If there’s one thing I love, it’s a good banana dessert recipe. This Upside Down Cardamom Banana Bread is just as easy as a classic banana bread, but takes it over the top with the exotic spice and caramelized bananas. 

Upside Down Cardamom Banana Bread

If you’re a banana lover like I am, you’re always looking for the best recipes to use up those over ripe bananas. And granted, I do have some on the blog, but not enough that it showcases that bananas are by far my favorite fruit.

Upside Down Cardamom Banana Bread

Typically, banana bread is a quick bread that you slice and serve as a snack or go to breakfast. But we’ve elevated this banana bread with the caramelized bananas, as well as a healthy dose of ground cardamom, which makes the flavor all that much better. Top with vanilla bean ice cream or whipped cream and you’ve got a plated dessert that can be served up at any dinner party. Impressive enough for guests, yet quick enough for mid-week pick me ups!

Upside Down Cardamom Banana Bread

Photography by Stacey Rupolo / Recipe by Cooking with Books 

Upside-Down Cardamom Banana Bread

This caramelized banana bread elevates your everyday banana bread recipe into something pretty enough to serve guests!
Print Recipe
Upside Down Cardamom Banana Bread
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour


  • ½ granulated sugar
  • ½ cup dark brown sugar
  • 2 large eggs
  • ½ cup melted coconut oil or vegetable oil
  • ¼ cup Stonyfield Greek Yogurt
  • 1 tablespoon vanilla extract
  • ½ tablespoon ground cardamom
  • 2 cups all purpose flour
  • 1 ½ tablespoons baking powder
  • ½ teaspoon kosher salt

for banana topping:

  • 3 bananas sliced
  • 2 tablespoons unsalted butter
  • ¼ cup granulated sugar


  • Preheat oven to 350F and grease a loaf pan.
  • In a large bowl, whisk together the sugars, eggs, oil, yogurt, and vanilla until fully incorporated.
  • Add the rest of the dry ingredients, careful not to overmix. Set aside.
  • In a saute pan, melt the butter and sugar until a sugar syrup forms. Drizzle into bottom of loaf pan.
  • Place sliced bananas in rows on the bottom of the pan. Pour batter over it without disturbing bananas.
  • Bake until golden brown, about 35-45 minutes.
  • Flip over right out of the oven so bananas don't stick. Serve warm with ice cream.
Servings: 6 -8 servings
Author: Marnely Murray

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  1. Do you use plain Stonyfield Greek Yogurt?