: Brings warmth and complements the bananas beautifully.
For Caramel Glaze:
1/4 cup brown sugar: Adds deep sweetness to the glaze.
1/4 cup heavy cream: Makes the glaze rich and silky.
4 tablespoons unsalted butter: Adds lusciousness and shine to the glaze.
1/4 teaspoon salt: Enhances all the caramel flavors without overpowering.

How to Make Banana Upside Down Cake Recipe

Step 1: Prepare the Pan and Caramelize the Topping

Start by preheating your oven to 350°F and greasing an 8 x 8 x 2 inch square pan or a 9-inch round cake pan. This size ensures your cake won’t overflow. Spread 2/3 cup of packed brown sugar evenly over the bottom, then scatter your 4.5 tablespoons of butter pieces on top. Pop the pan in the oven for 5 to 7 minutes until butter melts and bubbles with the sugar. Take it out and stir gently to evenly coat the bottom. Now, arrange your banana slices carefully across this sticky layer — this is the star of your Banana Upside Down Cake Recipe!

Step 2: Mix the Dry Ingredients

In a bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt. This dry mix will bring balance and lift to your cake once combined with the wet ingredients. Setting this aside now saves time and keeps things organized.

Step 3: Create the Cake Batter

In a large mixing bowl, cream the softened butter and granulated sugar together until fluffy and pale. Then add your eggs one at a time, mixing well after each addition. Stir in the vanilla extract for that classic warm aroma. Next comes the creamy Greek yogurt (or sour cream) and your mashed overripe bananas, blending until smooth and inviting. Finally, switch your mixer to low and gradually incorporate the dry flour mixture, mixing gently just to combine.

Step 4: Assemble and Bake

Pour the batter over the arranged banana slices and smooth the top with a spatula. Slide the pan into the oven and bake at 350°F for 30 minutes. Then reduce the temperature to 325°F and continue baking for another 25-35 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Let it cool in the pan completely, or until just barely warm, before moving on to the exciting inversion.

Step 5: The Big Reveal

Use a knife to loosen the cake edges from the pan carefully. Place a serving plate upside down on top of the pan, then flip swiftly and confidently. This moment reveals the gorgeous caramelized banana top, dripping with buttery goodness — the crowning glory of your Banana Upside Down Cake Recipe!

How to Serve Banana Upside Down Cake Recipe

Garnishes

A simple dusting of powdered sugar or a few fresh banana slices spruced with a drizzle of caramel glaze can elevate your presentation to cafe-quality. Whipped cream or a scoop of vanilla ice cream beside each slice brings creamy coolness that contrasts delightfully with the warm cake.

Side Dishes

This cake pairs wonderfully with fresh fruit salads or a cup of rich, dark coffee. If you want to be indulgent, serve it with a dollop of mascarpone cheese or Greek yogurt sweetened lightly with honey for an extra creamy, tangy side.

Creative Ways to Present

Think beyond the plate by serving mini versions in individual ramekins or as a stunning layer in a trifle with whipped cream. For brunch, try slicing it thin and toasting it lightly like French toast — a great way to use leftovers and create a totally new treat.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake tightly in plastic wrap or store in an airtight container to keep it moist and delicious. It will remain fresh in the fridge for up to 4 days and stay wonderfully moist thanks to the bananas and yogurt in the batter.

Freezing

The Banana Upside Down Cake Recipe freezes well! Wrap individual slices or the whole cooled cake securely in foil and plastic wrap, then freeze for up to 3 months. Thaw overnight in the fridge before serving for best texture and flavor.

Reheating

Reheat slices gently in the microwave for about 20 seconds or warm in a low oven (300°F) for 10-15 minutes to revive that freshly baked warmth. If frozen, allow to thaw first to avoid sogginess. Serving warm brings out that gooey caramelized topping perfectly.

FAQs

Can I use ripe bananas instead of overripe for this Banana Upside Down Cake Recipe?

While ripe bananas can work, overripe bananas are best because they’re sweeter and mash more easily, adding natural moisture and enhancing the cake’s flavor beautifully.

Is it necessary to use whole wheat flour in the batter?

You can use all-purpose flour only if that’s what you have, but a mix of whole wheat flour adds a great nutty flavor and a slightly denser, heartier texture that complements the bananas wonderfully.

Can I make this cake dairy-free?

Yes! Substitute butter with plant-based margarine, use a dairy-free yogurt alternative, and swap heavy cream in the caramel glaze for coconut cream, ensuring the same richness without dairy.

How do I prevent bananas from burning during baking?

Because the bananas sit under the batter and caramelized sugar, they cook gently. To avoid burning, don’t slice them too thin, and ensure your oven temperature is accurate and doesn’t run hot.

Can I double the recipe for a larger cake?

Absolutely. Use a larger pan or two pans to accommodate the doubled batter, but keep an eye on baking times as larger cakes may need a bit longer to bake through without drying out.

Final Thoughts

There’s something truly magical about this Banana Upside Down Cake Recipe that keeps bringing me back for more — the luscious caramelized bananas, the moist cinnamon-kissed crumb, and that irresistible shiny glaze. Whether you’re baking for family, friends, or just treating yourself, it’s a cake that feels like a warm hug on a plate. Give it a try and watch it become a beloved classic in your home too!