You’ll go bananas over this recipe!

Bananas have got to be one of my favorite fruits.  If ever I were stuck on a desert island in the middle of no where with only a banana tree in sight, I’d be as happy as a clam.  Chomping on bananas and enjoying the sun’s rays would be my idea of heaven!

At any given time, there are always fresh bananas in my fruit bowl at home.  I can snack on them in the middle of the day, I can add them to my cereal, I can make banana fritters, a fresh fruit salad, a banana loaf, a cake, you get my drift?  The sky’s the limit when it comes to this sweet yellow fruit and today I’m happy to share this caramelized banana upside down cake with you.  I promise you’ll be glad you tried it, so go on, give it a try.  I love upside down cakes and have tried it with different types of fruit in the past.

img_8891I’ve seen sliced bananas in similar cakes, but cutting each piece lengthwise gives it that dramatic effect don’t you think?  A special shout out to my daughter Carol, who helped with the photo-shoot and the eating!  Don’t you love her silver nail polish?



Caramelized Banana Upside Down Cake

  • Difficulty: easy
  • Print

Ingredients (for the upside down caramelization)

  • 6 tablespoons butter, melted
  • 3/4 cup brown sugar
  • 4 bananas sliced lengthwise

For the cake

  • 1 mashed banana
  • 3 tablespoons butter, melted
  • 1 egg, room temperature
  • 1/3 cup plain, non-fat Greek yogurt
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup all-purpose flour


  1. Preheat oven to 350deg F.  Grease a 9 inch x 2 inch circular pan with butter.  Cut a round of parchment paper to fit the circular pan.  Mix the melted butter and brown sugar together and spread evenly over the parchment paper in the pan.  Place the bananas on top of the brown sugar mixture, cut-side down.
  2. In a large bowl, mix together the mashed banana, melted butter, egg, Greek yogurt, sugar and vanilla extract until combined.  Stir in the baking powder, salt and cinnamon.  Stir in the flour, mixing until combined.
  3. Spread the batter evenly on top of the bananas, and bake in the oven for 40 minutes or until the top has started to turn golden brown along the edges and the brown sugar and butter bubbles up along the rim of the pan.
  4. Allow to cool for a while before inverting over a cake tray or plate.  Run a knife around the edges to loosen a bit.
  5. Best when served warm with a scoop of ice cream, or even plain.

img_8919You’ve got to take my word, this cake is just bursting with gooey soft and sweet flavors.  Perfectly caramelized and sticky, the cake itself is light and moist and not as calorie laden as you may think.  Think yogurt, and you won’t feel so bad diving into this beauty! 🙂

img_8917One slice or two?  🙂



41 thoughts on “You’ll go bananas over this recipe!

  1. This is a beautiful cake, Loretta! I love so many banana recipes too but have to say. I love how you sliced them which assures everyone is going to get some of that beautifully caramelized banana. I wondered how you got that picture when I thought that was you holding the phone and that polish is movie star ready!

    Liked by 1 person

    1. I too liked slicing the bananas lengthwise rather than in circles, which I’ve seen done before. Ha ha, I’ll have to tell Carol you liked her silver nail polish 🙂 We had fun styling and eating together 🙂 Thanks Julie!

      Liked by 1 person

    1. I too love the simplicity and variety of upside down fruit cakes Ronit. This really was good, I hope you’ll try it and let me know how it turned out for you. I’m sure you could add anything that your heart desires 🙂

      Liked by 1 person

    1. Thanks Sonal….Yeah, it was a bit fiddly cutting the bananas lengthwise and placing them in the pan, but it was all part of the fun. My daughter was visiting from NYC and we had fun styling and eating – a good mother/daughter bonding.


    1. You’re absolutely right Johanne, it does remind me of bananas foster (which I absolutely LOVE). You’ll have to give it a try, I too love these upside down fruit cakes.


  2. Loretta this really looks wonderful! I have recently developed a liking to bananas since I am on a paleo diet and this is one thing that fills me up! I will have to try some variation of this recipe to suit my diet. But absolutely love the caramelized banana part! Yum! What a beauty!

    Liked by 1 person

    1. Thanks Indu. I must confess, that caramelization took it to a whole different level! I typically don’t make these desserts when I’m on my own as the temptation is just too hard to resist. So you’ve switched to a paleo diet now? I remember you were trying all types of diets for your RA. Is it working and can you tell the difference? I sincerely hope so.

      Liked by 1 person

      1. Yes Loretta I am now trying Paleo since last couple months. I am on a stricter version of Paleo called as Autoimmune Paleo. I do feel its making some difference although I am taling meds too


  3. Bananas are my favorite fruit too Loretta – there are usually some on the counter and always some in the freezer. What a great recipe using bananas – I will have to give this a try. Fun that one of your daughters was there to cook with you 🙂

    Liked by 1 person

    1. Thanks Judi. I love upside down cakes, but had never tried it with bananas and bananas cut lengthwise to boot! I was pretty chuffed with the end results. I also make some frozen treats with bananas in a mini muffin pan to satisfy those urges. I melt chocolate, put a spoonful in a mini muffin pan, then top with a slice of banana, then spread peanut butter over that, and then another slice of banana and freeze. They turn out great for those healthy treats 🙂


    1. Hola and thank you so much Ron. I’m so happy you and your family are enjoying the recipes. Thanks for your support on my blog, it means a lot to me :). I hope the girls are enjoying all the sweet treats you prepare 🙂


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