Banana Upside Down Cake

Banana Upside Down Cake where the cake is banana bread with a touch of espresso and brown sugar caramelized bananas on top.

How do you make a moist banana bread?

Dry banana bread is simply the worst so this cake is anything but. The combination of the brown sugar butter layer and the use of oil in the cake along with the yogurt and bananas all ensure a beautifully moist cake.

How to mash bananas?

There’s really no rules when it comes to mashing bananas. You can use a fork or an electric mixer to mash bananas for this cake. I would not recommend a blender or food processor because it will turn the bananas into soup.

How to quickly ripen bananas?

In case your bananas aren’t quite ripe and spotty, I recommend roasting them in the oven on a lined baking sheet at 300 F for 15-30 minutes until black and soft. Allow them to cool slightly before using for the cake.

Can I use frozen bananas?

Yes, you can use frozen bananas for the actual batter of the cake, simply defrost them and drain off any excess liquid. However, I recommend using fresh bananas for the bottom that becomes the top because they will look much nicer.

Tips for making a Banana Upside Down Cake

• Melt the brown sugar and butter completely but don’t keep cooking it, you don’t want the mixture to caramelize as it will then burn in the oven. Tbh mine got a wee bit dark when I made it this time around.
• The easiest way to slice bananas in half lengthwise without them breaking is to gently peel them then lay it down flat and cut it with the knife blade parallel to the cutting board. If you try to cut it with the banana sitting on the curve, it’s likely to break in half.
• I used my favorite 8″x8″ pan from USA pan because the light ridged metal gives it an even bake and creates a non stick surface. If you want to make this as a round cake, bake it in a 9″ round metal cake pan.
• If you don’t want to add the espresso, simply leave it out. If you don’t have a way to make espresso, add two teaspoons of instant espresso into 3 ounces of hot water and stir to combine.
• Strongly recommend placing a baking sheet in the over under the cake to catch any potential cake drippings.
• Make sure to let the cake cool for 10-15 minutes, no more no less, before flipping it out. If you try to flip it out immediately, it will fall apart. If you wait too long, the caramel will stick in the bottom of the pan.

Additional Cake Recipes to try!

• Plum Upside Down Cake
• Vanilla Layer Cake
• Rhubarb Upside Down Cake

Banana Cake Ingredients

• Brown Sugar: Light Brown sugar is used in both the caramel layer and the cake. The lighter the sugar the lighter the caramel aka the top of the cake will be.
• Butter: Salted or unsalted butter works for the upside down caramel layer.
• Espresso: Ok so there are ground espresso beans in the caramel layer and then 2 shots of brewed espresso in the actual cake. For the actual cake you can also add two teaspoons of instant espresso into 3 ounces of hot water and stir to combine.
• Flaky sea salt: I sprinkled a bit of flaky salt over the caramel layer before adding the bananas but it’s definitely not necessary. If using unsalted butter, simply whisk in a large pinch of salt.
• Vanilla: I used a bit of vanilla bean paste in the caramel and vanilla extract in the cake batter but you can just use vanilla extract in both.
• Bananas: Ideally you want to use spotty brown medium sized bananas. Depending on the size you need approximately 3 for the cake and 3-4 for the upside down portion.
• Sugar: This cake uses granulated sugar in the cake batter along with the brown sugar to ensure a fluffy texture.
• Eggs: I use standard large eggs from the store.
• Salt: A little bit of salt enhances the flavors and balances out the sweetness.
• 5% Fat Greek Yogurt: Full fat greek yogurt adds richness and moisture to the cake. You can also use Sour cream.
• Oil: Any neutral oil such as vegetable, canola, or avocado will work for this cake to keep it moist.
• Flour: I used a combination of all purpose and whole wheat flour in this cake but you can use 100% all purpose flour if you prefer.
• Baking Soda & Baking Powder: These both help make the cake rise – make sure to check the expiration date! If they are expired, they won’t be very effective.

How to make a Banana Cake

• Preheat the oven to 350 F and place a rack in the middle of the oven and one lower down. Place a baking sheet on the lower rack to catch any potential drips.

Banana Caramel Layer

• Grease an 8″ x 8″ square metal pan with soft butter.
• In a small sauce pan, add in the butter, brown sugar, and optionally the ground espresso. Heat over medium low heat, stirring regularly until the mixture becomes thick and glossy and the butter and sugar have become homogenous.
• Immediately remove it from the heat and add in vanilla bean paste or vanilla extract. Stir to combine.
• Pour the hot mixture into the greased pan and sprinkle with two big pinches of flaky sea salt.
• Peel 3 bananas and slice in half lengthwise. Lay the bananas down into the caramel layer, press them close together as they will shrink while baking. You may need to add another banana as needed to fill in space if you prefer.
• Set aside while prepping the cake batter.

Banana Bread Cake

• Add three peeled bananas into a large mixing bowl. Mash the bananas with a fork or your mixer. I used an electric hand mixer but if using a stand mixer, use the paddle attachment.
• Then add in both sugars, salt, vanilla, and both eggs. Beat until mostly smooth.
• Add in the greek yogurt, oil, and brewed or instant espresso and beat again until combined.
• Finally add in the flour (I used whole wheat and all purpose flour but you can use 100% all purpose flour if you prefer), baking soda, and baking powder.
• Mix again once more until combined. Scrape the sides and bottom of the bowl.
• Pour the batter over the banana caramel layer.
• Bake the cake on the middle rack in the preheated oven for 30 minutes. After 30 minutes rotate the pan 180 degrees and bake for another 20-25 minutes until the edges are golden brown and a toothpick inserted in the center comes out clean.

Flip the cake

• Once baked, remove the cake from the oven and set aside to cool for 10 minutes. No more, no less.
• After 10 minutes, lay a sheet of parchment paper over the cake and pan, followed by the plate or pan you pan to serve or cut the cake on.
• Holding onto the plate, parchment, and pan, in one fell swoop, flip the stack over. Give the bottom of the now upside down pan a firm tap and then gently lift the pan off.
• Allow the cake to cool for 5 minutes before slicing and serving. Optionally serve with a dollop of cream cheese whipped cream or sour cream whipped cream.

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