Banana Upside-Down Cake

5 from 2 votes

This Banana Upside-Down Cake is easy to make using a box cake mix plus some simple kitchen staple ingredients. The perfect way to get rid of ripe bananas is to bake them in this delicious dessert!

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Servings:

Calories: 361kcal

Author: Jennifer Fishkind

Ingredients

Cake:

15.25 ounces box yellow cake mix
1 cup whole milk
½ cup mashed bananas about 1 small banana
½ cup vegetable oil
2 large eggs

Topping:

¾ cup light brown sugar
½ cup (1 stick) salted butter melted
2-3 bananas sliced lengthwise

Instructions

Preheat the oven to 350 degrees Fahrenheit and spray a 9-inch baking or springform pan with parchment paper or cooking spray.
Prepare the cake mix by stirring the yellow cake mix, whole milk, mashed bananas, vegetable oil, and large eggs together in a large bowl until completely combined. Set aside for now.
In a small bowl, whisk the light brown sugar with the melted butter until combined.
Pour the butter mixture into the bottom of the springform pan.
Place the sliced bananas in one layer, flat side down, onto the butter mixture. When sliding the bananas into place, press lightly.
Pour the cake batter into the springform pan atop the bananas.
Bake the cake in the oven for 30-35 minutes or until a toothpick comes out clean.
Remove the cake from the oven and run a knife along the edges of the springform pan to ensure easy removal.
Let the cake cool for 10 minutes before attempting to remove the cake.
Once the cake has cooled slightly, flip the cake onto a serving plate or cake plate so that the bananas will face up.
Gently remove the pan from around the cake.
Slice your cake before serving it warm or cooled.

Notes

Storage:

To Store: Banana upside-down cake can be stored in an airtight container in the refrigerator for up to a week.
To Freeze: To freeze your cake, wrap it in plastic wrap then place it into a freezer-safe bag or container. Thaw overnight in the fridge, before warming in the microwave.
To Reheat: You can eat your cake cold or warmed in the microwave for about 30 seconds.

Tips:

You can use a hand or stand mixer, or you can use a stirring spoon or whisk, to mix the cake batter.
Some springform pans of lower quality can be kind of “leaky.” If that is the case, you can wrap some aluminum foil around the outside of the base to keep your oven clean.
Try to get three long slices out of each banana. If you don’t, that’s okay; you will just have more space between slices.
Be careful when flipping the cake over onto the cake plate or you risk your cake falling apart.

Nutrition