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–+ servings
upside down banana cake with a slice cut out
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Banana Upside Down Cake

Banana Upside Down Cake made with ripe bananas, brown sugar, and butter, which creates a caramelized topping that is irresistible. An easy ripe banana recipe!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Cake, Desserts
Cuisine: American
Keyword: Banana Upside Down Cake
Servings: 8 servings
Calories: 483kcal
Author: Jessica & Nellie

Equipment

Ingredients

Topping:

  • ½ cup brown sugar
  • ⅓ cup butter chopped
  • 2 bananas sliced

Cake:

  • ½ cup butter softened
  • 1 cup brown sugar
  • 2 bananas mashed
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 ½ cups all purpose flour
  • 1 ½ tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp salt

Instructions

  • Prep: Preheat oven to 325°F.  Line an 8" springform pan with parchment paper or spray with non-stick cooking spray.
  • Toppings: To make the topping, place the brown sugar and butter into a small saucepan.  Place over a low-medium heat, and stir for around 5 minutes, or until the mixture just begins to thicken and turn golden.  Remove from the heat.
  • While the butter mixture is cooking, cut up two whole bananas into 1" slices.
  • Pour the butter mixture into the base of the cake pan.  Arrange the sliced bananas over the butter mixture and set aside.
  • Cake batter: Add the softened butter and brown sugar to the bowl of a stand mixer (or use a large bowl and handheld mixer). Beat using a flat beater attachment until pale and creamy.
  • In a separate small bowl, mash the other two bananas with a fork. Add the mashed bananas, eggs and vanilla extract to the creamed butter.  Beat until well combined, scraping the sides of the bowl as necessary. 
  • Add the flour, baking powder, cinnamon and salt.  Beat on a low speed until just combined.
  • Bake: Spoon the cake batter over the sliced bananas in the cake pan, and gently spread, smoothing the surface.  Bake for 45 minutes, or until cooked through.
  • Allow the cake to cool in the tin for at least 20 minutes before turning upside down onto a cake plate.  Serve warm, or allow to cool completely to room temperature before serving.

Notes

Leftover cake should be stored in an airtight container, at room temperature, and will be good for 3-5 days. 

Nutrition

Calories: 483kcal | Carbohydrates: 73g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 326mg | Potassium: 390mg | Fiber: 2g | Sugar: 47g | Vitamin A: 689IU | Vitamin C: 5mg | Calcium: 88mg | Iron: 2mg