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Caramelised banana upside down cake

Serves   8
Prep time: 25 mins
Cooking time: 1 hr 10 mins

We’re about to turn your world upside down (for the better!) with this caramelised banana upside down cake. A great dessert or afternoon tea snack it's packed full of bananas and some sugary, buttery goodness to impress your friends and whānau with.

Upside down banana cake




  • 1 ½ cup Pams Brown Sugar 
  • 200g Pams Pure Butter, softened 
  • 5 bananas 
  • 2 eggs
  • 1tsp vanilla extract or essence 
  • 1 ¼ cups self raising flour 
  • ½ tsp baking soda


  1. Preheat your oven to 170°C fan bake. In a small saucepan, melt ¾ cup of the brown sugar and 75g of butter over a medium heat. Stir until the mixture is bubbling, then simmer for 30 seconds and remove from the heat. 
  2. Pour the caramel into the base of a lined springform cake tin, then allow to cool slightly. Slice 3 bananas lengthways, then press into the caramel. 
  3. In a large mixing bowl, beat together the remaining brown sugar and butter until light and creamy. Mix in the eggs one at a time, then mash the remaining two bananas and add to the butter mixture along with the vanilla and stir to combine. 
  4. Sieve the flour, baking soda and a pinch of salt into the wet ingredients, and mix until just combined. Spoon the batter into the cake tin, then spread out evenly with a spoon.
  5. Bake the cake for 1 hour and 10 minutes, or until an inserted skewer comes out clean. Leave to sit in the cake tin to cool before turning upside onto a plate, then enjoy!

Top tip:

When making the cake batter, add 1 tablespoon of cinnamon and 1 teaspoon of mixed spice to give this cake a delicious, spiced flavour.