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Looking for a delicious way to use up one ripe banana? Try this Mini Banana Upside Down Cake! It’s a delightful twist on classic desserts, offering a beautifully caramelized banana atop a fluffy, moist cake. Simple to make and quick to bake, this mini cake recipe is ideal for serving one or two. Get ready to indulge in this quick, satisfying treat that’s set to be your new favorite dessert!
Explore our collection of tempting single serving and small batch recipes featuring just one banana. Enjoy our moist Banana Nut Bread, indulgent Bananas Foster, creamy Banana Pudding, and the rich, flavorful Hummingbird Cake.
Table of Contents
- Why You’ll Love This Banana Upside Down Cake Recipe
- What Is An Upside Down Cake?
- Ingredients
- Recipe Variations
- How To Make A Banana Upside Down Cake
- Expert Tips
- Serving Suggestions
- Frequently Asked Questions
- A Few Of Our Most Popular Small Cake Recipes
- Ways To Use Leftover Ingredients
- Mini Banana Upside Down Cake Recipe
Why You’ll Love This Banana Upside Down Cake Recipe
- Easy Preparation: With few ingredients and simple instructions, this mini banana cake is simple to make.
- Fast Baking: In just a short amount of time, you’ll be able to indulge in a warm, freshly-baked dessert.
- Ideal Serving Size: Using only one banana, it’s perfectly portioned for one or two people. This cake is the ultimate solution for small-scale baking, ensuring no waste and just the right amount of indulgence.
- Delicious Taste: The highlight of this cake is its irresistible flavor combination. The topping features sweet, caramelized bananas that perfectly complement the soft, fluffy base of the cake.
Check out our other Mini Cake Recipes for more wonderful small cake ideas!
What Is An Upside Down Cake?
Upside Down Cakes are baked with a layer of fruit and sugar at the bottom. Once baked, they are inverted, revealing a glossy, caramelized fruit topping. A Banana Upside Down Cake is a twist on this concept, using ripe bananas that caramelize beautifully, resulting in a moist cake crowned with a luscious banana topping.
Ingredients
If you have any ingredients leftover from this banana upside down cake recipe, check out our Leftover Ingredients Recipe Finder.
- Milk: Adds moisture and structure, contributing to a crisp cake crust. Whole milk is ideal, but almond, soy, or oat milk are great for a dairy-free alternative.
- Flour: All-purpose flour is recommended. Use a 1:1 gluten-free flour blend for a gluten-free cake.
- Sugar: Granulated sugar sweetens the cake, while brown sugar is key for caramelizing.
- Vanilla: Enhances flavor. Almond extract is a good substitute if vanilla is not available.
- Baking Powder: Essential for the cake’s rise. Use fresh baking powder for optimal results.
- Banana: Provides flavor and aids in caramelization. Use ripe bananas for the best sweetness. Got a few extra bananas, use them in Banana Cream Pie, Chocolate Chip Banana Bread, or a Tropical Smoothie.
- Egg: Critical for binding the ingredients and adding structure.
- Salt: A small amount boosts overall flavor.
- Butter: Melted butter is used to caramelize bananas, and softened butter in the cake adds richness. Both salted and unsalted butter work; for softened butter, leave it out for about 20 minutes until it’s cool but indents upon pressing.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
Recipe Variations
Venture beyond the basic recipe and bring in delightful twists to this already fabulous dessert.
- Chocolate Chips: Introduce a handful of mini chocolate chips to the batter for a chocolaty surprise.
- Chopped Nuts: Mix crushed walnuts or pecans into the cake batter for an added crunch.
- Tropical Upside Down Cake: Swap bananas with thinly sliced pineapples and a dash of coconut flakes.
- Orange Zest: Add some orange zest to the batter for a citrusy burst.
How To Make A Banana Upside Down Cake
These step-by-step photos and instructions help you visualize how to make a small banana upside down cake. See the recipe box below for ingredient amounts and full recipe instructions.
Recommended Baking Dishes: For optimal results, use either a 5×5 inch or 4×6 inch baking dish. If you’re making a larger cake, double the recipe and choose from a 4.5×8.5-inch loaf pan (1.5-quart), a 7-inch round springform pan, a 6.5-inch square baking dish, or a 6×8 inch baking dish. You can find the small baking dishes on our Store page.
- Preheat your oven to 350°F (177°C). Grease your chosen baking dish with butter and set it on a rimmed baking sheet to catch any drips.
- Mix melted butter and brown sugar in a small bowl.
- Spread this mixture evenly over the bottom of your prepared baking dish. Arrange sliced bananas on top.
- In a medium bowl, cream together butter and sugar until well combined. Then, beat in the egg and vanilla extract.
- In another small bowl, whisk together flour, baking powder, and salt.
- Gradually add the flour mixture to the butter and sugar, mixing until just combined.
- Stir in the milk.
- Pour the batter over the banana layer, smoothing it out evenly.
- Bake for 40-45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for at least 10 minutes. Then, invert it onto a plate.
- Carefully lift the baking dish, allowing the cake to slide out onto the plate.
Note: This cake is best enjoyed warm. For an extra touch, sprinkle it with powdered sugar before serving.
Expert Tips
- Ripeness: Ensure your banana is ripe, which will allow for optimal sweetness and caramelization.
- Pan Size: A 5×5 or 4×6 inch dish is recommended. Too big, and the cake will be thin; too small, and it may overflow.
- Cooling: Allow the cake to slightly cool before inverting to maintain its shape.
Serving Suggestions
Enhance your Mini Banana Upside Down Cake by serving it with complementary sides. Here are some specially selected pairing suggestions:
- Vanilla Ice Cream: The cold contrast of ice cream complements the warm caramelized banana.
- Whipped Cream: A dollop of this adds a light and airy texture.
- Fresh Berries: Scatter a few fresh berries around the plate for added color and flavor.
- Mint Leaves: Add a pop of color and a refreshing note.
Frequently Asked Questions
The perfect baking dish makes a world of difference! Opt for a 5×5-inch or 4×6-inch baking dish to get the best results. For more recommendations on baking dishes suitable for single serving recipes, check out our FAQ page.
Absolutely, you can switch it up! While this recipe is designed around a single banana, you’re more than welcome to experiment with other fruits like pineapples or berries.
Your banana slice arrangement is a matter of personal preference. The layout won’t affect taste, only appearance. I usually go for diagonal slices placed snugly against each other for a visually appealing pattern.
No worries about sticky situations here—the caramel should not adhere to the dish. We coat the bottom and sides of the baking dish with butter, ensuring the cake easily inverts without hitch.
Yes, but it’s best enjoyed fresh to savor the caramelized banana topping.
Cover and store in the refrigerator for up to 4 days.
A Few Of Our Most Popular Small Cake Recipes
Looking for the perfect individual-sized dessert? Check out our collection of single serving and mini cake recipes, each one tailor-made for those special moments when you crave a sweet treat just for you:
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 recipe from One Dish Kitchen, we’d love your feedback! Please rate the recipe and share your thoughts in the comments section.
Should you snap a photo, tag us on Instagram at @onedishkitchen. We’d be thrilled to see your creation!
RELATED: 15 Easy Single Serving Dessert Recipes
Mini Banana Upside Down Cake
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
- 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
Make the caramelized banana
- Preheat your oven to 350°F (177°C). Grease your chosen baking dish with butter and set it on a rimmed baking sheet to catch any drips.
- Mix melted butter and brown sugar in a small bowl.
- Spread this mixture evenly over the bottom of your prepared baking dish. Arrange sliced bananas on top.
Make the cake
- In a medium bowl, cream together butter and sugar until well combined. Then, beat in the egg and vanilla extract.
- In another small bowl, whisk together flour, baking powder, and salt.
- Gradually add the flour mixture to the butter and sugar, mixing until just combined.
- Stir in the milk.
- Pour the batter over the banana layer, smoothing it out evenly.
- Bake for 40-45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for at least 10 minutes. Then, invert it onto a plate.
- Carefully lift the baking dish, allowing the cake to slide out onto the plate.Note: This cake is best enjoyed warm. For an extra touch, sprinkle it with powdered sugar before serving.
Video
Notes
- Ripeness: Ensure your banana is ripe, which will allow for optimal sweetness and caramelization.
- Pan Size: A 5×5 or 4×6 inch dish is recommended. Too big, and the cake will be thin; too small, and it may overflow.
- Cooling: Allow the cake to slightly cool before inverting to maintain its shape.
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.
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!