This post may contain affiliate links. Please read our disclosure policy.
This mini Banana Upside Down Cake is the perfect way to use one banana. It bakes into a soft, buttery cake with a sweet, golden caramelized banana topping—perfect for a small dessert or for one or two people to enjoy.
Why You’ll Love This Recipe
- Simple to Make: Uses basic ingredients and easy steps.
- Quick Bake Time: Ready in under an hour from start to finish.
- Perfect Portion: Made with one banana and sized for one or two people.
- Great Flavor: Sweet caramelized bananas on top of a soft, buttery cake.
What I love most about this banana upside down cake is the way the bananas melt into a golden, caramelized layer that clings to the soft, buttery cake beneath. Every bite gives you that deep, sweet banana flavor with just the right amount of richness—no frosting or fancy tools needed. It’s warm, inviting, and one of my favorite ways to use a single ripe banana.
If you’ve got another banana to use, try one of our other single serving and small batch favorites—like our moist banana nut bread recipe, indulgent single serve bananas foster, creamy small banana pudding, or our rich small hummingbird cake recipe.
Featured Comment
“Seriously incredible recipe. Easy to put together, bakes beautifully and tastes amazing!”
– Anita
Ingredients
If you have any ingredients leftover from this small banana upside down cake recipe, check out our Leftover Ingredients Recipe Finder.
- Milk: Adds moisture and helps create a crisp crust. Whole milk is best, but almond, soy, or oat milk work for a dairy-free version.
- Flour: Use all-purpose flour. For a gluten-free cake, use a 1:1 gluten-free flour blend.
- Sugar: Granulated sugar sweetens the cake; brown sugar is used for the caramelized banana topping.
- Vanilla: Boosts flavor. Almond extract can be used if vanilla isn’t available.
- Baking Powder: Helps the cake rise. Make sure it’s fresh for the best lift.
- Banana: Ripe bananas add sweetness and flavor. Try extra bananas in mini banana cream pie, small chocolate chip banana bread, or our tropical smoothie recipe.
- Egg: Binds the ingredients and adds structure.
- Salt: Enhances the overall flavor.
- Butter: Melted butter caramelizes the bananas; softened butter adds richness to the cake. Use either salted or unsalted. For softened butter, let it sit out for 20 minutes—it should indent when pressed.
Recipe Variations
Customize your caramelized banana upside down cake with these simple additions:
- Chocolate Chips: Stir in a handful of chocolate chips for extra sweetness.
- Chopped Nuts: Add crushed walnuts or pecans for texture and crunch.
- Tropical Version: Use thin pineapple slices instead of bananas and sprinkle in coconut flakes.
- Citrus Twist: Mix in orange zest for a bright, citrusy flavor.
How To Make A Banana Upside Down Cake
These photos and instructions help you see how to make a small caramelized banana upside down cake. Refer to the recipe box below for exact measurements.
Recommended Baking Dishes
Use a 5×5 inch or 4×6 inch baking dish. For a larger cake (double the recipe), try a:
- 4.5×8.5-inch loaf pan (1.5-quart)
- 7-inch round springform pan
- 6.5-inch square baking dish
- 6×8 inch baking dish
Instructions
- Preheat Oven: Heat to 350°F (177°C). Grease your baking dish and place it on a rimmed baking sheet.
- Make Topping: Stir melted butter and brown sugar together. Spread evenly in the baking dish. Top with banana slices.
- Mix Wet Ingredients: In a medium bowl, cream softened butter and sugar. Beat in egg and vanilla.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- Make Batter: Stir with a spoon or use a hand mixer on low speed until just combined. Then stir in the milk until the batter is smooth.
- Assemble Cake: Pour the batter over the bananas and smooth the top.
- Bake: Bake for 40–45 minutes, until golden and a toothpick inserted in the center comes out clean.
- Cool & Invert: Let cool in the pan for 10 minutes. Invert onto a plate and carefully lift off the dish.
9. Serve: Best served warm. Optional: Dust with powdered sugar before serving. Although this cake doesn’t need anything extra, you can also top it with a scoop of vanilla ice cream or a dollop of whipped cream for an added treat.
Expert Tips
- Use a Ripe Banana: Ripe bananas are sweeter and caramelize better.
- Choose the Right Pan: A 5×5 or 4×6-inch dish works best. Larger pans make the cake too thin; smaller ones can cause overflow.
- Let It Cool: Cool the cake for at least 10 minutes before inverting to help it hold its shape.
Frequently Asked Questions
It’s best served warm, shortly after baking.
Cover and store at room temperature for up to one day or refrigerate for up to 3 days. Warm before serving for best texture.
More Mini Cake Recipes
Looking for more individual-sized cakes? Try these reader favorites:
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this Caramelized Banana Upside Down Cake recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve made this small Banana Upside Down Cake or any other One Dish Kitchen recipe, please leave a rating and comment—we’d love to hear what you think!
If you take a photo, tag us on Instagram @onedishkitchen so we can see it!
RELATED: 15 Easy Single Serving Dessert Recipes
Mini Banana Upside Down Cake
Watch How To Make This
Equipment
- 5-inch baking dish or a 4×6-inch baking dish
Ingredients
For the Caramelized Banana
- 1 ½ tablespoons salted butter -melted
- 3 tablespoons brown sugar
- 1 medium banana -sliced
For the Cake
- 2 tablespoons salted butter -softened to room temperature
- 6 tablespoons sugar
- 1 large egg
- ⅛ teaspoon vanilla extract
- 6 tablespoons all purpose flour
- ⅛ teaspoon baking powder
- ⅛ teaspoon salt
- 2 tablespoons milk
Instructions
Caramelize the Banana
- Heat the oven to 350°F (177°C). Grease the baking dish and place it on a rimmed baking sheet.
- In a small bowl, stir the melted butter and brown sugar together. Spread evenly in the baking dish. Top with banana slices.
Make the Cake
- In a medium bowl, cream the softened butter and sugar using a hand mixer on low speed. Beat in the egg and vanilla until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add dry ingredients to the wet mixture and mix until just combined. Stir in the milk.
- Pour the batter over the bananas and smooth the top.
- Bake for 40–45 minutes, until golden and a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes. Invert onto a plate and carefully lift off the dish.
- Best served warm. Optional: Dust with powdered sugar before serving.
Notes
- Use a Ripe Banana: Ripe bananas are sweeter and caramelize better.
- Choose the Right Pan: A 5×5 or 4×6-inch dish works best. Larger pans make the cake too thin; smaller ones can cause overflow.
- Let It Cool: Cool the cake for at least 10 minutes before inverting to help it hold its shape.
- 4.5×8.5-inch loaf pan (1.5-quart)
- 7-inch round springform pan
- 6.5-inch square baking dish
- 6×8 inch baking dish
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I made this last week. I made it quite late at night & had a brain fart & forgot to cream the butter & sugar so I knew I was in for a stiff, dense cake (& it was), but it didn’t affect the flavour as far as I can tell. I think next time I make this, I’ll double the banana & glaze because I’m greedy like that, & the caramelised bananas were do divine. Definitely the best bit.
Fast to make, even if you remember to cream the butter & sugar. Definitely one to whip up without much time or thought, with a big delicious impact.
Love these recipes
Just made this today and we both enjoyed it! The only thing, is next time I will cut down on the topping sugar. It was just too sweet for us. My husband said it was a keeper recipe, and just enough for us. It’ll be gone in 2 days, as opposed to a bigger cake we eat all week! This way, I can make a variety if them!
I didn’t have the size pans you suggested, but my CorningWare 1-1/2 quart worked!
Really enjoy your recipes, and I’m glad I found you!
I didn’t have a banana, but used 3/4 cup pineapple pieces, sub’d almond for vanilla extract, and used 2 Tblsp pineapple juice for the milk. Turned out very well! I really appreciate all your time, effort, and ingredient leftovers hints you include, and the recipes, well done, thanks!