Banana Upside-Down Cake with Caramel Glaze Recipe

Sink your fork into a warm slice of Golden Banana Caramel Upside-Down Cake: a simple, comforting dessert that combines ripe bananas and a buttery brown-sugar caramel topping with a tender, moist cake. The banana layer browns and becomes glossy as it bakes, then becomes the showpiece when you invert the pan. This recipe is easy enough for weeknights and special enough for gatherings—perfect for anyone who loves classic fruit-upside-down cakes with a banana twist.

Ingredients

• 1/2 cup (115g) unsalted butter, melted — adds richness and keeps the cake moist.
• 1 cup (200g) packed brown sugar — for the caramelized banana topping.
• 3–4 ripe bananas, sliced — choose very ripe bananas for the best sweetness and flavor.
• 1 1/2 cups (190g) all-purpose flour — the cake’s structure.
• 1 cup (200g) granulated sugar — balances the brown sugar in the batter.
• 1/2 cup (120ml) buttermilk — keeps the crumb tender and moist.
• 1/4 cup (60ml) vegetable oil — helps retain moisture.
• 2 large eggs — bind the batter and contribute structure.
• 1 tsp vanilla extract — adds depth and warmth of flavor.
• 1 tsp baking powder — provides lift for a light cake.
• 1/2 tsp baking soda — works with buttermilk for tenderness.
• 1/4 tsp salt — balances the sweetness.

Optional substitutions:

• Swap coconut sugar for brown sugar to introduce a subtle tropical note.
• Use a gluten-free all-purpose flour blend in place of regular flour for a gluten-free version.
• Replace vegetable oil with melted coconut oil for a faint coconut aroma.

Instructions

Step 1: Prepare the pan

1. Preheat the oven to 350°F (175°C). Generously grease a 9-inch (23cm) round cake pan.
2. Pour the melted butter into the bottom of the pan, spreading it evenly.
3. Sprinkle the packed brown sugar over the melted butter to form the caramel base.

Step 2: Arrange the bananas

4. Slice the ripe bananas into even rounds, or slice them lengthwise for a more elegant appearance.
5. Lay the banana slices in an attractive pattern over the brown sugar so they will become the cake’s top when inverted.

Step 3: Mix the dry ingredients

6. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt to distribute the leavening evenly.

Step 4: Combine the wet ingredients

7. In a separate bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla until smooth and well blended.

Step 5: Make the batter

8. Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing to keep the cake light.

Step 6: Bake

9. Pour the batter evenly over the arranged bananas and smooth the surface with a spatula.
10. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Unmold

11. Let the cake rest in the pan for about 10 minutes. Run a knife along the edge to loosen it, then place a serving plate over the pan and invert carefully.
12. Lift the pan to reveal the glossy, caramelized bananas on top. Serve warm or at room temperature.

Pro tip: Overripe bananas deliver the richest, sweetest banana flavor and caramelize beautifully.

• Choose ripe bananas: The more ripe, the better—the natural sugars help the topping caramelize.
• Mix gently: Combine wet and dry ingredients only until incorporated to avoid a tough crumb.
• Flip while warm: Inverting the cake after about 10 minutes helps keep the caramel layer intact and glossy.
• Pan choice: A light-colored, heavy-bottomed pan ensures even browning; dark pans can darken the sugar too quickly.
• Add texture: Sprinkle chopped pecans or walnuts over the brown sugar before arranging the bananas for crunch.

• Serve slices with a scoop of vanilla ice cream for a classic, indulgent pairing.
• A dollop of lightly sweetened whipped cream contrasts nicely with the caramelized top.
• Balance the sweetness with a strong cup of coffee or a glass of cold milk.

Bananas contribute potassium, vitamins, and fiber. Enjoy this dessert in moderation for a satisfying treat.

Per serving

• Calories: 320
• Fat: 14g
• Carbohydrates: 45g
• Protein: 4g
• Sugars: 28g
• Fiber: 2g
• Sodium: 180mg

• Room temperature: Keep covered for up to 2 days.
• Refrigerator: Cover and refrigerate for up to 5 days. Warm gently or bring to room temperature before serving.
• Freezing: Wrap individual slices and freeze up to 2 months. Thaw at room temperature or reheat briefly.

Tip: Microwave reheating for about 20 seconds helps soften and refresh the caramel topping.

Q: Can I use other fruits instead of bananas?
A: Yes. Pineapple, peaches, or pears work well in upside-down cakes and offer appealing variations.

Q: How do I prevent the cake from sticking to the pan?
A: Grease the pan thoroughly and consider lining the bottom with parchment for easier release.

Q: Can I make this without buttermilk?
A: Yes. Substitute 1/2 cup milk + 1 tsp vinegar or lemon juice to mimic buttermilk.

Q: What’s the best way to invert the cake?
A: Place a flat, sturdy plate larger than the pan over the cake, flip swiftly but gently, and lift the pan to reveal the topping.