This post may contain affiliate links. Please read our disclosure policy.
This mini Banana Upside Down Cake is the perfect way to use one banana. It bakes into a soft, buttery cake with a sweet, golden caramelized banana topping – perfect for a small dessert or for one or two people to enjoy.
Featured Comment
“Seriously incredible recipe. Easy to put together, bakes beautifully and tastes amazing!”
– Anita
Why You’ll Love This Recipe
- Simple to Make: Uses basic ingredients and easy steps.
- Quick Bake Time: Ready in under an hour from start to finish.
- Perfect Portion: Made with one banana and sized for one or two people.
- Great Flavor: Sweet caramelized bananas on top of a soft, buttery cake.
What I love most about this banana upside down cake is the way the bananas melt into a golden, caramelized layer that clings to the soft, buttery cake beneath. Every bite gives you that deep, sweet banana flavor with just the right amount of richness, no frosting or fancy tools needed. It’s warm, inviting, and one of my favorite ways to use a single ripe banana.
If you’ve got another banana to use, try one of our other single serving and small batch favorites – like our moist banana nut bread recipe, indulgent single serve bananas foster, creamy small banana pudding, or our rich small hummingbird cake recipe.
Ingredients
If you have any ingredients leftover from this small banana upside down cake recipe, check out our Leftover Ingredients Recipe Finder.
- Milk: Adds moisture and helps create a crisp crust. Whole milk is best, but almond, soy, or oat milk work for a dairy-free version.
- Flour: Use all-purpose flour. For a gluten-free cake, use a 1:1 gluten-free flour blend.
- Banana: Ripe bananas add sweetness and flavor. Try extra bananas in mini banana cream pie, small chocolate chip banana bread, or our tropical smoothie recipe.
- Butter: Melted butter caramelizes the bananas; softened butter adds richness to the cake. Use either salted or unsalted. For softened butter, let it sit out for 20 minutes – it should indent when pressed.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
Customize your caramelized banana upside down cake with these simple additions:
- Chocolate Chips: Stir in a handful of chocolate chips for extra sweetness.
- Chopped Nuts: Add crushed walnuts or pecans for texture and crunch.
- Tropical Version: Use thin pineapple slices instead of bananas and sprinkle in coconut flakes.
- Citrus Twist: Mix in orange zest for a bright, citrusy flavor.
How To Make A Banana Upside Down Cake
These photos and instructions help you see how to make a small caramelized banana upside down cake. Refer to the recipe box below for exact measurements.
Recommended Baking Dishes
Use a 5×5 inch or 4×6 inch baking dish. For a larger cake (double the recipe), try a:
- 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
Instructions
- Preheat Oven: Heat to 350°F (177°C). Grease your baking dish and place it on a rimmed baking sheet.
- Make Topping: Stir melted butter and brown sugar together. Spread evenly in the baking dish. Top with banana slices.
- Mix Wet Ingredients: In a medium bowl, cream softened butter and sugar. Beat in egg and vanilla.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- Make Batter: Stir with a spoon or use a hand mixer on low speed until just combined. Then stir in the milk until the batter is smooth.
- Assemble Cake: Pour the batter over the bananas and smooth the top.
- Bake: Bake for 40–45 minutes, until golden and a toothpick inserted in the center comes out clean.
- Cool & Invert: Let cool in the pan for 10 minutes. Invert onto a plate and carefully lift off the dish.
9. Serve: Best served warm. Optional: Dust with powdered sugar before serving. Although this cake doesn’t need anything extra, you can also top it with a scoop of vanilla ice cream or a dollop of whipped cream for an added treat.
Expert Tips
- Use a Ripe Banana: Ripe bananas are sweeter and caramelize better.
- Choose the Right Pan: A 5×5 or 4×6-inch dish works best. Larger pans make the cake too thin; smaller ones can cause overflow.
- Let It Cool: Cool the cake for at least 10 minutes before inverting to help it hold its shape.
Frequently Asked Questions
It’s best served warm, shortly after baking.
Cover and store at room temperature for up to one day or refrigerate for up to 3 days. Warm before serving for best texture.
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 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 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 so we can 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 Caramelized Banana
- 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
Caramelize the Banana
- Heat the oven to 350°F (177°C). Grease the baking dish and place it on a rimmed baking sheet.
- In a small bowl, stir the melted butter and brown sugar together. Spread evenly in the baking dish. Top with banana slices.
Make the Cake
- In a medium bowl, cream the softened butter and sugar using a hand mixer on low speed. Beat in the egg and vanilla until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add dry ingredients to the wet mixture and mix until just combined. Stir in the milk.
- Pour the batter over the bananas and smooth the top.
- Bake for 40–45 minutes, until golden and a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes. Invert onto a plate and carefully lift off the dish.
- Best served warm. Optional: Dust with powdered sugar before serving.
Notes
- Use a Ripe Banana: Ripe bananas are sweeter and caramelize better.
- Choose the Right Pan: A 5×5 or 4×6-inch dish works best. Larger pans make the cake too thin; smaller ones can cause overflow.
- Let It Cool: Cool the cake for at least 10 minutes before inverting to help it hold its shape.
- 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.
Can you use frozen bananas thawed to room temp ?
Yes.
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.
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!