This vegan banana upside down cake is soft, moist, and topped with caramelized bananas that melt into every bite. Made without eggs or dairy, this easy plant-based dessert delivers classic upside-down cake flavor with a cozy banana-forward twist.
Featured Comment:
I made this for my husband (who loves banana) and he ate almost the entire thing on his own!! So delicious and caramel-y! - Barb
Pineapple isn't the only cake that can be served upside-down! This vegan banana upside down cake is the proof.
It's almost like a soft, vegan banana bread topped with a gooey, sugared banana topping. Absolute perfection!
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Ingredients You'll Need
- Mashed banana: Adds natural sweetness, moisture, and banana flavor while acting as an egg replacer in vegan baking.
- Nondairy yogurt: Provides moisture and tenderness and helps create a soft, fluffy crumb.
- Nondairy milk: Hydrates the batter and helps all the ingredients blend smoothly.
- Canola oil: Adds richness and keeps the cake moist without making it heavy.
- Vanilla extract: Enhances the sweetness and rounds out the banana and spice flavors.
- Baking powder: Helps the cake rise and become light and fluffy.
- Baking soda: Reacts with the acidity from the banana and yogurt to give extra lift and tenderness.
- Salt: Balances sweetness and enhances overall flavor.
- Spices: Add warm, cozy flavors that pair beautifully with bananas.
- Granulated sugar: Sweetens the cake and helps with structure and browning.
- All-purpose flour: Provides structure and stability, giving the cake its soft but sturdy texture.
- Sliced bananas: Create the signature caramelized fruit layer that makes an upside-down cake so special.
- Vegan butter: Forms the rich base of the caramel topping and adds buttery flavor.
- Light brown sugar: Melts with the butter to create a deep, caramel-like sauce with a hint of molasses.
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Why You'll Love This Cake
- Incredibly moist and tender thanks to ripe bananas and nondairy yogurt
- Caramelized banana topping that's rich, gooey, and irresistible
- Warm, cozy spices that perfectly complement the banana flavor
- Easy to make with simple pantry ingredients
- Perfect for dessert, brunch, or a special occasion
- A great way to use up overripe bananas
How to Make Vegan Banana Upside Down Cake (step-by-step)
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by mashing the bananas in a large mixing bowl. Add the remaining wet ingredients and whisk until smooth.
Mix in the leaveners and spices to distribute evenly.
Add the sugar and flour to the bowl and mix until just-combined. Do not over-mix.
Arrange the sliced bananas, cut-side down, in a 9 inch square pan.
Melt the vegan butter and brown sugar over medium-low heat on the stove. Whisk until completely smooth. Pour caramel sauce over the bananas as evenly as possible.
Carefully pour the prepared batter over the bananas and caramel sauce. Spread out using an offset spatula.
Bake cake in an oven that has been preheated to 350 degrees F (175 C) for 36-42 minutes or until inserted toothpick comes out clean.
Allow cake to cool for 15 minutes before inverting. Do not wait longer!
Recipe Tips and Tricks
Here are some helpful recipe tips and tricks to ensure your vegan banana upside-down cake turns out perfectly every time:
- Use very ripe bananas with lots of brown spots for the best sweetness and banana flavor.
- Grease the pan well to ensure the caramelized banana topping releases cleanly when flipped.
- Arrange the banana slices tightly so the topping looks full and even after flipping.
- Measure flour correctly by spooning it into the measuring cup and leveling it off to avoid a dense cake.
- Don't over-mix the batter. Mix just until combined for a tender crumb.
- Let the cake rest before flipping for 10-15 minutes so the topping sets but doesn't stick.
- Invert confidently in one smooth motion to keep the banana topping intact.
How to Invert a Cake Successfully
Inverting is an incredibly important skill when it comes to baking an upside down cake. Here's how to do it:
- Let the cake rest briefly: Allow the cake to cool in the pan for 10-15 minutes. This gives the topping time to set slightly without sticking.
- Loosen the edges: Run a thin knife or offset spatula around the edges of the pan to release any stuck spots.
- Place a plate on top: Choose a serving plate that's slightly larger than the pan and place it upside down over the cake pan.
- Grip securely: Hold the plate firmly against the pan with both hands, using oven mitts or a towel.
- Flip in one confident motion: Quickly and smoothly turn the pan and plate over together. Avoid hesitation or slow flipping.
- Lift the pan slowly: Gently lift the pan straight up. If any topping sticks, use a spatula to place it back onto the cake.
Pro Tips
- A parchment-lined pan makes inversion much easier
- Invert the cake while it's still warm, not cold
- If it sticks, let the pan sit upside down for 1-2 minutes to allow gravity to help
Frequently Asked Questions
Use very ripe bananas with brown spots for the best flavor and natural sweetness.
Yes. The cake can be baked 1 day in advance and stored covered at room temperature or in the refrigerator.
Upside-down cakes need generous greasing. Let the cake cool slightly before flipping and consider lining the pan with parchment paper.
A metal cake pan works best for even baking and proper caramelization.
Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it's ready.
This can happen if the batter is over-mixed or the cake is flipped too soon.
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Storage
At Room Temperature
- Store the cake covered or in an airtight container for up to 3 days.
- Keep it in a cool, dry place away from direct sunlight.
In the Refrigerator
- Refrigerate in an airtight container for up to 4-5 days.
- Let slices come to room temperature before serving for the best texture and flavor.
Freezing
- Slice the cake and wrap each piece tightly in plastic wrap, then place in a freezer-safe bag or container.
- Freeze for up to 1 month.
- Thaw at room temperature or overnight in the refrigerator.
If you make this recipe be sure to tag @censoredbaker on Instagram!
PrintVegan Banana Upside-Down Cake
Perfectly-spiced banana cake with sweet, caramelized banana topping.
- Prep Time: 30 minutes
- Bake Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 9 Servings 1x
- Category: Cakes and Cupcakes
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
For the Cake
1 cup mashed banana (about 2 bananas)
½ cup nondairy yogurt*
½ cup nondairy milk
½ cup canola oil
2 teaspoons vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
1 cup granulated sugar
2 cups all purpose flour
For the Topping
2 Bananas (sliced length-wise into 3 sections each)
⅓ cup vegan butter
¾ cup light brown sugar
Instructions
- Prep: Preheat oven for 350 degrees F (175 C) and lightly grease a 9x9 inch baking pan with cooking spray. Set aside.
- Mix: Mash the banana in a large bowl until smooth. Add the nondairy yogurt, nondairy milk, canola oil and vanilla extract to the bowl and whisk. Add the baking soda, baking powder, salt and spices to the bowl and mix until everything is well distributed. Add the sugar and flour to the batter and mix until just-combined. Do not over-mix.
- Melt: Combine vegan butter and light brown sugar in a small saucepan. Heat over medium-low on the stove, whisking continuously. Continue heating until a caramel-like, sugary sauce comes together. This should only take about 2-3 minutes. Remove from heat.
- Bake: Arrange sliced bananas in prepared 9x9 pan, cut side down. Pour melted sugar mixture over the top of the bananas as evenly as possible. Pour prepared cake batter on top of everything and smooth out with an offset spatula, taking care not to disturb the layers. Place pan in preheated oven and bake for 36-42 minutes or until an inserted toothpick comes out clean.
- Invert: Remove from oven and allow cake to cool for 15 minutes. To invert the cake, quickly and carefully flip over onto a serving plate. Cake should release from the pan easily. Allow cake to cool for an additional 30 minutes prior to slicing.
Notes
*Cake will keep in an airtight container at room temperature for 2-3 days. It can also be frozen for up to 1 month.
*Choose unsweetened and unflavored nondairy yogurt.
*Invert the cake after exactly 15 minutes have passed for best results.
More Vegan Banana Desserts
- vegan banana cream pie
- vegan peanut butter banana cupcakes
- vegan banana chocolate chip cookies
- vegan banana bread
- vegan banana cobbler
More Vegan Cakes and Cupcakes
- Vegan Chocolate Peppermint Yule Log
- Vegan Coconut Cream Cupcakes
- Vegan Pumpkin Whoopie Pies
- Vegan Pear Upside Down Cake
Barb says
I made this for my husband (who loves banana) and he ate almost the entire thing on his own!! So delicious and caramel-y!
Lyndsey Hiltner says
You can't go wrong with banana!