Introduction

This Banana Upside Down Cake is a delightful twist on a classic favorite, featuring caramelized bananas topping a moist, flavorful cake. Perfect for using overripe bananas, it combines rich textures with a luscious caramel glaze that elevates every bite.

A square slice of cake sits on a white plate, showing three visible layers: the bottom layer is a dense, brown nutty cake with a slightly rough texture; the middle layer is a thick, creamy yellow custard filling; the top layer is a glossy caramel glaze overflowing the sides, studded with whole and chopped pecans giving a crunchy appearance. The caramel sauce also pools around the base of the cake on the plate, adding a shiny, sticky look. The background features a white marbled texture, enhancing the warm colors of the dessert. 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 (175°C). Grease an 8 x 8 x 2 inch square cake pan or a 9 x 2 inch round cake pan (must have about 8 cups volume).
Step 2: Spread 2/3 cup brown sugar evenly on the bottom of the pan. Scatter the 4.5 tablespoons of butter pieces over the sugar. Place the pan in the oven for 5-7 minutes until the butter melts.
Step 3: Remove the pan from the oven and stir the melted butter and sugar together, spreading it evenly on the bottom. Arrange the sliced bananas in a single layer to cover the bottom. Set aside.
Step 4: In a bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt. Set aside.
Step 5: In a large bowl, cream the softened 1/3 cup butter with the granulated sugar until light and fluffy. Add eggs and vanilla extract, mixing to combine.
Step 6: Stir in the Greek yogurt (or sour cream) and mashed bananas until well blended.
Step 7: On low speed, gradually add the dry ingredients to the wet mixture. Mix just until combined to avoid overmixing.
Step 8: Pour the batter over the arranged bananas in the pan, smoothing the top with a spatula.
Step 9: Bake at 350°F for 30 minutes. Then reduce the heat to 325°F and bake for an additional 25-35 minutes, or until a toothpick inserted in the center comes out clean.
Step 10: Let the cake cool completely in the pan, or at least until the bottom is barely warm. Run a knife around the edges to loosen the cake, place a plate on top of the pan, and carefully invert the cake onto the plate.
Step 11: To make the caramel glaze, combine 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 evenly over the banana layer on the cake. Reserve the remaining glaze for serving.
Step 13: When serving, gently reheat the reserved caramel glaze and drizzle it over each slice. Optional: sprinkle with toasted chopped pecans or top with vanilla ice cream or whipped cream.

Tips & Variations

Use overripe bananas for the best sweetness and moisture in the cake.
Substitute sour cream for Greek yogurt if preferred; both add richness and tenderness.
Try adding a pinch of nutmeg or ginger to the dry ingredients for extra warmth.
For a nutty crunch, sprinkle chopped walnuts or pecans under the banana layer before adding the batter.
If you prefer, bake in a 9-inch round pan, but ensure the pan volume is about 8 cups to avoid overflow.

Storage

Store the cake wrapped tightly in the refrigerator for up to 4 days. Reheat slices gently before serving and drizzle with warmed caramel glaze to restore its luscious texture. The cake can also be frozen for up to 2 months—thaw overnight in the refrigerator before serving.

How to Serve

A close-up of a square slice of banana bread with a moist, dense texture and visible banana pieces throughout. On top, there are several thick, golden banana slices covered with a shiny caramel sauce that drips down the sides. A large, round scoop of white vanilla ice cream sits on the banana bread, with more caramel sauce poured over it, creating golden streams running down the ice cream and bread. The dessert is placed on a white plate with a subtle floral pattern, resting on a white marbled surface, with a metal fork partly visible at the bottom edge. In the blurred background, a yellow banana and a light blue cup with white polka dots can be seen. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of whole wheat flour?

Yes, you can replace the whole wheat flour with all-purpose flour for a lighter texture, but the cake will be less hearty and have a milder flavor.

How do I know when the cake is done?

The cake is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If wet batter sticks to the toothpick, bake a few minutes longer and check again.

Banana Upside Down Cake with Caramel Glaze and Toasted Pecans Recipe

Print Recipe

★★★★★

4.8 from 131 reviews

A moist and flavorful Banana Upside Down Cake featuring a caramelized banana base topped with a spiced whole wheat and all-purpose flour cake batter. Finished with a luscious homemade caramel glaze, this dessert balances rich butteriness, warm cinnamon notes, and the natural sweetness of ripe bananas, making it a perfect treat for any occasion.

Author: Marco
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
Diet: Vegetarian

Ingredients

Scale

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

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease an 8 x 8 x 2 inch square cake pan or a 9 x 2 inch round cake pan (ensure the pan has approximately 8 cups volume to avoid overflow).
Create Banana Topping: Spread 2/3 cup of brown sugar evenly on the bottom of the pan, then scatter the 4.5 tablespoons of butter pieces over the sugar. Place the pan in the oven for 5-7 minutes until the butter melts completely. Remove the pan and stir the butter and sugar together to combine evenly. Arrange the banana slices over the sugar-butter mixture to fully cover the bottom. Set aside.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
Cream Butter and Sugar: In a large mixing bowl, cream the softened 1/3 cup butter with 3/4 cup granulated sugar until light and fluffy. Add the eggs one at a time along with the vanilla extract, mixing well after each addition.
Incorporate Wet Ingredients: Mix in the Greek yogurt (or sour cream) and the mashed bananas until combined.
Add Dry Ingredients: With the mixer on low speed, gradually add the dry ingredient mixture just until combined, taking care not to overmix.
Assemble and Bake: Pour the cake batter gently over the banana slices in the prepared pan, smoothing the top with a spatula. Bake at 350°F for 30 minutes, then reduce heat to 325°F and continue baking for an additional 25-35 minutes. The cake is done when a toothpick inserted into the center comes out clean.
Cool and Invert: Allow the cake to cool completely in the pan or until the bottom is only slightly warm. Carefully run a knife around the edges to loosen, then invert onto a serving plate so the banana topping is 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 and bring to a boil. Reduce heat and simmer for 2-3 minutes, then remove from heat and let the glaze sit for 1-2 minutes to thicken slightly.
Glaze the Cake: Pour about two-thirds of the caramel glaze over the banana layer on the cake, reserving the remainder for serving. The glaze will thicken and lighten in color as it cools.
Serve: Reheat the reserved caramel glaze when ready to serve and drizzle over individual slices. Optionally, garnish with toasted chopped pecans and a scoop of vanilla ice cream or whipped cream for an indulgent finish.

Notes

Use an 8 cup volume pan to prevent the batter from overflowing during baking.
Ensure bananas are ripe or overripe for maximum sweetness and moisture.
The caramel glaze thickens as it cools; reheat gently before serving if it becomes too thick.
To add texture, sprinkle toasted chopped pecans on top when serving.
Leftover caramel glaze keeps well refrigerated for a few days; warm before use.
Greek yogurt adds moisture and tang but can be substituted with sour cream.

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