Print

Upside-Down Banana Bread Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 42 reviews

This Upside-Down Banana Bread Cake is a delightful twist on classic banana bread, featuring a caramelized banana topping baked on the bottom of the pan which becomes a gorgeous, sweet glaze on top when inverted. Moist, flavorful, and easy to make, this cake combines the warmth of brown sugar and butter with ripe bananas, creating a perfect treat for breakfast or dessert.

Ingredients

Topping (Bottom of the Pan)

  • 1 cup light brown sugar, packed
  • 6 tablespoons unsalted butter, melted
  • 2-3 bananas, sliced into ¼ inch rounds (or more depending on how you arrange them)

Cake

  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • Pinch salt
  • ¾ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 cup mashed banana (about 2 medium sized bananas)
  • ½ cup buttermilk (see notes to make your own)
  • 1 tablespoon vanilla extract
  • ⅓ cup vegetable oil
  • 2 eggs

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round baking pan thoroughly to ensure the cake does not stick, and set it aside.
  2. Make the topping: In a small bowl, mix the melted butter and packed brown sugar until well combined. Press this mixture evenly into the bottom of the prepared baking pan. Arrange the banana slices carefully on top of the brown sugar mixture; this will form the top of your cake once it’s baked and inverted.
  3. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, light brown sugar, and granulated sugar very well for about one minute to ensure even distribution.
  4. Add wet ingredients: Add the mashed bananas, buttermilk, vanilla extract, vegetable oil, and eggs to the dry ingredients. Stir gently until the batter is fully combined and smooth without lumps—avoid overmixing to keep the cake tender.
  5. Pour batter and prepare for baking: Pour the cake batter evenly over the banana slices in the prepared pan. The batter will fill almost to the top of the pan. To avoid any batter spilling over during baking, place the cake pan on a baking sheet inside the oven.
  6. Bake the cake: Bake in the preheated oven for 42 to 45 minutes. Check doneness by inserting a toothpick in the center— it should come out with a few moist crumbs but not wet batter.
  7. Cool and invert: Allow the cake to cool in the pan for about 5 minutes. Then carefully invert the cake onto a large plate or platter so the banana topping is on top. Do this promptly to prevent the caramelized sugar from sticking to the pan.

Notes

  • To make your own buttermilk: Add 1 teaspoon of white distilled vinegar or fresh lemon juice to ½ cup milk and let it sit for 5-10 minutes until thickened.
  • Storage: Store the cake in an airtight container at room temperature for up to 5 days.
  • Freezing: Wrap the cooled cake tightly in plastic wrap, place it in a resealable freezer-safe bag, and freeze for up to 3 months. Thaw at room temperature before serving.
  • Placing the cake pan on a baking sheet prevents batter overflow, so this step is highly recommended.

Find it online: https://deliciousyum.com/upside-down-banana-bread-cake-recipe/