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Home » Recipes » Single Serving Desserts

By Joanie Zisk Published: Jun 3, 2022 · Updated: Jun 4, 2022 · This post may contain affiliate links · Please read my disclosure

Mini Banana Upside Down Cake

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a slice of upside down cake with bananas.

This incredible Banana Upside Down Cake is the perfect dessert to make if you have 1 banana to use. Caramelized bananas top a buttery, easy-to-make "quarter" pound cake. You will absolutely LOVE this cake!

a slice of banana upside down cake on a green plate next to the cake loaf on another large plate

This caramelized banana upside-down cake is the perfect dessert to make when you have just one banana.

Melted butter and brown sugar make the perfect topping for this delightful banana cake. Together with sliced bananas they caramelize and create a buttery, sweet layer to top a rich and tender "quarter" pound cake.

Why This Recipe Works

  • You just need 1 banana!: If you've got one lonely banana sitting on your counter, use it to make this incredibly delicious caramelized banana upside down cake.
  • A beautiful dessert: Upside down cakes are classic desserts and they're so pretty. The caramelized banana topping is similar to bananas foster and the cake is a buttery, rich mini version of a pound cake.
  • Easy to make: This cake is entirely homemade and comes together so quickly.
  • A moist cake with a tender crumb: The batter for this banana upside down cake produces a moist, tender cake and the caramel drizzle is a decadent treat.
  • The perfect size!: If you're cooking for one or two, you'll love that this mini cake won't leave you eating cake for days and days.
a mini caramelized banana upside down cake on a white plate next to two bananas

Ingredients

ingredients in caramelized banana upside down cake on a wooden cutting board in a kitchen
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Ingredient Notes

  • Butter: Melted butter is used to make the caramelized bananas and softened butter is used in the cake to add flavor and richness. Although I use salted butter, you can use unsalted as well. To soften butter, leave it on the counter for 20 minutes or so to soften. Softened butter should still be cool to the touch but when you press your finger into the butter, your finger will leave an indentation.
  • Brown sugar: Use this ingredient for the sweet caramelized banana base.
  • Banana: One banana is all you need for this banana cake. We slice the banana and lay the slices on top of the melted butter and brown sugar.
  • Sugar, salt, and vanilla extract: For excellent flavor.
  • Egg: One large egg adds structure to the cake.
  • Flour: Use all-purpose (plain) flour.
  • Baking powder: A leavening agent that causes the batter to rise.
  • Milk: Milk moistens the batter and builds structure to the cake. It also helps to give the cake a crisp crust. I prefer using whole milk, but 1%, 2%, skim, or almond milk will work too.

See below for ways to use leftover ingredients.

How To Make A Mini Caramelized Banana Upside Down Cake

See the recipe box below for ingredient amounts and full recipe instructions.

Dishes used: I use a 4.5x8.5-inch loaf pan (1.5-quart) or a 7 inch round springform pan to bake this mini cake.

  1. Heat the oven to 350°F (177°C). Grease a 7-inch springform pan or a 4.5x8.5 (1-quart) loaf pan with butter.
a greased loaf pan on a table
  1. In a small bowl, stir melted butter and brown sugar together.
brown sugar and melted butter in a small bowl
  1. Pour the brown sugar/butter mixture over the bottom of the pan. Top with sliced bananas.
sliced bananas on top of brown sugar in a loaf pan
  1. In a medium-sized bowl, beat butter and sugar together until well mixed. Beat in the egg and vanilla extract.
butter and sugar mixed together in a mixing bowl
  1. Whisk together the flour, baking powder, and salt in a separate small bowl. 
flour, baking powder, and salt in a small mixing bowl
  1. Add to the butter/sugar mixture and mix to combine.
cake batter in a mixing bowl
  1. Stir in the milk.
pound cake batter in a mixing bowl
  1. Spread the batter evenly over the top of the bananas, and bake in the oven for 40-45 minutes or until the top is golden.
an unbaked banana cake in a loaf pan
  1. Allow the cake to cool for at least 10 minutes before inverting over a plate.

Notice the gooey caramel oozing up from above - heavenly!!!

a banana upside down cake on a cooling rack
  1. It's best to enjoy this cake warm if possible and consider topping it with a dusting of powdered sugar or a scoop of vanilla ice cream.
a caramelized banana upside down cake on a white plate next to a red napkin

Expert Tips

  • The batter is fairly thick and will require a spatula or a large spoon to help the batter out of the mixing bowl and to spread evenly over the banana slices.
  • If using a springform pan, place the pan on a rimmed baking sheet in case any sugar leaks out of the base of the pan.
  • Insert a toothpick into the cake when you have reached the 40-minute mark. If the toothpick comes out clean, with no wet batter stuck to it, the cake is ready. If there is wet batter on the toothpick, place the cake back in the oven and bake for another 5 to 10 minutes.
  • Although this dessert is wonderful at room temperature. It is absolutely spectacular when it is enjoyed warm.
banana upside down cake on a plate.
Mini Caramelized Banana Upside Down Cake baked in a 7-inch round springform pan

Frequently Asked Questions

What Is The Best Pan To Use In A Mini Banana Upside Down Cake?

I'm mentioning it again because it is SO IMPORTANT.

For best results, use a 4.5x8.5-inch (1.5-quart) loaf pan or a 7-inch springform pan.

For more information on the dishes I use in our “recipes for one”, please visit our FAQ page.

For examples of the dishes used at One Dish Kitchen, please visit our Store page.

Do I Have To Use An Over Ripe Banana In This Recipe?

You can use a ripe or an overripe banana in this banana cake recipe. The banana will be baked and caramelized so if it's a super-soft banana, it's totally okay.

How Should I Arrange The Banana In The Bottom Of The Pan?

The way you arrange the slices of bananas on the bottom of the pan is totally up to you. Each way will give the cake a slightly different look but won't affect the flavor at all. I like to slice the banana diagonally and place the slices next to each other.

Will The Caramel Stick To The Bottom Of The Pan?

It shouldn't stick because we butter the pan along the bottom and sides so the cake should slide right out when inverted.

Can I Make An Even Smaller Banana Upside Down Cake?

Yes, you can! If you want to make this caramelized banana upside down cake in a 5x5-inch baking dish that has a base area of 25 square inches or a 4x6-inch baking dish with a base area of 24 square inches, use the following ingredient amounts and bake as directed in the recipe box below:

For the topping
1 ½ tablespoons butter, melted
2 tablespoons brown sugar
1 small or medium banana

For the cake
2 tablespoons butter, softened
6 tablespoons sugar
1 large egg
⅛ teaspoon vanilla extract
6 tablespoons flour
⅛ teaspoon baking powder
⅛ teaspoon salt
2 tablespoons milk

You can see all of the baking dishes we use on our Store page.

a fork in a caramelized banana upside down cake
Mini Caramelized Banana Upside Down Cake baked in a loaf pan

More Banana Recipes

If you have one or two overripe bananas, you might like to use them in any of these easy banana recipes:

  • Small Batch Banana Muffins (2 bananas)
  • Grilled Pound Cake with Bananas (1 banana)
  • Banana Bread For One (1 banana)
  • Banana Oat Pecan Muffins (2-3 bananas)
  • Banana Cream Pie For One (1 banana)
  • Bananas Foster For One (1 banana)
  • Frozen Chocolate Banana (1 banana)
  • Banana Pancakes (1 banana)
  • Mini Hummingbird Cake (1 banana)
  • Tropical Smoothie (1 banana)
  • Green Smoothie (1 banana)

Other Single Serving and Mini Cake Recipes

  • Pineapple Upside Down Cake For One
  • Mini King Cake
  • 2-Ingredient Chocolate Cake For One
  • Coffee Cake For One
  • Flourless Chocolate Cake For One
  • No Bake Cheesecake For One
  • Small Carrot Cake
  • Mini Pound Cake
  • Mini Spice Cake
  • Mini Devil's Food Cake

If you’ve tried this mini banana upside down cake or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!

RELATED:  15 Easy Single Serving Dessert Recipes

a fork in a caramelized banana upside down cake

Mini Banana Upside Down Cake

This incredible Banana Upside Down Cake is the perfect dessert to make if you have 1 banana to use. Caramelized bananas top a buttery, easy-to-make "quarter" pound cake. You will absolutely LOVE this cake!
5 from 22 votes
Print Pin Rate
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Prep Time: 10 minutes
Cook Time: 40 minutes
Cooling: 10 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: Dessert
Servings: 6 slices
Calories: 345kcal
Author: Joanie Zisk

Equipment

  • 4.5x8.5-inch loaf pan or a 7-inch round springform pan
  • Mixing bowl
  • Electric hand mixer

Ingredients

For the caramelized banana

  • 3 tablespoons salted butter , melted
  • 6 tablespoons brown sugar
  • 1 medium banana , sliced

For the cake

  • ¼ cup salted butter , softened
  • ¾ cup sugar
  • 1 egg
  • ¼ teaspoon vanilla extract
  • ¾ cup all purpose flour
  • ⅛ teaspoon baking powder
  • ⅛ teaspoon salt
  • ¼ cup milk
US Customary - Metric

Instructions

Make the caramelized bananas

  • Heat the oven to 350°F (177°C).
    Grease a 7-inch springform pan or a 4.5x8.5 (1-quart) loaf pan with butter.
  • In a small bowl, stir melted butter and brown sugar together.
  • Pour the brown sugar/butter mixture over the bottom of the pan and spread out to the edges. Top with sliced bananas.

Make the cake

  • In a medium-sized bowl, beat butter and sugar together with an electric mixer on medium speed until well mixed. Beat in the egg and vanilla extract.
  • Whisk together the flour, baking powder, and salt in a separate small bowl. 
  • Add to butter/sugar mixture and mix to combine.
  • Stir in the milk.
  • Spread the batter evenly over the top of the bananas. Place the pan on a rimmed baking sheet and bake in the oven for 40-45 minutes or until the top is golden.
  • Allow the cake to cool for at least 10 minutes before inverting over a plate.
  • Slice, and enjoy!

Notes

Expert Tips
  • The batter is fairly thick and will require a spatula or a large spoon to help the batter out of the mixing bowl and to spread evenly over the banana slices.
  • If using a springform pan, place the pan on a rimmed baking sheet in case any sugar leaks out of the base of the pan.
  • Insert a toothpick into the cake when you have reached the 40-minute mark. If the toothpick comes out clean, with no wet batter stuck to it, the cake is ready. If there is wet batter on the toothpick, place the cake back in the oven and bake for another 5 to 10 minutes.
  • Although this dessert is wonderful at room temperature. It is absolutely spectacular when it is enjoyed warm.
Nutrition Facts
Mini Banana Upside Down Cake
Amount Per Serving (1 serving)
Calories 345 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 9g56%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 63mg21%
Sodium 171mg7%
Potassium 135mg4%
Carbohydrates 54g18%
Fiber 1g4%
Sugar 39g43%
Protein 3g6%
Vitamin A 484IU10%
Vitamin C 2mg2%
Calcium 40mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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.

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About Joanie Zisk

Joanie Zisk is the creator of OneDishKitchen.com, the number one go-to site for single serving recipes. The aim of One Dish Kitchen is to inspire individuals with access to single serving recipes that will enable them to enjoy the preparation of a meal that will nourish both body and soul. Her website is filled with hundreds of easy, flavorful recipes that are tailored for those cooking for one. Joanie is the author of "The Ultimate Cooking For One Cookbook" and her recipes and food photography have been featured in various publications including, TODAY.com, Huffington Post, Real Simple, Self.com,Women’s Day, Buzzfeed, and others. Come say hello and follow Joanie on Facebook, Twitter, Pinterest, Instagram and LinkedIn.

Reader Interactions

Comments

  1. Briana says

    January 20, 2022 at 7:35 am

    I'm very much a "doctored box mix" kind of girl when it comes to cake, so I was hesitant to try this. But the picture looked so good and I could use more small sized dessert recipes (I live alone and have a moderate sweet tooth). I was able to throw it together while cooking dinner, so it's definitely an easy recipe. No sticking issues (parchment paper and nonstick spray to cover my bases), smelled amazing. The cake was a lovely texture. In the future I might add more vanilla and maybe a bit of sour cream, just because i like the tang and added moisture. And slice the bananas thinner because I liked it best where they almost dissolved into the caramel.

    Reply
    • Joanie Zisk says

      January 20, 2022 at 12:27 pm

      I'm so happy to know that you enjoyed the cake, Briana. Thank you so much for your feedback.

      Reply
    • J. Hegyi says

      June 04, 2022 at 9:36 am

      Great recipe.

      Reply
  2. Catrina says

    January 20, 2022 at 3:57 am

    Excited to try this recipe! If doubling, should I use a bigger pan?

    Reply
    • Joanie Zisk says

      January 20, 2022 at 12:45 pm

      Yes but you'll need to use a pan that has a base area of approximately 75 square inches like an 11x7-inch pan

      Reply
  3. JJ Spiker says

    January 16, 2022 at 2:19 pm

    This dessert tastes fantastic, and is very easy to put together.

    Reply
  4. Christine Major says

    October 09, 2021 at 4:34 pm

    My God this was so good. Just used a seven inch ramekin and worked fine. Will make again. Also made the blueberry muffin with frozen berries. Will have for breakfast.

    Reply
  5. Nancy says

    October 07, 2021 at 1:47 pm

    This sounds delicious! My question is…I have a 4inch springform pan….should I cut the recipe in half and what would the baking time be? I think it would be too much batter for a 4 inch pan..

    Reply
    • Joanie Zisk says

      October 08, 2021 at 6:37 am

      No, a 4-inch pan is going to be too small and there will still be too much batter even if you reduce the recipe by half. You could cut the recipe in half and fill your 4-inch pan about 2/3 full and pour the extra batter into smaller baking dishes, ramekins, cupcake tins, etc.

      Reply
      • Renay Gaye says

        April 01, 2022 at 10:18 pm

        I used a 4 inch spring form. I cut the recipe in half and reduced cook time to 30mins. It did rise to very top.

  6. Cas says

    July 08, 2021 at 5:20 am

    Hi, can i use a frozen banana for this recipe? Can i switch to almond flour?

    Reply
    • Joanie Zisk says

      July 11, 2021 at 3:38 pm

      Yes, although I recommend you thaw the banana first, otherwise a fully frozen banana will provide too much moisture for the cake. I have not tested this recipe with almond flour so I can't tell you the ingredient amount to use or how the cake will taste if made with any flour other than all-purpose.

      Reply
  7. Maureen House says

    May 12, 2021 at 10:49 am

    I have made the bread pudding more times than I can count. The chocolate chip dessert cookie & pound cake. Polish pottery makes small dishes perfect for these desserts. I have loved them all. Best pound cake that I have ever made.

    Reply
  8. Nancy says

    February 24, 2021 at 7:44 am

    Can I use the Jiffy cake mix?

    Reply
    • Joanie Zisk says

      February 24, 2021 at 9:15 am

      I suppose you can for the cake part. The recipe has not been tested with any cake mix so I really have no idea how it will turn out for you.

      Reply
      • Nancy says

        February 28, 2021 at 5:52 am

        I made this yesterday and it turned out perfect. I did use the Jiffy Cake Mix. The pan was smaller than what you suggested. I only had a 6 inch baking pan (not a springform). I buttered the pan, put parchment paper on the bottom, followed the directions with the sugar, butter, and bananas and filled it halfway with the batter. Baked it for about 30 minutes. With the rest of the batter I was able to make 11 mini cupcakes. It was delicious and I plan on making it again. Thank you for the recipe. SO GOOD.

      • Maureen House says

        May 12, 2021 at 10:44 am

        I made this in my small Polish pottery dish & it was absolutely delicious!

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