This chocolate banana upside-down cake combines a glossy brown-sugar caramel, buttery caramelized bananas, and a moist chocolate cake for a decadent dessert you’ll want on regular rotation.
A layer of buttery, caramelized bananas meets a moist chocolate cake for a comforting, nostalgic twist on a classic upside-down dessert.
This cake is all about texture: soft, caramel-coated bananas baked beneath a light, chocolatey batter that stays moist from the caramel layer. Sautéing the bananas first helps them keep their shape in the oven and gives them that deep golden color you usually only get from a torch. When you flip the cake, you’ll see a dark, chocolatey cake adorned with a layer of golden, caramelized bananas.
Serve big slices with whipped cream and a sprinkle of flaky sea salt. For extra richness, you can fold peanut butter chips into the batter. Although they’re optional, I strongly encourage the peanut butter chips. They really take this cake to the next level of flavor and indulgence.
I have made this cake so many times, and it never fails to deliver. Although I’ve made it with white chocolate chips before, the peanut butter chips taste much better with the dark chocolate cake batter. I’ve also made this with and without sautéing the bananas. While you can skip that step, you lose that rich golden-brown color that makes the cake so picturesque. As with many chocolate cakes, cracking was an issue during the recipe development process. To avoid cracks in your cake, be sure to cook at a lower temperature (300ºF instead of 350ºF) and rotate the cake midway through cooking.
How to make this chocolate banana upside-down cake
What you need
Bananas: Medium bananas are sliced and sautéed in butter to give them a deeper flavor.
Caramel: Brown sugar, butter, vanilla, and heavy cream form the glossy base layer.
Cake batter: Flour, Dutch-process cocoa powder, brown sugar, butter, eggs, milk, and vanilla create a soft chocolate crumb.
Peanut butter chips: These are optional, but they give the cake an irresistible nutty flavor and richness.
For serving: Whipped cream and a sprinkle of flaky sea salt.
How to make it
Step 1: Sauté the bananas.
Slice the bananas into ½-inch coins and sauté in butter for 2 to 3 minutes per side until golden. You may need to cook the bananas in batches and add more butter as needed. Set them aside.
Step 2: Prepare the caramel.
Grease a 9-inch cake pan. Melt the butter and brown sugar until dissolved, then mix in the vanilla and heavy cream. Simmer briefly. Pour into the pan and refrigerate for 15 minutes.
Step 3: Make the chocolate batter.
Sift the flour, cocoa, baking powder, and salt together in a bowl. Cream butter and light brown sugar until fluffy, then beat in the eggs. Add the dry ingredients and milk in alternating additions. Finish with vanilla and fold in peanut butter chips if using.
Step 4: Assemble the cake.
Arrange the caramelized bananas tightly over the chilled caramel. Overlapping is totally okay; you want the layer to be tight. Pour the chocolate batter on top and smooth it into an even layer.
Step 5: Bake.
Bake at 300ºF for 55 to 60 minutes, rotating halfway through, until a toothpick comes out clean. Let cool for 30–45 minutes.
Step 6: Invert and serve.
Flip onto a plate and serve warm with whipped cream and flaky sea salt.
FAQ
Can I leave out the peanut butter chips?
Yes! This cake works perfectly without them. They simply add a bonus layer of nuttiness and richness.
Why sauté the bananas first?
Sautéing caramelizes the edges and gives them a deeper flavor.
How ripe should my bananas be for this cake?
You want to be somewhere in between overly ripe and underripe. I choose bananas that are slightly green at the ends, yellow in the middle, with a few small brown spots and speckles. They should be firm with just a bit of give. Save the very mushy bananas for banana bread instead!
Can I substitute the cocoa powder?
Dutch-process cocoa gives the most robust chocolate flavor, but any natural, unsweetened cocoa powder will work, just expect a slightly lighter color and flavor.
How should I store leftovers?
Refrigerate for up to 3 days. Rewarm slices at 250ºF for 10 to 15 minutes to soften the caramel and bring back the cake’s moisture. Or you can eat it cold, straight from the refrigerator, like me.
Can I make this ahead?
Yes. Bake the cake the day before, invert it onto a plate, and let it cool. Cover and store in the refrigerator, and warm gently before serving.
Can I freeze this upside-down cake?
Absolutely! You can freeze slices for up to 2 months. You can keep them in an airtight plastic container or wrap them in a layer of plastic and then a layer of foil. Thaw at room temperature and warm gently before serving.
Chocolate Banana Upside-Down Cake
Ingredients
Bananas:
- 4 medium bananas (about 1½ pounds total before peeling)
- 4 tablespoons butter
Caramel layer:
- 4 tablespoons butter (divided)
- ½ cup light brown sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
Batter:
- ¾ cup all-purpose flour
- ¼ cup Dutch-process cocoa powder
- 1½ teaspoons baking powder
- ¼ teaspoon kosher salt
- 4 tablespoons butter (room temperature)
- ½ cup light brown sugar
- 2 eggs
- ½ cup whole milk
- 1 teaspoon vanilla extract
- ½ cup peanut butter chips
For serving:
Instructions
Sauté the bananas:
- Peel the bananas and slice them into ½-inch thick coins on a slight bias.
- Melt 2 tablespoons of butter in a wide skillet over medium heat. Once melted and frothy, add the bananas in an even layer, cooking in batches for 2 to 3 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. Add the remaining 2 tablespoons of butter between batches if needed. Transfer the bananas to a plate and set aside.
Make the caramel:
- Preheat the oven to 300ºF. Lightly grease a 9-inch round cake pan. Set aside.
- Melt 4 tablespoons of butter in a small saucepan over medium heat. Once melted, add ½ cup 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 1 teaspoon of vanilla extract and 2 tablespoons of heavy cream. Whisk until smooth. 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 ¾ cup of all-purpose flour, ¼ cup Dutch-process cocoa powder, 1½ teaspoons of baking powder, and ¼ teaspoon of kosher salt into a small bowl. Set aside.
- Add 4 tablespoons of room temperature butter and ½ cup of light brown sugar to a large bowl. Use an electric hand mixer to cream them together. Add 2 eggs 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 of vanilla extract. Beat until just combined. Don’t over-mix!
- Gently fold in the peanut butter chips.
Assemble the cake:
- Remove the cake pan from the refrigerator. Arrange the bananas over the caramel, overlapping them slightly. Press them gently into the caramel to form a tight layer.
- Pour the cake batter on top of the bananas and smooth it into an even layer.
Bake the upside-down cake:
- Transfer the cake to the oven and bake for 55 to 60 minutes, rotating it halfway through cooking, until a toothpick inserted into the center of the cake comes out clean.
- Let the cake stand at room temperature for 30 to 45 minutes. The cake should still be warm to the touch.
To serve:
- Place a large plate over the cake pan and carefully invert the cake onto the plate. Serve with whipped cream and flaky sea salt on top. Enjoy!
GLORIOUS! That’s what my son thinks of this recipe. He picked it for his 6th birthday treat. It was much easier than I expected it to be to put together. The complexity of the flavors, the tenderness of the cake, and the richness of that caramel/banana mixture – perfection!
Yay! I’m soooo happy you enjoyed it, and I’m wishing your son the happiest birthday ever! Thank you for trying the recipe and letting me know it was a success!
SO GOOD!! I made this for my partner’s birthday and everyone loved it!! I’ve been on an upside down cake kick recently because of your TikTok. I was intimidated, but this was much easier than I anticipated. So yummy 🙂
So happy to hear this – thank you!