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This mini banana upside down cake turns one ripe banana into a golden, caramelized topping over a soft, buttery cake. An easy, from-scratch recipe baked in a small dish.
Featured Comment
“Seriously incredible recipe. Easy to put together, bakes beautifully and tastes amazing!”
– Anita
Quick Look
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Cool Time: 10 minutes
- Total Time: 1 hour
- Equipment: 5×5 inch baking dish or 4×6 inch baking dish
- Cook Method: Oven
- Servings: 4
- Difficulty: Easy
- Flavor Profile: Sticky caramelized brown sugar and banana over a tender, buttery vanilla cake with a golden top.
This small batch banana upside down cake uses one banana and a handful of pantry staples. The brown sugar and butter topping turns into a sticky caramel layer as it bakes, giving you the classic upside down cake look in a smaller size.
Why I Love This Caramelized Banana Cake Recipe
Most banana upside down cake recipes make a full 9-inch cake, which is way too much for one or two people. This one keeps it simple. One banana, a small baking dish, and a few pantry staples give you a warm cake with golden caramelized bananas on top and a soft buttery crumb underneath.
The brown sugar and butter melt together as the cake bakes, and the banana slices turn glossy and golden underneath. When you flip it onto a plate, that whole caramelized layer is sitting right on top. It looks like you spent serious time on it, but this is one of the easier cakes I make.
I tested the ratios until I landed on the right balance: 3 tablespoons brown sugar to 1 1/2 tablespoons melted butter for the topping, with a simple butter cake batter on top. Too much sugar and the topping is cloyingly sweet. Too little and you lose the caramel. This ratio gives you a sticky, glossy layer without overwhelming the cake.
It bakes in a 5×5 inch dish, and you can double it using a 7-inch springform pan or a standard loaf pan with the same bake time. This small banana cake recipe is one I come back to whenever I’ve got a ripe banana on the counter.
If you love baking with bananas, you might also like our single serve banana bread or small batch banana muffins. And if you liked the upside down method, try our mini pineapple upside down cake.
Ingredient Notes
If you have any ingredients leftover from this mini caramelized banana upside down cake recipe, check out our Leftover Ingredients Recipe Finder.
Banana: Use a yellow banana with a few brown spots, similar to what you’d use for our single serve bananas foster. You want it ripe enough to be sweet but still firm enough to hold its shape when sliced. Overripe bananas that work for banana bread will turn mushy in the pan and won’t give you clean caramelized slices.
If you have extra bananas, try them in our mini banana cream pie, small chocolate chip banana bread, or tropical smoothie.
Brown Sugar: Brown sugar melts with the butter to create the caramel topping. Pack it firmly into your measuring spoon. Loosely scooped brown sugar will give you a thinner, less sticky layer. Light or dark brown sugar both work. Dark brown sugar has more molasses and will give the topping a deeper, more butterscotch flavor.
Butter: This recipe uses butter two ways. Melted butter goes into the topping with the brown sugar to build the caramel layer. Softened butter gets creamed with sugar for the cake batter, which is what gives the cake its light, tender texture. For softened butter, let it sit out for about 20 minutes. It should hold its shape but leave an indent when you press it.
Sugar: Granulated white sugar sweetens the cake batter. It also helps the butter cream into a light mixture, which gives the cake its structure and lift.
Egg: One whole egg binds the batter and adds moisture. Use it at room temperature for a smoother batter.
Flour: All-purpose flour gives the cake its structure. For a gluten-free version, use a 1:1 gluten-free flour blend. Measure by spooning into your measuring cup and leveling off. Scooping directly from the bag packs in extra flour and can make the cake dense.
Baking Powder: Gives the cake its rise. Make sure yours is fresh. To test it, add 1/4 teaspoon to 1/2 cup of hot water. If it bubbles, it’s still good.
Milk: Adds moisture to the batter and helps create a tender crumb. Whole milk works best, but almond, soy, or oat milk all work for a dairy-free version.
Vanilla Extract: Rounds out the sweetness and complements the caramelized banana topping.
Salt: Balances the sweetness in both the topping and the cake.
Recipe Variations
This easy caramel banana upside down cake works well with a few simple changes.
Chocolate Chip: Fold a small handful of chocolate chips into the batter before pouring it over the bananas. The chocolate melts as the cake bakes and adds pockets of sweetness through each slice.
Chopped Nuts: Sprinkle 2 tablespoons of chopped walnuts or pecans over the banana brown sugar topping before adding the batter. They toast as the cake bakes and add crunch to the caramelized layer.
Cinnamon Spice: Add 1/4 teaspoon of cinnamon to the brown sugar and butter topping. It adds warmth that pairs well with the caramelized banana.
Dark Brown Sugar Swap: Use dark brown sugar in place of light brown sugar in the topping for a deeper, more butterscotch flavor.
How To Make A Banana Upside Down Cake
These step-by-step photos show how to make this small batch banana upside down cake from scratch. See the recipe card below for exact measurements
- Preheat the oven to 350°F (177°C). Grease a 5×5 inch or 4×6 inch baking dish with butter and place it on a rimmed baking sheet.
- Make the topping. In a small bowl, stir the melted butter and brown sugar together until combined. Spread the mixture evenly across the bottom of the baking dish. Slice one banana into 1/4-inch rounds and lay them in a single layer over the brown sugar mixture.
- Cream the butter and sugar. In a medium bowl, beat the softened butter and granulated sugar with a hand mixer on low speed until light and fluffy. Beat in the egg and vanilla until well combined.
- Mix the dry ingredients. In a separate small bowl, whisk together the flour, baking powder, and salt.
- Make the batter. Add the dry ingredients to the butter mixture and stir until just combined. Stir in the milk until the batter is smooth. Don’t overmix..
- Assemble the cake. Pour the batter over the bananas and spread it evenly with a spatula.
- Bake for 40 to 45 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. The edges will start to pull away from the dish slightly.
- Cool in the pan for 10 minutes. Run a knife around the edges to loosen the cake. Place a plate upside down over the dish, then flip them together in one motion. Lift the dish off carefully. If any banana slices stick, use a spatula to place them back on top.
9. Serve warm. Dust with powdered sugar if you like, or serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Expert Tips
Use a ripe banana with brown spots. You want a banana that’s yellow with a few brown spots, sweet but still firm enough to hold its shape when sliced. A banana that’s too green won’t caramelize well. One that’s overripe and mushy will fall apart in the pan.
Choose the right baking dish. A 5×5 inch or 4×6 inch dish is the right size for this small batch banana cake. A larger dish will spread the batter too thin and the cake will overbake. A smaller dish risks overflow.
Double it if you need more. To make a larger cake, double the recipe and bake in a 7-inch round springform pan, a standard loaf pan, a 6.5-inch square baking dish, or a 6×8 inch baking dish. Bake time stays the same.
Place the dish on a rimmed baking sheet. The brown sugar and butter can bubble over during baking. A baking sheet underneath catches any drips and makes cleanup easier.
Don’t overmix the batter. Stir just until the dry ingredients are incorporated. Overmixing develops the gluten in the flour, which makes the cake tough instead of tender.
Wait 10 minutes before flipping. The caramel layer needs time to set slightly or it will run everywhere when you invert the cake. But don’t wait longer than 15 minutes or the sugar will harden and stick to the dish.
Troubleshooting
If your upside down banana cake isn’t turning out quite right, here is how to fix common issues like sticking, overflow, or a dense cake.
Why did my banana upside down cake stick to the baking dish?
You waited too long to flip it. Invert the cake after 10 minutes of cooling. After 15 minutes, the caramelized sugar hardens and bonds to the dish. If it does stick, place a warm damp towel over the bottom of the dish for a minute to soften the sugar, then try again.
Why did my cake overflow in the oven?
The baking dish is too small. This recipe is designed for a 5×5 inch or 4×6 inch dish. Anything smaller won’t hold the batter and topping together, and the brown sugar mixture will bubble over the sides. Always place the dish on a rimmed baking sheet just in case.
Why is my cake dense or heavy?
The batter was overmixed. Stir just until you don’t see dry flour. Overmixing activates the gluten and makes the crumb tight and heavy. Also check that your baking powder is fresh. Expired baking powder won’t give the cake enough lift.
Why did my banana slices turn mushy?
The banana was too ripe. Use a banana that’s yellow with a few brown spots. Bananas that are heavily brown or soft break down during baking and won’t hold their shape. Slice about 1/4 inch thick.
Why is my topping too sweet?
Sweetness is a matter of personal taste. Three tablespoons of packed brown sugar is the tested amount for this recipe and gives you the best caramelized layer. If you prefer less sweetness, reduce to 2 tablespoons. The topping will still caramelize but will be thinner.
Frequently Asked Questions
Cover and keep at room temperature for up to one day or refrigerate for up to 3 days. The caramelized topping softens as it sits, so this cake tastes best the day it’s baked. Warm leftover slices in the microwave for about 15 seconds.
No. Freezing changes the texture of the caramelized topping and makes the banana slices watery when thawed. Store leftovers covered at room temperature for up to one day or refrigerate for up to 3 days.
Insert a toothpick into the center of the cake. If it comes out clean or with a few dry crumbs, the cake is done. The top should be golden brown and the edges will pull away from the dish slightly. Bake time is 40 to 45 minutes at 350°F.
A 5×5 inch or 4×6 inch baking dish works best for this mini banana cake recipe. The dish needs to be deep enough to hold the topping and batter without overflowing. A larger pan will spread the batter too thin.
A yellow banana with a few brown spots. It should be sweet but firm enough to hold its shape when sliced. Overripe bananas that are heavily brown or mushy work for banana bread but will fall apart in this one banana cake recipe.
More Mini Cake Recipes
Looking for more individual-sized cakes? Try these reader favorites:
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this 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 One Dish Kitchen recipe, please leave a rating and comment. We’d love to hear what you think. If you take a photo, tag us on Instagram @onedishkitchen. We’d love to see it.
Mini Banana Upside Down Cake
Watch How To Make This
Equipment
- 5-inch baking dish or a 4×6-inch baking dish
Ingredients
For the Banana Topping
- 1 ½ tablespoons salted butter – melted
- 3 tablespoons brown sugar
- 1 medium banana – sliced
For the Cake
- 2 tablespoons salted butter – softened to room temperature
- 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 Banana Topping
- Heat the oven to 350°F (177°C). Grease the baking dish with butter and place it on a rimmed baking sheet.
- In a small bowl, stir the melted butter and brown sugar together until combined.
- Spread the brown sugar mixture evenly across the bottom of the baking dish.
- Slice the banana into 1/4-inch rounds and arrange them in a single layer over the brown sugar mixture.
Make the Cake
- In a medium bowl, beat the softened butter and sugar with a hand mixer on low speed until light and fluffy.
- Beat in the egg and vanilla until well combined.
- In a separate small bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the butter mixture and stir until just combined.
- Stir in the milk until the batter is smooth. Do not overmix.
- Pour the batter over the bananas and spread evenly with a spatula.
- Bake for 40 to 45 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes. Run a knife around the edges, place a plate upside down over the dish, and flip in one motion. Lift the dish off carefully.
- Serve warm.
Notes
- 4.5×8.5-inch loaf pan (1.5-quart)
- 7-inch round springform pan
- 6.5-inch square baking dish
- 6×8 inch baking dish
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.
I made this yesterday, and the cake part was delicious. BUT, the brown sugar & butter topping didn’t come out correctly. It was very browned and did not pour into the bottom of the loaf pan – I had to spread it around, Maybe more melted butter & less brown sugar? The pound cake part was very tasty!
Hi Liz, it sounds like a measuring issue or the baking dish used was too large. As you can see from the photos and video, the melted butter mixed with the brown sugar results in a liquidy mixture which should definitely cover the bottom of the pan but you may need to spread it with the back of a spoon so that it covers the bottom.
Can you freeze in advance the caramelised banana upside down pudding?
I don’t recommend freezing the banana and brown sugar topping.
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.
I’m so happy to know that you enjoyed the cake, Briana. Thank you so much for your feedback.
Great recipe.
Excited to try this recipe! If doubling, should I use a bigger pan?
Yes, I recommend using either a 6.5 inch square baking dish or a 6×8 inch baking dish if doubling the recipe.
This dessert tastes fantastic, and is very easy to put together.
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.
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..
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.
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.
Hi, can i use a frozen banana for this recipe? Can i switch to almond flour?
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.
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.
Can I use the Jiffy cake mix?
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.
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.
I made this in my small Polish pottery dish & it was absolutely delicious!