Banana Caramel Upside Down Cake

Every time I have overripe bananas sitting on the counter, my first thought is usually banana bread. Then I remember this Banana Caramel Upside Down Cake. It’s soft, buttery, layered with rich caramel and bananas, and honestly feels just a little more special without being any harder to make.

The cake itself is packed with mashed ripe bananas, while sliced bananas bake underneath in a layer of caramel sauce until they’re perfectly tender. Once you flip the cake over, you’re left with a beautiful caramelized topping that looks bakery-worthy but couldn’t be easier to make. Whether you’re baking for family, bringing dessert to a gathering, or simply trying to use up a bunch of bananas, this recipe is always a hit.

• The perfect way to use overripe bananas.
• Soft, moist banana cake in every bite.
• Rich caramel creates a beautiful upside-down topping.
• Easy enough for beginner bakers.
• Made with simple pantry ingredients.
• Perfect for dessert, brunch, or coffee with friends.
• Delicious served warm with vanilla ice cream.
• Great for holidays, potlucks, and family gatherings.

Banana Caramel Upside Down Cake is a twist on the classic upside-down cake. Instead of pineapple, sliced bananas are arranged in the bottom of the pan and topped with caramel sauce before the cake batter is poured over everything. As the cake bakes, the caramel bubbles around the bananas, creating a glossy topping that’s rich, buttery, and full of banana flavor.

Once the cake has cooled for a few minutes, it’s carefully flipped onto a serving platter, revealing beautifully caramelized bananas on top. Unlike many banana cakes, this recipe also includes mashed ripe bananas in the batter, so every slice is incredibly moist with banana flavor from the inside out.

• Not all bananas play the same role in this recipe, and using the right ones makes a big difference.
• For the cake batter, you’ll want very ripe bananas with plenty of brown spots. They’re naturally sweeter, mash easily, and give the cake its soft texture and rich banana flavor.
• For the topping, choose firm yellow bananas that are just ripe. They’ll hold their shape much better while baking, giving you those beautiful caramelized banana slices when you flip the cake.

For the Cake

• All-Purpose Flour – Gives the cake a soft, tender crumb.
• Baking Powder – Helps the cake rise beautifully.
• Ground Cinnamon – Adds warmth that pairs perfectly with banana and caramel.
• Kosher Salt – Balances the sweetness.
• Very Ripe Bananas – The riper they are, the sweeter and more flavorful the cake will be.
• Granulated Sugar – Sweetens the cake while keeping it soft and moist.
• Butter – Adds richness and creates a tender crumb.
• Eggs – Help create a light, tender cake.
• Vanilla Extract – Enhances the banana and caramel flavors.
• Chopped Walnuts – Add a subtle crunch that pairs perfectly with the soft cake.

For the Topping

• Firm Bananas – Hold their shape while baking.
• Caramel Sauce – Creates the signature gooey, caramelized topping.

Tip: After arranging the banana slices in the pan, pour the caramel sauce mostly into the center. As the cake bakes, it naturally spreads around the bananas, creating an even caramel layer.

• Preheat your oven to 350°F.
• Lightly coat a 10-inch round cake pan or 7×10-inch baking pan that’s at least 2 inches deep with nonstick baking spray.
• Arrange the sliced bananas in a single layer across the bottom of the pan.
• Pour 1 cup of caramel sauce over the bananas, concentrating it mostly in the center. Don’t worry about spreading it all the way to the edges. As the cake bakes, the caramel will naturally spread across the bananas.
• In a large mixing bowl, beat the sugar and eggs for about 2 minutes until they’re light and slightly frothy.
• Add the mashed bananas, softened butter, and vanilla extract. Mix until smooth and well combined.
• Add the flour, baking powder, cinnamon, and kosher salt.
• Mix just until the flour disappears. Overmixing can make the cake dense.
• Gently fold in the chopped walnuts.
• Carefully spoon the batter over the banana and caramel layer.
• Use a spatula to spread it into an even layer without disturbing the bananas underneath.
• Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
• The top should be golden brown and spring back lightly when touched.
• Let the cake cool in the pan for 5 to 10 minutes.
• Run a knife around the edges, place a serving platter over the pan, and confidently flip everything over in one smooth motion.
• Lift the pan away to reveal the caramelized banana topping.
• Drizzle the remaining ½ cup caramel sauce over the cake before serving.

• Use very ripe bananas in the batter for the sweetest flavor.
• Choose slightly firm bananas for the topping so the slices stay intact while baking.
• Make sure your cake pan is at least 2 inches deep to prevent the caramel from bubbling over.
• Don’t overmix the batter. Mix only until the flour disappears.
• Let the cake cool for about 5 to 10 minutes before flipping. If you wait too long, the caramel may begin sticking to the pan.
• Flip the cake while it’s still warm for the cleanest release.
• Warm the remaining caramel sauce before drizzling it over the finished cake.

• Skip the Walnuts: Leave them out if you prefer a nut-free cake.
• Add Pecans: Pecans pair beautifully with the caramel and banana flavors.
• Sprinkle with Sea Salt: A light sprinkle of flaky sea salt adds the perfect sweet-and-salty finish.
• Add Chocolate: Fold mini chocolate chips into the batter for a fun twist.
• Make It Extra Decadent: Serve each slice with vanilla ice cream and another drizzle of warm caramel sauce.

This cake is delicious on its own, but a few simple additions make it even better.

• Vanilla ice cream
• Fresh whipped cream
• Warm caramel sauce
• Chopped toasted walnuts or pecans
• Fresh sliced bananas
• Hot coffee
• Chai tea
• Cold milk

• Store leftover cake in an airtight container in the refrigerator for up to 4 days.
• For the best texture, warm individual slices in the microwave for about 15 to 20 seconds before serving.
• Freeze the cake without the extra caramel drizzle for up to 3 months.
• Wrap individual slices or the whole cake tightly in plastic wrap, then place in a freezer-safe container.
• Thaw overnight in the refrigerator and warm before serving. Add fresh caramel sauce after reheating for the best flavor and presentation.