Luscious Banana Upside-Down Cake

This banana upside-down cake transforms ordinary bananas into a caramelized, gooey masterpiece that's sure to impress. Unlike traditional pineapple versions, this cake features a luscious brown sugar-butter glaze that coats perfectly arranged banana slices, creating a stunning top layer when inverted. The cake itself is incredibly moist and tender, infused with mashed bananas and a hint of cinnamon that makes every bite pure comfort.

I first made this cake for a Sunday family dinner, and my husband actually went back for a second slice before finishing his main course! The combination of warm spice and sweet bananas reminds me of banana bread but with an elegant twist.

Ingredients

• Brown sugar (⅔ cup, packed): Creates the caramel-like topping; dark brown gives deeper flavor, but light works too
• Unsalted butter (4½ tablespoons + ⅓ cup): The topping butter creates the caramel sauce, while the cake butter provides structure and richness
• Fresh bananas (3 medium): Select slightly firm yet ripe bananas for slicing; they should be yellow with small brown spots
• Overripe bananas (2 medium): Choose very spotty or nearly black bananas for the cake batter for maximum sweetness and flavor
• All-purpose flour (1¾ cups): Provides the cake structure; measure by spooning into measuring cups and leveling off
• Leavening agents (1½ tsp baking powder, 1 tsp baking soda): Creates the perfect rise; check that they're fresh for best results
• Ground cinnamon (½ tsp): Enhances the banana flavor; use freshly ground if possible
• Salt (1 pinch): Balances sweetness and enhances flavor; don't skip it
• White sugar (¾ cup): Sweetens the cake and helps create a tender crumb
• Eggs (2 large): Bind the cake and add moisture; bring to room temperature for best incorporation
• Vanilla extract (1½ tsp): Use pure vanilla extract for the best flavor profile
• Sour cream (⅓ cup): Creates incredible moisture and adds subtle tanginess; full-fat works best

Step-by-Step Instructions

Step 1:

Set your oven to 350°F (175°C) and allow it to preheat completely. Meanwhile, take an 8-inch square cake pan and thoroughly grease it, making sure to get into all the corners. A light coating of flour after greasing can help ensure nothing sticks, especially important for an upside-down cake where presentation matters.

Step 2:

Evenly sprinkle the brown sugar across the entire bottom of your prepared pan, making sure to reach all edges. Dot the small pieces of butter (4½ tablespoons) over the sugar, distributing them evenly. Place this in your preheated oven for 5-7 minutes, watching carefully until the butter completely melts. Once melted, remove from the oven and stir the mixture to create a uniform caramel layer, spreading it across the entire pan bottom.

Step 3:

Slice your 3 medium bananas into ¼-inch thick pieces at a slight diagonal for the most attractive presentation. Arrange these slices in a single layer over the caramel mixture, slightly overlapping them in a pattern that will look beautiful when inverted. You can create rows, concentric circles, or another decorative pattern depending on your pan shape.

Step 4:

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until thoroughly combined. This pre-mixing ensures even distribution of leavening agents and spices throughout the batter. Set this mixture aside while preparing the wet ingredients.

Step 5:

In another large bowl, beat the ⅓ cup softened butter and white sugar with an electric mixer until light and fluffy, about 3-4 minutes. Don't rush this step as proper creaming incorporates air for a lighter cake. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract. Gently stir in the mashed overripe bananas and sour cream until just combined. The mixture might look slightly curdled, but that's normal.

Step 6:

Add the flour mixture to the wet ingredients in two or three batches, mixing on low speed just until incorporated after each addition. Be very careful not to overmix, as this develops gluten and toughens the cake. Stop mixing as soon as the last traces of flour disappear. Gently pour this batter over the arranged banana slices, using a spatula to smooth the top evenly.

Step 7:

Place the cake in the center rack of your preheated oven and bake for 30-35 minutes. The cake is done when a wooden toothpick inserted in the center comes out clean or with a few moist crumbs (but no wet batter). The top should be golden brown and spring back slightly when gently pressed in the center.

Step 8:

Allow the cake to cool in the pan on a wire rack for exactly 30 minutes – this timing is crucial. If inverted too soon, the topping may not set properly; too late and it might stick to the pan. Run a thin knife around the edges to loosen, place your serving plate upside down on top of the cake pan, and carefully but confidently flip them over together. Gently lift the pan off, revealing your beautiful banana topping.

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The cinnamon in this recipe is my personal favorite element. My grandmother always added it to her banana bread, and that warm, comforting spice brings back memories of her kitchen. My kids now recognize that smell and come running when this cake is baking, just as I did at their age.

The Science Behind The Perfect Texture

Understanding what makes this cake so tender comes down to chemistry. The acidity in the sour cream activates the baking soda, creating tiny bubbles that help the cake rise beautifully. Meanwhile, the fat in both the butter and sour cream coats the flour proteins, preventing them from forming long gluten chains that would make the cake tough. This reaction gives the cake its remarkably soft, melt-in-your-mouth texture that keeps everyone coming back for more. I've found that allowing the eggs to come to room temperature before mixing ensures they incorporate more air into the batter during beating.

Make It Your Own

This versatile recipe welcomes personalization. Try adding a quarter cup of chopped walnuts or pecans to the topping before arranging the bananas for a delightful crunch that contrasts with the soft cake. For a tropical variation, mix in a half cup of shredded coconut to the batter and replace the vanilla extract with coconut extract. My sister creates a rum-infused version for adult gatherings by adding two tablespoons of dark rum to the cake batter and brushing the warm inverted cake with a tablespoon of rum mixed with a tablespoon of melted butter. The cake absorbs these flavors beautifully while maintaining its perfect texture.

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Serving Suggestions

The presentation of this upside-down cake makes it worthy of any special occasion, though it's simple enough for everyday enjoyment. Serve warm slices with a scoop of vanilla ice cream that slowly melts into the caramelized banana topping, creating an indulgent sauce. For brunch, pair it with a dollop of tangy Greek yogurt and a light drizzle of honey. I've served this cake at holiday gatherings alongside a coffee bar with cinnamon-spiked whipped cream as an optional topping. The cake holds its own at room temperature, making it perfect for potlucks or bake sales where refrigeration isn't available.

Frequently Asked Questions

→ How do I prevent the bananas from sticking to the pan?

Ensure the brown sugar and butter mixture coats the pan thoroughly and evenly before adding the banana slices. Grease the pan well to prevent sticking.

→ Can I use frozen bananas?

Yes, but thaw and drain excess liquid from frozen bananas before using them for the topping or batter to maintain the cake’s texture.

→ What size pan works best for this cake?

An 8-inch square cake pan is ideal for this recipe, but a similarly sized round pan would also work well.

→ Can I substitute sour cream in the batter?

Plain Greek yogurt is a great substitute for sour cream, offering a similar tangy flavor and moisture.

→ How do I store the cake?

Store the cake tightly covered at room temperature for up to 2 days, or refrigerate for up to 4 days to keep it fresh.

→ Can I add nuts to the recipe?

Chopped pecans or walnuts can be added to either the banana topping or the batter for extra texture and flavor.