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Banana Upside-Down Cake


This recipe is a good way to use up slightly over-ripe bananas. It makes a small 8x8 cake.

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Rate this recipe 4.6/5 (28 Votes)
Banana Upside-Down Cake 1 Picture


  • 2 slightly over-ripe bananas
  • 2/3 cup dark brown sugar
  • 6 tbsp. butter room temperature
  • 1 1/2 cups self rising flour
  • 2/3 cup sugar
  • 1/4 cup canola oil
  • 2 eggs
  • 1/2 cup low-fat buttermilk
  • 1 teaspoon vanilla


Servings 9
Adapted from


Step 1

Preheat oven to 325°F.

Combine room temperature butter and brown sugar. Spread in the bottom of an 8x8 glass dish. Cut bananas in half, then slice lengthwise in 1/4-inch slices. Arrange slices in sugar mixture.

Sift flour and set aside. Beat sugar and canola oil for 1 minute with an electric mixer. Beat in eggs. Add buttermilk and vanilla. Gradually add flour. Mix well until a smooth batter has formed.

Pour batter over bananas in pan. Bake 30 to 35 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes in pan on wire rack; invert onto serving plate. Cool slightly; cut into 12 pieces. Serve warm or at room temperature.

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