Caramelized Banana Upside-Down Cake

Name: Caramelized Banana Upside-Down Cake
Prep time: 60 min
Total time: 60 min
Yield: 12 servings
Cuisine: Française
Ingredients: 3 eggs, yolks and whites separated; 3 tablespoons margarine or unsalted butter; 3/4 cup sugar (for the batter); 1 pinch of salt; 1 cup whole milk; 2 cups all-purpose flour, sifted; 1 tablespoon baking powder; 1 cup sugar (for the caramel); 4 to 5 ripe bananas, sliced into thick rounds

By Marie Lefebvre · Updated September 19, 2026

A light and fluffy upside-down cake that reveals a stunning layer of golden caramelized bananas when flipped onto the serving plate. Surprisingly simple to make, it fills your kitchen with an irresistible caramel aroma. A showstopper dessert that works equally well for a casual weeknight or a special occasion.

Prep⏱️ 60 min

Servings👥 12 servings

Difficulty📊 Easy

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🛒 Ingredients

12 servings

3 eggs, yolks and whites separated
3 tablespoons margarine or unsalted butter
3/4 cup sugar (for the batter)
1 pinch of salt
1 cup whole milk
2 cups all-purpose flour, sifted
1 tablespoon baking powder
1 cup sugar (for the caramel)
4 to 5 ripe bananas, sliced into thick rounds

🛍️ Recommended tools

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

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Directions

1
Preheat your oven to 350 °F (180 °C). Pour the 1 cup of caramel sugar into a bundt or round cake pan and place directly over medium heat, stirring until fully melted into a smooth golden caramel.
2
Immediately arrange the banana slices over the hot caramel, pressing them together to cover the entire base. Set aside.
3
Beat the egg whites with a pinch of salt to stiff peaks. Refrigerate until needed.
4
In a large bowl, whisk together the egg yolks, margarine, and sugar until pale and creamy.
5
Fold in the sifted flour, alternating with the milk, mixing gently until smooth and lump-free.
6
Add the baking powder and stir briefly to combine.
7
Gently fold the whipped egg whites into the batter using upward sweeping motions to keep it light and airy.
8
Pour the batter carefully over the caramelized bananas and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
9
Cool for 10 minutes, then invert onto a serving plate while still warm and unmold gently.

💡 Chef's Tip

Very ripe bananas with dark, spotty skins are ideal — they are sweeter and softer, melting beautifully into the caramel layer. Run a thin knife around the pan edges before flipping to ensure a clean, effortless release.