Banana Upside Down Cake
If you love upside down cakes, you’ll love this fun twist! Banana Upside Down Cake is a deliciously easy homemade cake that is sure to impress!
ANOTHER FRUITY TWIST ON A CLASSIC CAKE
I’ve really been having a lot of fun with different variations on upside down cakes. What I love about this particular recipe is it is a light cake and not super thick. This is such a simple made-from-scratch cake that I think is a perfect summer dessert. It’s full of flavor and so insanely easy to make, just like my Raspberry Upside Down Cake and my Strawberry Upside Down Cake!
FREQUENTLY ASKED QUESTIONS:
Use the toothpick method. Simply insert a toothpick into the center of your cake. If it comes out clean, it’s done, if it still has batter, it needs a little longer in the oven.
Remember that all ovens may bake a little different and baking times may vary on what type of baking dish you used as well.
You don’t want the bananas falling apart when you cut into the cake. Cutting them slightly thicker will help them hold up better to the baking process.
If you don’t let your cake cool for the 5-10 minutes before removing from the pan, you’re not giving that mixture time to set. It needs that time to cool and thicken.
If you have any leftover cake, it can be stored at room temperature for 2-3 days (covered with plastic wrap or in an airtight container). Alternatively, refrigerate it properly to extend its shelf life to 5-6 days. Freezing is not recommended.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- unsalted butter– you could use salted butter, just be sure to leave out the extra salt in the recipe.
- brown sugar – when measuring brown sugar, you need to pack it into the measuring cup.
- bananas– I used about 3 or 4 medium bananas and I sliced them into ½-inch thick rounds. You’ll need just enough to cover the bottom of the pan
- all-purpose flour – you could use self-rising flour but you’ll need to leave out the salt and baking powder in the recipe.
- baking powder– always make sure you’re using fresh baking powder. So many baked goods don’t turn out because expired or old baking powder was used.
- egg – if you have time, let the egg come to room temperature. Baked goods turn out a bit lighter and fluffier if all your ingredients are room temperature.
- vanilla extract – if you really want to amp up the banana flavor, try using banana extract.
- powdered sugar or Cool Whip– you can use either for a topping which is optional. Or just top with a scoop of vanilla ice cream!
HOW TO MAKE BANANA UPSIDE DOWN CAKE
Preheat the oven to 350F degrees. Spray a 9″ high sided round pan or springform pan with nonstick cooking spray. Note: If using a springform pan, you will need to place a piece of foil or bake on a sheet tray to catch any of the butter/sugar mixture that may leak out the bottom.
In a medium bowl, whisk together butter and brown sugar. Spread into the bottom of the prepared pan. Top the brown sugar mixture with sliced bananas in an even layer. Set aside.
In a large bowl, whisk together all-purpose flour, baking powder salt, set aside. In another bowl, beat together unsalted butter, granulated sugar, egg and vanilla extract until combined. Add in the flour mixture to the butter mixture and beat until combined. It will look crumby at this point which is normal. Lastly, add in milk and beat until incorporated.
Spoon the batter over the bananas and gently spread using an offset spatula as the batter is thick. Bake in the oven for about 35-40 minutes until golden or until a toothpick inserted into the center comes out clean. Please note, oven times vary so please check with a toothpick first to ensure doneness as it may take longer in your oven.
Remove from the oven and let cool in the pan for about 10 minutes (don’t skip this essential cooling down time). Run a knife along the pan’s edge to ensure it is released before inverting it over a serving platter.
Let cool and dust the top with powdered sugar and serve each slice with a dollop of Cool Whip (optional).
CRAVING MORE RECIPES?
Banana Upside Down Cake
Ingredients
Topping:
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar
- 3-4 medium sized bananas, sliced ½-inch thick (enough to cover the bottom of the pan)
Cake:
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/2 cup milk
- powdered sugar or Cool Whip for topping (optional)
Instructions
- Preheat the oven to 350F degrees. Spray a 9″ high sided round pan or springform pan with nonstick cooking spray. Note: If using a springform pan, you will need to place a piece of foil or bake on a sheet tray to catch any of the butter/sugar mixture that may leak out the bottom.
- In a medium bowl, whisk together butter and brown sugar. Spread into the bottom of the prepared pan.
- Top the brown sugar mixture with sliced bananas in an even layer. Set aside.
- In a large bowl, whisk together all-purpose flour, baking powder salt, set aside.
- In another bowl, beat together unsalted butter, granulated sugar, egg and vanilla extract until combined.
- Add in the flour mixture to the butter mixture and beat until combined. It will look crumby at this point which is normal.
- Lastly, add in milk and beat until incorporated.
- Spoon the batter over the bananas and gently spread using an offset spatula as the batter is thick.
- Bake in the oven for about 35-40 minutes until golden or until a toothpick inserted into the center comes out clean. Please note, oven times vary so please check with a toothpick first to ensure doneness as it may take longer in your oven.
- Remove from the oven and let cool in the pan for about 10 minutes (don’t skip this essential cooling down time). Run a knife along the pan’s edge to ensure it is released before inverting it over a serving platter.
- Let cool and dust the top with powdered sugar and serve each slice with a dollop of Cool Whip (optional).
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- As with all baked goods, oven times will vary. It can depend on so many factors like if you used a metal or ceramic baking dish or a gas or electric oven or what rack you baked it on. It may take longer in your oven so always make sure you test the center of the cake with a toothpick. If there is any batter on the toothpick, it’s not ready.
- Make sure you use enough bananas to cover the bottom of the pan.
- Make sure you let this cool for at least 5-10 minutes before turning out onto a serving dish. Otherwise, the brown sugar mixture won’t have time to set up properly.
- If you have any of this cake remaining, you can store it at room temperature (covered with plastic wrap or in an airtight container) for 2-3 days. Or you can refrigerate it properly and store it for 5-6 days.
- Freezing is not recommended.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
