Our banana upside down cake layers gooey caramel and sliced bananas under a super-moist buttermilk banana cake, then is flipped to reveal a glossy banana-and-caramel topping. A light, tangy cream cheese drizzle finishes each slice. This easy sheet-cake recipe is simple to make and full of flavor.
If you were looking for a classic banana bread, try the perfect banana bread recipe on our site, or for something different, check the banana cinnamon roll recipe.
What makes this an upside down cake?
This banana version follows the same method as a pineapple upside down cake: caramel is spread across the bottom of the pan, sliced bananas are arranged on the caramel, and the batter is poured on top. After baking, the pan is inverted so the caramel and bananas become the cake’s glossy top while the banana cake becomes the base.
How to arrange your bananas in the bottom of the pan (two options)
Arranging the banana slices is a matter of preference — both techniques taste the same but create different visual effects. Choose the long-halves for larger, showier banana pieces or coins for evenly distributed banana in each bite. Avoid using overly ripe, mushy bananas for the topping; reserve those for mashing into the cake batter.
Tip: Slice your bananas before making the caramel. If the caramel cools and sets, the bananas won’t sink in and peek through after flipping the cake.
Slice them in half lengthwise
Slice two bananas lengthwise and place them cut-side down (rounded side up) in the caramel, offsetting them slightly for an attractive look.
Slice them in coins
Slice the bananas into thin coins and arrange them side-by-side in the caramel to give banana flavor in every bite.
Making the caramel
The caramel is quick and simple: melt butter with brown sugar and a pinch of salt and bring to a brief boil while stirring. Don’t boil too long or the caramel may crystallize; if it does and isn’t burned, it will still work and taste great.
Will the caramel stick to the pan?
If you grease the pan properly the cake should release cleanly. For extra security, line the pan with parchment paper after spraying it with cooking spray. Once inverted, the parchment can be peeled away easily from the caramel and bananas.
Is the cream cheese drizzle necessary?
The cream cheese drizzle is optional. The cake is moist and sweet on its own, but the glaze adds a pleasant tang that balances the caramel and banana flavors.
Buttermilk and substitutions
Real buttermilk produces the best texture and flavor, but there are reliable substitutes when you don’t have any on hand. The acidic component in buttermilk reacts with baking soda to help the cake rise and stay tender.
Substitutions for 1 cup buttermilk (equivalents)
- 1 cup milk + 1 tablespoon lemon juice — let sit 10 minutes to thicken
- ¾ cup plain yogurt + ¼ cup water (for regular yogurt use ¾ cup yogurt + ¼ cup water)
- ⅔ cup thick Greek yogurt + ⅓ cup water (if using very thick Greek yogurt)
This recipe calls for ¾ cup buttermilk. My preferred substitute is yogurt thinned with water — it gives a richer flavor than milk plus lemon juice.
The acidity from buttermilk or its substitutes reacts with baking soda to create lift and a light crumb. Without an acidic component, the cake can turn out dense.
Storage and freezing
Store the cake covered at room temperature for up to three days. You can also freeze it for up to three months; thaw to room temperature before serving for best texture.
If you have leftover buttermilk, try these other recipes
- Southern Chocolate Coca-Cola Cake
- Buttermilk Blueberry Muffins
- Buttermilk Syrup
- Buttermilk Parmesan Apricot Bacon Biscuits
- Buttermilk Cinnamon Streusel Muffins
- Blackberry Lemon Poppyseed Cake
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Banana Upside Down Cake
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Ingredients
Upside Down Portion:
- 2 large bananas not overly ripe
- 9 tablespoons butter
- ½ teaspoon salt
- 1 cup + 2 tablespoons brown sugar packed
Cake:
- 9 tablespoons butter room temperature
- 1 ½ cups granulated sugar
- 2 large eggs + 1 large egg yolk
- 1 teaspoon vanilla
- ½ teaspoon salt
- ¾ cup very ripe mashed banana about 2 medium bananas
- ¾ cup buttermilk see notes about substitution
- 1 ¼ teaspoon baking soda
- 1 ½ cups flour measured correctly
Cream Cheese Drizzle (optional)
- 3 ounces cream cheese, softened (6 tablespoons)
- ¾ cup powdered sugar
- ½ teaspoon vanilla
- pinch salt
- 1 tablespoon milk
Instructions
Upside Down Portion:
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Preheat the oven to 350°F. Grease a 9×9-inch pan and set aside. Slice the bananas and have them ready.
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In a small saucepan over medium heat, melt the butter. Add brown sugar and salt, stirring continuously for about 2 minutes until the mixture bubbles and comes together. Do not boil longer to avoid crystallization.
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Pour the caramel into the greased pan, spread evenly, and immediately arrange the banana slices on top so they can settle before the caramel cools.
Cake and Cream Cheese Drizzle:
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Cream the butter and sugar for 1 minute. Add eggs one at a time, beating between additions until the mixture is light and creamy. Beat in mashed bananas, salt, and vanilla until smooth.
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Combine baking soda with the buttermilk. Alternately add the buttermilk mixture and flour to the batter, mixing until just combined. Pour the batter over the bananas and caramel. Bake 38–45 minutes, or until a toothpick in the center comes out clean and the top is deep golden brown.
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While the cake bakes, prepare the drizzle by whisking cream cheese with powdered sugar until smooth. Stir in vanilla, a pinch of salt, and milk until pourable.
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Let the cake cool 10 minutes, then invert onto a serving plate. Drizzle the cream cheese glaze over the top, slice, and serve.
Notes
Nutrition
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