Upside-down banana cake with maple-caramel sauce

Upside-down banana cake with maple-caramel sauce

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(13 ratings)

Prep: 45 mins Cook: 55 mins - 1 hr, 10 mins


Serves 8
Hot toffee sauce makes sticky, warm banana cake even more of a treat

Nutrition and extra info

  • Freezable

Nutrition: per serving with sauce

  • kcal802
  • fat51g
  • saturates21g
  • carbs77g
  • sugars56g
  • fibre4g
  • protein10g
  • salt1.1g
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  • 100g softened butter, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 8 tbsp maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • 3 small ripe bananas and 1 very overripe banana



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

  • 200g dark brown soft sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 4 large eggs
  • 2 tsp vanilla paste or extract



    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

  • 200g self-raising flour
  • 100g pecan, broken into pieces
    Pecan nuts



    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 1 tsp ground cinnamon
  • 200g pot full-fat Greek yogurt, plus extra, or vanilla ice cream, to serve

For the sauce

  • 100g whole pecan
    Pecan nuts



    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • 100g salted butter, diced
  • 100ml double cream
  • 100ml maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree


  1. Heat oven to 160C/140C fan/gas 3. Grease a 20cm square cake tin and line the base with baking parchment. For the cake, pour in half the syrup, swirling to coat the bottom. Peel and halve the 3 ripe bananas lengthways and lay, cut-side down, in the tin.

  2. Beat together the butter, sugar, eggs, vanilla and overripe banana with an electric whisk. Tip the flour and pecans into a food processor and pulse until finely ground together. Stir into the butter mixture with the bicarbonate of soda and cinnamon, then stir in the yogurt. Carefully spoon into the tin without dislodging the bananas. Bake the cake for 45 mins-1 hr until a skewer inserted into the centre comes out with only moist crumbs.

  3. Meanwhile, make the sauce. Toast the pecans for 1-2 mins in a pan, add the remaining ingredients and cook until the butter has melted. Then bubble for 5 mins until it has thickened a little.

  4. When the cake is cooked, poke it all over with the skewer – inserting it about halfway into the cake each time. Pour over the remaining maple syrup and allow it to soak in for a few mins, then turn the cake out of the tin, upside-down, onto a serving plate. Reheat the sauce, and serve with Greek yogurt or vanilla ice cream.

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Comments, questions and tips

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17th Apr, 2020
The cake was delicious, I am not sure if we went wrong somewhere though as the sauce seemed to be too heavy and the middle of the cake was a bit soggy. A good way to use up bananas and satisfy a sweet tooth though!
Rosie Hyndman's picture
Rosie Hyndman
12th Apr, 2020
This is a brilliant recipe, it came out so well and didn't run into any issues! Only thing to add is that I would increase the sauce by 50% as I prefer a bit more sauce than the amounts here allow for. So delicious, a must try!
7th Jan, 2017
Easy and delicious - took a bit longer than recipe stated to cook (1 hour 15)
16th Feb, 2015
Fantastic. With the warmed sauce it's like a delicious stick toffee pudding with the added bonus of banana!
27th Apr, 2014
Incredibly tasty. I've made this a couple of times now and it blew people away LITERALLY
6th Apr, 2014
Truly delicious and so easy to make
Maja Blunt's picture
Maja Blunt
14th Sep, 2019
At what stage do you freeze it please?
goodfoodteam's picture
15th Sep, 2019
Thanks for your question. You freeze this cake once cooked. Allow to cool, put in an ovenproof dish, pour over the remaining sauce and then wrap well with foil. To serve, thaw for a few hours, then heat oven to 180C/fan 160C/gas 4. Warm the cake through, still covered, for around 15 mins.
26th Apr, 2019
Could I use previously frozen then defrosted bananas for this recipe? Does it freeze well?
goodfoodteam's picture
30th Apr, 2019
Thanks for your question. This cake does freeze well but we'd recommend using fresh bananas in the first instance as raw banana does change texture quite significantly when frozen and is best used in smoothies or for banana 'ice cream'.
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