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Close up of sticky amber caramel glaze over banana halves on caramelized banana upside-down cake

Caramelized Banana Upside-Down Cake

Authorlily mellow
A golden, sticky banana upside-down cake baked entirely in a cast-iron skillet. Rich brown sugar caramel, naturally sweet ripe bananas, and a tender buttermilk sponge — flipped warm for the most satisfying reveal. No frosting needed.
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Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Servings8 slices
Calories340 kcal

Equipment

  • 9 or 10-inch cast-iron skillet (oven-safe)
  • Large mixing bowl
  • Medium mixing bowl
  • Silicone spatula
  • Wooden spoon
  • Wire cooling rack
  • Large lipped serving plate (essential — flat plates won't contain the caramel)
  • Thick oven mitts

Ingredients  

CARAMEL BANANA TOPPING

  • 1/4 cup 60g unsalted butter
  • 1/2 cup 100g packed dark brown sugar
  • 1/4 tsp fine sea salt
  • 3–4 medium ripe bananas firm, yellow-golden with small brown spots

DRY INGREDIENTS

  • 1 1/2 cups 190g all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp fine sea salt

WET INGREDIENTS

  • 3/4 cup 150g granulated white sugar
  • 2 large eggs room temperature
  • 1/2 cup 120ml buttermilk, room temperature
  • 1/3 cup 80ml neutral vegetable oil
  • 1 1/2 tsp pure vanilla extract

OPTIONAL / TO SERVE

  • 1 tbsp dark rum optional
  • Vanilla ice cream optional

Instructions 

  1. Preheat oven to 350°F (175°C).
  2. Set a 9- or 10-inch cast-iron skillet over medium-low heat. Melt the butter, then add brown sugar and salt. Stir with a wooden spoon for 1–2 minutes until the sugar dissolves and the mixture bubbles and looks glossy. Remove from heat and smooth evenly across the pan.
  3. Peel the bananas and slice each in half lengthwise. Place cut-side down onto the caramel, packing them tightly to cover as much surface as possible. Fill gaps with small pieces.
  4. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  5. In a large bowl, whisk together granulated sugar, eggs, buttermilk, oil, and vanilla until smooth.
  6. Pour the dry ingredients into the wet ingredients and fold with a spatula until just combined. Do not overmix.
  7. Pour the batter slowly and evenly over the banana layer and smooth the top.
  8. Bake on the middle rack for 32–35 minutes, until the top is deep golden and a toothpick inserted in the center comes out clean.
  9. Remove from oven and rest on a wire rack for exactly 5 minutes. Run a thin knife around the edges. Place a large lipped serving plate on top, grip firmly with oven mitts, and flip in one confident motion. Hold for 30 seconds, then lift the skillet. Reposition any bananas that stayed in the pan.
  10. Serve warm with vanilla ice cream.

Notes

Note 1 — Storage: Best served warm on the day of baking. Refrigerate leftovers up to 3 days; reheat each slice 15–20 seconds in the microwave. Freeze individual slices up to 2 months.
Note 2 — Banana ripeness: Use firm, yellow-golden bananas with small brown spots. Very soft, dark bananas will fall apart during the flip. Save those for mashed-banana recipes.
Note 3 — No buttermilk: Stir 1/2 tablespoon of white vinegar into 1/2 cup whole milk. Let sit 5 minutes before using.