Got a few bananas going soft on the counter? Instead of reaching for your usual banana bread recipe, why not try something a little different? This banana upside down cake swaps the loaf tin for a sticky caramel topping, with soft banana slices baked right into a golden, spiced sponge. It’s easy to make, looks impressive, and is a great way to use up ripe bananas before they go to waste.
You May Also Enjoy: Our Favourite Kid-Approved Banana Bread Recipe
Banana Upside Down Cake Recipe
Ingredients
For the caramel banana topping:
- 80g / 3oz butter (plus a little extra for greasing your tin)
- 150g / 5oz light brown sugar
- 1/2 teaspoon vanilla essence
- 4 bananas
For the cake batter:
- 240g / 8.5oz plain flour
- 2 and a half teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 300g / 10oz caster sugar
- 120g / 4.5oz butter (softened)
- 3 large eggs
- 150ml / 5 fl.oz soured cream
Method
1. Heat the oven to 180°C / 160°C fan / 350°F / gas 4. Lightly grease a deep 23cm round cake tin and line it with baking paper.
2. Make the topping next. Put the butter and brown sugar in a small saucepan and stir over a medium heat until melted and combined. Add the vanilla and mix. Pour the caramel topping into the cake tin, spreading it in an even layer. Cut the bananas lengthways and arrange them on top of the caramel, cut side down.
3. Put the rest of the ingredients into your mixing bowl and beat together until the batter is smooth and evenly mixed.
4. Pour the batter over the bananas and caramel, and smooth it out.
5. Bake for 55 minutes to 1 hour, depending on your oven, or until an inserted skewer comes out clean. If the cake looks like it’s browning too quickly, cover it loosely with foil after 45 minutes.
6. Allow it to cool for 10 minutes in the tin before turning it out onto a plate.
7. The cake keeps well for a couple of days, stored in an airtight container.
You May Also Enjoy: Easy Banana Cake with Chocolate Chips
Frequently Asked Questions
Can I use bananas that are very ripe or spotty?
Yes – in fact, the riper and spottier the better. Very ripe bananas are sweeter and softer, which makes them perfect for both the caramel topping and the cake batter.
Can I make this cake ahead of time?
Yes, this cake keeps well for a couple of days when stored in an airtight container at room temperature. It’s a handy one to bake the day before you need it.
What can I use instead of soured cream?
Natural yoghurt is a good swap if you don’t have soured cream to hand, and it will give a similar soft, moist texture to the sponge.
Do I need to turn the cake out straight away?
Let it cool in the tin for about 10 minutes first. This helps the caramel topping set slightly so it holds together nicely when you flip it onto a plate.
More Recipes to Try
If you enjoyed this banana upside down cake, you might also like our kid-approved banana bread recipe or our easy banana cake with chocolate chips – both great ways to use up ripe bananas with the family.
Save This Recipe
Not ready to bake just yet? Save or bookmark this page so you can come back to it next time your bananas start looking a little too ripe for snacking.
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