This upside-down banana bread takes classic banana bread to the next level and is a great way to use up overripe bananas! A buttery brown sugar caramel sauce coats the bottom of the pan, and when you flip it out, you're left with a stunning, bakery-worthy treat!
Upside-down banana bread is rich, moist, and packed with caramelized banana flavor. The brown sugar and butter topping creates a gooey, sweet layer that soaks into the soft, tender bread beneath it.
As it bakes, the bananas on top become perfectly soft and caramelized!
If you have extra overripe bananas, you'll want to bake these banana sour cream muffins, peanut butter banana cake, banana bars with cream cheese frosting, or thisย streusel-topped banana bread next!
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Why You'll Love This Recipe
- Gooey caramel layer- The bottom of the banana bread has a layer of brown sugar and butter. Banana slices are layered on top of the caramel and look super pretty when flipped upside down!
- Super moist banana bread recipe- There's nothing worse than dry banana bread. The caramel topping plus oil and a bunch of bananas in the batter make this loaf perfectly moist!
- Easy recipe- This recipe doesn't require a mixer or any other special equipment. It's the perfect treat to make any time of day.
Key Ingredients
- Unsalted butter- I always use unsalted butter for baking. If you only have salted butter, you can still use it, but remember to reduce the salt in this recipe to ยผ teaspoon.
- Brown sugar- Adds sweetness and moisture to the caramel sauce. You can use light or dark brown sugar. I opted for light brown sugar because it has less molasses. Its flavor is more subtle so the banana stands out.
- Bananas- Overripe bananas with brown spots are ideal for banana bread. The riper they are, the sweeter and easier they are to mash, giving the bread a rich banana flavor. You'll need 4-5 bananas for mashing and one more to slice and place at the bottom of the pan.
- Oil- A neutral oil like vegetable, canola, or avocado oil ensures the banana bread stays incredibly soft and moist for days.
- Granulated sugar-ย Sweetens the banana bread and helps with browning. It also contributes to a soft and tender texture. If you prefer a slightly richer flavor, you can replace ยผ cup with brown sugar.
- White vinegar- A secret ingredient that tenderizes gluten, resulting in a softer banana bread. You won't taste it, and apple cider vinegar is a great substitute.
- All purpose flour-ย Provides structure to the upside down banana bread. Measure it accurately using a kitchen scale or the spoon-and-level method to prevent a dense texture.
- Ground cinnamon- Adds warmth and a subtle spice that pairs perfectly with the bananas. A small amount makes a big difference!
Ingredient Substitutions
- Eggs- I know eggs are expensive and hard to find these days. You can replace them with 2 flax eggs.
- Vinegar-ย You can use lemon juice if you don't have vinegar in your pantry.
Ingredient Additions
- Chocolate chips- Add ยฝ cup of dark or semi-sweet chocolate chips to the batter after folding in the dry ingredients.
- Chopped nuts- I know some people love nuts in banana bread. You can add about ยฝ cup of chopped pecans or walnuts to the batter before baking.
Step by Step Instructions
Step 1: First, add the butter and brown sugar to a small saucepan. Cook on medium low heat, stirring frequently until the mixture becomes thick and glossy. Remove from the heat.
Step 2: Pour the hot mixture into the prepared loaf pan. Then use a paring knife to slice 1 banana in half lengthwise. Place the pieces into the pan, then set aside as you make the banana bread batter.
Step 3: Add peeled ripe bananas to a large bowl. Mash them with a fork or potato masher. You can also mash them with a stand mixer or electric mixer.
Step 4: Next, whisk the oil, granulated sugar, eggs, vanilla, and vinegar into the bananas until the mixture is well combined.
Step 5: Carefully fold the flour, baking powder, baking soda, salt, and cinnamon into the wet ingredients with a rubber spatula. Fold until the dry streaks just disappear into the batter, ensuring that you don't overmix.
Step 6: Pour the batter into the pan on top of the bananas and bake for about 1 hour. It's done baking when the top is golden brown a toothpick or skewer inserted in the center comes out clean. A few moist crumbs attached is ok!
Make sure to put a lined baking sheet on the rack under the loaf pan to catch any drippings.
Step 7: Take the banana bread out of the oven and let it cool on the counter for 20 minutes. Do not leave it longer or the caramel will solidify and the banana bread won't come out of the pan cleanly.
Step 8: Flip the banana bread on to a serving plate or cooling rack (whatever you plan to cut it on) in one swift motion. Tap the pan firmly to release!
Once it's cool, peel off the parchment paper, slice, and enjoy with vanilla ice cream or whipped cream!
Expert Baking Tips
- Don't overcook the caramel. You want to cook the brown sugar and butter on low to medium heat just until it thickens. If you cook it too long, it will burn and have a bitter taste.
- Don't overmix the batter. When adding the dry ingredients, mix until just combined. Overmixing can lead to a tough and dense banana bread instead of a soft, tender crumb.
- Let the loaf cool for 20 minutes. Let your upside down banana bread cool for 15-20 minutes before flipping it out. If you try to flip it out immediately, it will be too hot and fall apart. If you wait too long, the caramel will solidify and stick to the parchment paper.
How to Ripen Bananas Quickly
If your bananas aren't quite ripe enough for banana bread, don't worry! There are a few easy ways to speed up the ripening process so you can bake as soon as possible.
One of the quickest methods is to bake the bananas in the oven. Preheat your oven to 300ยฐF (150ยฐC), place the unpeeled bananas on a baking sheet, and bake for 15-20 minutes until the skins turn completely black. Let them cool before peeling and mashing. This softens the bananas and enhances their sweetness, making them perfect for baking.
If you have a little more time, try the paper bag trick. Place your bananas in a brown paper bag, then fold the top of the bag to trap the ethylene gas that speeds up ripening. In about 24-48 hours, your bananas should be soft and ready to use.
Frequently Asked Questions
Yes, you can use frozen bananas for the banana bread batter. Just defrost them and make sure to drain any excess liquid. However, I recommend using fresh bananas for the bottom because they look a lot nicer.
Store the loafย in an airtight container at room temperature for up to 2 days. If your kitchen is warm or humid, it's best to store it in the refrigerator to keep the caramelized topping from getting too sticky.
For longer storage, refrigerate the bread in a sealed container for up to 5 days. Let it sit at room temperature for about 15-20 minutes before serving so the texture softens.
Wrap the whole loaf orย individual slices tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw in the fridge overnight or warm them in the microwave for 15-20 seconds before enjoying.
More Bread Recipes to Try
๐ Recipe
Caramelized Upside Down Banana Bread
Equipment
- 1 9X5-inch loaf pan
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Ingredients
Banana Caramel Layer
- 30 grams unsalted butter
- 50 grams light brown sugar
- 1 medium banana
Banana Bread Batter
- 450 grams bananas 4-5 overripe bananas
- 112 grams vegetable oil
- 200 grams granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon white vinegar
- 240 grams all purpose flour
- ยฝ teaspoon baking powder
- 1 teaspoon baking soda
- ยฝ teaspoon salt
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a 9X5-inch loaf pan (with a 1 pound capacity) with parchment paper or spray with cooking spray and set aside.
Banana Caramel Layer
- Add the butter and brown sugar to a medium saucepan. Cook on medium low heat, stirring until the mixture thickens. Remove from the heat.30 grams unsalted butter, 50 grams light brown sugar
- Immediately pour the hot mixture into the prepared loaf pan. Then use a paring knife to slice 1 banana in half lengthwise. Place the pieces into the pan, then set it aside.1 medium banana
Banana Bread Batter
- Add peeled ripe bananas to a large bowl and mash them with a fork, potato masher, or electric mixer.450 grams bananas
- Whisk the oil, granulated sugar, eggs, vanilla, and vinegar into the mashed bananas until well combined.112 grams vegetable oil, 200 grams granulated sugar, 2 large eggs, 2 teaspoons vanilla extract, 1 tablespoon white vinegar
- Gently fold the flour, baking powder, baking soda, salt, and cinnamon into the wet ingredients with a rubber spatula until the dry streaks just disappear. Do not overmix.240 grams all purpose flour, ยฝ teaspoon baking powder, 1 teaspoon baking soda, ยฝ teaspoon salt, 1 teaspoon ground cinnamon
- Pour the batter on top of the bananas in the pan. Then bake for 60-70 minutes. It's done when a toothpick or skewer inserted in the center comes out clean with a few moist crumbs attached. Make sure to put a lined baking sheet on the rack under the loaf pan to catch any drippings.
- Remove from the oven and let it cool on the counter for 20 minutes. Flip the banana bread on to a serving plate or cooling rack in one swift motion. Tap the pan firmly and release!
- Peel off the parchment paper and let cool completely. Slice and enjoy!
Megan Weimer
I'm the author of this recipe. I love this banana bread because the brown sugar butter mixture makes it extra moist. It's delicious!