Hey there, baking buddies! Are you ready to experience pure, unadulterated banana cake bliss? This Decadent Delight Banana Upside Down Cake is more than just a recipe; it’s an experience. Imagine sinking your teeth into a moist, fluffy cake, bursting with the sweet, caramelized flavor of bananas. The warm spices mingle beautifully with the rich, buttery crumb, creating a symphony of textures and tastes that will leave you utterly satisfied.

What makes this cake truly special is the unexpected combination of whole wheat and all-purpose flour, giving it a delightful depth of flavor and a slightly healthier edge without compromising on taste. It’s incredibly easy to make—no complicated techniques here! Perfect for a cozy weekend afternoon, a special occasion, or simply because you deserve a treat. This cake is guaranteed to bring a smile to your face and a warm, happy feeling to your heart. The aroma alone is enough to transport you to a sun-drenched kitchen, filled with the comforting smells of home. Trust me, you’ll want to make this again and again!

The moist texture, the perfect balance of sweetness, and the undeniable aroma will make this your new go-to banana cake recipe. You’ll appreciate the ease of preparation, making it ideal for both novice and experienced bakers. Get ready to impress your friends and family with this irresistible dessert that’s as delightful to make as it is to eat. Get ready to fall in love with this cake, one bite at a time!

What You’ll Need

Gathering your ingredients is half the fun! Here’s what you’ll need to create this amazing Banana Upside Down Cake:

Ripe Bananas (about 3): The riper, the better! Overripe bananas will provide the most intense banana flavor and sweetness for your cake. You’ll need some sliced and some mashed.
Large Eggs (2): These bind the ingredients together and add richness.
All-Purpose Flour (1 cup): Provides the structure of your cake.
Whole Wheat Flour (3/4 cup): Adds a nutty flavor and a bit of wholesome goodness.
Baking Powder (1 1/2 tsp): The leavening agent for a light and fluffy cake.
Baking Soda (1 tsp): Another leavening agent that works with the baking powder.
Brown Sugar (2/3 cup packed + 1/4 cup): Provides deep molasses notes and rich sweetness.
Granulated Sugar (3/4 cup): Adds sweetness and helps create a tender crumb.
Ground Cinnamon (1/2 tsp): A warm spice that complements the bananas beautifully.
Salt (1 dash + 1/4 tsp): Enhances the flavors of the other ingredients.
Vanilla Extract (1 1/2 tsp): Adds a touch of warmth and delicious aroma.
Unsalted Butter (13 3/4 tbsp): Adds richness and flavor. Make sure it’s softened to room temperature.
Greek Yogurt or Sour Cream (1/3 cup): Adds moisture and tanginess to balance the sweetness.
Heavy Cream (1/4 cup): Adds richness and helps create a moist crumb.

Step-by-Step Instructions

Let’s get baking! Follow these simple steps for a perfect Banana Upside Down Cake:

Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round baking pan. This prevents sticking and ensures easy removal of the cake.
Make the Caramel Base: In a medium saucepan over medium heat, melt the 1/4 cup of brown sugar with 3 tablespoons of butter. Stir constantly to prevent burning. Once melted and bubbly, pour into the prepared pan and swirl to coat the bottom evenly. This creates the delicious caramel layer.
Arrange the Bananas: Arrange the sliced bananas on top of the caramel in a decorative pattern. This is your chance to get creative!
Cream Together the Wet Ingredients: In a large bowl, cream together the remaining butter (13 3/4 tbsp – 3 tbsp already used) and the granulated sugar until light and fluffy. This incorporates air into the batter, resulting in a lighter cake. Beat in the eggs one at a time, then stir in the vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, which can lead to a tough cake.
Fold in the Remaining Ingredients: Gently fold in the mashed bananas and Greek yogurt (or sour cream) until evenly distributed.
Pour Batter into Pan: Carefully pour the batter over the arranged bananas in the prepared pan. Gently spread it evenly. Tip: A spatula helps to make sure the batter reaches the edges.
Bake: Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it after 30 minutes to avoid overbaking.
Cool and Invert: Let the cake cool in the pan for 10-15 minutes before inverting it onto a serving plate. The caramel will beautifully coat the top of the cake.
Dust and Serve: Once inverted, dust with powdered sugar (optional) and serve warm or at room temperature. Enjoy!

Tips for Success

To ensure your Banana Upside Down Cake turns out perfectly, here are some helpful tips:

Use overripe bananas for maximum sweetness and flavor.
Don’t overmix the batter. Overmixing develops gluten, resulting in a tough cake.
Let the cake cool slightly in the pan before inverting to prevent it from breaking.
If the caramel is too thick, add a tablespoon of water to thin it out.
To prevent sticking, grease and flour your pan well.

Variations to Try

Feeling creative? Try these variations:

Nutty Delight: Add chopped walnuts or pecans to the batter for added texture and flavor.
Spiced Up: Add a pinch of nutmeg or cardamom to the batter for a warmer spice profile.
Chocolate Swirl: Add melted dark chocolate chips to the batter for a decadent twist.
Coconut Cream: Replace the Greek yogurt with coconut cream for a tropical twist.
Gluten-Free: Substitute all-purpose and whole wheat flour with a gluten-free blend.

Storing and Reheating

Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To freeze, wrap the cake tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Reheat individual slices in the microwave for 15-20 seconds, or in the oven at 350°F (175°C) for 5-7 minutes, until warmed through. The texture may be slightly altered by reheating, but the delicious flavor will remain.

Frequently Asked Questions

Here are some common questions about this recipe:

Q: Can I use regular yogurt instead of Greek yogurt? A: Yes, you can use regular yogurt, but the cake might be slightly less tangy.
Q: What if my bananas aren’t very ripe? A: Less ripe bananas will result in a less intensely flavored cake. Try adding a teaspoon or two of extra vanilla extract to compensate.
Q: How long does the cake keep? A: Stored properly, the cake will keep at room temperature for up to 3 days or in the refrigerator for up to 5 days. Frozen, it will last for up to 2 months.
Q: Can I make this cake in a different sized pan? A: Yes, you can adjust the baking time accordingly. A larger pan will require a longer baking time, while a smaller pan will require a shorter baking time. Keep an eye on the cake and test for doneness with a toothpick.
Q: Can I use different types of nuts? A: Absolutely! Walnuts, pecans, or even macadamia nuts would be delicious additions.

The Final Word

This Decadent Delight Banana Upside Down Cake is a true showstopper – moist, flavorful, and incredibly easy to make. The perfect combination of sweet caramelized bananas and a spiced, fluffy cake is sure to become a family favorite. So, gather your ingredients, put on your apron, and get ready to bake up some deliciousness! We can’t wait to hear what you think. Try it out and leave a comment below to let us know how it turned out. Don’t forget to rate the recipe and share your photos – we love seeing your baking creations! Happy baking!

Banana Upside Down Cake

A delicious upside-down cake with caramelized bananas.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 45

Servings 8 slices

Calories 350 kcal

Equipment

9×13 inch baking pan or similar sized pan

Ingredients

Fruits & Vegetables

3 bananas Bananas sliced
1 cup Bananas mashed, overripe

Dairy & Others

2 Eggs large
13.75 tbsp Butter unsalted
1 cup All-purpose flour
1.5 tsp Baking powder
1 tsp Baking soda
0.67 cup Brown sugar packed
0.25 cup Brown sugar
0.5 tsp Cinnamon ground
0.75 cup Granulated sugar
1 dash Salt
0.25 tsp Salt
1.5 tsp Vanilla extract
0.75 cup Whole wheat flour
0.33 cup Greek yogurt or sour cream plain
0.25 cup Heavy cream

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In the prepared pan, melt butter (ing_4) and sprinkle with brown sugar (ing_9). Arrange sliced bananas (ing_1) evenly over the butter-sugar mixture.
In a large bowl, cream together the remaining brown sugar (ing_8) and granulated sugar (ing_11) until light and fluffy.
Beat in eggs (ing_3) one at a time, then stir in vanilla extract (ing_14). In a separate bowl, whisk together flour (ing_5), baking powder (ing_6), baking soda (ing_7), and salt (ing_12, ing_13).
Gradually add the dry ingredients to the wet ingredients, alternating with the yogurt (ing_16) and heavy cream (ing_17), beginning and ending with the dry ingredients. Mix until just combined.
Stir in the mashed bananas (ing_2). Pour batter over the sliced bananas in the prepared pan.
Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cool for 10 minutes before inverting onto a serving plate.

Notes

Overripe bananas work best for this recipe. Adjust baking time as needed depending on your oven.

Decadent Delight: The Ultimate Banana Upside Down Cake