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!

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.
Ingredients
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.
- 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. Top with sliced bananas.
- In a medium-sized bowl, beat butter and sugar together 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 the butter/sugar mixture and mix to combine.
- Stir in the milk.
- 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.
- Allow the cake to cool for at least 10 minutes before inverting over a plate.
Notice the gooey caramel oozing up from above - heavenly!!!
- 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.
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.
Frequently Asked Questions
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.
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.
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.
It shouldn't stick because we butter the pan along the bottom and sides so the cake should slide right out when inverted.
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.
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
Mini Banana Upside Down Cake
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Equipment
- 4.5x8.5-inch loaf pan or a 7-inch round springform pan
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
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
- 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.
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.
Briana says
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.
Joanie Zisk says
I'm so happy to know that you enjoyed the cake, Briana. Thank you so much for your feedback.
J. Hegyi says
Great recipe.
Catrina says
Excited to try this recipe! If doubling, should I use a bigger pan?
Joanie Zisk says
Yes but you'll need to use a pan that has a base area of approximately 75 square inches like an 11x7-inch pan
JJ Spiker says
This dessert tastes fantastic, and is very easy to put together.
Christine Major says
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.
Nancy says
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..
Joanie Zisk says
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.
Renay Gaye says
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.
Cas says
Hi, can i use a frozen banana for this recipe? Can i switch to almond flour?
Joanie Zisk says
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.
Maureen House says
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.
Nancy says
Can I use the Jiffy cake mix?
Joanie Zisk says
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.
Nancy says
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
I made this in my small Polish pottery dish & it was absolutely delicious!