Sticky upside-down banana cake

Sticky upside-down banana cake

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(12 ratings)

Prep: 15 mins Cook: 1 hr, 5 mins


Serves 12

Edd Kimber gives us an irresistible new take on the seventies classic. This stunning upside-down cake makes a great cooking project for teen cooks

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal427
  • fat18g
  • saturates11g
  • carbs62g
  • sugars45g
  • fibre2g
  • protein5g
  • salt0.4g
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    For the topping

    • 80g unsalted butter, plus extra for greasing



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 150g light muscovado sugar
    • ½ tsp vanilla bean paste
    • 4 large bananas



      Probably the best known, most popular tropical fruit, their name probably derives from the…

    For the cake batter

    • 240g plain flour
    • 2 ½ tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 1 tsp cinnamon



      A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

    • ½ tsp ground ginger
    • 300g golden caster sugar
    • 120g unsalted butter, very soft



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 3 large eggs
    • 150ml soured cream


    1. Heat oven to 180C/160C fan/gas 4 and lightly grease a deep 23cm round cake tin, lining the base with baking parchment.

    2. To make the topping, put the butter and sugar in a small saucepan and cook over a medium heat until melted and combined. Add the vanilla and mix together. Pour the caramel into the cake tin and spread in an even layer. Cut the bananas in half lengthways and arrange on top of the caramel, cut-side down.

    3. To make the batter, put all the ingredients in a large bowl with 1/4 tsp salt. Use an electric mixer to beat together on a low speed until the batter is smooth and evenly mixed. Pour the batter on top of the bananas and level out with a spatula. Bake in the oven for 55 mins-1 hr or until a skewer inserted in the middle comes out clean. If the cake begins to look too dark, cover with foil after 45 mins. Allow to cool in the tin for 10 mins before turning out onto a plate. Best served warm but also delicious at room temperature. Best eaten within 2 days.

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    Comments, questions and tips

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    1st Jun, 2017
    Love this cake! I knew it would be a good recipe when I saw it has sour cream in it. I love cakes with sour cream/creme fraiche/natural yoghurt/oil in them, they're extra moist and light. With the caramel, this one is almost like a golden syrup sponge - gorgeous. I used a 20cm cake tin and baked for an hour - the skewer came out clean but the middle was raw when I cut into it. My mistake, i'll increase cooking time by 15 mins or so and skewer it more vigorously! One tip - don't use a springform tin. The caramel dripped out in mine :-( It was still super tasty, but my other lesson was to use a fully sealed tin next time. I will be making this again soon.
    7th Jan, 2017
    Really lovely cake. The caramel went down really well with the family
    16th Jul, 2016
    This is amazing! Just made it this morning and the flavour is incredible. The caramel sauce takes on the flavour of the banana and actually made me giggle it tasted so good.
    26th Nov, 2018
    I'm about to make this with some over ripe bananas so need to to it asap, but there are only two of us! If I portion it up, will it freeze okay?
    goodfoodteam's picture
    27th Nov, 2018
    Thanks for your question. It's best not to freeze this cake. For a freezable cake using ripe bananas, try this one:
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