Caramelized Banana Upside Down Cake brings banana bread to a whole new level. Best yet? It takes one bowl and only 1 hour to make!

Caramelized Banana Upside Down Cake brings banana bread to a whole new level. Best yet? It takes one bowl and only 1 hour to make!

When I was 12, my dad took my sister and me to Mexico. We stayed outside of town, our stucco house tucked between mangroves and the beach. We bought food at the supermarket and ate most of our meals home. We swam, kayaked, and snorkeled in the ocean, we read books under a thatched-roof patio, and relaxed in the sun.

One day, we visited local ruins. It was one of the hottest days I can ever remember. We lathered our pink bodies with sunscreen every two hours and sat in the shade under ancient stone monuments to keep cool. Then, on our way back home, we stumbled upon a small hotel.

It overlooked a small cliff and below it, a sandy beach. The building was painted white and had an almost mediterranean quality to it. It was beautiful.

Caramelized Banana Upside Down Cake brings banana bread to a whole new level. Best yet? It takes one bowl and only 1 hour to make!

Rebe and I swam in the outdoor pool for what felt like hours as our dad relaxed on a hammock overlooking the ocean. The air began to get cooler, and it was the beginning of a perfect night.

Soon we got hungry and asked Dad if we could stay for dinner. The outside deck had low tables and throw pillows for seating. The kitchen was run by a thai chef, so we ordered pad thai and ate it in 3 minutes. Like I clearly remember scarfing that thing down. And MAN was it good.

Then came dessert: bananas foster. Now, I had never been a huge banana fan up until this point in my life. But out came this hot skillet with caramelized sugar and bananas and, as they say, the rest was history.

Caramelized Banana Upside Down Cake brings banana bread to a whole new level. Best yet? It takes one bowl and only 1 hour to make!

I’m not sure if it was the heat or the exhaustion from swimming all evening, but it was one of the best meals of my life. The bananas foster was in fact so good that we ordered it again. AKA dessert round two.

So in honor of my love affair with bananas foster, I present this Caramelized Banana Upside Down Cake. I absolutely could not stop eating it today! It was one of those take-a-sliver-and-then-another deals.

But I’m not mad about it at all, because each and every bite was absolute heaven. The bananas are soft and sweet, the outside of the cake is perfectly caramelized and sticky, and the cake itself is light and moist.

This is one of my new go-to desserts. Without a doubt I will be making this for years to come!

4.9 from 15 reviews
Caramelized Banana Upside Down Cake
 
Prep time
Cook time
Total time
 
Author:
Ingredients
For the upside down bit
  • 6 tablespoons butter, melted
  • ¾ cup brown sugar
  • 2 bananas, sliced
For the cake
  • 1 mashed banana
  • 3 tablespoons butter, melted
  • 1 egg, room temperature
  • ⅓ cup plain, non-fat greek yogurt
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup all-purpose flour
Instructions
  1. Preheat oven to 350°F. Grease a springform pan with butter. Place pan on top of an aluminum foil-lined cookie sheet to help with drips. Mix the melted butter and brown sugar together and spread evenly along the bottom of the pan. Place the sliced bananas on top of the brown sugar mixture in a circular pattern, being careful not to eat them after dipping in the brown sugar. Or eat a few, because carpe diem.
  2. In a large bowl, mix together the mashed banana, melted butter, egg, greek yogurt, sugar, and vanilla extract until combined. Stir in the baking powder and salt, then stir in the flour, mixing until just combined.
  3. Spread the batter evenly on top of the bananas, and bake in the oven for 40 minutes, or until the top has started to turn golden brown along the edges and the brown sugar and butter bubbles up along the rim of the pan. Mmmmm.
  4. Allow to cool for 10 minutes before inverting over a cake tray. Cake is best served warm, possibly with a scoop of vanilla ice cream!

 

80 comments

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Mmm that looks amazing! I love caramelized bananas, I’m sure they work really well in upside down cakes like this 🙂

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I love that the cake made an ombre effect! This looks incredible.

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Wow! What a beautiful cake! Love this 🙂

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Sarah this cake sounds delicious! I am a huge Bananas Foster fan so I know I am going to love it. Even more than loving the cake I love your story and how this cake brings back such great memories.

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Oh I just LOVE bananas foster. So I KNOW I’m going to dig this cake. Your photos are gorgeous. And what a great trip to Mexico. Sounds like so much fun!

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This has to be my new favorite recipe from you. I adore caramelized bananas.

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What a gorgeous cake! I cannot believe it is a one bowl recipe and so easy. Cannot wait to give it a try!

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I’d really like to try this but greek yogurt is an automatic turn off for me. The smell of it makes me gag and I’m not sure what it’s like in a baked good, but is there any substitute you could use for it that wouldn’t jeopardize the moistness of the cake?

Sarah | Broma Bakery
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Yes! I would substitute buttermilk in for the yogurt. Hope this helps and happy baking!

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Yes! Use vanilla flavored yogurt. Put the yogurt in a strainer that has been lined with a coffee filter and let it set overnight in the frig. Trust me! It will be just as thick as Greek yogurt, half the cost, and taste great!

Sarah | Broma Bakery
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That’s a great idea, Jeff!

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I used sour cream, like you I’m not a yogurt fan. It’s in the oven as I type this, don’t know jow it will come out. Finger crossed.

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Oh I love love love bananas when they are caramelized, yes please!! Girl, this cake is gorgeous.

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Girl what a unique and delicious-looking dessert! You always make the best things!!

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Some of my fondest memories involve swimming as a kid. This cake looks… BANANAS! I definitely need a slice!

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Dessert round two sounds like the move 🙂 This looks amazing! Bananas caramelize up soo so well and they’re super underrated! 🙂

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Oh god… I can only imagine how good this cake must have tasted. Nothing beats the sweet, burnt sugary and caramelised taste of banana.

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I could care less how much time is needed to make this masterpiece! I’m in love!

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I made this today for Easter dessert. Whipped some fresh cream to serve.
Turned out perfect and I love the one-bowl batter!

Make sure you put the pan underneath. I will def be cleaning my oven tomorrow!

Sarah | Broma Bakery
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So so glad you enjoyed it, Michelle! Yes, putting the pan underneath is a huge help 🙂

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This looks divine! I’ll have to try it soon. What size should the cake pan be though? Thank you!

Sarah | Broma Bakery
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Hi Natalie! I used a 9 inch pan. Happy Easter and enjoy the cake!

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Sarah, that bananas foster you had sounds amazing!!! and I LOVE this caramelized banana upside down cake!!! it’s gorgeous!!! Hope you guys have a wonderful Easter weekend!!

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It looks amazing! Need to try this. I will have to ajust the recipe a little bit since I have to eat gluten and dairy free. Do you have any idea with what I can substitute the yoghurt. My experience to substitute it with soy yoghurt is that it doesn’t work. Any suggestion is welcome.
Thank you!

Sarah | Broma Bakery
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Hi Diana! I would substitute a buttermilk alternative for the yogurt. It will give you the acidity and moisture that you need! Hope you enjoy the cake and happy baking!

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That upside down cake looks stunning! Happy Easter!! 🙂

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I made this recipe for Easter desert and it was a hit! I served it with vanilla ice cream which was a delicious combination after coming right out of the oven. There was not a single piece leftover. I had multiple family members ask me for the recipe! I am so glad I discovered your blog! Can’t wait to try more of your recipes. 🙂

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Gaaaahhhh I’m so in love with the sound of this! My hubby looooves banana desserts so I’m totally making this for him this weekend!!

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made this cake tonight….AMAZING!!! Will definitely be a staple in our house going forward.

Sarah | Broma Bakery
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Hi Susan! So glad you enjoyed it. I just couldn’t get enough and am glad to see that others agree!

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I brought this to a dinner party tonight and was soooo worried at how dark my cake had turned out but I got compliments the moment everyone dug in. Everyone wanted more of the burnt caramelly sides, where the bananas were a scorched hazel. Brilliant recipe, Sarah! I added an extra half a banana into my cake and got that amazing dark spotty texture that banana cakes/breads get. And definitely don’t forget to tray up the pan or your oven will be a sticky mess. Thanks a bunch, Sarah!

Sarah | Broma Bakery
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Hi Dan! So glad you enjoyed the cake. The caramelly sides were my favorite part, too!

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I love how this food fosters so many vivid memories with your family! You had me at caramelized bananas. I’d not be able to stop eating slice after slice either!

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This looks so good! I wanted to make it this weekend for a birthday. I was wondering how this cake would do if I were to make it the day before?

Sarah | Broma Bakery
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It will hold up well! In fact, the day after it will be even more moist 🙂 Hope you enjoy and happy baking, Vanessa!

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Completely obsessed! I’ve made this cake 4 times in the last month because I needed anyone and everyone to try it. Thanks for an amazing recipe:)

Sarah | Broma Bakery
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Thanks so much Katie! I’m so glad you’ve enjoyed it so much. It’s one of my favorite recipes of all time!! Thank you for the comment and happy baking 🙂

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What is plain Greek yogurt? Is it vanilla or is there actually a plain one?

Sarah | Broma Bakery
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There is flavored greek yogurt, like vanilla or blueberry, which also has added sugar. You want the one with no added flavors. In your grocery store you can look for “Fage 0% Greek Yogurt.” If you can’t find plain, vanilla will do!

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Absolutely delicious – made for a fundraiser and went down a storm – now baking for a secial lady’s birthday cake. Doubles as a good dessert!

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OMG!!! Made this cake…..I could eat the whole thing! Absolutely delicious!

Sarah | Broma Bakery
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So so glad you enjoyed, Shelley, and thank you for commenting! Let me know what you make next 🙂

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I’m only 14 and I tried to make this cake, and it was so easy! I’m usually a terrible cook… ? But when I tried this, it turned out great! It tastes so good and I’m definitely going to make it again. ?

Sarah | Broma Bakery
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Hallie,

Thank you SO MUCH for commenting and letting me know you made this cake. I’m so glad that you enjoyed it, and that it came out well. Please let me know what you make next– I’d love to hear from you!

Bake on, gal pal.

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Can I sustitute almond flour for the regular flour?

Sarah | Broma Bakery
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Hi there,
I would look online to see what the best substitute ratio is, but my guess would be 1:1, and add add 1 teaspoon of baking powder to help hold up the heavier almond flour. Hope this helps and happy baking!

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How much yogurt? For some reason it is showing a box in the measurements.

Sarah | Broma Bakery
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Just in case the other fractions didn’t appear, I’ve copy/pasted the ingredients below. Enjoy!

For the upside down bit
6 tablespoons butter, melted
3/4 cup brown sugar
2 bananas, sliced
For the cake
1 mashed banana
3 tablespoons butter, melted
1 egg, room temperature
1/3 cup plain, non-fat greek yogurt
1/2 cup sugar
1 teaspoon vanilla extract
2 teaspoons baking powder
1 teaspoon salt
1 cup all-purpose flour

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Can I cook this in a cast iron pan?

Sarah | Broma Bakery
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You can try, though caste iron cooks much differently than a normal cake pan. It will probably be more crispy!

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I made this recipe as-is and it was really good! The second time I added an additional egg, substituted Greek yogurt for sour cream (all I had on-hand), and added some cinnamon and it was even better! (No offense :))

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Would this cake recipe work with a springform bundt pan?

Sarah | Broma Bakery
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It will work, but will definitely end up a weird shape! Totally also depends on how big the pan is. Welcome to try, though 🙂

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Thank you so much for this recipe!

I did have to use a different recipe for the banana bread (I have some food allergies 🙁 ). I followed the upside down bit exactly as written and it took my banana bread to a whole new level. Whoa. The caramelized top is special. Everyone loved it!

Also, I thought you would like to know that I made this in a 9×2 inch round. Just buttered the heck out of it and used a parchment round. Came out gorgeous, no problems with the release whatsoever. I guess I should have waited a little longer for it to cool in the pan though because a bunch of juice spilled out when I turned it over onto the cooling rack.

Anyway, thank you so much for the wonderful recipe. I’ll make sure to make the full original version for my boyfriend soon 🙂

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I don’t have a springform pan, can this be made in any other sort of pan and still keep the beautiful visual effect?

Sarah | Broma Bakery
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Hi Liz! Yes, you can use a cake pan, just make sure the sides are tall! <3

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Do you think it will be ok to serve the day after? And should I refrigerate? Thank u
Can’t wait to try it!

Sarah | Broma Bakery
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Yes to both!

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does the banana upside down cake need to be refrigerated

Sarah | Broma Bakery
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No, it does not!

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pure brilliance; used an extra banana, and the cake was moist and fluffy with outstanding banana flavour. had it both warm and chilled, both equally decadent. this recipe deserves more 5-star reviews.

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I give this banana upside down cake a five stars. Yummy delicious!!!!!

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This recipe is a keeper! I love bananas. Caramelized Banana Upside Down Cake is my favorite cake. If you can not fit all of the sliced bananas in the bottom of the pan, you didn’t eat enough of them! Oh well! I guess you weren’t hungry at the moment. Now you need to mash them with the banana you will use for the cake. Yummy!

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Can I make this and freeze it

Sarah | Broma Bakery
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Hi Emily! I wouldn’t, as the caramelization might be weird when you defrost it.

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I added coconut rum and allspice to the banana topping on the bottom, and also to the cake itself. everythings better with RUM!

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I made this cake last night and it was absolutely delicious! will make it again soon!

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Wonderful recipe!!! Next tomorrow i will make it 2nd time for my whole family.

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I tried and everyone was craving for more. Can I double the cake recipe? Thank you. Jenny from Philippines

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Hi,
I substituted the greek yoghurt with buttermilk and saw that my cake didn’t really rise up that much. Do i have to add in some baking soda due to the acidic nature of buttermilk?
Thank you

Sarah | Broma Bakery
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Hi Cory! Both greek yogurt and buttermilk are faily acidic, and they can substitute for each other, so I wouldn’t think you’d need to add in anything differently with the buttermilk. This cake doesn’t rise a lot (it doesn’t puff up in the middle), so maybe that is the confusion? How was the texture when you ate it?

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Hmm..it was kinda dense but I tried for the 2nd time today, it rises up better; fluffier in a way. used an 8″ pan instead of a 9″ springform although for both times, my caramel was turning way darker than yours, even after baking it for only 20 mins at 180C

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