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!
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. Together with sliced bananas they caramelize and create a buttery, sweet top layer to a perfectly tender "quarter" pound cake.
Why This Recipe Works
- This is the perfect recipe to use one banana in.
- Upside down cakes are classic desserts and they're so pretty.
- An upside down cake is easy to make and absolutely delicious!
- The batter for this upside down cake produces a perfectly moist and flavorful 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.
Ingredient Notes
See recipe box below for ingredient amounts and full recipe instructions.
- Butter: I use salted butter in this cake recipe. For the banana base, use melted butter and for the cake batter, use softened butter.
- Brown sugar: Use for the sweet banana base.
- Banana: Use one sliced banana to lay on the bottom of the pan.
- Sugar, salt, and vanilla extract: For 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 batter. It also helps to give the cake a crisp crust. Use whole milk, 1%, 2%, skim or almond milk.
How To Make This Recipe
- Mix together brown sugar and melted butter in a small bowl.
- Spread the sugar mixture on the bottom of your baking pan.
- Top with slices of one banana.
- 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.
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.
- Place your springform 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 from baking.
Banana Desserts
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 Limoncello 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)
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
Frequently Asked Questions
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.
You can use a ripe or an over ripe banana in this cake recipe. The banana will be baked and caramelized so if it's a super-soft banana, it's totally okay.
If you’ve tried this 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!
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
- 7-inch springform pan
Ingredients
FOR THE SWEET BANANA BASE
- 3 tablespoons salted butter , melted
- 6 tablespoons brown sugar
- 1 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 kosher salt
- ¼ 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.
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.
- Place your springform 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 from baking.
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.
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.
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!