This banana upside down cake has been a weekend favorite in my kitchen for years. I first put it together on a slow Sunday when ripe bananas were stacked on the counter and I wanted something cozy but not fussy. The result — a glossy, caramelized banana topping that melts into a soft, buttery crumb — felt like an elevated version of banana bread that would happily star at brunch or close a family meal. The texture balance between the caramel layer and the tender cake is what keeps everyone reaching for seconds.

I remember the first time I flipped the pan and revealed the banana crown: my daughter squealed because the bananas looked like glossy petals, and my partner declared it restaurant-worthy. The cake stays moist thanks to mashed banana and buttermilk, while a splash of oil keeps the crumb supple for days. It’s forgiving, uses pantry staples, and the dramatic flip makes it worth the small amount of extra patience when releasing the pan. Serve it warm with a scoop of vanilla ice cream or at room temperature with coffee — it shines either way.

Ingredients

• Topping: 2/3 cup packed brown sugar and 5 tablespoons salted butter, melted — choose a rich, full-flavored brown sugar like Domino or C&H for deeper molasses notes; the butter should be fully melted so it blends evenly and forms a thin caramel layer when baked. Use salted butter to balance the sweetness.
• Bananas for topping: 3 bananas, sliced about 1/3 inch thick — use ripe bananas with freckled skins for the best flavor and quick caramelization. Firmer yellow bananas can be used but will release less sugar.
• Cake flour mix: 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1 teaspoon baking powder, pinch of salt, and 1 teaspoon ground cinnamon — whisk these dry ingredients together to ensure even leavening and a uniform crumb.
• Sugars: 3/4 cup packed brown sugar and 1/4 cup granulated sugar — brown sugar keeps the interior moist and echoes the caramel topping; granulated sugar helps with structure and browning.
• Bananas for batter: 3 medium bananas, mashed (about 1 1/4 cups) — mashed by hand or with the mixer; they add moisture, sweetness, and a tender texture.
• Liquids & fat: 1/2 cup buttermilk, 1 1/2 teaspoons vanilla extract, 1/3 cup oil (neutral oil like canola or vegetable), and 2 eggs — buttermilk reacts with the soda to tenderize, while oil keeps the cake moist longer than butter alone.

Instructions

Preheat and prepare pan: Preheat your oven to 350°F. Grease a 9-inch springform pan thoroughly, paying attention to the bottom rim so the caramel doesn’t leak when you flip the cake. The pan needs to hold about eight cups — avoid low-sided pans that will overflow. Make the caramel topping: Combine 2/3 cup packed brown sugar and 5 tablespoons melted salted butter in a small bowl. Stir until smooth, then pour into the prepared pan and spread into an even layer with a rubber spatula. If you like, warm the sugar and butter briefly to ensure the sugar dissolves and the layer is glossy. Arrange banana slices: Slice three bananas into 1/3-inch rounds and arrange them in a single layer over the caramel. Overlap slightly to form a pleasing pattern; the fruit will sink slightly into the caramel and bake into a glossy top. Whisk dry ingredients: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1 teaspoon baking powder, a pinch of salt, and 1 teaspoon ground cinnamon until well combined and aerated. This ensures even rising. Combine wet ingredients: In a separate large bowl, add 3/4 cup packed brown sugar, 1/4 cup granulated sugar, the mashed bananas (about 1 1/4 cups), 1/2 cup buttermilk, 1 1/2 teaspoons vanilla extract, 1/3 cup oil, and 2 eggs. Use a hand mixer on low to medium speed to combine until smooth and homogenous; do not overbeat. Mix batter: Add half of the dry ingredients to the wet mixture and stir with a spoon to begin incorporating. Add the remaining dry ingredients and fold gently until no streaks of flour remain. Overmixing develops gluten and will yield a tougher, rubbery cake — aim for a smooth, slightly thick batter. Assemble and bake: Pour the batter evenly over the arranged banana slices, smoothing the top with a spatula so it reaches the edges. Bake at 350°F for about 45 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil for the last 10 minutes. Cool and flip: Let the cake cool in the pan for 5 to 7 minutes to allow the caramel to set slightly. Run a thin knife around the pan edge, place a large serving plate over the springform pan, and carefully invert so the bananas are facing up. Remove the springform ring gently. Serve warm or at room temperature.

Storage Tips

After baking, allow the cake to cool slightly, then cover with a cake dome or plastic wrap to retain moisture. At room temperature the cake keeps well for up to 24 hours; refrigeration extends freshness to 3 days but can firm the caramel slightly. For longer storage, slice into portions and freeze individually wrapped in plastic followed by foil; thaw in the refrigerator or briefly at room temperature, then warm gently in a 300°F oven for 8–10 minutes to revive the caramel sheen. Avoid reheating directly in the microwave for long periods, which can make the crumb gummy.

Ingredient Substitutions

If you don’t have buttermilk, make a quick substitute by stirring 1/2 tablespoon white vinegar or lemon juice into 1/2 cup milk and let it sit for 5 minutes. For a dairy-free version, use a plant-based milk + 1/2 tablespoon lemon juice for tang, replace butter in the topping with a dairy-free spread, and confirm your non-dairy spread is suitable for baking. Swap vegetable oil for melted coconut oil or light olive oil for a subtly different flavor. For less sweetness, reduce the granulated sugar by 2 tablespoons; the brown sugar in the topping is essential for the caramelized finish, so keep that amount.

Serving Suggestions

Serve warm with a scoop of vanilla bean ice cream or a dollop of softly whipped cream to balance the caramel richness. For brunch, pair slices with strong coffee or a citrusy mimosa to cut through the sweetness. Garnish with toasted chopped pecans or a light dusting of cinnamon. For an elevated dessert plate, drizzle warmed caramel sauce and sprinkle flaky sea salt just before serving to highlight the caramel notes.

Cultural Background

Upside-down cakes trace back to early American and European home cooking, where fruit was caramelized and baked beneath a batter to create an attractive top when inverted. Pineapple upside-down cakes became a classic in mid-20th-century American cookbooks, and the banana variation is a natural sibling — substituting a widely available fruit yields a richer, creamier flavor profile. This version leans into Southern comfort traditions with brown sugar and butter forming a syrupy, molasses-forward base.

Seasonal Adaptations

In late summer, swap bananas for ripe peaches or nectarines in the same slicing thickness and reduce baking time slightly if fruit is very juicy. For autumn, stir a pinch of nutmeg and allspice into the batter and add chopped toasted pecans to the caramel layer for crunch. For a lighter spring twist, add a tablespoon of fresh lemon juice to the batter and a thin zest of lemon in the caramel to brighten the flavor.

Meal Prep Tips

Make the cake a day ahead: bake, cool, and refrigerate after wrapping. Bring to room temperature before serving and warm slightly to refresh the caramel. If preparing for a crowd, double the recipe and bake in two pans or use a 10-inch deep round pan — however, watch bake time carefully. Portion slices into airtight containers for grab-and-go breakfasts; a small slice with fruit and Greek yogurt makes a decadent morning treat.

This cake is a simple celebration of ripe bananas and brown sugar — easy enough for a novice but satisfying for an experienced baker. Share it with friends, and don’t be surprised if it becomes a requested favorite at your table.