Caramelized Upside-Down Banana Cake

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Caramelized Upside-Down Banana Cake – Moist, Buttery & Irresistible!

Warning: This warm, sticky, caramel-kissed banana cake is so decadent, it’ll make you forget all other desserts! Imagine tender banana slices baked in a buttery brown sugar glaze, topped with a fluffy, spiced cake that soaks up all the caramel goodness.

Perfect for brunch, potlucks, or when you need a showstopping treat—this cake is easier than you think and guaranteed to impress!

Why You’ll Love This Cake

✅ Caramelized banana topping – Sweet, gooey perfection
✅ Super moist & fluffy – Thanks to ripe bananas
✅ One-bowl batter – Minimal cleanup
✅ Smells like heaven – Cinnamon + caramelized sugar = pure bliss

Ingredients You’ll Need

(for a 9-inch round cake)

For the Banana Topping:

  • 3 tbsp (45g) unsalted butter
  • ½ cup (100g) brown sugar
  • 3–4 ripe bananas, sliced ½-inch thick
  • ½ tsp cinnamon

For the Cake Batter:

  • 1½ cups (190g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3 very ripe bananas, mashed (about 1 cup)
  • ½ cup (120ml) buttermilk (or ½ cup milk + ½ tbsp vinegar, mixed and rested 5 min)

(Optional: ½ cup chopped walnuts or pecans folded into the batter)

Step-by-Step Instructions

1. Prepare the Pan and Topping

  • Preheat your oven to 350°F (175°C).
  • Grease a 9-inch round cake pan and line the bottom with parchment paper.
  • In a small saucepan over medium heat, melt 3 tbsp butter and ½ cup brown sugar until bubbling. Stir in ½ tsp cinnamon.
  • Pour the caramel into the prepared pan and spread evenly.
  • Arrange the banana slices over the caramel in a circular pattern.

2. Make the Cake Batter

  • In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  • In a large bowl, cream butter and sugar until light and fluffy.
  • Beat in the eggs, one at a time, then add vanilla extract.
  • Mix in the mashed bananas.
  • Alternately add the dry ingredients and buttermilk, mixing until just combined. Do not overmix.
  • Fold in nuts if using.

3. Assemble & Bake

  • Gently pour the batter over the banana layer in the pan and spread evenly.
  • Tap the pan on the counter to remove air bubbles.
  • Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cake cool in the pan for 10–15 minutes, then carefully invert it onto a serving plate.

Pro Tips

  • Use bananas that are ripe but not mushy for the topping—firmer slices hold their shape better.
  • Want extra shine? Brush a little warmed apricot jam over the bananas after inverting.
  • This cake is amazing warm with vanilla ice cream or whipped 

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