If you’re a fan of classic upside-down cake and also happen to love chocolate, this chocolate banana upside down cake might just be your new go-to dessert. It’s nostalgic, rich, and comforting, with a twist. Instead of the usual pineapple topping, ripe bananas are caramelized in butter and brown sugar, then crowned with a soft, chocolatey cake that stays moist for days.
The magic starts with the base (which becomes the top once inverted): slices of ripe bananas nestled in a pool of melted butter and brown sugar. As the cake bakes, the bananas soften and the sugar caramelizes, creating a glossy, golden topping that’s both sweet and sticky. The contrast of the rich chocolate cake against the tender bananas is a perfect marriage of flavors—bittersweet meets tropical sweetness.
This cake is also a wonderful way to use up bananas that are just a bit too ripe for snacking but perfect for baking. The riper they are, the more flavor they’ll bring to the top layer. The batter comes together easily with pantry staples: cocoa powder, flour, eggs, butter, and a touch of vanilla. For an extra decadent version, try folding in chocolate chips or a handful of chopped walnuts.
When it’s time to flip the cake out of the pan, don’t stress. Just let it cool slightly, run a knife around the edges, and invert it confidently onto a serving plate. The aroma alone, warm banana caramel and deep cocoa, is worth the effort.
Serve it warm with a scoop of vanilla ice cream, a dollop of whipped cream, or just as it is. It’s the kind of dessert that doesn’t need much dressing up to make an impression. Whether you’re baking for guests or just indulging yourself, this chocolate banana upside down cake is a sure crowd-pleaser.
Ingredients
- banana caramelized topping
- 4 bananas tipe, sliced
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- For the cake batter:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 eggs large,
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9-inch round cake pan and set aside.
- For the caramelized banana topping:
- In a small saucepan, melt the butter over medium heat.
- Add the brown sugar and stir until dissolved and bubbly.
- Remove from heat and pour the caramel mixture into the prepared cake pan.
- Arrange the sliced bananas on top of the caramel in a single layer.
- For the cake batter:
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Gradually mix in the dry ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
- Pour the cake batter over the caramel and bananas in the cake pan.
- Smooth the top with a spatula.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the pan for 10 minutes.
- Carefully invert the cake onto a serving plate, allowing the caramel and bananas to fall onto the cake.
- Serve warm or at room temperature.