Upside Down Caramel Banana Cake

Upside Down Caramel Banana Cake - This Banana Upside Down Cake is fluffy, moist and tender. The addition of ground Spices in the cake and a little stem ginger makes the cake SO delicious. It's delicious served with a dollop of ice cream or a drizzle of cream.

​Ingredients in Banana Cake

Caramel

Butter, Brown Sugar (Light or Dark Brown Sugar), Water

Cake Batter

Bananas

3 for the top and 2 for the Cake batter

Butter and Oil

I like to use both for maximum moisture. My preference is salted butter over unsaltes butter.

Eggs

​Medium sized free range Eggs

Plain Flour

AKA All Purpose Flour

​Greek Yoghurt

Or Plain Yoghurt or Sour Cream

Spices

Ground Cinnamon and GInger and a little Stem GInger

Chocoalte Chips

​Either chopped Chocolate or Chocolate Chips

How to make an Upside Down Banana Cake

This Cake is easier to make then it looks.

First we make a Caramel with Butter, Sugar and a little Water by adding then to a saucepan and cooking for 2-3 minutes.

Pour it into the Cake tin and then nestle the sliced Bananas on top of the Caramel.

Then we make a Cake batter with ripe Bananas, Greek Yoghurt or Sour Cream, some ground Spices and Chocolate Chips.

We bake the Cake until the Cake is golden brown and the Caramel is bubbling underneath

Once the Cake has cooled for 10 minutes, we flip the Cake to reveal the most delicious looking Caramalised Banana topping.

Banana Upside-Down Cake - Step by Step Instructions

Here is how to make this easy recipe:

Caramel

Preheat the oven to 180 °C/GM 4. Lightly grease a 20cm round springform pan/tin.

Add Butter, Sugar and Water to a small saucepan pan over medium heat. Stir until combined and lightly bubbling.

Pour the caramel into baking tin and top with Banana slices.

Cake

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a electric mixer or in a medium bowl with an offset spatula -  beat butter, oil, bananas and sugar until light and fluffy.

Add the Eggs one at a time, scraping down the sides in between each addition.

Mix in Flour, Salt, Cinnamon, Ginger Powder, Stem Ginger gently.

Stir in Yoghurt, and Chocolate Chips. Don’t over mix.

Top the Caramel Sauce with the Cake batter.

Bake the Cake for 1 hour or until a toothpick inserted into the middle comes out clean.

Let the Cake cool for 10 minutes and then carefully  invert cake onto a serving plate or cooling rack to reveal the golden caramel topping.

Serve warm with a  scoop of Vanilla Ice Cream or drizzle of double/heavy cream.

Variations and Substitutions

Fruit

You can try using a different fruit instead of bananas- chopped apples, pears, peach slices or pineapple would likely work. I haven't tried it though so can't be sure.

Yoghurt

If you don't have sour cream, use buttermilk, yoghurt or milk instead.

Tips to make Banana Cake

Baking

This is one of those cake recipes that looks done way before it is done. Trust the skewer test! If it comes out wet, leave the cake in the oven a little longer. I have suggested baking in a 20cm/ 8-inch pan at 180 C/GM 4 for 1 hour.

The time does vary. So it can take longer then that. If the cake is browning too fast but the inside is still wet, cover it with foil and continue baking until the middle is set.

Bananas

For this recipe you don't need bananas that are falling apart, mushy and weeping. They need to be ripe but not so ripe that they disintegrate into the batter and disappear.

Baking Tin

When I first made this Banana upside down cake it was a disaster. Caramel leaked out of the bottom of the tin and burnt in the oven.  Not only did I have a horrible cleaning job to do afterwards, we lost half the caramel.

For that reason, I would suggest using a tin that is closed at the bottom or you can put your cake tin on an oven tray and once backed, add the leaked caramel to the top of the bananas.

Alternatively line a loose bottomed tin with baking paper/parchment paper and fold it at the corners so it goes up the sides of the tin too and then use bull dog clips to clip it at the sides.

What to serve with it

This cake is absolutely delicious as it is. Or serve it warm with a drizzle of Cream or a scoop of  ice-cream.

Storage

This delicious Cake is best enjoyed warm but it keeps well in an airtight container for three days.

Is it freezer friendly?

I wouldn't recommend freezing this cake.

did you make this recipe? i'd love to hear about it! did you try any variations? if you loved this recipe/tried any variations/have some top tips, please comment below. please leave a 5-star🌟 rating below. you can also follow us on instagram and subscribe to our newsletter to get our latest recipes.