Sweet bananas, warm caramel and a nutty crunch meet in an upside-down cake that works as dessert, snack or an indulgent breakfast. This version leans on mashed bananas in the batter and a glossy caramel layer on top. Read on for a clear, kitchen-friendly method and smart tips to get it just right.
Banana Upside-Down Cake recipe that doubles as breakfast
This cake balances dense, moist crumb with a sticky banana topping. I used a mix of all-purpose and whole wheat flours for a deeper flavor. Plain Greek yogurt keeps the texture tender and adds tang. Serve warm or at room temperature.
Times and pan details
- Prep time: 25 minutes
- Cook time: 60 minutes (30 min at 350°F, then 25–35 min at 325°F)
- Total time: about 1 hour 25 minutes
- Pan: 8 x 8 x 2 inch square or 9-inch round, 8-cup volume. Deeper pans are required to avoid overflow.
Ingredients: what you’ll need
Gather ripe bananas and these pantry staples.
- 2/3 cup packed brown sugar (for the pan)
- 4.5 tablespoons unsalted butter, cut into pieces (for the pan)
- About 3 bananas, sliced into 1/4–1/3-inch rounds (for topping)
For the cake batter:
- 1/3 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1/3 cup plain Greek yogurt or sour cream
- 2 large eggs
- 2 overripe bananas, mashed (about 1 cup)
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- Dash of salt
- 1/2 teaspoon ground cinnamon
For the caramel glaze:
- 1/4 cup brown sugar
- 1/4 cup heavy cream
- 4 tablespoons unsalted butter
- 1/4 teaspoon salt
Step-by-step: assembling and baking
- Preheat oven to 350°F. Grease your 8-cup pan well.
- Sprinkle 2/3 cup brown sugar across the pan bottom. Scatter 4.5 tablespoons of butter over it.
- Place the pan in the oven 5–7 minutes until the butter melts. Stir to spread the sugar-butter mix evenly.
- Arrange banana slices in a single layer to cover the caramel base. Set the pan aside.
- Whisk dry ingredients together: both flours, baking powder, baking soda, cinnamon and salt. Set aside.
- Cream 1/3 cup softened butter with 3/4 cup granulated sugar until light.
- Add eggs and vanilla. Mix until combined.
- Stir in Greek yogurt and the mashed bananas.
- On low speed or by hand, fold the dry mix into the wet ingredients just until combined.
- Pour batter over the banana layer and smooth the top gently.
- Bake 30 minutes at 350°F. Reduce oven to 325°F and bake another 25–35 minutes.
- Insert a toothpick in the center to check doneness. It should come out clean.
- Allow the cake to cool in the pan until the bottom is only barely warm before inverting.
- Run a knife around the edges, place a plate over the pan, and flip the cake out.
Make the caramel glaze
- Combine 1/4 cup brown sugar, 1/4 cup heavy cream, 4 tablespoons butter and 1/4 teaspoon salt in a small saucepan.
- Bring to a gentle boil over medium heat, stirring constantly.
- Simmer 2–3 minutes, then remove from heat and let rest 1–2 minutes.
- Pour about two-thirds of the glaze onto the banana layer before you invert the cake.
- Reserve the rest to reheat and drizzle when serving. The glaze will thicken and pale as it cools.
Serving ideas and flavor notes
- Sprinkle toasted chopped pecans over each slice for crunch.
- Top with a scoop of vanilla ice cream or whipped cream for dessert service.
- For breakfast, use less glaze and skip the ice cream for a lighter slice.
- If you prefer sour cream, it works instead of Greek yogurt.
Kitchen tips and variations
- Choose very ripe bananas for the best banana flavor and sweetness.
- Mixing whole wheat flour with all-purpose gives a nuttier taste and denser crumb.
- If the caramel is too thick when cooled, gently reheat before drizzling.
- Not a banana lover? Try the same method with pineapple or sliced stone fruit.
- Toast nuts in a dry skillet for two minutes to deepen their flavor.
Pairings and related recipes
Serve this cake with coffee for breakfast or with ice cream for dessert. If you enjoy banana desserts, try a classic chocolate chip banana bread next. Both make excellent use of overripe bananas.
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Health advocate and wellness researcher, Dr. Monroe brings clarity to confusing health trends with science-backed advice. Her mission is to help readers live vibrantly, from the inside out.