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–+ servings
a slice of caramelized banana upside down cake on a white plate.
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5 from 37 votes

Mini Banana Upside Down Cake

This Mini Banana Upside Down Cake features a layer of caramelized bananas topped with a soft, buttery cake. Baked in a small dish, it’s a perfectly portioned dessert for one or two people to enjoy.
Prep Time10 minutes
Cook Time40 minutes
Cool10 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: banana cake, banana recipe, banana upside down cake, cake, caramelized banana upside down cake, mini cake, mini upside down cake, upside down cake
Servings: 4 servings
Author: Joanie Zisk

Equipment

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
US - Metric

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.

Video

Notes

  • Use a Ripe Banana: Ripe bananas are sweeter and caramelize better.
  • Choose the Right Pan: A 5x5 or 4x6-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.
 
Recommended Baking Dishes
Use a 5x5 inch or 4x6 inch baking dish. For a larger cake (double the recipe), try a:
  • 4.5x8.5-inch loaf pan (1.5-quart)
  • 7-inch round springform pan
  • 6.5-inch square baking dish
  • 6x8 inch baking dish

Nutrition

Serving: 1serving | Calories: 279kcal | Carbohydrates: 43g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 73mg | Sodium: 189mg | Potassium: 163mg | Fiber: 1g | Sugar: 31g | Vitamin A: 408IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 1mg

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