Caramelized Banana Upside Down Cake with Hazelnuts and Brown Butter

October 2, 2025marissamakes
A caramelized banana cake, styled in a warm, rustic setting with hazelnuts.

Prep time: 20 minutes

Cook time: 45 minutes

Serves: 6-8

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This caramelized banana upside down cake is the perfect answer to wanting a cozy fall dessert that doesn’t use apples or pumpkin. The bananas bake in a faux caramel sauce that soaks info the sponge as it bakes, and the sponge itself is filled with brown butter, ground hazelnuts, and cardamom for warmth. It’s not quite a one-bowl recipe, but is super easy to make, and is delicious served warm with vanilla ice cream, or even for breakfast alongside a cup of coffee or tea.

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Ingredients for this banana upside down cake

This caramelized banana upside down cake recipe uses easy to find pantry staples, that we elevate with just a couple of extra steps. The addition of ground hazelnuts adds both flavor, and moist texture to the cake, and the brown butter adds another complex nuttiness and sweetness. Making brown butter is super simple. Just melt the butter in a small saucepan over medium heat, until the top begins to foam. It will start to smell nutty and sweet, and you’ll see golden flecks in the butter from the caramelizing milk solids. Once the flecks are a medium golden brown, remove the brown butter from heat so it doesn’t burn.

I love adding sour cream to cakes, and this is no exception. The sour cream gives the cake such a gorgeous texture, and adds to the depth of flavor. The spices for this cake are pretty simple, with vanilla paste and cardamom for warmth, and almond extract to amp up the nutty flavor. If you don’t have vanilla paste, you can use vanilla extract instead. And of course, being a banana cake, this cake contains bananas in two forms. The first is as a topping, sliced and caramelized in the faux caramel sauce. Second, is mashed and added to the batter, like with a classic banana bread.

Cozy caramel

I love a caramel upside down cake, but I’ll let you in on a little secret— most of the time, a delicious caramel upside down cake doesn’t actually require a true caramel sauce. In fact, a faux caramel can often be preferable, as it eliminates the risk of the sauce overcooking during the baking process. Like with my Peach Semolina Upside Down Cake, this caramelized banana upside down cake utilizes a faux caramel made with butter and sugar, heated just to the point of uniformly melting together. The sliced banana topping then bakes in the caramel sauce, which also soaks into the top of the sponge, creating the most delicious flavor that’s cozy and sweet, but not too sweet.

Tips for making this cake

Making this caramelized banana upside down cake is fairly straightforward. The main things to watch for are regarding timing. With both the faux caramel and brown butter, it’s important not to overcook these components. With the caramel, simply heat until the butter and sugar are evenly mixed and glossy (only about 2-3 minutes), and with the brown butter, heat it until the milk solids are a medium golden brown.

If you’ve never made an upside down cake before, turning out the finished cake may feel intimidating, but fear not! It takes a little bit of coordination, but is actually very easy. The key in a successful upside down cake is all in the prep. Make sure your cake pan is lined at the bottom with parchment (I like to use these pre cut parchment rounds), and greased well with butter. Before flipping, be sure to loosen the edge of the cake with an offset spatula or butter knife. Securely place your serving platter or plate over the top of the pan, and hold each edge at 3:00 and 9:00 for even grip. In one swift and confident movement, flip the cake upside down so the serving plate is now underneath it. Carefully remove the pan and parchment, and violà!

Tools you’ll need for this cake

Making this cake, you don’t need too much specialized equipment. To make the ground hazelnuts, you’ll need a small food processor or blender. If using a blender, be sure to blend in very short pulses so as not to create hazelnut butter.

You’ll also need a 9” cake pan. I like to use a springform pan for upside down cakes, because it makes it a little bit easier to turn out in my opinion. You can use any 9” cake pan you like, if you don’t have a springform. Just be sure to line it and grease well with butter.

How to make this upside down cake

To make this caramelized banana upside down cake, start by making the faux caramel. Add the sliced bananas, cut side down, in a pattern (or not!) of your choice. I like to cut the bananas lengthwise, but you could also cut them into rounds if you prefer. Next, brown the butter, and set it aside to cool while you make the ground hazelnuts in the food processor.

Mix all the dry ingredients together, and all the wet ingredients together in another bowl. In several additions, mix the dry ingredients into the wet, taking care to mix thoroughly but not over mix. Pour the finished batter on top of the caramel and bananas in the cake pan, and smooth the top with an offset spatula. Bake the cake for about 35-40 minutes. Depending on your oven, it might take a little bit longer, so keep checking starting around the 35-40 minute mark. The cake is done when it is risen, golden, and a knife inserted into the center comes out clean. Turn the cake out onto your serving plate or board, and garnish with some rough chopped hazelnuts. Serve warm with some ice cream (though it’s just as delicious plain).

Other fall desserts

Looking for more cozy fall desserts? Here’s some favorites to try:

Honeynut Bundt Cake with Walnut Praline and Maple Glaze

Apple Frangipane Tart

Simple Apple Pie Tart

Pear and Pecan Pie with Salted Caramel Sauce

How to store this cake

Store this banana cake in the fridge, wrapped well, for up to a week. Gently reheat in 30 second bursts in the microwave before serving, or serve at room temperature.

I hope you enjoy this Caramelized Banana Upside Down Cake with Hazelnuts and Brown Butter! Be sure to tag me on instagram so I can see your creations, and leave me a comment below! Your feedback helps other home cooks and bakers who are giving this recipe a try, and I love hearing about what you made!

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Caramelized Banana Upside Down Cake with Hazelnuts and Brown Butter

  • Prep time: 20 minutes
  • Cook time: 45 minutes
  • Total time: 1 hour 5 minutes
  • Serves: 6-8

This caramelized banana upside down cake is the perfect answer to wanting a cozy fall dessert that doesn’t use apples or pumpkin. The bananas bake in a faux caramel sauce that soaks info the sponge as it bakes, and the sponge itself is filled with brown butter, ground hazelnuts, and cardamom for warmth. It’s not quite a one-bowl recipe, but is super easy to make, and is delicious served warm with vanilla ice cream, or even for breakfast alongside a cup of coffee or tea.

Ingredients

For the faux caramel topping

  • 6 tbsp Unsalted butter , (85g)
  • 3/4 cup brown sugar , (170g)
  • 3-4 Bananas , ripe, but not browning, and sliced in half lengthwise

For the cake

  • 1/2 Cup unsalted butter, (1 stick, 113g)
  • 1/2 cup hazelnuts, plus more for garnish, (65g)
  • 1 1/2 cups all purpose flour , (205g)
  • 1.5 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp ground cardamom
  • Pinch kosher salt
  • 1/2 cup brown sugar, Packed (100g)
  • 1/2 cup white sugar , (100g)
  • 2/3 cup sour cream, room temperature (160g)
  • 2 large eggs
  • 2 very ripe bananas, mashed
  • 1 tsp vanilla paste, or extract
  • 1 tsp almond extract

Method

Make the topping

  • 1)

    Preheat the oven to 350°F, and grease and line a 9” cake pan. I like to use a springform for this, but any 9” cake pan will do.

  • 2)

    In a small saucepan, melt the butter and sugar together, whisking constantly, until the mixture is smooth and slightly glossy. This should not take more than 2-3 minutes— be careful not to overheat. Pour the mixture into the cake pan and spread evenly with an offset spatula. Arranged the sliced bananas on top of the caramel, cut side down.

Make the cake sponge

  • 1)

    In another small saucepan, or the same saucepan cleaned of caramel residue, add the stick of unsalted butter. Melt the butter over medium heat until browned. The butter is ready when it is frothy on the top, is fragrant and nutty, and flecked with golden brown flecks. Remove from heat and allow to cool slightly.

  • 2)

    In a small food processor, pulse the hazelnuts until ground to the texture of coarse sand. They do not have to be completely uniform, just as long as no large chunks remain.

  • 3)

    In a medium bowl, whisk together the flour, baking powder, baking soda, ground hazelnuts, salt, and cardamom.

  • 4)

    In a large bowl, whisk together the brown sugar, white sugar, brown butter, mashed bananas, sour cream, eggs, vanilla paste, and almond extract until smooth. It’s ok if there are a few lumps from the banana, just as long as all of the ingredients are thoroughly incorporated.

  • 5)

    Add the dry ingredients to the wet ingredients in 2 additions, making sure to thoroughly combine the ingredients but not over mix. Add the batter to the cake pan with the caramel and sliced bananas, using an offset spatula to smooth the top as needed.

  • 6)

    Bake for 35-45 minutes, until the cake is golden brown, and a cake tester inserted into the center comes out clean. Depending on your oven, this cake may take a little longer to bake, so start checking around the 35 minute mark, and adding more time in 5 minute increments until done.

  • 7)

    Once baked, remove the cake from the oven. Run an offset spatula around the edge of the cake, and carefully invert the cake onto a serving board, platter, or plate. Garnish with a sprinkle of roughly chopped hazelnuts, and serve warm with ice cream.

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