This banana upside-down cake is my go-to banana cake recipe that is topped with a layer of caramelized bananas. This is a fancy and great way to use the banans that may be lying ion your kitchen. You will begin by making the upside-down portion of the cake, you will add a quarter cup of melted butter together with brown sugar and ground cinnamon to an 8 or 9-inch pan that is greased with butter. Mix those ingredients then spread them evenly across the bottom of the pan.

Next, you will need two bananas for this recipe and they don’t have to be super ripe, slice the bananas into half centimeters thick pieces then lay the pieces in rows atop the butter-sugar mixture ten set the pan aside while preparing the cake batter. For the batter, you will need super-ripe bananas, about two, mash the bananas with a fork until you get a fairly liquified mass.

Next, tumble half a cup of softened butter in a bowl then beat the butter to soften it then add sugar, white or brown both will work out fine. Toss in one large egg then vanilla extract and one cup of plain yogurt, buttermilk will also make a great substitute. Whisk those ingredients together then add in the mashed banans and combine then in, for the dry ingredients, sprinkle in one teaspoon of baking soda, one teaspoon of baking powder and half a teaspoon of salt and when all those ingredients are well incorporated, add in one and a half cup of all-purpose flour.

Combine the batter just until the flour is moistened then pour the beautiful batter atop the upside-down portion of the cake then spread it as evenly as possible. Bake the cake in a 180 degrees oven for 30 to 35 minutes or until a toothpick inserted at the center comes out clean and the top of the cake is nice golden color.

While the cake is still hot, run a knife at the edge of the cake to loosen it then flip the cake over onto a prepared surface like a plate or board. This cake is easily customizable, super fluffy, and full-on banans flavors. You will love each bite of this cake.


For the upside-down toppings;

  • 1/4 cup (55g) butter, melted
  • 2/3 cup (65 g) brown sugar
  • 1/2 tsp ground cinnamon
  • 2 medium-sized bananas (don’t need to be ripe)

For the cake;

  • 1/2 cup (110 g) butter or oil
  • 1/2 cup (100 g) sugar (brown/white
  • Egg
  • 1 tsp vanilla extract
  • 1 cup (250 mL) natural yogurt (or buttermilk)
  • 1-2 medium-sized ripe bananas, mashed
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1-1/2 cups (180 g) all-purpose flour


  1. Preheat the oven to 180 C (350 F) and butter an 8 or 9-inch pan square pan but a circle works too.
  2. In the pan, add the melted butter, sugar, and cinnamon and stir to combine.
  3. Gently spread the sugar-butter mixture so that it coats the bottom of the baking pan evenly.
  4. Slice the bananas (for the topping) into 1/2 cm slices (1/4 inch).
  5. Gently lay the banana slices atop the sugar mixture. The thicker the slices, the less chance that they will stick to the bottom of the pan, so make sure you aren’t cutting them too thin.
  6. Set the tray aside while you prepare the cake batter.
  7. To make the cake, combine the butter and sugar.
  8. Add in the egg, vanilla, followed by the yogurt and mashed banana. Sprinkle atop the baking soda, baking powder, and salt, then gently mix in. You could also combine these ingredients with the flour, which is probably more effective.
  9. Pour the batter over the sliced bananas and spread evenly then bake the cake in a preheated oven at 350 degrees Fahrenheit(180 degrees C) for 30-35 min or until a toothpick inserted comes out clean.
  10. While the cake is still hot, loosen the edges by running a knife through the edges, and gently nudging the cake to loosen it from the bottom as you do this.
  11. Flip the cake onto a serving plate or surface, and tap the bottom of the pan to release.
  12. If you wait too long to flip the cake, you might have difficulties taking it out of the pan, as the caramelized butter and sugar comprising the upside-down part may solidify.
  13. Serve warm, with some ice cream or whipping cream or plain.
  14. Because this cake contains fruit, it lasts for several days stored in an airtight container in the refrigerator.