Upside Down Banana Cake

Upside Down Banana Cake

Made with some of the most commonly available ingredients in any kitchen, this upside down banana cake is a delicious dessert that you cannot say no to!

Bananas, butter, brown sugar, castor sugar, all-purpose flour, baking powder and vanilla essence – that’s all the ingredients that you need to bake this beautiful cake!

If you are new to baking, like me, this upside down banana cake is a fabulous cake to include to your list of baking ideas! It’s easy to prep, looks fantastic, and tastes gorgeous!

Upside Down Banana Cake
Upside Down Banana Cake

Bananas coated with a delicious caramel topping forms the heart and soul of this cake.

Imagine cutting through the top layer of caramel and banana, followed by the soft and spongy cake, and scooping it out all at once in a spoonful! The explosion of flavours when they melt in your mouth, that’s what you have to visualise to get cracking.

This is a super-easy cake to bake! Making a caramel sauce and placing sliced bananas is the first part of this recipe.

Upside Down Banana Cake - Look at those bananas in caramel!
Upside Down Banana Cake – Look at those bananas in caramel!

Then comes the difficult part – beating eggs and castor sugar! You have to beat eggs and castor sugar with the vanilla extract like your life depends on it. I don’t have an electric whisk. I had to resort to the classic method of beating as much as you can! After the tasting the final result, I can proudly say that I managed to get enough air into the mix.

Sift baking powder and all-purpose flour and fold to the egg-castor sugar mix. Fold in some melted butter as well, and we are done with the cake mix. Pour this into the baking tin which is already lined with caramel and sliced bananas. Bake for 45 minutes at 160 degrees Celcius.

You have baked a delicious upside-down cake on your own! Share it, savour it, and love it!

A slice of upside down banana cake - love it!
A slice of upside down banana cake – love it!

Check out the recipe below. This recipe is my version of a brilliant banana upside down cake from Donna Hay! If you like this recipe, don’t forget to check out my Caramel Custard and Bread and Butter Pudding recipes as well.

Print Recipe
Upside Down Banana Cake Yum
Made with some of the most commonly available ingredients in any kitchen, this upside down banana cake is a delicious dessert that you cannot say no to!
Upside Down Banana Cake
Course dessert
Cuisine global
Prep Time 30 minutes
Cook Time 40 minutes
Passive Time 10 minutes
Servings
people
Ingredients
Wet Ingredients
Dry Ingredients
To fold in
Course dessert
Cuisine global
Prep Time 30 minutes
Cook Time 40 minutes
Passive Time 10 minutes
Servings
people
Ingredients
Wet Ingredients
Dry Ingredients
To fold in
Upside Down Banana Cake
Instructions
  1. Prep ingredients - Sift together the baking powder and all-purpose flour. Melt butter. Slice the bananas across the length.
    Ingredients for the upside cake
  2. Grease the cake tin. I used a small 7 inch tin. You can use an 8 inch tin for the same measurements.
  3. Heat a pan and melt butter and brown sugar on a low heat while stirring occasionally.
    Melting brown sugar and butter for the caramel
  4. Once it's all melted, increase to a high flame, and bring to boil while stirring continuously.
  5. Pour into the already greased cake tin.
  6. Place the sliced bananas on the hot caramel in the cake tin. Arrange them with the flat sides facing down. Keep this aside.
    Place bananas into the hot caramel
  7. In a mixing bowl, beat the eggs followed by adding the castor sugar and vanilla extract.
    Wet ingredients - eggs, vanilla extract with castor sugar
  8. In the meantime, preheat your over to 160 degrees Celsius.
  9. Beat vigorously for about 10 minutes.
  10. Without an electric whisk, I managed to get a thick mixture, which was more than double in volume before I started beating.
    Beat till you double the volume
  11. Fold in the dry ingredients by adding the sifted baking powder and all-purpose flour.
    Dry ingredients folded in
  12. Fold in the melted butter as well. Our cake batter is ready.
    Fold in melted butter
  13. Pour this batter into the cake tin which has our caramel and banana.
    Cake batter added to the cake tin
  14. Bake for 35 minutes. Insert a toothpick into the centre of the cake. If it comes out clean, it means the cake is done.
  15. If it's not ready, bake for a few more minutes and check again. My cake was done in 40 minutes.
    Let is sit for 5-10 minutes
  16. Cool for 10 minutes. Run a knife along the edges pushing against the tin. Carefully invert onto a plate.

12 Comments

  1. Yummy! This is such an appetizing dessert, Arun! I bet is tastes finger-licking! Can I use almond flour for this treat?

    • The Take It Easy Chef

      Thank you Agness!! 🙂
      Yes, almond flour is a good replacement for the all-purpose flour!! It’s not easily available in India. I was going by easy to source ingredients.

      And, it was finger-linking good!!! 🙂

  2. Wow, this cake looks amazing! I’ve never seen this kind of cake before, so I’m definitely looking forward to giving this recipe a try.

  3. This sounds delicious, seems easy, and looks magnificent! I’m not much of a baker, (definitely prefer to cook) but this looks do-able!

  4. Oh wow! That looks delish!

  5. “You have to beat eggs and castor sugar with the vanilla extract like your life depends on it.”

    😄 😄😄

    going to give this a shot! Could you suggest an alternative for butter and all purpose flour. We’re trying to go healthy this month

    • The Take It Easy Chef

      😀 😀 😀
      Based on experience!!!

      To be honest I haven’t really tried baking without butter or/and all-purpose flour! Let me do some research and how I can help you with your health goals!!

      • Haha love it! Thank you so much 😊 Looking forward to your healthy hack

        • The Take It Easy Chef

          Hi Rasana,
          I have found something for you. Finally! 🙂
          You could substitute butter with buttermilk or a thick yogurt (like Greek yogurt). For one portion of butter, replace with 1/2 portion buttermilk or yogurt.

          All-purpose flour is a little more tricky. Almond flour is mentioned in many recipes, but I am not sure if it’s easily available in India. You could try whole wheat flour. Problem is, it could make the cake dense! Use less than 3/4th of all-purpose flour measurement.

          And a disclaimer – I haven’t tried any of these yet, but based on research I feel the aforesaid options will do justice to the recipe!! 🙂 🙂

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