Banana Upside Down Cake Recipe

This Banana Upside Down Cake combines a luscious banana caramel layer with a moist, flavorful banana bread cake. It’s the perfect treat for brunch, dessert, or any time you’re craving something sweet and comforting.

Why You’ll Love This Recipe

• Rich Caramelized Bananas – A glossy, sweet topping with a hint of coffee and sea salt.
• Moist Banana Cake – Made with ripe bananas, yogurt, and a touch of espresso.
• Perfectly Balanced Flavors – Sweet, salty, and a subtle coffee undertone.
• Impressive Yet Easy – Simple steps for a stunning upside-down cake.

Ingredients

Banana Caramel Layer:

• Light brown sugar – 100 grams.
• Butter – 60 grams (salted or unsalted).
• Ground coffee beans – 1 teaspoon (optional).
• Vanilla bean paste or vanilla extract – 1 teaspoon.
• Flaky sea salt – 1 teaspoon (two big pinches).
• Bananas – 3, sliced lengthwise (more as needed).

Banana Cake Batter:

• Ripe bananas – 3 (approx. 325 grams once peeled).
• White granulated sugar – 75 grams.
• Light brown sugar – 75 grams.
• Vanilla extract – 1 teaspoon.
• Fine sea salt – ½ teaspoon.
• Eggs – 2 large.
• Full-fat Greek yogurt (or sour cream/quark) – 100 grams.
• Vegetable oil – 75 grams (or any neutral oil).
• Espresso – 3 ounces (optional, see tips).
• All-purpose flour – 100 grams.
• Whole wheat flour – 100 grams (or substitute with all-purpose flour).
• Baking soda – ½ teaspoon.
• Baking powder – ½ teaspoon.

Full ingredient measurements are in the recipe card below!

How to Make Banana Upside Down Cake

Step 1: Preheat the Oven

1. Preheat oven to 350°F (175°C).
2. Place a baking sheet on the lower oven rack to catch any potential drips.

Step 2: Prepare the Banana Caramel Layer

1. Grease an 8″ x 8″ square metal pan with butter.
2. In a small saucepan, melt butter and brown sugar over medium-low heat. Add ground coffee (if using) and stir until thick and glossy.
3. Remove from heat and stir in vanilla bean paste.
4. Pour the caramel into the greased pan and sprinkle with flaky sea salt.
5. Slice 3 bananas lengthwise and lay them cut-side down into the caramel. Fill gaps with additional banana slices if needed.

Step 3: Make the Banana Cake Batter

1. In a large mixing bowl, mash ripe bananas with a fork or mixer.
2. Add white sugar, brown sugar, vanilla extract, sea salt, and eggs. Beat until mostly smooth.
3. Mix in Greek yogurt, vegetable oil, and espresso.
4. Add all-purpose flour, whole wheat flour, baking soda, and baking powder. Stir until just combined.

Step 4: Assemble and Bake

1. Pour the banana cake batter over the caramel banana layer.
2. Bake on the middle oven rack for 30 minutes.
3. Rotate the pan 180 degrees and bake for an additional 20-25 minutes, or until a toothpick comes out clean.

Step 5: Flip the Cake

1. Let the cake cool for 10 minutes (no more, no less).
2. Place a piece of parchment and a serving plate over the pan.
3. In one swift motion, flip the cake. Tap the bottom of the pan and gently lift it off.
4. Let the cake cool for another 5 minutes before slicing.

this Recipe

Pro Tips for Making the Recipe

• Don’t Over-Caramelize – Melt the butter and sugar but avoid cooking it too long.
• Slice Bananas Carefully – Lay bananas flat before slicing lengthwise to avoid breaking.
• Use a Light Metal Pan – A light, ridged metal pan bakes evenly and helps the cake release easily.
• Espresso Alternatives – Use instant espresso or omit for a milder flavor.
• Catch Drips – Always use a baking sheet under the pan to catch caramel drips.
• Timing the Flip – Let the cake cool for exactly 10 minutes before flipping to prevent sticking or breaking.

How to Serve

• With Whipped Cream – Serve with cream cheese or sour cream whipped cream.
• As a Dessert or Brunch Dish – Pairs well with coffee or tea.
• With Ice Cream – Vanilla ice cream complements the warm cake perfectly.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container at room temperature for up to 3 days.

Reheating

• Microwave – Warm individual slices for 15-20 seconds.
• Oven – Reheat at 350°F for 5-10 minutes.

Freezing

Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature before serving.

FAQs

Can I make this cake without espresso?
Yes! Simply omit the espresso or use instant espresso dissolved in hot water.

Can I use only all-purpose flour?
Absolutely! Replace the whole wheat flour with more all-purpose flour.

What’s the best way to flip the cake?
Let the cake cool for 10 minutes, use parchment and a serving plate, and flip in one smooth motion.

Can I make this in a round pan?
Yes, a 9-inch round metal cake pan works great.

This Banana Upside Down Cake is sweet, moist, and packed with caramelized banana goodness. Perfect for a special dessert or a cozy weekend treat!

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