This banana upside down cake has been a warm-hearted favorite in my kitchen for years, appearing at weekend brunches and after-school gatherings alike. I first made it during a sleepy Sunday when a bowl of overripe bananas was threatening to be tossed; the caramelized topping and the way each slice holds moisture convinced me to keep it in rotation. The contrast between a glossy, sweet banana crown and the tender, buttery crumb always sparks comments — the bananas almost melt into the top and the cake beneath remains soft, never dry. I love how forgiving this recipe is: simple pantry staples combine into something that feels special without long prep. The aroma while it bakes — brown sugar warming, butter caramelizing, and banana perfume filling the kitchen — is one of those small, domestic pleasures that makes people linger at the table. It’s equally at home on a brunch spread or as a comforting after-dinner treat, and it travels well to potlucks because the topping acts like a sticky, protective glaze.

Ingredients

• Topping - Brown sugar: Use packed light or dark brown sugar for the topping; dark brown gives a deeper molasses flavor and a darker glaze. I buy Domino or C&H for consistent moisture.
• Topping - Butter: Salted butter melted warms the sugar and creates a glossy caramel. If using unsalted, add a pinch of salt to the mixture for balance.
• Topping - Bananas: Choose ripe bananas with brown flecks for maximum sweetness and aroma; slice about 1/3 inch thick so they soften but keep their shape.
• Cake - All-purpose flour: Provides structure. Spoon into the measuring cup and level for accuracy; King Arthur or Gold Medal work well.
• Cake - Leavening & spice: Baking soda and baking powder combine to give lift; a teaspoon of ground cinnamon complements the bananas without overpowering them.
• Cake - Sugars: A blend of brown and granulated sugar in the batter boosts moisture and flavor — brown sugar keeps the crumb tender.
• Cake - Bananas (mashed): Three medium bananas mashed to about 1 1/4 cups add body and banana flavor to the batter; overripe are best.
• Cake - Buttermilk & oil: Buttermilk keeps the cake tender and slightly tangy while a neutral oil like canola or vegetable gives moistness without heavy butteriness.
• Cake - Eggs & vanilla: Eggs provide structure and richness; vanilla deepens sensory notes. Use large eggs at room temperature for even mixing.

Instructions

Preheat and Prepare the Pan: Preheat the oven to 350°F. Grease a 9-inch springform pan thoroughly with butter and line the bottom with a circle of parchment if you like — this helps with a clean release while keeping the topping intact. The pan should hold about eight cups; avoid low-sided pans that might overflow. Make the Topping: In a small bowl, stir together 2/3 cup packed brown sugar and 5 tablespoons melted salted butter until smooth. Pour evenly into the prepared pan and spread with a rubber spatula to coat the bottom. The sugar should be a thin, even layer so it caramelizes uniformly. Arrange the Bananas: Slice 3 to 4 ripe bananas into 1/3-inch rounds and lay them over the brown sugar in concentric circles or a single layer, slightly overlapping. Press gently so each slice sits in the sugar-butter mixture — this helps create that glossy finish after flipping. Combine Dry Ingredients: In a medium bowl whisk together 1½ cups all-purpose flour, ½ teaspoon baking soda, 1 teaspoon baking powder, a pinch of salt, and 1 teaspoon ground cinnamon. Whisking aerates the flour and distributes the leaveners and spice evenly. Mix Wet Ingredients: In a separate large bowl, combine ¾ cup packed brown sugar, ¼ cup granulated sugar, 1¼ cups mashed bananas (about 3 medium), ½ cup buttermilk, 1½ teaspoons vanilla, 1/3 cup oil, and 2 large eggs. Use a hand mixer on medium speed just until smooth — the goal is fully combined, not whipped. Combine Batter: Add half the dry ingredients to the wet ingredients and fold with a spoon until partially combined, then add the rest and stir until no white streaks remain. Stop as soon as the batter is uniform — overmixing develops gluten and yields a tougher crumb. Assemble and Bake: Gently pour the batter over the arranged banana slices, smoothing the top for even bake. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, tent loosely with foil after 30 minutes. Cool and Invert: Allow the pan to cool on a rack for 5 to 7 minutes so the glaze sets slightly. Run a knife around the edge, place a large serving plate over the pan, and carefully invert. Lift off the springform base and peel away parchment if used. Serve warm for the best glossy topping.

Storage Tips

Store at room temperature on the counter for up to 24 hours in an airtight container to preserve texture and gloss. For longer storage, refrigerate covered for up to 3 days — cover tightly to prevent the cake from drying. To freeze, slice and wrap each piece in plastic wrap, then place in a resealable freezer bag for up to 3 months; thaw overnight in the refrigerator and rewarm gently at 300°F for 8–10 minutes to refresh the topping.

Ingredient Substitutions

If you don’t have buttermilk, make a quick substitute with ½ cup milk plus 1/2 tablespoon lemon juice or vinegar, let sit 5 minutes. Swap canola oil for melted coconut oil for a subtle tropical note, but expect slight coconut flavor. For a lower-sugar option, reduce granulated sugar to 2 tablespoons and use lighter brown sugar — the texture will be similar but less sweet. Use gluten-free 1-to-1 flour blend if needed, but expect a slightly different crumb.

Serving Suggestions

Serve warm with a dollop of lightly whipped cream, a scoop of vanilla ice cream, or plain Greek yogurt to cut the sweetness. Garnish with toasted chopped pecans or a sprinkle of flaked sea salt for contrast. This cake pairs wonderfully with strong coffee or aged black tea for brunch and makes a striking finish to a casual dinner.

Cultural Background

Upside down cakes have roots in traditional home baking where cooks used a pan’s bottom to caramelize fruit before topping with batter — a practical trick to get a glossy fruit topping. The pineapple upside down cake rose in popularity mid-20th century America; this banana version leans on the same technique but highlights bananas’ creamy sweetness and familiarity in American home baking culture.

Seasonal Adaptations

In summer, swap some bananas for thinly sliced stone fruit like peaches mixed with banana rounds. In fall, add a dash of nutmeg and fold in 1/4 cup chopped toasted walnuts into the batter. For winter holidays, drizzle a little warm spiced rum into the topping before laying down banana slices for an adult-friendly twist.

Meal Prep Tips

Make the batter and topping the night before: prepare the pan with topping and banana slices, cover tightly and refrigerate; bring to room temperature before pouring batter and baking next day. Alternatively, bake and refrigerate whole; slices reheat beautifully and save well for grab-and-go breakfasts paired with yogurt.

When you make this, remember the little triumphs — the first glossy flip, a neighbor’s appreciative text, the way leftovers taste even better the next morning. It’s a simple cake with a loyal following, and one I hope becomes as treasured in your home as it is in mine.