Banana upside down cake Recipe

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30 min


30 min

Nutrition per portion

Calories 323 kCal 16%
Fat 13.5g 19%
  -  Saturates 8.5g 43%
Carbohydrates 40g 16%

Banana upside down cake is a sweet and fruity bake with a boozy kick. This topsy-turvy cake may not look like much in the oven, but once you flip the downside-up the caramelised banana bonanza will amaze you! This banana upside down cake is like a moreish gooey banana bread, but the beautiful caramelised bananas give it a lot more allure. It’s sure to be a big hit at any bake sale or coffee morning. For an eye catching treat that any banana lover will go wild for, try making this banana upside down cake.


  • 180g unsalted butter, softened
  • 270g light brown soft sugar
  • 4 free range eggs
  • 60g natural yoghurt
  • 2tsp vanilla paste
  • 4tbsp dark rum
  • 180g plain flour
  • 1½tsp baking powder
  • 4 bananas, halved lengthways
  • You will also need
  • A 23cm x 30cm rectangular tray or cake tin lined with baking parchment


  • Preheat the oven to 200C fan. Cream the butter with 150g light brown soft sugar and a pinch of salt until the mixture is light, fluffy and very pale in colour. In a separate bowl beat together the eggs, yoghurt and vanilla paste, then gradually incorporate into the butter mixture (if the mixture begins to split add a little flour). Add the rum a spoonful as a time while mixing. Sift the flour and baking powder and fold in until just combined.

  • Sprinkle the remaining sugar over the base of the prepared tin, place the bananas on top, their flat side facing down, and spoon the batter evenly over them.

  • Cook in the oven for 30mins until the cake springs back when pressed.

  • Allow the cake to cool for 20mins in the tin before turning the cake out onto a cooling rack.

More Recipe Ideas

Top Tip

If you’re not a big banana fan you could also swap up the fruit in this cake for something seasonal such as plums.

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