Upside-Down Banana Bread Cake
Upside-Down Banana Bread Cake — Don’t settle for making another loaf of plain banana bread when you can have caramelized banana slices on top of soft banana cake!! A decadent spin on banana bread! The BEST use for your ripe bananas!!
Easy Banana Bread Cake
I’m a sucker for banana bread anything. With 40+ banana bread and banana recipes and counting, what’s one more? It’s an easy recipe that’s adapted from one of the most popular recipes on my site, Cream Cheese-Filled Banana Bread.
Rather than baking it as a loaf, I baked it in an 8×8-inch pan, added banana slices and a heavenly butter and brown sugar topping that caramelizes as the cake bakes. Caramel sauce and bananas go hand in hand.
If you’re looking for a light and airy banana cake, this isn’t it. It’s denser and the texture is like banana bread. I tried to cover all the bases by calling it ‘banana bread cake.’
The recipe uses oil rather than butter, so there’s nothing to cream and no mixer to dirty. Oil keeps quick breads softer and springier than butter, and sour cream (or Greek yogurt) is extra insurance for a soft, springy, moist cake.
If you have 5 or 6 ripe bananas to make use of, I highly recommend this sweetly decadent spin on banana bread. You can’t go wrong with a caramel sauce topping, thick banana slices, and soft rich banana upside down cake!
What’s in Banana Bread Cake?
To make the best banana cake recipe, you’ll need:
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Canola oil
- Sour cream
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
How to Make Upside-Down Banana Bread Cake
You’ll first need to make the caramelized banana topping. Add the butter and brown sugar to a saucepan and bring to a boil. Then, pour into the bottom of an 8×8-inch baking dish and lay banana slices on top in an even layer.
From there, it’s as simple as whisking together the banana bread batter like you normally would and then baking the cake.
This banana bread cake needs to bake until it’s set in the center and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter. It then needs to cool for at least 3 hours before inverting it.
Can I Double This Recipe?
Yes, I’m sure you can double this banana upside down cake recipe and bake it in a 9×13-inch pan.
Can I Freeze Upside-Down Banana Bread Cake?
No, this isn’t a cake I’d recommend freezing. The banana slices on top of the cake turn black once frozen, and when you thaw the cake the texture is off.
Tips for Making Banana Bread Cake
When slicing the bananas for the topping, I recommend slicing them on the thicker side otherwise they’ll ‘disappear’ into the sauce as the cake bakes.
Note that in the final moments of baking I noticed the caramel sauce mixture bubbling up around the sides of my pan. Be sure to watch your pan so nothing bubbles over, or place your pan on top of a baking sheet in the final moments.
For easier cleanup, I recommend lining your baking dish with aluminum foil before pouring the caramel topping into it. If you line with foil, it’s also much easier to lift cake out with the foil overhang, place a cutting board on top of cake, and invert.
- 1/2 cup unsalted butter
- 1 cup light brown sugar, packed
- about 2 to 3 medium/large ripe bananas, sliced into thick rounds (about 1/2 to 3/4-inch thick)
- 1 large egg
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup canola or vegetable oil (liquid-state coconut oil may be substituted)
- 1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)
- 2 teaspoons vanilla extract
- 1 cup mashed ripe bananas (about 2 to 3 medium/large bananas)
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt, or to taste
- Preheat oven to 350F. Line an 8×8-inch pan with heavy duty aluminum foil, spray with cooking spray; set aside.
- To a large sauce pan, add the butter, brown sugar, and heat over medium heat to melt butter; whisk or stir nearly constantly to mix the sugar into the melting butter.
- Once butter has melted, allow mixture to come to a boil and boil for about 30 to 45 seconds. Pour sauce into prepared pan.
- Add the banana slices (slice them on the thicker side or they’ll ‘disappear’ into the sauce as the cake bakes) in an even flat layer for complete coverage over the pan, with about 1/2-inch space between bananas. They don’t have to be perfectly spaced out; set aside.
- To a large bowl, add the the egg, sugars, oil, sour cream, vanilla, and whisk to combine.
- Add the bananas and stir to combine.
- Add the flour, baking powder, baking soda, salt, and stir until just combined; don’t overmix.
- Carefully and evenly pour batter over the banana slices, smooth lightly with a spatula as necessary, and bake for about 42 to 45 minutes, or until cake is set in the center and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter.
- Allow pan to cool on a wire rack for at least 3 hours (I cooled overnight) before inverting and serving. If you line with foil, it’s easy to lift cake out with foil overhang, place a cutting board on top of cake, and invert.
Make the Topping:
Make the Cake:
- Note: In the final moments of baking I noticed the caramel sauce mixture bubbling up around the sides of the pan; watch your pan so nothing bubbles over or place pan on top of a baking sheet in the final moments.
- Cake will keep airtight at room temp for up to 1 week.
Amount Per Serving: Calories: 409Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 52mgSodium: 177mgCarbohydrates: 60gFiber: 2gSugar: 43gProtein: 3g
More Banana Desserts:
Caramelized Banana Upside-Down Cake — Have ripe bananas? This cake has their name all over it! Dripping with rich, buttery, caramel sauce!
Fudgy Banana Bars with Vanilla Bean Browned Butter Glaze – The banana equivalent of moist, fudgy brownies! Best use ever of ripe bananas!
Banana Oatmeal Chocolate Chip Cookie Bars — A FAST and EASY dessert that is on the HEALTHIER side with only 1/4 cup butter and no oil!! Bold banana flavor, chewiness from the oats, and plenty of chocolate in every bite!!
Banana Cream Pie Bars – Faster and easier than making a banana cream pie and taste AMAZING!! A crunchy crust, tender banana slices, luscious banana pudding, and creamy whipped topping make these layered pie bars WINNERS!!
Banana Bread Bars with Vanilla Bean Browned Butter Glaze – Banana bread in bar form with a glaze that soaks in and is just so.darn.good!
Slow Cooker Banana Bread Cake with Brown Sugar Sauce — The banana bread is soft, tender, full of rich banana flavor, and the sauce that forms while the bread bakes is pure caramely heaven.
Banana Bread Pudding – Bread pudding meets banana bread in this EASY breakfast or brunch recipe that everyone will LOVE!! Firmer exterior with a custardy interior and an amazing vanilla sauce that is to-die-for!!