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A piece of bread on a cutting board with the rest of the banana bread
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5 from 5 votes

Upside Down Banana Bread

Moist and easy upside down banana bread that can be served for itself for breakfast, or with a scoop of ice cream for dessert. The best banana bread ever!
Keywords:banana bread
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 8
Calories622 kcal



  • cups flour sifted
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • ½ cup unsalted butter softened
  • 1 cup white granulated sugar
  • 1/2 cup light brown sugar
  • 3 large eggs at room temperature
  • 1 cup applesauce
  • 2 cups mashed bananas about 4 to 5 ripe medium bananas
  • 1 teaspoon pure vanilla extract


  • 4 tbsp unsalted butter cut into chunks
  • 3/4 cup light brown sugar
  • 2 medium ripe yet firm bananas slice in half lengthwise and the crosswise (ending up with 4 pieces for each banana)


  • Preheat oven to 350 F (180 C) and grease a standard bread loaf pan. Set aside! In a large bowl, sift the flour and mix with baking soda, salt, cinnamon, and nutmeg. Set aside.
  • In a bowl of an electric mixer, cream together butter and both sugars. Add eggs, one at a time, beating after each addition until just incorporated into the batter (please, do not overbeat!!). 
  • Beat in half of the flour mixture at low speed just until incorporated into the batter. Beat in half of the applesauce. 
  • Beat in the remaining flour mixture, and then the other half of the applesauce until just incorporated. Mix in both the mashed bananas and vanilla. Set batter aside.
  • To prepare the banana topping: Place 4 tbsp butter and 3/4 cup brown sugar in a small saucepan and stir over medium heat until butter melts and the sugar has dissolved. 
  • Without stirring, continue cooking for a few more minutes or until bubbles just start to form around the outside edges of the mixture (i.e. the sugar begins to caramelize).  Stir and then pour into a loaf pan. Evenly arrange the bananas  slices, flat side down, on top of the caramel. 
  • Pour batter over bananas and bake loaf for 55-70 minutes or until a toothpick inserted in the center comes out clean. 

Recipe Video

Recipe Notes

  • ★ Did you make this recipe? Please, give it a star rating below!! 
  • To avoid the top of the upside down banana bread loaf becoming too brown, cover loosely with a sheet of aluminum foil after halfway baked.
  • Let upside down banana bread loaf cool in pan on a rack.
  • Run a knife around the edges to loosen loaf from the inside of the pan and invert onto a plate.
  • Enjoy upside down banana bread warm by itself (for breakfast), or with vanilla ice cream (as a dessert)!
  • Use any remaining batter to make muffins.
  • Store covered either at room temperature for up to 2 days, or in the fridge for up to 5-7 days. 


Calories: 622kcal | Carbohydrates: 108g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 107mg | Sodium: 465mg | Potassium: 373mg | Fiber: 3g | Sugar: 70g | Vitamin A: 675IU | Vitamin C: 6.1mg | Calcium: 57mg | Iron: 2.6mg
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