Upside Down Banana Cake

Dive into the decadent indulgence of an Upside Down Banana Cake, a visually stunning and flavor-packed dessert that’s as delicious as it is easy to make. This irresistible treat features ripe bananas caramelized in a luscious brown sugar and butter mixture, creating a glossy, golden topping that crowns a moist and tender cinnamon-spiced cake. With a simple batter made from pantry staples like all-purpose flour, vanilla extract, and melted butter, this cake comes together quickly yet delivers bakery-quality results. Perfect for gatherings or an indulgent weeknight treat, serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert that will have everyone asking for seconds. Whether you’re a seasoned baker or a novice, this Upside Down Banana Cake is the ultimate way to use up overripe bananas in style!

Nutriscore Rating: 47/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 8

Ingredients

• 3 large ripe bananas
• 100 grams unsalted butter
• 150 grams brown sugar
• 200 grams all-purpose flour
• 100 grams granulated sugar
• 2 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.25 teaspoons salt
• 1 teaspoon ground cinnamon
• 100 grams unsalted butter (melted)
• 2 large eggs
• 120 milliliters milk
• 1 teaspoon vanilla extract

Directions

Step 1

Preheat your oven to 180°C (350°F). Grease a round 9-inch cake pan and line the bottom with parchment paper.

Step 2

Peel the bananas and slice them lengthwise. Set aside for later.

Step 3

In a saucepan over medium heat, melt the 100 grams of unsalted butter and add the brown sugar. Stir until the sugar dissolves and the mixture becomes smooth. Pour this caramel into the bottom of the prepared cake pan and arrange the sliced bananas on top in a decorative pattern.

Step 4

In a medium-sized mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon.

Step 5

In another bowl, mix the melted butter, eggs, milk, and vanilla extract until well combined.

Step 6

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix; the batter should be smooth but not overly beaten.

Step 7

Pour the batter evenly over the banana and caramel layer in the cake pan.

Step 8

Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 9

Remove the cake from the oven and let it cool in the pan for about 10–15 minutes. Run a knife around the edges to loosen the cake.

Step 10

Place a serving plate or cake stand over the pan and carefully invert it to release the cake. Let the cake rest for a few minutes before lifting the pan to ensure the topping stays intact.

Step 11

Serve warm or at room temperature. Pair with whipped cream or vanilla ice cream, if desired. Enjoy!

Nutrition Facts

Serving size	1292.4 grams (1292.4g)

Amount per serving	% Daily Value*
Calories	3716

Total Fat 182.00g	233%
Saturated Fat 106.70g	534%
Polyunsaturated Fat 0.10g
Cholesterol 823mg	274%
Sodium 1480mg	64%
Total Carbohydrate 502.40g	183%
Dietary Fiber 17.50g	63%
Total Sugars 302.80g
Protein 43.50g	87%

Vitamin D 137IU	683%
Calcium 452mg	35%
Iron 13mg	74%
Potassium 2267mg	48%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.9%

Protein: 4.6%

Carbs: 52.6%