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5 from 4 votes

Banana Upside Down Cake

For this cake, I try to use nicely ripe but not black bananas for the top and for the bananas in the cake, the more ripe the better. Zucchini adds even more moistness to this delicious dessert cake but is optional. Also, you can add more or less chocolate chips (or none), depending on your taste.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Dessert
Servings: 8 -10
Calories: 318kcal
Author: Good Dinner Mom

Ingredients

For the Topping:

  • 2-3 just ripe bananas
  • cup brown sugar
  • 4 Tablespoons butter
  • ¼ cup rough-chopped walnuts, optional

For the Cake:

Instructions

  • Preheat oven to 350F degrees. Generously grease a 9-inch cake pan with butter, place parchment in bottom of pan and grease the parchment.
  • Melt 4 Tablespoons butter. Mix well with ⅔ cup brown sugar. Pour this mixture into the bottom of the cake pan and spread to the edges. If including ¼ cup walnuts, sprinkle them over the brown sugar/butter mixture.
  • Slice 2-3 just-ripe bananas in about ¼-inch slices and place them side-by-side evenly over the brown sugar and walnuts. Usually 2 bananas is enough for this depending on their size.
  • In a medium bowl, combine 1 cup flour, 3 teaspoons baking powder, and ½ teaspoon salt. Whisk together and set aside.
  • In the bowl of a stand mixer place 2 ripe bananas and ⅓ cup grated zucchini, mix until creamy (or mash together by hand in a medium bowl).
  • Add 1 egg while the mixer is on low speed, then add ¼ cup brown sugar, ¼ cup granulated sugar, 1 teaspoon vanilla, and 3 Tablespoons melted butter. Continue to mix on low until the sugar fully incorporated and dissolved.
  • Add ⅓ cup buttermilk and turn up the speed to mix on medium for another 30 seconds.
  • Turn the mixer back to low and add the flour mixture. Mix until fully incorporated, about 30 seconds.
  • Turn off the mixer and add desired amount of chocolate chips (I highly suggest using the mini chips) and fold them into the batter until evenly distributed.
  • Pour the batter over the bananas in the cake pan. Spread to edges.
  • Bake for 42-45 minutes or until a toothpick or cake tester comes out barely clean.
  • Place cake pan on a rack and cool for just 5 minutes. Then invert onto serving platter and do not remove the pan for about a minute, allowing the glaze to completely absorb onto the cake.
  • Remove pan and serve warm or at room temperature. Freshly whipped cream and extra banana slice can be used to top the cake but it's fabulous (fabulous!) with no toppings at all.
  • Wrap any leftovers in plastic wrap, can be left at room temperature overnight.
  • Recommend eating within 24 hours of baking.

Nutrition

Serving: 1g | Calories: 318kcal | Carbohydrates: 44g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 49mg | Sodium: 251mg | Potassium: 443mg | Fiber: 2g | Sugar: 25g | Vitamin A: 414IU | Vitamin C: 6mg | Calcium: 105mg | Iron: 1mg