Chicory Banana Upside-Down Cake

Is it another day, another new favorite upside-down cake? Maybe. I don’t make the rules! This Chicory Banana Upside-Down Cake is a heavenly combination of sweet, caramelized bananas, robust chicory caramel, and a moist, light cinnamon cake.

A cake batter that tastes like Cinnamon Toast Crunch paired with sweet bananas and the warm, comforting flavor of chicory makes this upside-down cake one you’ll want all year round.

This Chicory Banana Upside-Down Cake is based on a dessert I’ve had a few times at Uchi in Philadelphia. They serve a beautiful little cake with thin slices of banana on top. Next to the cake is a pool of irresistible chicory caramel and a scoop of vanilla ice cream. It instantly became my favorite dessert. In part because the cake reminded me of my banana upside-down cakes, but also because the chicory caramel was just that good.

When I finished eating it last weekend, I immediately ordered a bag of instant chicory so I could attempt an upside-down cake version where all the elements bake together in one pan instead of keeping the caramel separate. And I can’t tell you how excited I am to share this recipe. The cake batter literally tastes like Cinnamon Toast Crunch, and it makes your entire house smell like heaven. But along with the lightly caramelized, buttery bananas and that very deep, robust, dark caramel layer. It is all the best things in one bite.

I just pulled another one from the oven right now because I want to take some to my friend tonight to try. I really think if you make this cake, it’ll become an instant favorite for you and your family.

If you love classic banana desserts but want something with a deeper, darker flavor, this cake is one you want to make immediately. Browning the bananas first intensifies their flavor and adds a little extra buttery richness to the fruit layer. The chicory melts directly into the caramel and batter, creating a subtle bitterness that balances the sweetness. The cinnamon gives just the right amount of spice that permeates through the entire cake.

How to make this Chicory Banana Upside-Down Cake

Rich and spiced and everything nice.

What you need

• Bananas: Medium bananas (slightly underripe work best so they hold their shape), plus butter for browning.
• Caramel layer: Butter, light brown sugar, instant chicory, and heavy cream.
• Cake batter: All-purpose flour, powdered buttermilk, instant chicory, ground cinnamon, baking powder, kosher salt, butter, light brown sugar, egg, whole milk, and vanilla extract.
• For serving: Homemade whipped cream and crushed walnuts.

What is chicory?

Chicory comes from the roasted root of the chicory plant. This plant is part of the dandelion family and includes bitter greens like radicchio and endives. When dried and ground, it develops a deep, roasted flavor similar to coffee, but it’s naturally caffeine-free.

Similar to coffee, it has a deep, robust flavor and a bit of bitterness. It also has an earthy, nutty flavor that balances sweet ingredients beautifully. Chicory is commonly used in New Orleans-style coffee blends and as a standalone caffeine-free coffee alternative.

Why Use Instant Chicory?

Like coffee, chicory typically needs to be brewed. However, instant chicory is available for purchase and dissolves directly into liquids without needing to be brewed.

For baking, instant chicory is ideal because it blends seamlessly into both wet and dry mixtures, giving you a more consistent, concentrated flavor without altering moisture levels. It also just makes the recipe a little easier and quicker!

How to Make It

Step 1: Brown the bananas.
Slice the bananas and cook them in butter until caramelized and golden on both sides. Remove and set aside.

Step 2: Make the chicory caramel.
Melt butter with brown sugar until smooth and slightly darkened, then stir in instant chicory and cream. Pour into a greased cake pan and chill briefly to set.

Step 3: Prepare the batter.
Sift together the dry ingredients. Cream butter and sugar, beat in the egg, then alternate adding the dry ingredients and milk. Mix just until combined.

Step 4: Assemble.
Arrange the browned bananas over the chilled caramel in an even layer. Spread the batter gently over the top.

Step 5: Bake.
Bake at 350ºF until a toothpick inserted in the center comes out clean.

Step 6: Cool and flip.
Let the cake cool for about 1 hour, then invert onto a serving plate while still slightly warm.

Step 7: Serve.
Slice and top with whipped cream and crushed walnuts if desired.

FAQ

Can I substitute coffee for chicory?
Yes. You can use instant espresso powder in equal amounts. The flavor will be more sharply coffee-forward and slightly more bitter and acidic.

Can I use ripe bananas?
You can, but slightly underripe bananas hold their shape better when browned. Very ripe bananas may soften too much and lose structure. Your fruit layer may end up looking a bit mushy.

Do I have to brown the bananas first?
For the best texture and flavor, yes. Browning concentrates their sweetness and prevents excess moisture from seeping into the caramel layer. However, you can skip it, but you’ll definitely get more of that sweet banana flavor as opposed to the deep, caramelized banana flavor.

How should I store leftovers?
Store covered at room temperature for up to 1 day or refrigerate for up to 3 days. Bring to room temperature or gently warm before serving.

Can I freeze this cake?
Yes. Wrap slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.

Chicory Banana Upside-Down Cake

This Chicory Banana Upside-Down Cake is a heavenly combination of sweet, caramelized bananas, robust chicory caramel, and a moist, light cinnamon cake.

5 from 2 votes

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Inactive time: 2 hours hours

Total Time: 2 hours hours 45 minutes minutes

Servings: 8

Calories: 397kcal

Equipment

• 9-Inch Round Cake Pan
• Saucepan
• Skillet
• Electric hand mixer
• Mixing Bowls
• Fine mesh sieve

Ingredients

Bananas:

• 3 medium bananas (about 568 grams before peeling; see Note 1)
• 2 tablespoons butter (divided; more if needed)

Caramel:

• 4 tablespoons (57 g) butter
• ½ cup (100g) light brown sugar
• 2 tablespoons (8 g) instant chicory
• 2 tablespoons (30 g) heavy cream

Batter:

• 1 cup (120 g) all-purpose flour
• 1 tablespoon (7 g) powdered buttermilk
• 1 tablespoon (4 g) instant chicory
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• ¼ teaspoon kosher salt
• 4 tablespoons (57 g) butter (room temperature)
• ½ cup (100 g) light brown sugar
• 1 egg
• ½ cup (120 ml) whole milk
• 1 teaspoon vanilla extract

For serving, optional:

• Whipped cream
• Crushed walnuts

Instructions

Brown the bananas:

• Peel the bananas and slice them into ½-inch thick coins on a slight bias.
• Melt 1 tablespoon of butter in a wide skillet over medium heat. Once melted and frothy, add the bananas in an even layer, cooking in batches for about 2 minutes per side until browned and caramelized around the edges. The bananas are ready to flip when they release easily from the bottom of the skillet. Remove from the skillet and transfer to a plate. Add the remaining 1 tablespoon of butter and wipe out the skillet between batches if needed.

Make the caramel:

• Preheat the oven to 350ºF. Lightly grease a 9-inch round cake pan. Set aside.
• Melt 4 tablespoons (57 g) of butter in a small pot over medium heat. Once melted, add ½ cup (100 g) of light brown sugar. Stir to combine. Cook over medium heat for 3 minutes, stirring occasionally, until the sugar dissolves and the mixture darkens slightly in color.
• Turn the heat to low and add 2 tablespoons (8 g) of instant chicory and 2 tablespoons (30 g) heavy cream. Whisk until smooth and simmer for 1 minute. Turn off the heat.
• Pour the mixture into the prepared cake pan and smooth it into an even layer. Transfer to the refrigerator for 15 minutes.

Make the batter:

• Sift 1 cup (120 g) of all-purpose flour, 1 tablespoon (7 g) powdered buttermilk, 1 tablespoon (4 g) instant chicory, 1 teaspoon ground cinnamon, 1 teaspoon baking powder, and ¼ teaspoon kosher salt into a small bowl. Set aside.
• Add 4 tablespoons (57 g) of room temperature butter and ½ cup (100 g) of light brown sugar to a large bowl. Use an electric hand mixer to cream them together. Add 1 egg and beat until smooth.
• Add half the sifted dry ingredients and beat with the mixer until just combined. Add half the milk and beat until just combined. Add the remaining dry ingredients and the remaining milk, along with 1 teaspoon vanilla extract. Beat until just combined. Don’t over-mix!

Assemble the cake:

• Remove the cake pan from the refrigerator. Arrange the bananas over the caramel layer in tight concentric circles, slightly overlapping, to create a rosette shape in the middle. Pour the batter over the bananas and smooth it out with the back of your spatula.

Bake the upside-down cake:

• Transfer the cake to the oven and bake for 45 to 50 minutes until a toothpick inserted into the center of the cake comes out clean.
• Let the cake stand at room temperature for 1 hour. The cake should still be warm to the touch.

Flip the cake:

• Place a large plate over the cake pan and carefully invert the cake onto the plate.

To serve:

• Slice the cake into pieces and finish with a dollop of fresh whipped cream and a sprinkle of crushed walnuts. Enjoy!

Notes

Note 1: I recommend bananas that are very slightly underripe. Look for bananas with no brown spots, a yellow body, and a slight greenish tinge at the ends. You can use riper bananas, if preferred, but note that they will tend to fall apart or become very soft when you brown them in the butter.

Nutrition

Calories: 397kcal | Carbohydrates: 63g | Protein: 5g | Fat: 15g | Sodium: 245mg | Fiber: 2g | Sugar: 35g | Vitamin C: 4mg

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