Upside-Down Banana Caramel Cake

Name: Upside-Down Banana Caramel Cake
Prep time: 65 min
Total time: 65 min
Yield: 10 servings
Cuisine: Française
Ingredients: 7 bananas (1 optional for the batter); 3 cups (375 g) all-purpose flour; 1½ cups (300 g) granulated sugar; 1 cup (240 ml) whole milk; 3 large eggs; ½ cup (120 ml) neutral oil (sunflower or vegetable); 1 tablespoon baking powder; 1 cup (200 g) granulated sugar (for the caramel); ½ cup (120 ml) water

By Marie Lefebvre · Updated September 13, 2026

A stunning cake with a moist, fluffy sponge and a golden layer of caramelized banana slices on top — impressive to look at, surprisingly easy to make. Whether served warm or chilled, every slice delivers the perfect balance of sweet caramel and ripe banana.

Prep⏱️ 65 min

Servings👥 10 servings

Difficulty📊 Easy

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🛒 Ingredients

10 servings

7 bananas (1 optional for the batter)
3 cups (375 g) all-purpose flour
1½ cups (300 g) granulated sugar
1 cup (240 ml) whole milk
3 large eggs
½ cup (120 ml) neutral oil (sunflower or vegetable)
1 tablespoon baking powder
1 cup (200 g) granulated sugar (for the caramel)
½ cup (120 ml) water

🛍️ Recommended tools

🎂Moule à gâteauSee on Amazon →🪄Batteur électriqueSee on Amazon →⚖️Balance de cuisineSee on Amazon →

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Directions

1
Preheat oven to 350 °F (180 °C). Grease and flour a 9-inch (24 cm) round cake pan.
2
Make the caramel: place 1 cup sugar in a heavy-bottomed saucepan over medium-high heat. Let it melt undisturbed until it reaches a deep amber color.
3
Carefully pour in ½ cup water to stop the cooking — stand back, it will bubble vigorously. Stir over low heat until completely smooth, then pour into the prepared pan.
4
Peel the bananas and slice them thinly. Arrange the slices over the caramel, covering the bottom and as much of the sides as possible.
5
Make the batter: blend or beat the eggs, sugar, milk, oil, flour, and baking powder together until smooth and lump-free. For extra moisture, mash 1 ripe banana and fold it into the batter.
6
Gently pour the batter over the banana layer, spreading it evenly to the edges.
7
Bake for 45–50 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
8
Let the cake cool completely in the pan before inverting onto a serving plate. Chill in the refrigerator for 1–2 hours for the best flavor and texture.

💡 Chef's Tip

Resist the urge to stir the caramel — swirl the pan gently instead for even melting. The cake tastes even better the next day as the caramel soaks deep into the sponge overnight.