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. This mini upside down cake is the perfect size for one or two people. If you like bananas, you will absolutely LOVE this cake!

a slice of banana upside down cake on a white lace plate.

This Caramelized Banana Upside Down Cake is the perfect dessert to make when you have just one banana. It’s a mini cake and it’s the ideal size for one or two people.

Banana Upside Down Cake

Melted butter and brown sugar make the perfect topping for this delightful cake.

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Together with sliced bananas they caramelize and create a buttery, sweet top layer to a perfectly tender “quarter” pound cake.

banana upside down cake on a plate.

Upside Down Cake

When I was brainstorming new small batch recipe ideas a few weeks ago, pound cake came to mind. I love a good pound cake – it’s the perfect cake to enjoy simply, perhaps with strawberries and whipped cream.

I played around with the ingredient ratios and after a few attempts, I created a rich and buttery mini pound cake.

This pound cake is a delightful cake to enjoy on it’s own but because it tastes so delicious, I decided to use the mini cake recipe as the base in this banana upside down cake.

I used a 7 inch round springform pan to bake this mini cake and found it to be the perfect size. You can use any non-springform baking dish of a similar size.

Ingredients

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

For The Banana Base

  • butter
  • brown sugar
  • one banana

For The Cake

  • butter
  • sugar
  • egg
  • vanilla extract
  • all-purpose flour
  • baking powder
  • salt
  • milk

How To Make A Banana Upside Down Cake

  1. Mix together brown sugar and melted butter in a small bowl.
  2. Spread the sugar mixture on the bottom of your baking pan.
  3. Top with slices of one banana.
  4. Pour cake batter over the bananas and bake.
  • Remove the cake from the oven to cool and if using a springform pan, release the attachment and flip onto your cake plate. If using a mini cake pan, place a plate over the top and invert.
a slice of banana upside down cake on a plate next to a beige napkin on a silver tray.

Banana Desserts

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

Other Single Serving and Mini Cake Recipes

Best Pan To Use In A Mini Banana Upside Down Cake

For this Mini Caramelized Banana Upside Down Cake, I use a 7-inch Nordic Ware pan. It holds 4 cups of cake batter. 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.

RELATED:  15 Easy Single Serving Dessert Recipes

Recipe

Banana Upside Down Cake on a white plate

Mini Banana Upside Down Cake

Prep Time: 10 minutes
Cook Time: 45 minutes
Cooling: 10 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: Dessert
Keyword: cake
Servings: 4 servings
Calories: 523kcal
Author: Joanie Zisk

Ingredients

FOR THE SWEET BANANA BASE

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

FOR THE CAKE

  • 1/4 cup butter , softened
  • 3/4 cup sugar
  • 1 egg
  • 1/4 teaspoon vanilla extract
  • 3/4 cup all purpose flour
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon kosher salt
  • 1/4 cup milk

Instructions

FOR THE SWEET BANANA BASE

  • Heat oven to 350 degrees F (177 degrees C).
    Grease a 7-inch springform pan with butter. Place pan on top of a baking sheet. Mix the melted butter and brown sugar together and spread it on the bottom of the pan. Top with sliced bananas.

FOR THE CAKE

  • In a small bowl, beat butter and sugar until well mixed. 
  • Beat in egg and vanilla.
  • In a separate small bowl, whisk together the flour, baking powder and salt. Add to 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 top is golden.
  • Allow to cool for 10 minutes before inverting over a plate.
  • Best if served warm.

Nutrition

Serving: 1serving | Calories: 523kcal | Carbohydrates: 80g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 94mg | Sodium: 277mg | Potassium: 206mg | Fiber: 1g | Sugar: 59g | Vitamin A: 725IU | Vitamin C: 2.6mg | Calcium: 55mg | Iron: 1.5mg
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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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28 thoughts on “Mini Banana Upside Down Cake”

  1. Delicious. We loved it. Is there anyway to double the recipe and make it in a 9 inch cake pan? I have four coming over for dinner.

    1. I’ve actually never tested the recipe with the ingredients doubled. But, the 7-inch pan is 38.5 square inches, a 9-inch round cake pan is 64 square inches. You may need to cook the cake longer because the batter will be thicker. I would suggest you test to see if the cake is done by inserting a sharp knife or a toothpick in the center of the cake to see if it comes out clean. If not, bake longer until the cake is cooked completely. Please let me know how it turns out.

  2. 5 stars
    I made this today and it was delicious! I used a 6” round pan. I used 1/2 cup sugar instead of 3/4 cup for the cake. I also added 1/4 cup of semisweet chocolate chips to the batter. Cake cooked in 40 minutes. It’s so nice to have such a great recipe foe one banana!

  3. 5 stars
    Made this for dessert tonight because I had a banana on the counter needing to be used used. So good. Served it warm with vanilla ice cream.

  4. 5 stars
    Baked this today.. This is a very good recipe.. Very simple and the result is a delicious dessert..
    I don’t have a springform pan so, I used my Wilton 6x6x2 pan and it came out perfect..
    I like that the cake can be baked by itself as, I often like to have pound cake and all recipes I have are for too large a cake for us..
    I can see making this with other fruit also.. :O)

    1. I’m so happy you enjoyed the recipe! Thanks so much for letting me know and YES, I hope you try it with other fruits. I love using cherries and pears!

      Joanie

  5. 5 stars
    rated it tops and I am not fond of cooked bananas but this was excellent and will be on my return to list. Thanks

  6. This sounds fabulous! If I wanted a plain quarter pound cake, would I just omit the banana topping parts and make the cake? Also, does the ripeness of the bananas make a difference in flavor once they are cooked in sugar and butter?

    1. Hi Tricia,

      Yes, you can make the cake part of the recipe without the bananas.

      I don’t find much of a difference in taste whether you use super ripe bananas or ripe bananas. Super ripe (spotty) bananas are sweeter but you likely won’t notice much of a difference in this recipe.

      Hope you enjoy it!

  7. Seriously incredible recipe. Easy to put together, bakes beautifully and tastes amazing. If only I could figure out a way to make one full size lol.

  8. LuAnn Carroll

    5 stars
    First time trying this recipe. The taste was great I, think I went a little heavy on the sugar. Have to work on presentation.

  9. 5 stars
    DELICIOUS and pretty ! Moist ! I did cut back the sugar to a half cup…3/4 seems like a lot…Next time i’ll add walnuts to too !

    1. Hi Marie, thanks so much for letting me know you enjoyed the recipe. Such a great idea to add walnuts, I might have to do that next time I make this cake.

  10. I love your recipes, they look and taste fantastic! Do you have a cook book for sale? I hope you do! I have 2 sisters that live alone and they would be great Christmas gifts for them! I have pointed them to your website already. They always complain that they don’t want to make big recipes because they would just go to waste and let’s face it, not everything works well to freeze the leftovers.

    1. Hi Marsha,
      Thank you so much! I currently do not have a cookbook but we have plans for one soon. When everything for the cookbook is finalized, I’ll be sure to let everyone know.
      Thank you so much for forwarding our website information and recipes to your sisters, I hope they find many recipes they love there.
      Have a wonderful week,
      Joanie

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