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Banoffee Upside‑Down Cake

Recipe by abowlofstew_ on TikTokAdded 27 October 2026.

20 minutes to prep, 35 to cook. A one‑pan banoffee upside‑down cake that layers caramelized bananas with a light, fluffy vanilla cake. The buttery caramel base and tender cake create a dreamy, indulgent dessert perfect for celebrations.

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Banoffee Upside‑Down Cake by abowlofstew_, a frame from the TikTok video

Method

  1. Make the cake batter: add the softened butter and caster sugar to a bowl and whisk until the mixture turns pale and fluffy.

  2. Add the eggs, milk and vanilla extract and whisk through.

  3. Fold in the self‑raising flour until no white flour bits remain.

  4. For the banoffee caramel, melt 75 g butter in a pan over medium heat until foamy.

  5. Add the light brown sugar and mix until combined; add a splash of boiling water and whisk vigorously if the mixture splits.

  6. Turn the heat to low and carefully place the sliced bananas cut side down in the pan.

  7. Turn the heat off and gently spoon the cake batter over the caramel, being careful not to mix it with the bananas.

  8. Bake for 35 minutes at 350°F.

  9. Flip the cake onto a plate and serve with a generous dollop of ice cream.

Tips while you cook

Whisk butter and sugar thoroughly
Whisk the softened butter and caster sugar until the mixture turns pale and fluffy before adding other ingredients.
Turn heat off before adding batter
After placing the banana slices cut side down, turn the heat off before gently spooning the cake batter over the caramel.
Bake at the specified temperature and time
Bake the assembled cake for 35 minutes at 170 °C as directed.
Flip the cake while hot
When baking is complete, flip the cake onto a plate while still hot.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from abowlofstew_’s TikTok video. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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