Banana Foster Upside Down Cake
Prep time
Cook time
Total time
Recipe type: Sweets
Serves: 1 (9 inch round cake)
  • Banana Topping:
  • 4 Tablespoons melted butter
  • ¼ cup brown sugar
  • 1 Tablespoon rum
  • 2½ - 3 bananas, sliced
  • Cake:
  • 2 large eggs
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 1 teaspoon vanilla extract
  • 6 Tablespoons butter, melted and slightly cooled
  • ½ cup sour cream (you can also use yogurt instead)
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  1. Preheat the oven to 350 degrees Fahrenheit. Butter the sides of an 8 inch deep (preferably 2 inches tall) round cake pan. Set aside.
  2. Mix the melted butter, brown sugar and rum in a large bowl. Pour into the prepared cake pan. Arrange the bananas in a single layer on the bottom of the cake pan.
  3. In a large bowl, whisk the eggs, granulated sugar, brown sugar and vanilla extract until evenly combined.
  4. Add the melted butter and sour cream and whisk again until the batter is smooth.
  5. In a medium bowl, combine the flour, baking powder and salt, mixing with a whisk, fork or sift all the ingredients together, until all the ingredients are evenly mixed.
  6. Add the dry ingredients to the large bowl with the batter and mix just until the batter comes together. Don't over mix.
  7. Pour the cake batter over the banana layer in the cake pan. Bake in the preheated oven for 35-40 minutes, until a toothpick inserted into the center of the cake comes out clean.
  8. Cool the cake in the cake pan for about 10 minutes. Loosen the cake from the cake pan by running a knife or a very thin spatula around the sides of the cake. Invert the cake onto your serving plate.
Recipe by Olga's Flavor Factory at