By linda 60 Comments
Can I just say… this cake is SOOO. GOOD. I know I say that about everything and I truly mean it every time. But you know, you always have your favorites/weaknesses (like.. devouring 20 chocolate chip cookies.. never happened). I think you know what I mean. Some things are just hard to resist, and this cake is definitely one of those cakes where I could eat the whole thing in one go. Let me just say, whoever came up with the idea of baking fruit in a pool of caramel in the bottom of a baking pan is a genius. Downright genius.
8-10 servings
This cake didn’t last very long in my house, that’s how good it is! Definitely best served warm. The cake itself is quite sweet, so if you’d like to serve it with something, I’d recommend some unsweetened whipped cream. I didn’t add too much spice in the recipe because I didn’t want to take away from the banana flavor, but you can definitely up the ginger and cinnamon if you want a more spiced cake.
INGREDIENTS
TOPPING
- 65 g (approx. 2/3 stick) salted butter
- 125 g (1/2 cup + 1 tbsp, tightly packed) light muscovado sugar
- 3-4 ripe bananas
CAKE
- 200 g (1 1/3 cup + 1 1/2 tbsp.) all purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/4 tsp. ground ginger
- 1/2 tsp. ground cinnamon
- 125 g softened salted butter
- 180 g (3/4 cup + 1 1/2 tbsp) granulated sugar
- 2 large eggs
- 150 ml (2/3 cup) thick yoghurt (greek or turkish), at room temp.
INSTRUCTIONS
TOPPING
- Preheat oven to 175°C (350°F). Butter a 22 cm (9 inch) springform pan and cover the bottom of the pan with baking paper.
- Peel and cut the bananas in half lengthwise.
- Melt the butter in a small, heavy-bottomed saucepan. Stir in sugar and cook for 2-3 minutes over medium heat until combined and sugar is melted. Don’t worry if the mixture feels gritty, it will disappear once the cake is baked. Spread the caramel over the baking paper in the bottom of the pan. Place the bananas cut side down over the caramel.
CAKE
- Combine flour, baking powder, baking soda, salt, ginger and cinnamon in a medium bowl. Set aside.
- In a large bowl, beat together the butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the flour in three additions, and the yoghurt in two, beginning and ending with flour. Beat until just smooth.
- Pour the batter into the prepared pan, over the caramel and bananas. Smooth the top with a spatula.
- Make sure to put a baking sheet covered with baking paper on the lowest rack of the oven to catch any drips from the cake (it will most likely leak a little bit). Bake the cake for 45-50 minutes or until a cake tester comes out clean. Start checking around 40 minutes, as you might need to cover the cake with foil if it’s browning too much.
- Remove the cake from the oven and let it cool on a wire rack for 5 minutes. Meanwhile, prepare a large serving platter or plate to put the cake on. After the 5 minutes, carefully remove the sides of the springform pan. Then invert the cake onto the platter and peel off the piece of baking paper. Let cool a bit before serving.
Reader Interactions
Comments
Stefanee saysThat shine on the top of the cake is so good! Do you use a certain plugin to create the recipes in your posts? I love the way they are laid out!
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- linda says
Thank you so much, Stefanee! I use a plugin called Simmer 🙂
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- Adrienne says
Looks good and the rich texture in the photos are awesome.
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- linda says
Thank you Adrienne! 🙂
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- Helen C says
What a lovely recipe, I’ve never some across a banana upside down cake before, it looks wonderful and really different. Your photographs are divine too! 🙂 xx
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- linda says
Thank you Helen! It’s really delicious and I love the addition of banana 🙂 My favorite upside-down cake so far!
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- Lisa says
WoW looks amazing! 🙂
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- linda says
Thanks Lisa! 🙂
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- Zoe says
Linda this looks absolutely stunning. I love the clear beautiness of these pictures! Wonderful and so inspiring…Recipe of course, sounds super duper delicious as well. Best wishes from Germany, xo Zoe
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- linda says
Thank you so much for your kind comment Zoe 🙂 The cake is incredibly delicious and I wanted to keep the styling to a minimal… xoxo
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- Ophelie says
A perfect recipe for a island’s girl like me, that kind of cake who reminds me my childhood #bananalover
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- linda says
Ah, I didn’t know that Ophelie! Where are you from originally?
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- Ophelie says
I am from Reunion Island, it just a little french island in indian ocean, near mauritus island. Full of origins and influence on this island : chinese, african, french, indian.
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- Kyla Senelale says
This looks Incredible Linda! I can’t wait to try it!
Do you have any recommendations for Wedding Cake Recipes?Reply
- linda says
Thanks Kyla!!
As for wedding cakes, it of course depends on what you like and how you want it to look – Rustic with a buttercream or frosting or fondant. I would probably go for carrot cake as it’s my favorite 🙂Reply
- Jane Welton says
Definitely making this yummy-looking cake. Excellent for using up all those overripe bananas. You know, you look one minute and they’re green, you come back later and they’re brown!
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- linda says
So true! I always plan on eating them but suddenly they’re too ripe.. Perfect to make this cake! Thanks for your comment Jane!
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- Mou says
Åh, detta ser helt magiskt ut! Är det möjligt att få måtten i volym istället för vikt?
Jag har köpt alla dina svenska böcker och älskar dem men det här med att väga ingredienser är inte direkt min grej. Blir alltid för mycket!Reply
- linda says
Tack!! Jag rekommenderar alltid att väga då det är är större chans att receptet lyckas 🙂 Vill du ändå använda volym så står måtten även i cups, och vill du ta reda på i dl så googla “1 1/3 cup + 1 1/2 tbsp in dl” exempelvis så kommer svaret upp direkt där!
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- Anna says
Oh how delicious that cake looks! That sticky glaze makes y mouth water! Just gorgeous.
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- linda says
Thanks so much Anna!! Linda x
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- Nadiya says
Made this a day ago! Divine!!! Thank you for sharing the recipe, Linda. Though I used ordinary sugar the cake come out delicious. It was you first attempt to bake upside down cake and I’m sure not the last :))) Just wonder if it’ll work with some other fruits?
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- Nadiya says
*my first attempt 😉
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- linda says
So glad to hear you enjoyed it!! 🙂 And thanks for sharing that it tasted great with granulated sugar too 🙂 Always good to know! You can most definitely use other fruits.. I will be trying that myself too! Linda x
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- Cindy says
Traditional pineapple upside down cake, or apple upside down cake. All sound yummy. Can’t wait to try this one for my son n law!
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- Sara Evans says
The print button doesn’t seem to work? Maybe it’s me?
Thanks!
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- linda says
Hi Sara, you’re right! Thanks so much for letting me know 🙂 It should be working now!
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- Nafsika says
Once upon a time our green bananas were turning brown in the blink of an eye! But now we’re begging our bananas to get brown fast so as to make this cake! I did it twice this week and I just can’t get enough… Delicious! Thank you so much Linda!
See Also50 Red, White and Blue DessertsReply
- linda says
Haha, that’s so true 🙂 SO glad you like the cake so much!!
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- Rachel says
Hi! I recently just fell in LOVE with your style of photography and was wondering where you get your plates and decorations? Im looking for plates and other simple decorations to put in my baking photos 🙂
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- Rachel says
Hey Linda! I love this recipe and I wanted to print the recipe for keeps but everytime I print, it gives me a blank page! Can you fix this?
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- linda says
Hi Rachel! It should be fixed, I had a look on my other computer and definitely works there! However for some reason the second page is empty, so maybe just print the first page. I hope it works!
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- Rachel says
Hi Linda! It’s me again, I was wondering what font you use for your recipes? Love the look of them!
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- linda says
Thanks Rachel! The font is called PT Serif 🙂
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- Chelsea Harris says
I made this today and it is absolutely delicious. The only thing I will do differently next time is allowing it to cool more than 5 minutes before inverting it. It seemed a bit too soft at that point because the caramel hadn’t set much. But the taste… Oh my gawd, the taste. This is a real winner! Tack så mycket för detta recept!
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- linda says
Thanks so much for letting me know, Chelsea! I’m SO glad you enjoyed the cake 🙂 xx
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- Erica says
This looks fantastic. We’re dairy free in this house–is there anything you could use to substitute for the yogurt?
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- linda says
Hi Erica! I bet you could use dairy free yoghrt if you can get your hands on some 🙂 I haven’t tried myself though but it should work!
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- Nadia says
Hi Linda
Want to try this recipe but I was wondering if it works with frozen , thawed bananas .
ThanksReply
- linda says
Hi Nadia! I’ve never baked with frozen bananas to be honest, the only thing I’d worry about is that they might become a little too ‘wet’ when baking. But of course, I can’t be sure since I haven’t tried! WOuld love to know how it goes if you decide to give it try 🙂
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- Ginatus says
I made this yesterday, it was divine 🙂 I think I cooked my first caramel too long (I had quite some excess butter in the mix which I tried to “cook away”), because it firmed up to a solid disk pretty quickly, the bananas didn’t even sink in. So I made a new batch just to be safe. Other than that, this was surprisingly fast and straight-forward.
And I don’t even feel it’s that sweet… Maybe it’s the strong banana taste that makes it feel healthier than it actually is 😀Reply
- linda says
Glad it worked out in the end! And you’re right, it does feel sort of healthy because of the bananas 😉
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- Gayatri says
This cake turned out so delicious, Linda! I baked it in a loaf tin because I didn’t have enough bananas for a round one, but it was still perfect and completely irresistible. Thank you 🙂 Also, your photos are gorgeous!
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- linda says
I’m so glad you liked the cake!! And thanks so much for letting me know that a loaf tin works too, so good to know!! xx
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- Dani says
This looks amazing! I’d like to make it for a potluck but we would need to make it a few days in advance. Do you think this would freeze at all? Thanks!
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- linda says
I haven’t tried but I think it would be ok! 🙂 Hope you like it!
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- Adam says
Thank you for a fabulous recipe. It was a real winner. My caramel might have been a tad too thick; I’m not sure if I was supposed to stir the brown sugar constantly into the melted butter or stir it initially and let the 2 come together. Anyway, the taste was amazing. I have a feeling I’ll make it again sooner rather than later.
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Banana is my favorite and anything made of banana too is my favorite. I am going to try this recipe by tomorrow only.
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- Isobel says
I am sooooo happy you shared this lovely recipe with us. Everyone I have baked this cake for has told me it’s their new favourite, so you’re something of a legend in my household. Keep doing what you’re doing, gracing us with delicious sweet things and beautiful words and photographs <3
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- linda says
Aww, you have no idea how much that means to me! Makes me SO happy. Thank you!! <3
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- Olya says
Love your photography and your recipes! I’ve tried so many already and they all turn out amazing. I’ve made this cake with bananas and it was so delicious! My husband isn’t a huge fan of banana flavored cakes, though, so we decided to try it with pears. Definitely a win! I love bananas, but I think I might use this one with pears in the future. (Your banana bread recipe is my go-to, though.)
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- linda says
SO glad to hear that, Olya! I need to try it with pears, sounds absolutely perfect!! xx
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- Julia says
I made this last night and substituted buttermilk for the yogurt and it was a grand success. Thank you for sharing!
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- linda says
That makes me so happy to hear, Julia, thank you!!
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- Yeri says
Hello~
Can I use cake flour instead of all purpose flour?Reply
- linda says
Hi Yeri! I’m not familiar with cake flour as we don’t have it in Sweden – so I’m not sure what the difference is! Sorry I couldn’t be of more help!
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- Christine says
This cake is amazing. I have made several of your recipes and they all turn out delicious but this one is our favorite. Served it for a small dinner party, still warm from the oven. it was devoured. All my guest were in love with the flavourful cake and warm bananas. Thank you. Can’t wait to make it again
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- linda says
Thank you so much for your kind words Christine, and for taking the time to leave a comment! Makes me so happy to hear it was a success 🙂
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[…] for other banana recipes, you can find my Banana bundt cake with butterscotch sauce HERE and my Banana upside down cake HERE. I very much encourage you to try those too as they are two of my favorite recipes […]
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