Irresistible Banana Upside Down Cake (Sticky Caramel Topping)
If you have overripe bananas sitting on your counter, step away from the banana bread and try this Banana Upside Down Cake instead. This dessert features a stunning caramelized top layer of fresh bananas that bake right into a sticky, golden syrup. It is moist, rich, and visually impressive enough for a dinner party but simple enough for a Tuesday night.
The magic lies in the texture contrast. The base is a fluffy, tender cake enriched with Greek yogurt and whole wheat flour for a nutty depth. But the real star is the “upside down” topping: slices of banana that soften and candy in a bath of butter and brown sugar, creating a gooey caramel glaze that soaks into the cake as it cools.
Secrets to the Perfect Banana Upside Down Cake
Why It Works
This cake works because it balances sweetness with moisture. The combination of brown sugar and butter at the bottom of the pan creates a natural caramel sauce that prevents the fruit from drying out. As seen in the photos, the syrup seeps down the sides of the slice, ensuring every bite is moist and flavorful.
Using both all-purpose and whole wheat flour adds a subtle heartiness that pairs perfectly with the earthiness of the bananas and cinnamon, preventing the cake from becoming overly cloying.
Chef’s Tips
- Choose the Right Bananas: You need two types of bananas here. Use heavily spotted, overripe bananas for the cake batter (for sweetness and moisture), but use firm yellow bananas for the sliced topping so they hold their shape during baking.
- The Flip: Don’t let the cake cool completely in the pan! The caramel will harden and stick. Invert the cake onto a platter about 10 minutes after taking it out of the oven to ensure the topping releases perfectly.
- Yogurt for Moisture: The Greek yogurt acts as an acid, reacting with the baking soda to create a lighter crumb while adding fat for a melt-in-your-mouth texture.
Serve this warm with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate comfort dessert.
Storage
Store leftover cake loosely covered at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 5 days. Reheat individual slices in the microwave for 15-20 seconds to re-soften the caramel before eating.
Substitutions
Flour: You can use 100% all-purpose flour if you don't have whole wheat flour (total 1 3/4 cups). Yogurt: Sour cream or buttermilk are excellent 1:1 substitutes for Greek yogurt. Fruit: This method works beautifully with sliced pineapple or peaches if you want to switch up the fruit.
Ingredients
4 tablespoons (melted, for topping) + 5 3/4 tablespoons (softened, for cake)
2/3 cup
3 firm yellow bananas, sliced into rounds
2 overripe bananas, mashed
3/4 cup
2 large
1 1/2 teaspoons
1/3 cup
1 cup
3/4 cup
1 1/2 teaspoons
1 teaspoon
1 dash
1/2 teaspoon
Optional (for serving)
Shopping Tip
For best results, gather all ingredients before you start cooking. Fresh ingredients will give you the most flavorful results.
Instructions
Preheat oven to 350°F (175°C). Pour the 4 tablespoons of melted butter into the bottom of a 9x9 inch or 8x8 inch square baking pan. Tilt to coat evenly. Sprinkle the brown sugar evenly over the melted butter.
Arrange the sliced rounds of the 3 firm bananas in a single layer over the brown sugar mixture. Set aside.
In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, beat the remaining softened butter (5.75 tbsp) and granulated sugar until light and fluffy (about 3 minutes).
Beat in the eggs one at a time, followed by the vanilla extract and mashed overripe bananas. Mix in the Greek yogurt.
Gradually stir the dry ingredients into the wet ingredients until just combined. Do not overmix.
Pour the batter gently over the arranged banana slices in the pan, spreading it carefully so you don't disturb the fruit. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for exactly 10 minutes. Run a knife around the edges to loosen. Place a serving platter over the pan and carefully flip the cake upside down to release it.
Serve warm, topped with whipped cream if desired.
Serve this recipe straight from the kitchen for the best taste and texture. It's sure to become a favorite that you'll make again and again.
Frequently Asked Questions
→ What type of ingredients work best for this dish?
Use the freshest ingredients available for the best flavor and texture results.
→ Can I make substitutions?
Yes, feel free to swap ingredients based on your preferences or dietary needs.
→ How do I store leftovers?
Store in the refrigerator and reheat gently to maintain the best texture.
Irresistible Banana Upside Down Cake (Sticky Caramel Topping)
If you have overripe bananas sitting on your counter, step away from the banana bread and try this Banana Upside Down Cake instead. This dessert features a stun
Ingredients
Instructions
Preheat oven to 350°F (175°C). Pour the 4 tablespoons of melted butter into the bottom of a 9x9 inch or 8x8 inch square baking pan. Tilt to coat evenly. Sprinkle the brown sugar evenly over the melted butter.
Arrange the sliced rounds of the 3 firm bananas in a single layer over the brown sugar mixture. Set aside.
In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, beat the remaining softened butter (5.75 tbsp) and granulated sugar until light and fluffy (about 3 minutes).
Beat in the eggs one at a time, followed by the vanilla extract and mashed overripe bananas. Mix in the Greek yogurt.
Gradually stir the dry ingredients into the wet ingredients until just combined. Do not overmix.
Pour the batter gently over the arranged banana slices in the pan, spreading it carefully so you don't disturb the fruit. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for exactly 10 minutes. Run a knife around the edges to loosen. Place a serving platter over the pan and carefully flip the cake upside down to release it.
Serve warm, topped with whipped cream if desired.
Rate This Recipe
Tools You'll Need
- Square Baking Pan (8x8 or 9x9)
- Electric Mixer or Stand Mixer
- Mixing Bowls
- Rubber Spatula
- Serving Platter
Recipe Tags
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