Upside Down Banana Cake
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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!
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: Global
Servings: 8 people


  • 3 bananas peeled and sliced
  • 40 gram butter
  • 1/3 cup brown sugar

Wet Ingredients

  • 3 eggs
  • 3/4 cup castor sugar
  • 1/2 teaspoon vanilla extract

Dry Ingredients

  • 1 1/2 cup all-purpose flour maida
  • 1/2 teaspoon baking powder

To fold in

  • 120 gram butter melted


  • Prep ingredients - Sift together the baking powder and all-purpose flour. Melt butter. Slice the bananas across the length.
    Ingredients for the upside cake
  • Grease the cake tin. I used a small 7 inch tin. You can use an 8 inch tin for the same measurements.
  • Heat a pan and melt butter and brown sugar on a low heat while stirring occasionally.
    Melting brown sugar and butter for the caramel
  • Once it's all melted, increase to a high flame, and bring to boil while stirring continuously.
  • Pour into the already greased cake tin.
  • 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
  • In a mixing bowl, beat the eggs followed by adding the castor sugar and vanilla extract.
    Wet ingredients - eggs, vanilla extract with castor sugar
  • In the meantime, preheat your over to 160 degrees Celsius.
  • Beat vigorously for about 10 minutes.
  • 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
  • Fold in the dry ingredients by adding the sifted baking powder and all-purpose flour.
    Dry ingredients folded in
  • Fold in the melted butter as well. Our cake batter is ready.
    Fold in melted butter
  • Pour this batter into the cake tin which has our caramel and banana.
    Cake batter added to the cake tin
  • Bake for 35 minutes. Insert a toothpick into the centre of the cake. If it comes out clean, it means the cake is done.
  • 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
  • Cool for 10 minutes. Run a knife along the edges pushing against the tin. Carefully invert onto a plate.