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Chocolate Caramel Banana Upside-Down Cake

  • Author: Meagan


Really great cake…, fiddly, but SO worth it!  Borrowed from ‘Cake Keeper Cakes’, by Lauren Chattman, you need a 10-inch round cake pan (a 9-inch is definitely too small), but I feel that an 8 x 8 square pan with a good edge could work – if you try it, please let me know – enjoy!



Chocolate Caramel Banana Upside-Down Cake


6 T. butter and 2/3 c. packed brown sugar

2 or 3 bananas, evenly sliced into 1/4-inch chunks

Preheat the oven to 350 and butter a 10-inch round cake pan.  Melt the butter in a small pot over medium heat, cook it until it starts to foam, then turn the heat to low and add in the brown sugar.  Cook and whisk for 2 minutes then scrape the mixture into your prepared pan and smooth it out before adding the bananas in the design of your choice.

I tried this once using parchment paper (and then buttering that as well) and the bananas came out easier, but a bit of the chewy caramel-ness was lost…just remember, no parchment equals chewiness all over, but perhaps not as decorative a design on top due to reconfigured bananas while trying to get the cake out of the pan!  You decide – there will be no complaints either way.


6 T. butter, softened

1 c. sugar

2 eggs

2 t. vanilla

2/3 c. buttermilk

3/4 c. + 2 T. flour

6 T. cocoa

3/4 t. baking soda

1/4 t. salt


Using your electric mixer, cream together the butter and sugar for a good 3 minutes until fluffy, then add in the eggs one at a time, mixing well in between and scraping down the sides as needed.  When the eggs are combined, turn the mixer to high and beat for another 2 minutes until the mixture has increased in volume, then stir in the vanilla.

Combine the 4 dry ingredients and add in about 1/3 of the mixture, stir, then add in about half of the buttermilk and stir.  Repeat, mixing well in between and ending with the flour mixture.  Scrape down the sides of the bowl and finish by beating the batter on high for 30 seconds or so.  Pour the batter into your banana pan and smooth the top, then bake for about 45 minutes until a toothpick comes out of the center clean.

Allow the hot cake to sit in it’s pan for 5 minutes, then, using oven mitts, invert it onto your serving platter, carefully replacing any bananas if necessary.  This is best served warm!

  • Category: Cakes, Banana


From Meagan's Kitchen

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