Caramelized Banana Upside-Down Cake with Coconut Whipped Cream
A moist vanilla cake topped with caramelized bananas and served with dairy-free coconut whipped cream for a tropical finish. This caribbean-inspired desserts (dairy-free) ready in about 60 minutes pairs unsalted butter, packed brown sugar, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 3 medium, sliced into 1/4-inch rounds ripe bananas
- 4 tbsp unsalted butter
- 1/2 cup packed brown sugar
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1 cup, chilled overnight canned coconut cream
- 2 tbsp powdered sugar
- 1/2 tsp coconut extract
Instructions
- Step 1: Preheat oven to 350°F. In a 9-inch round cake pan, melt 4 tbsp unsalted butter over low heat on the stovetop, then stir in 1/2 cup packed brown sugar until dissolved and bubbling gently.
- Step 2: Arrange 3 medium sliced bananas evenly over the caramel layer and set aside.
- Step 3: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, 1 1/2 tsp baking powder, and 1/4 tsp salt.
- Step 4: In a separate bowl, beat 2 large eggs with 1/2 cup whole milk and 1 tsp vanilla extract.
- Step 5: Pour wet ingredients into dry and stir gently until just combined.
- Step 6: Pour batter over the banana layer in the pan and bake for 35-40 minutes until a toothpick inserted comes out clean.
- Step 7: While cake bakes, scoop 1 cup chilled canned coconut cream into a bowl, add 2 tbsp powdered sugar and 1/2 tsp coconut extract, and whip with a mixer until fluffy, about 3-4 minutes.
- Step 8: Remove cake from oven and let cool for 10 minutes before inverting onto a serving plate so bananas are on top. Serve warm or at room temperature with dollops of coconut whipped cream.
Frequently asked questions
How long does Caramelized Banana Upside-Down Cake with Coconut Whipped Cream take to make?
Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Caramelized Banana Upside-Down Cake with Coconut Whipped Cream?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsalted butter from drying out.
Can I substitute ingredients in Caramelized Banana Upside-Down Cake with Coconut Whipped Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Caramelized Banana Upside-Down Cake with Coconut Whipped Cream for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Caramelized Banana Upside-Down Cake with Coconut Whipped Cream dairy-free?
Yes — this recipe is tagged dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
