Miso Caramel Upside Down Cake

Miso Caramel Upside Down Cake

Imagine if sticky toffee pudding and banana bread had a lovechild, then smothered it in salted caramel. This cake is that lovechild. A moist, tender sponge layered with toasted bananas, then soaked upside down in a thick layer of sweet and salty miso caramel sauce. It is decadent and oh-so delicious, the perfect tea time treat or evening dessert. The glossy banana caramel layer compliments a dinner table beautifully, and your guests will love you if you whip this up for them.

It happens to be free from refined and processed sugar as is entirely sweetened with coconut sugar. This is what gives it its complex, deep caramel flavour, which pairs perfectly with miso and banana. The addition of greek yogurt keeps the cake tender and perfectly moist. It goes especially well with a dollop of sour cream or creme fraiche, but you cannot go wrong with a scoop of vanilla ice cream either. And in case you needed another reason to make this, it tastes even better the day after.

Miso Caramel Upside Down Cake

A moist, tender sponge layered with toasted bananas, then soaked upside down in a thick layer of sweet and salty miso caramel sauce.


Miso Caramel Layer

  • 70 g unsalted butter
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 1.5 tbs white miso paste
  • 125 g coconut palm sugar
  • 4 medium bananas


  • 200 g plain flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 180 g coconut palm sugar
  • 125 g butter softened to room temperature
  • 2 large eggs
  • 150 g full fat greek yoghurt
  • 1/2 tsp vanilla extract


  • Preheat the oven to 175 degrees celsius fan. Slice the bananas in half lengthways, or in thirds if they are particularly thick. Set aside. Line a cake tin with greaseproof paper, making sure the bottom and edges are covered. This is essential to do before you start as you will be pouring the hot caramel into it, so it needs to be ready. Lay the bananas flat on the bottom of the cake tin in any pattern you desire.
  • Then, make your miso caramel. In a saucepan over medium heat, melt the butter. Once melted, add the brown sugar and stir in until it is no longer grainy, then stir in the salt, vanilla and miso paste. Take off the heat. Whisk together vigorously until well combined. Don't worry too much if the butter appears to have separated from the sugar. Pour the liquid caramel over the bananas in a smooth, even layer. Set aside. 
  • In a mixing bowl, beat the butter and coconut sugar together until light and fluffy in texture. Add the eggs one at a time, beating in between each, then the vanilla extract.
  • In another bowl, whisk together the flour, cinnamon, salt, baking soda and baking powder. Add one third of the flour mixture to the wet mixture, beating slowly until just combined. Add half of the yogurt and mix in, then repeat the process with the remaining two thirds of the flour and the remaining yogurt, alternating and mixing gently in in between each. 
  • Pour the cake batter over the caramel layer, gently in order not to dislodge your strategically placed bananas! Smooth the top over with a spatula and then bake for 40 minutes, or until a toothpick comes out of the centre with a few dry crumbs.
  • Allow to cool completely before turning over gently onto a large plate, revealing the caramelised banana top. Serve with a scoop of vanilla ice cream, sour cream or creme fraiche.

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