Banana Upside Down Cake



1 pound of brown sugar

6 tbsp. melted butter

2 finely sliced bananas


1 1/2 cups flour (all-purpose)

a half teaspoon of baking soda

1 tbsp baking soda

a pinch of salt

3/4 cup sugar (brown)

a quarter cup of granulated sugar

1 cup mashed bananas (about 2 medium bananas)

Any milk will suffice in place of 1/2 cup buttermilk.

1 teaspoon vanilla

a third cup of oil

two eggs




Preheat the oven to 350 degrees Fahrenheit. Set aside a 9-inch springform pan (higher sides are required for this recipe) that has been greased.

In a mixing basin, combine the topping ingredients. Press the mixture into the pan’s bottom. On top of the mix, layer banana rounds.

Combine the remaining ingredients in a larger mixing basin and stir thoroughly. Pour the combination of brown sugar and bananas on top. Preheat oven to 350°F and bake for 45 minutes, or until firm (when toothpick comes out clean.)

Turn out onto a serving plate, being extremely cautious as it should easily fall out.




1.Use a 9″ round spring-form pan; while this recipe has worked for me in a conventional 9″ cake pan, others have had issues with the batter overflowing over, so use a higher-sided pan to be safe.

Before putting the brown sugar and melted butter in the bottom of the pan, mix them. Other recipes call for sprinkling brown sugar and pouring butter, but this is the way that we find to be the most effective!

You can use ripe or overripe bananas; the banana “seen” will be cooked and caramelized, so it’s fine if they’re already incredibly mushy.

Wrap your springform pan with tin foil in case of sugar leaks out, or get yourself one of these beautiful rimmed springform pans as we do!

Allow 5 minutes for the cake to rest in the pan before transferring it onto a serving tray.