Banana Upside Down Cake

Ripe bananas are mixed into the cake batter and the sticky topping in this easy and decadent homemade cast iron skillet Banana Upside Down Cake. Perfect for any occasion! 

Why this recipe works:

Mercy. This dessert was heaven. It's that good.

The recipe is actually very simple to make. The topping consists of sliced bananas that are cooked in butter and brown sugar. Already that sounds like a dessert you want to devour!

The cake portion that sits on top of the sweet banana is extremely simple to make and is very similar to a homemade pancake.

Because this recipe is made in a cast iron skillet, it goes directly from the stove top to the oven!

How can you go wrong with a ton of melted butter and brown sugar. All of that just seeps into the cake. The entire thing is so insanely moist and delicious and the flavor is incredible.

Here's how to make it:

1. This recipe uses four ripe bananas. I took the ripest one and mashed it up. The remaining three were sliced up for the top (or bottom?) of this cake.
2. A cube of butter is melted in the skillet and then some brown sugar is sprinkled on top. This is heated just until the sugar starts to melt. Then, the remaining bananas get sliced and arranged on top. I made a pinwheel type pattern with the bananas filling in the gaps with smaller pieces. You can place them however you'd like. 
3. The cake itself is very similar to a pancake - only sweeter. The batter is made by combining the dry ingredients (flour, sugar, baking powder, salt) with the wet ingredients (egg, buttermilk, vanilla, and mashed banana).
4. The cake batter is then poured over the top of the sliced bananas. The hot skillet is transferred to the preheated oven where it will bake for about 40 minutes.
5. After you take the cake out of the oven and let it cool for a few minutes, you will need to invert it. To do this, just place a plate over the cast iron skillet and flip it over. 

Cooking tips:

• If your bananas aren't as ripe as mine were, you can still make this recipe. If you'd like to quicken the ripening process, you can store them in a brown paper bag on the counter.
• If you do not have buttermilk, you can make your own by adding a couple teaspoons of lemon juice to whole milk and letting it sit for about 10 minutes.
• Inverting the cake can be tricky, especially since the cast iron skillet is heavy and hot. You might need someone to help you. To invert the cake, place a plate over the skillet, hold it tight, and then flip it over without allowing the plate to come away from the skillet. 

Related recipes:

If this recipe looks good to you, might I suggest other recipes you can make with ripe bananas as well as my other favorite upside down cakes.

Ripe banana recipes:

Next time you have some ripe bananas begging to be transformed into something wonderful, you'll know what to make.

• Banana Pancakes
• Brown Butter Banana Bars
• Sour Cream Banana Nut Bread
• Classic Banana Pudding Recipe
• Banana Cream Pie

Upside down cake recipes:

They can pretty much be made with any fruit, but these are some of my favorites.

• Apple Upside Down Cake
• Pineapple Upside Down Cake
• Upside Down Rhubarb Walnut Cake
• Upside Down Cranberry Coffee Cake
• Upside down pear tarts - not exactly cake

Did you make this recipe? Please leave me a comment below to let me know what you think!

Banana Upside Down Cake

Put those ripe bananas to excellent use and make this easy, rich and sinful Banana Upside Down Cake. Its the perfect dessert for any occasion.

4.91 from 11 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Hover to scale: 8

Author: Krissy Allori

Ingredients

• ▢ 1/2 cup unsalted butter
• ▢ 3/4 cup light brown sugar (packed)
• ▢ 4 medium sized ripe bananas
• ▢ 1 cup all purpose flour
• ▢ 3/4 cup granulated sugar
• ▢ 2 teaspoons baking powder
• ▢ pinch salt (optional and to taste)
• ▢ 1 large egg
• ▢ 3/4 cup buttermilk
• ▢ 1 tablespoon vanilla extract

Instructions

• Preheat oven to 350 degrees F.
• Using a 9 inch cast iron skillet, melt butter over medium heat until bubbly. Sprinkle brown sugar evenly over melted butter. Do not stir, but allow to sit over heat for just a minute until it starts to dissolve. Remove from heat.
• Take the ripest banana and set aside - it will be mashed up and mixed into the cake batter. For the remaining three bananas, peel, cut in half, and then quarter each half lengthwise. Gently place these banana spears in a circular pattern in the butter and brown sugar mixture.
• To make the cake batter, combine the flour, sugar, baking powder, and salt in a medium sized bowl. Set aside.
• Separately, mix together egg, buttermilk, vanilla, and mashed banana. Add this wet mixture to the dry mixture and stir just to combine. Do not overmix - this will be very similar to pancake batter.
• Pour over banana pieces taking care not to change their position.
• Bake in preheated oven until golden brown, about 40 minutes. Remove from oven and allow to cool slightly, about 5 minutes, before inverting onto plate.
• Store in airtight container. Best if eaten within 1-2 days because bananas will brown over time.

Notes

Cooking tips:

• If your bananas aren't as ripe as mine were, you can still make this recipe. If you'd like to quicken the ripening process, you can store them in a brown paper bag on the counter.
• If you do not have buttermilk, you can make your own by adding a couple teaspoons of lemon juice to whole milk and letting it sit for about 10 minutes.
• Inverting the cake can be tricky, especially since the cast iron skillet is heavy and hot. You might need someone to help you. To invert the cake, place a plate over the skillet, hold it tight, and then flip it over without allowing the plate to come away from the skillet. 

NUTRITION INFORMATION

Calories: 389kcal | Carbohydrates: 66g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 53mg | Sodium: 40mg | Potassium: 394mg | Fiber: 1g | Sugar: 47g | Vitamin A: 460IU | Vitamin C: 5.1mg | Calcium: 98mg | Iron: 1.2mg

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This recipe was originally published in March 2016 and has been updated with more helpful information and cooking tips. Don't worry - I didn't change the recipe!