Banana Upside Down Cake


Bananas…ya just gotta love ’em.

Banana Upside Down Cake

It's like banana bread only sweeter and more bananaier.  So, be careful, eating too much of this lovely cake may cause you to go bananas.

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes



  • 1 cup brown sugar
  • 6 tbsp. butter melted
  • 2 bananas

Cake Batter

  • 1 1/2 cups all purpose flour
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 1/2 cup buttermilk
  • 1/2 cup canola oil
  • 2 ripe bananas mashed
  • 2 lge. eggs



  1. Preheat oven to 350° F.  Prepare a 9" spring form pan with no stick spray.  If you have some handy you can also lay some parchment paper on the bottom.  For the topping (which is actually the bottom of the pan) combine the brown sugar with the melted butter until no lumps remain.  Then pour the mixture into the spring form pan, leveling it out to the edges.  

  2. Slice the 2 bananas into 1/4 inch pieces and lay them out evenly over the butter mixture.  Set aside.

Cake Batter

  1. Whisk the first 7 ingredients (dry ingredients) in a large mixing until they are well blended together.

  2. Add the buttermilk and oil and lightly beat together.  Then add the mashed bananas and eggs and beat until well blended.

  3. Pour the cake batter into the pan over the sliced bananas.  Place the pan on a large baking sheet and bake for 45 minutes or until a toothpick comes out clean.  Depending on your oven, you may want to check for doneness after 40 minutes.  Remove the cake from the oven and let cool for 10 minutes before turning it over onto a serving dish.  This cake serves up better when it is still warm, especially with a dollop of whipped cream.

Recipe Notes

Did you know:  More songs have been written about bananas than about any other fruit.  Just wait until they start writing songs about this Banana Upside Down Cake.


Recipe adapted from



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