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Bake a luscious Mini Banana Upside Down Cake today! Made with 1 banana, it’s perfectly sized, delightfully sweet, and simply irresistible!
This upside down cake is the perfect dessert for one or two people. It’s easy to make, quick to bake, and absolutely delicious!
Why You’ll Love This Recipe
- It’s easy to make. You only need a few simple ingredients and a few minutes of prep time.
- It’s quick to bake. You can have a delicious dessert in no time.
- It’s absolutely delicious. The soft, fluffy cake is topped with caramelized bananas and a buttery brown sugar sauce.
- It’s perfect for one or two people. This recipe makes a small cake that is perfect for one or two people. So if you’re looking for a delicious dessert for a small gathering, this is the perfect recipe for you.
- Recipe doubles well. If you’d like to enjoy this cake for a larger gathering, you can easily double the recipe to make a larger cake. Simply double the amount of each ingredient and bake the cake in a larger baking dish. See below for more information.
Table of Contents
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
Ingredient Notes
- Milk: Milk provides moisture and builds structure to the cake. It also helps to give the cake a crisp crust. I prefer using whole milk or substitute with almond, soy, or oat milk for dairy-free options.
- Flour: Use all-purpose flour. For a gluten-free version, use 1:1 gluten-free flour.
- Sugar: Granulated sugar sweetens the cake and brown sugar is used for caramelization.
- Vanilla: Adds flavor depth. If unavailable, almond extract can also be used.
- Baking Powder: Helps the cake rise. Ensure it’s fresh for best results.
- Banana: Central to flavor and caramelization. Ensure ripeness for maximum sweetness.
- Egg: Binds ingredients and adds structure to the cake.
- Salt: Enhances flavors.
- Butter: Use melted butter for caramelizing the bananas and softened butter in the cake for added richness and flavor. While I prefer salted butter, unsalted works too. For softening, leave butter out for about 20 minutes. It should remain cool, but when pressed, it should leave an indentation.
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.
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.
Dishes recommended: I use a 5×5 inch, or a 4×6 inch baking dish.
For a larger cake, double the recipe and opt for a or 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.
These baking dishes can be found on our Store page.
- Heat the oven to 350°F (177°C). Grease a baking dish with butter and place the baking dish on a rimmed baking sheet to catch any possible spills.
- 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.
- Place in the oven 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.
- Slowly lift up the baking dish so that the cake slides out of the dish and onto the plate.
- It’s best to enjoy this cake warm if possible and consider topping it with a dusting of powdered sugar.
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.
Frequently Asked Questions
I’m mentioning it again because it is SO IMPORTANT.
For best results use a 5×5 inch baking dish or a 4×6 inch baking dish.
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.
Absolutely! While one banana is central to this recipe, feel free to try pineapples or berries.
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.
Serving Suggestions
Pairing your Mini Banana Upside Down Cake with complimentary sides elevates your dessert experience. Here are a few curated ideas:
- 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.
- Nut Butter Drizzle: Enhance the cake’s richness by drizzling almond or peanut butter.
- Fresh Berries: Introduce a tangy contrast with raspberries or blueberries.
- Mint Leaves: Add a pop of color and a refreshing note.
Recipe Variations
Venture beyond the basic recipe and bring in delightful twists to this already fabulous dessert.
- Chocolate Chip: Introduce a handful of mini chocolate chips to the batter for a chocolaty surprise.
- Nutty Delight: Mix in crushed walnuts or pecans for an added crunch.
- Tropical Fusion: Swap bananas with thinly sliced pineapples and a dash of coconut flakes.
- Zesty Orange: Add some orange zest to the batter for a citrusy burst.
- Mocha Madness: Infuse the batter with a teaspoon of espresso powder for a coffee twist.
Other Banana Recipes To Try
Got one or two overripe bananas? Here are some easy recipes to consider:
- 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)
- Banana Nut Bread (1 banana)
Other Single Serving and Mini Cake Recipes
Explore these delightful single serving and mini cake recipes for a perfect individual treat:
If you’ve made this mini 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
Recipe
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 bananas
- Heat the oven to 350°F (177°C). Grease a 5×5 inch baking dish or a 4×6 inch baking dish with butter. Place the baking dish on a rimmed baking sheet to catch any possible spills.
- 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!
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 this recipe and it tipped out perfectly. It’s good to line tray with baking paper and any of the sauce that spills over goes like chewy toffee which is a good accompaniment. The second time I made this I mashed some of the left over banana and mixed it in with the cake mix. Either way was delicious. Will definitely be making again 💗
Adding the mashed banana sounds wonderful. Thank you so much for your feedback!
Could I use a 7×5 dish for this recipe?
Hi Sandra, we strongly recommend that people use either a 5×5-inch or a 4×6-inch baking dish for this recipe. Opting for a 5×7-inch dish will spread the cake batter more thinly, resulting in a thinner cake. Not only will the appearance change, but it’ll bake faster too. So, if you choose the larger dish, be extra mindful of the baking time and check on the cake sooner than called for in the recipe.
I got tired of making banana bread and found this recipe. Oh my – absolutely delicious! My new favourite
I’m so happy you found our recipe – thank you!
Hi Maddy, both amounts are correct. If you bake the cake in a 7 inch pan, use 6 tablespoons of brown sugar and 3 tablespoons of butter for the caramelized banana topping. If you bake the cake in a 4×6 inch baking dish or in a 5 inch square baking dish, use 3 tablespoons of brown sugar and 1.5 tablespoons of butter for the topping. I’ve updated the recipe notes to clarify.
Can you use over ripe banana? Maybe chopped them or mash first?
Yes, I’d slice the banana instead of mashing it.
I’ve got a craving for banana upside down cake and this recipe looks like the perfect recipe to scratch that itch! I know this might be risky but I’m thinking about using my mini Bundt cake maker instead!! I’m excited! I’ll update how it turns out. Wish me luck!
Delicious and easy way to use up that single banana left on the countertop.
These are fabulous! I added chopped walnuts to mine because we like nuts; is it possible to make this in a loaf pan for banana bread?
This comment as for the banana muffins!
Hi Kathy – yes, you can use a loaf pan to make the banana muffins.
Joanie, thank you for this website. As a divorced singleton I have been making too much food for years, or unsuccessfully cutting a recipe in half with so-so results. I have had so much fun trying your recipes with good results and usually double them so I cook every other day. I’ve learned through trial and error that your sweet tooth is stronger than mine, so when I made this recipe twice, once with peaches and once with bananas, I’ve reduced the sugar in the topping (4 TBLE) and the cake (1/2 cup) and it turned out tailored to me and delicious! Thank you, and I have your book too – so great.