Banana upside down cake (Low Fat)

Banana upside down cake (Low Fat)

A low fat yummy upside down cake with loads of banana flavor.

Teena Mathew


  1. 1/3 Cup Brown Sugar
  2. 2 Tablespoons Water
  3. 1 Tablespoon butter , unsalted
  4. Lemon Juice
  5. 21/2 Banana , ripe
  6. 1 1/4 Cups All Purpose Flour
  7. 1 Teaspoon Baking Powder
  8. 1/2 Teaspoon Baking Soda
  9. 1/4 Teaspoon Cinnamon Powder
  10. 1/4 Teaspoon Salt
  11. 2/3 Cup White Sugar Granulated
  12. 1/4 Cup Sour Cream Yoghurt or
  13. 11/2 Banana , ripe , pureed
  14. 2 Eggs
  15. 1/2 Teaspoon Vanilla Essence
  16. 3 Tablespoons Milk
  17. 2 Tablespoons butter , unsalted , melted


40 mins
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    Topping: Put the brown sugar, water and butter in an 8 inch pan. Place the cake tin on low flame until the butter melts and the sugar, water and butter is evenly mixed.

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    Slice the bananas and place them on top of the brown sugar mixture, slightly overlapping each other.

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    Squeeze a couple drops of lemon juice on top of the bananas.

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    Cake: Preheat the oven to 350ºF

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    Put all the dry ingredients, flour, baking soda, baking powder, salt, cinnamon, sugar in a bowl, lightly mix them until all the ingredients are blended together.

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    In a second bowl, combine the butter, eggs, pureed bananas, yogurt or sour cream, milk, and vanilla extract, mix thoroughly.

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    Slowly pour the dry ingredients in to the wet mixture until it’s all combined. Carefully add in the chocolate if doing so.

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    Pour the mixture carefully over the bananas and lightly spread the batter until it evenly covers the pan.

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    Put it in the over and let it bake for 40 – 50 mins. You can test it with a toothpick and if it comes out clean then the cake is done.

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    Let the cake cool and slowly run a knife along the edge of the pan to help separate the cake from the pan.

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    Invert the cake onto the serving platter or a tray lined with aluminium foil.

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