Irresistibly Moist Banana Upside Down Cake for Every Occasion

This Banana Upside Down Cake is an irresistible dessert that transforms overripe bananas into a moist, flavorful treat perfect for any occasion.

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Prep Time 20

Cook Time 1

Cooling Time 15

Total Time 1 35

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Caramel Base

4 tablespoons Butter Adds richness and moisture; substitute with margarine if needed.
1 cup Brown Sugar Sweetens the caramel topping and imparts a deep flavor; light brown sugar can be used as a substitute.

For the Cake Batter

½ cup Granulated Sugar Provides sweetness and texture; no substitutes recommended.
2-3 pieces Mashed Bananas The primary flavor and moisture source; use ripe bananas for better flavor.
1 cup All-Purpose Flour Provides structure; can be substituted with gluten-free flour blends.
½ cup Whole Wheat Flour Enhances nutrient profile; can substitute entirely with all-purpose flour.
½ cup Greek Yogurt Ensures a moist texture; can replace with sour cream if preferred.
1 teaspoon Baking Powder The leavening agent; no substitutions needed.
½ teaspoon Cinnamon Adds warmth and depth of flavor; optional.

For the Topping

1 cup Pecans Adds crunch and flavor; can substitute with walnuts or omit for a nut-free version.
½ cup Heavy Cream Used in caramel sauce for richness; can replace with coconut cream for a dairy-free option.

Equipment

Medium saucepan
9-inch round cake pan
large mixing bowl
whisk
knife

Method

Step-by-Step Instructions

Prepare Caramel: Melt butter in a medium saucepan over medium heat. Stir in brown sugar until bubbly, about 3-4 minutes. Pour into cake pan.
Arrange Bananas: Slice ripe bananas into rounds and arrange over caramel layer in the cake pan.
Make Batter: Cream together butter and granulated sugar until fluffy. Add eggs, mashed bananas, and Greek yogurt. Mix until smooth.
Combine Dry Ingredients: Whisk flour, whole wheat flour, baking powder, and cinnamon in a separate bowl. Fold into wet batter until just combined.
Bake: Pour batter over bananas and bake at 350°F for about 60 minutes or until a toothpick comes out clean.
Cool and Invert: Cool in pan for 10-15 minutes, then invert onto a plate.
Make Caramel Glaze (optional): Combine butter, heavy cream, and brown sugar in saucepan over medium heat. Simmer until thickened.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Ripe bananas yield optimal flavor. Check doneness with a toothpick; adjust baking time as necessary. Use room temperature ingredients for best results.

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