Sticky Caramel Banana Upside Down Cake
Banana upside down cake turns overripe bananas and a simple cake batter into a dessert that looks like you spent all afternoon on it. The bottom becomes a sticky, caramelized banana top once flipped, with a buttery brown sugar glaze that sets just enough to slice cleanly.
It’s the kind of cake that works for a weeknight treat or a last-minute dinner party, and the whole thing starts with just one skillet or cake pan.
Why This Cake Works
I love how the bananas caramelize in the oven and turn jammy, while the cake stays light. That contrast between the soft, sweet bananas and the tender crumb makes every bite interesting.
It’s one of those cakes that’s actually better the next day as the flavors settle, but it rarely lasts that long.
Ingredients
- 3 tbsp unsalted butter: melted, for the topping.
- 1/2 cup packed light brown sugar: for the caramel base.
- 2 ripe bananas, sliced 1/4 inch thick: use speckled but not mushy bananas.
- 1 1/2 cups all-purpose flour: spooned and leveled
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 3/4 cup granulated sugar
- 1 large egg, at room temperature
- 1/3 cup vegetable oil: or melted butter for a richer cake.
- 2 tsp vanilla extract
- 3/4 cup buttermilk, at room temperature: or 3/4 cup milk plus 2 tsp lemon juice, left to curdle
Variations / Substitutions
- Brown sugar swap: Use dark brown sugar for a deeper molasses note.
- Buttermilk alternative: Mix 3/4 cup milk with 2 tsp lemon juice or vinegar, let sit 5 minutes.
- Dairy-free option: Replace buttermilk with oat milk plus 2 tsp vinegar, and use melted coconut oil instead of butter in the topping.
- Add spice: Stir 1 tsp cinnamon or a pinch of nutmeg into the batter for warmth.
- Nutty crunch: Sprinkle chopped pecans or walnuts over the brown sugar before adding bananas.
If you like this, you’ll also love my classic banana bread or pineapple upside-down cake.
How to Make Sticky Caramel Banana Upside Down Cake
Step 1: Melt the Butter and Sugar
Preheat your oven to 350°F (175°C). In a 9-inch ovenproof skillet or cake pan, melt the 3 tablespoons of butter over medium heat. Once melted, sprinkle in the 1/2 cup packed brown sugar and stir constantly for about 2 minutes, until the mixture bubbles and the sugar dissolves completely.
You’ll end up with a glossy, dark caramel puddle in the bottom of the pan. Remove from the heat and arrange the banana slices in a single, snug layer right on top of the caramel.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Whisk until you no longer see streaks of any one powder.
This step distributes the leaveners evenly so the cake rises with no chemical pockets. A thorough whisk here means a lighter crumb later.
Step 3: Beat the Wet Ingredients
In a large bowl, whisk the 3/4 cup granulated sugar, the large egg, 1/3 cup vegetable oil, and 2 teaspoons vanilla extract until the mixture looks smooth and slightly thickened, about 1 minute. Then pour in the 3/4 cup buttermilk and whisk again until fully blended.
The batter base will be pale yellow and glossy. The buttermilk not only adds tang but also reacts with the baking soda to give the cake a tender rise.
Step 4: Stir the Batter Together
Pour the wet ingredients into the bowl of dry ingredients and stir gently with a spatula just until no white streaks of flour remain. A few small lumps are okay; overmixing at this stage makes the cake tough.
The batter will be thick but pourable. Stop folding as soon as it comes together, even if it looks a little bumpy.
Step 5: Bake and Flip the Cake
Scrape the batter over the bananas and spread it evenly with the spatula, taking care not to disturb the banana layer underneath. Bake for 40 to 45 minutes, until the top is golden and a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for exactly 10 minutes; any longer and the caramel can start to set too firmly. Run a thin knife around the edge, then place a serving plate face down on top of the pan. Holding plate and pan firmly together, flip everything over quickly and lift the pan away. The instant you lift the pan, you’ll see glistening, amber bananas set in a sticky brown sugar glaze—serve the cake warm or at room temperature.
A Few Tips for Banana Upside-Down Cake
- Pick the right bananas: Look for ones with plenty of brown speckles. They’re sweeter and softer, so they break down into a jammy layer during baking.
- No ovenproof skillet?: Make the caramel in a saucepan, then pour it into a greased 9-inch round cake pan before adding the bananas. The bake time stays the same.
- That 10-minute cooling window is key: Too short, and the cake may fall apart when you flip it. Too long, and the caramel can glue the bananas to the pan. Use a timer.
- If the cake sticks: Set the inverted pan back over low heat for 30 seconds to loosen the caramel, then try flipping again.
Bake times can shift a few minutes depending on your pan:
| Pan Type | Size | Approximate Bake Time |
|---|---|---|
| Cast iron skillet | 9-inch | 40–45 minutes |
| Round metal cake pan | 9-inch | 42–48 minutes |
| Square glass or ceramic | 8-inch | 38–42 minutes |
Keeping the Cake Fresh
- Refrigerate: Store leftover cake covered in the fridge for up to 5 days. The glaze will firm up, but it softens again when you warm it.
- Reheating: A quick 20-second spin in the microwave per slice brings back the gooey caramel. Or warm the whole cake, loosely covered with foil, in a 300°F oven for 10 minutes.
What To Serve With Sticky Caramel Banana Upside Down Cake
A scoop of vanilla ice cream melting over a warm slice is the classic move because the cold creaminess balances the sticky caramel. For an extra layer, drizzle salted caramel sauce over the top or spoon some lightly whipped cream beside each slice.
Frequently Asked Questions
Can I use bananas that aren’t super ripe?
Yes, but the cake won’t be as sweet and the bananas will stay firmer. Speckled bananas are worth the wait for that jammy texture.
Why did my cake stick to the pan?
It usually happens when you let the cake cool much longer than 10 minutes before flipping, because the caramel hardens. Give it a gentle reheat and it should release.
Can I make this cake ahead of time?
Absolutely. Bake it, flip it, then let it cool completely. Wrap tightly and store at room temperature overnight, or refrigerate for longer. Warm individual slices before serving.
Can I add nuts or other fruit?
Yes, scatter chopped pecans or walnuts over the brown sugar for crunch, or add a few raspberries between the banana slices for a bright contrast.
Sticky Caramel Banana Upside Down Cake Recipe
Ingredients
Method
- Preheat oven to 350°F. Melt butter in 9-inch skillet over medium heat, add brown sugar and stir until bubbly, about 2 minutes. Remove from heat, arrange banana slices in an even layer.
- Whisk flour, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, whisk granulated sugar, egg, oil, and vanilla until smooth, then whisk in buttermilk.
- Pour wet ingredients into dry and stir gently until just combined.
- Spread batter over bananas. Bake 40–45 minutes until golden and a toothpick comes out clean. Cool 10 minutes, run a knife around edge, then invert onto a plate. Serve warm.
