{recipe} Upside Down Banana Bread

I am a huge fan of all things upside down, and this recipe is no exception. A caramel-y, buttery layer of banana slices atop a moist and delicious banana bread – what could possibly be better?

A lot of upside-down cake recipes call for greasing the pan, but since there is butter in the caramel-y mixture, the cake should come out cleanly without greasing the pan. The trick is to do it within 10-20 minutes of taking the cake or bread out of the oven. If you let it cool too much, the caramel mixture will get sticky and the cake will be stuck in the pan forever (at least, until you eat it directly out of the pan with a spoon.)

You can mix up your fruits and put something else on top if you like. You can use mango slices, which are glistening and gorgeous and go great with bananas.

RECIPE: Upside-Down Banana Bread
makes 1 9 x 5 loaf


  • 1/2 cup packed dark brown sugar
  • 3 Tblsp butter, cut into 3 pieces
  • 3-4 bananas, divided
  • 1 1/2 cups flour
  • 3/4 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1/4 tsp ground ginger
  • 2 eggs
  • 1/3 cup vegetable oil
  • 1/3 cup milk or buttermilk
  • Preheat oven to 325 degrees F.
  • Using a 9×5 inch loaf pan, put the brown sugar in an even layer in the bottom of the pan. Distribute the butter pieces on top. Put the pan in the oven just enough to melt the butter. Remove from oven and stir the butter and brown sugar together to combine. Spread in an even layer on the bottom of the pan.
  • Cut one banana in rounds or slices and place on top of the brown sugar/butter mixture in a single layer. (I cut the banana in half and then made lengthwise slices.) You may need another part or whole banana depending on how thick the slices are. They can be anywhere from very thin to 1/4 inch thick. Set aside the loaf pan.
  • Mash 2 bananas well in a bowl. Stir in the eggs, oil, and milk or buttermilk and mix to combine.
  • In a large bowl, combine the flour, sugar, salt, baking powder, and spices. Add the wet banana mixture and stir with a wooden spoon or spatula just until the mixture is combined.
  • Pour over the caramel bananas. Bake about an hour, until a knife inserted into the center of the loaf comes out clean.
  • Cool for at least 10 but no more than 20 minutes. Run a knife around the edges. Carefully invert onto the serving plate. Let gravity do the rest!


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4 Responses

  1. Sam says:

    This was so incredibly delicious. And perfect timing and temperature, too! I usually have a lot of trouble with banana breads not being cooked thoroughly, but this was perfectly done and the caramelization on top, to die for. Thanks for an awesome recipe.

  2. Amanda says:

    Your recipes are awesome thank you I will feed my family some