Bananas are one of the most used fruits in baking, as they add a wholesome natural sweetness and softness to any cake or bread they are a part of.

So this week, we are going to make a super moist and mouth-watering upside-down banana cake that has bananas both inside and on top.

This is a “straight from the oven and onto the plate” kind of cake that needs no topping, as the cake is flipped over after baking and the fruit stays right on top in a caramelised layer!

It is a sweet and easy treat that anyone can make and is great for using leftover bananas. It can be served both warm and cold.

Ingredients

For the cake:

• 175g flour
• 120g oil
• 150g sugar
• 2 eggs
• 3 bananas
• 1½ teaspoons baking powder
• 1 tsp cinnamon
• 1 tsp vanilla

For the caramel:

• 1 cup sugar
• 1/3 cup water

Method

Preheat the oven.

Add sliced bananas to the bottom of your cake pan.

Add sugar and water to a pot on medium heat. Cook until it caramelises, then pour it into the pan.

In a bowl, mash the bananas. Add eggs, oil and vanilla. Whisk in the flour, sugar, baking powder and cinnamon. Pour the batter into the pan.

Bake for 45 minutes.

Remove from the oven and flip it onto a serving platter.

Published in Dawn, Young World, April 18th, 2026