Can I use frozen bananas for banana upside down cake?

Yes, you can use frozen bananas in your banana upside down cake recipe, especially for the mashed portion inside the batter. Thaw them completely and drain excess liquid before using. However, for the caramelized topping, fresh bananas hold their shape better and create a prettier presentation in your caramelized banana upside down cake.

Can I make banana upside down cake ahead of time?

Absolutely. This cake is ideal for making ahead. After baking and flipping your caramelized banana upside down cake, let it cool completely, then wrap it tightly. Store at room temperature for up to two days or refrigerate for up to five. The flavors deepen, and the texture becomes even more moist.

What’s the best way to store leftover banana upside down cake?

To store leftovers, wrap the cake in foil or transfer slices to an airtight container. Keep at room temperature for 1–2 days or refrigerate for longer freshness. Reheat gently before serving to re-soften the caramelized top. This works especially well with banana upside down cake Crumbl-style thickness and layers.

Can I use a different type of fruit for the topping?

Yes, though banana is the classic, you can substitute pears, pineapple, peaches, or even thin apple slices. Just layer them over the caramel before pouring your batter. If using other fruits, reduce baking time slightly as some may release more moisture than bananas.

How do I prevent the cake from sticking to the pan?

Thoroughly grease your pan or skillet with butter, then line the bottom with parchment paper. After baking, let the cake rest for 10 minutes before flipping. This ensures the caramel sets slightly, making for a clean, picture-perfect inversion of your caramelized banana upside down cake.

Caramelized banana upside down cake

Description

This caramelized banana upside down cake is buttery, moist, and crowned with sticky-sweet banana slices in golden brown sugar caramel. It’s a warm, comforting dessert that’s easy to flip and unforgettable to eat.

Ingredients

Scale

3 ripe bananas, sliced
½ cup unsalted butter (divided)
¾ cup brown sugar
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup buttermilk

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Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch round pan.
In a saucepan or skillet, melt ¼ cup butter with brown sugar until bubbly.
Pour caramel into pan. Layer sliced bananas over caramel.
Cream remaining butter and sugar until fluffy. Beat in eggs and vanilla.
Mix dry ingredients in a separate bowl.
Alternate adding dry mixture and buttermilk to the wet mixture. Mix until smooth.
Pour batter over bananas and caramel layer.
Bake 40–45 minutes or until toothpick comes out clean.
Cool 10 minutes. Run knife around edges. Flip onto a plate.
Serve warm or cool. Store covered up to 5 days.

Notes

Use parchment for easier flipping.

Add 1–2 tbsp malted milk powder for a nutty twist.

Frozen bananas are fine for batter, not topping.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 28g
Sodium: 180mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 2g
Protein: 3g
Cholesterol: 60mg