Banana Upside Down Cake is an incredibly moist and flavorful dessert, but it makes a great breakfast or snack, too. You can’t go wrong if you serve this cake with toasted pecans and caramel sauce!
Banana Upside Down Cake
This delicious Banana Upside Down Cake has rich flavor thanks to mashed bananas in the batter and a layer of banana slices in caramel sauce on top. This cake could be breakfast! It’s rich and dense cake, but very moist at the same time. It’s something between bread and a cake, different from this equaly delicious Custard Cake.
This recipe starts with creaming butter and sugar, like most of the cake recipe. It should provide light and airy texture, but I combined all-purpose flour and whole wheat flour to make richer flavor and denser texture. It goes really well with caramel and banana.
So in the end, this Banana Upside Down Cake turned out great but resemble to delicious banana bread. To provide moist texture I used plain Greek yogurt, but you could use sour cream as well.
Breakfast Cake
This delicious cake combine banana and whole wheat flour, so you can’t ignore the fact that it is very nutritious. Therefore feel free to eat a big fat slice of this cake for breakfast.
My favorite part is caramel. It matches perfectly with banana flavor. First, there is sticky butter and brown sugar topping that caramelizes as the cake bakes. That’s what I love about every upside down cakes.
But there’s more of caramel in this Banana Upside Down Cake. When I inverted the cake on the plate I topped it with caramel glaze. It’s just simple mixture of butter, heavy cream and brown sugar. This caramel glaze firm up as it cools, so I saved some and reheat it, then drizzle onto each slice.
Also I couldn’t resist adding chopped pecans on top. Caramel, pecans and banana go hand in hand. And if you want to make it extra special you can top it with a scoop of whipped cream or vanilla ice cream.
However if you eat it for breakfast, don’t overdo it with the topping. After all, breakfast should be healthy.
If you have ripe bananas to make use of, I recommend you this recipe.
Though if you are not a fan of bananas and your favorite part of each upside down cake is sweet,sticky and buttery brown sugar topping, you should definitely check my Pineapple Upside Down Cake. It has triple dose of this yummy goodness. Three cake layer, each top with caramelized fruit. Just imagine how tasty this might be.
Similar Recipes
Maybe you are more for the classic Chocolate Chip Banana Bread?!
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Banana Upside Down Cake
Prep Time: 25 minutes- Cook Time: 60 minutes
- Total Time: 1 hour 25 minutes
Category: Dessert
Method: Oven
Cuisine: American
Print Recipe
Pin RecipeDescription
Banana Upside Down Cake is an incredibly moist and flavorful dessert, but it makes a great breakfast or snack, too. You can’t go wrong if you serve this cake with toasted pecans and caramel sauce!
Ingredients
- 2/3 cup packed brown sugar
- 4.5 tablespoons unsalted butter, cut into pieces
- About 3 bananas sliced into 1/4–1/3 inch rounds
For the cake batter:
- 1/3 cup unsalted butter-softened
- ¾ cup granulated sugar
- 1 ½ teaspoon vanilla extract
- 1/3 cup plain Greek yogurt or sour cream
- 2 large eggs
- 2 overripe bananas-mashed (about 1 cup)
- 1 cup all-purpose flour
- ¾ cup whole wheat flour
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- dash of salt
- ½ teaspoon ground cinnamon
For Caramel Glaze:
- 1/4 cup brown sugar
- 1/4 cup heavy cream
- 4 Tablespoons unsalted butter
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350 F. Grease 8 x 8 x 2 inch square cake pan or 9 x 2 inch round cake pan. The pan must be 8 cups volume (cake will overflow 8 x 8 x 1 1/2 inch square pan, it has only 6 cup volume)
- Spread 2/3 cup brown sugar on the bottom of the pan and scattered pieces of butter (4.5 Tbsp). Place the pan in the oven for 5-7 minutes (until butter has melted). Remove from the oven and stir butter and sugar and spread evenly on the bottom. Arrange sliced bananas to cover the bottom. Set Aside.
- To make the batter in a bowl stir together dry ingredients ( flour, whole wheat flour, baking powder, baking soda, cinnamon and salt), set aside.
- In a large bowl cream 1/3 cup butter and ¾ cup sugar. Add eggs and vanilla and mix to combine. Add Greek yogurt and mashed bananas and mix to combine.
- Turn your mixer on low and add dry ingredients mixture. Mix just to combine. Pour the batter over bananas, smooth the top and bake. Bake 30 minutes at 350 F, then reduce the heat to 325 F and bake for additional 25-35 minutes until the toothpick inserted in the center comes out completely clean.
- Let it cool in the pan completely, or at least until the bottom is barely warm before inverting on the plate. Use a knife to loosen the edges from the pan, place a plate upside-down on top of the pan, then invert cake.
To make caramel glaze:
- In a saucepan combine butter, brown sugar, heavy cream and salt and bring to boil over medium heat stirring constantly. Simmer for 2-3 minutes, remove from heat and let it sit for 1-2 minutes. Pour 2/3 of the glaze over the banana layer. Reserve leftovers of the caramel glaze for serving.
- The glaze thickens as it cools and pale in colors!!!
- When serving reheat the leftovers of the glaze and drizzle on each slice. Sprinkle with toasted chopped pecans if desired. You can also top each slice with a scoop of vanilla ice cream or whipped cream.
17 comments
Ahhh this cake looks unbelievable! Banana bread is one of my favorite things to bake, and I love the idea of turning it into an upside down cake with a caramel glaze. Yummy!
I agree completely, banana and caramel go together perfectly. This looks delicious. I have some ripe bananas I need to use up so I’m going to make this (although I don’t think I’ll be eating it for breakfast, a bit too sweet for first thing in the morning for me!)
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If I don’t choose to make it a skinny cake what do I need to do to make it a regular cake. My family won’t eat anything wheat.
Hi Pam, substitute whole wheat flour with all-purpose flour.
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does this have to be stored in the refrigerator?
Excellent
I cook with what I have on hand. No trips to the store for needed ingredients (substitute)!
Used ricotta cheese in place of heavy cream.
White flour in place of wheat flour.
I was amazing!
Can I use a bundt pan?
Do I double it for a 9×13 pan ?
Hi Julie,you will need to bake it longer if you double the recipe and use 9×13 pan.
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I used a bigger pan than what was recommended and it still over flowed. I’m confused.
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