Banana Chocolate Upside-Down Cake

Prep time25 minutes
Cook time45 to 50 minutes
Total time ~1 hour 20 minutes
DifficultyEasy
Servings16 squares

Caramelised bananas, cocoa-laced crumb, and a tender yogurt base. Nostalgic like banana bread, but with a glossy upside-down glow.

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What we love about this recipe

This tart turns overripe bananas into something that feels both comforting and a little showy. The caramelised banana top stays glossy and tender while the cocoa-banana crumb stays moist and fragrant from yogurt. Warm with cream or cold from the fridge, both options are dangerously good.

Where's it from?

While the origin isn’t known exactly, upside-down cakes have been around since the early 1900s, most famously as pineapple upside-down cakes. This version swaps pineapple for banana (natural caramel lovers) and borrows from banana bread’s soft crumb, making it feel familiar but new. The banana version is especially popular in banana-producing countries like Brazil and the Philippines.

Why cocoa?

Here, cocoa brings balance. The natural sweetness of bananas and caramel can be intense, so a little cocoa rounds it out with depth and bitterness. It doesn’t overpower. The cocoa simply makes the banana and caramel shine brighter, adding a sophisticated edge.

Cocoa Recommendation

What cocoa should I use?

Use alkalised cocoa powder in the batter for deeper colour, balanced bitterness, and a more grown-up banana flavour. It disperses smoothly and doesn’t dry out the crumb. For extra richness, finish slices with melted dark cocoa drops, which stay glossy and bring a bittersweet edge to the caramelised banana.

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The Recipe

Follow these steps to create your masterpiece

Ingredients

Banana caramel layer

100g light brown sugar
60g butter (salted or unsalted)
1 tsp vanilla bean paste or vanilla extract
1 tsp flaky sea salt
3 bananas (sliced lengthwise or into rounds)
1 tsp flaky sea salt
3 bananas (sliced lengthwise or into rounds)

Banana cocoa cake batter

3 ripe bananas (about 325g peeled)
75g white granulated sugar
75g light brown sugar
1 tsp vanilla extract
½ tsp fine sea salt
2 large eggs
100g full-fat Greek yogurt, sour cream, or quark
75g vegetable or neutral oil
120g all-purpose flour
50g whole wheat flour
30g alkalised cocoa powder
½ tsp baking soda
½ tsp baking powder

Method

Preheat and prep

Preheat your oven to 175°C (350°F) and grease an 8”x8” baking pan.

Make the caramel layer

Melt butter and brown sugar in a small pan over medium heat until silky smooth. Stir in the vanilla and salt. Pour the caramel mix into your pan, then arrange the banana slices on top.

Mix the batter

In a bowl, mash your bananas until smooth. Add the sugars, a pinch of salt, vanilla, eggs, yogurt, and oil. Whisk everything together until just blended.

Add dry ingredients

Whisk flours, cocoa powder, baking soda, and baking powder in a separate bowl. Fold into the wet batter gently without overmixing.

Bake

Pour the batter over the banana and caramel layer in the pan. Place it in the oven and bake for 45–50 minutes, or until a toothpick poked in the center comes out clean.

Flip & serve

Once baked, let it cool for about 10 minutes before flipping it out onto a serving plate. Serve warm, ideally with a dollop of whipped cream.

Chef's Background

Hyram De La Paz is the creative force behind The Cocoa Circle's recipe magic. A professionally trained bonbon specialist with over six years of experience in high-energy kitchens, Hyram knows his way around cocoa like nobody else. His sweet spot is baking. In our kitchen, he blends world-class technique with a dash of imagination to turn cocoa into something spectacular.

Better Than Banana Bread? Try This Caramel Banana Upside Down Cake

With a buttery brown sugar caramel base and golden banana slices baked right in, this cake flips beautifully into a gooey, tender masterpiece. The batter is extra moist thanks to ripe bananas, Greek yogurt, and a mix of flours for the perfect crumb.

When should I make this?

Brown-banana emergencies, cosy weekends, brunch tables, afternoon coffee slices, or when banana bread just doesn’t feel celebratory enough.