Banana Foster Upside Down Cake
Pineapple Upside down is a really familiar dessert, and I recently decide to follow a similar concept to create this incredible Banana Foster Upside Down Cake. With the epic flavors of a butter and brown sugar topping, banana and rum, the cake part is so tender and soft.
Whatever your beverage of choice is, whether it’s a glass of cold milk, or a warm mug of tea or coffee, they all go great with this slice of cake. It’s so easy to make, and you don’t even need an electric mixer to combine it all together, just a strong arm to use a simple whisk and a few bowls.
I’ve been making upside down cakes for years Pineapple and Apple, and I just knew that this one would be an awesome addition to the collection of recipes. You can serve it warm with a scoop of ice cream – now that is a heavenly treat.
Recipe adjusted from America’s Test Kitchen
Ingredients:
Banana Topping:
4 Tablespoons melted butter
1/4 cup brown sugar
1 Tablespoon rum
2 1/2 – 3 bananas, sliced
Cake:
2 large eggs
1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
6 Tablespoons butter, melted and slightly cooled
1/2 cup sour cream (you can also use yogurt instead)
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Instructions:
Preheat the oven to 350 degrees Fahrenheit. Butter the sides of an 8 inch deep (preferably 2 inches tall) round cake pan. Set aside.
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.
In a large bowl, whisk the eggs, granulated sugar, brown sugar and vanilla extract until evenly combined.
Add the melted butter and sour cream and whisk again until the batter is smooth.
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.
Add the dry ingredients to the large bowl with the batter and mix just until the batter comes together. Don’t over mix.
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.
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. You can serve the cake with scoops of vanilla ice cream – the combination is amazing. 
- 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
- Preheat the oven to 350 degrees Fahrenheit. Butter the sides of an 8 inch deep (preferably 2 inches tall) round cake pan. Set aside.
- 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.
- In a large bowl, whisk the eggs, granulated sugar, brown sugar and vanilla extract until evenly combined.
- Add the melted butter and sour cream and whisk again until the batter is smooth.
- 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.
- Add the dry ingredients to the large bowl with the batter and mix just until the batter comes together. Don't over mix.
- 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.
- 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.
23 Comments
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Olga
Looks so yummy!! Thanks for the recipe! I love that I have all the engredients! I will try to make it tonight 🙂
olgak7
Thank you, Olga. I especially love recipes with pantry staple ingredients. I hope you enjoyed the cake.
Mary
How delicious looking is that cake!!! Totally scrumptious! Pinned. Thanks. Happy Easter!
olgak7
Thank you, Mary.
Tzivia
Wow looks so very good and yummmm also presentation is just really very stunning on my after Passover list to make especially if I have leftover banana
olgak7
I hope you enjoy it, Tzivia.
Jessie Parker
Looks delicious, I do love banana cake. Thank you for sharing your recipe.
olgak7
Thank you, Jessie. I hope you enjoy it.
Alla
I made your banana foster cake with my kiddos last weekend. It was very simple and we always have these ingredients in the pantry. But the flavor was amazing. The cake was gone with in an hour my kiddos had third helpings. Thank you Olga I love reading your posts and want ever disappointed with your recipes.
olgak7
I’m so happy to hear that, Alla. I love seeing my family happily eating something I made. Thank you for taking the time to write.
Alla
I’ve made this cake at least 6 times. Tonight I made it again & of course it only lasted 3 seconds. I took a slice to two of my neighbors while it was still hot. And in the end we had one slice left my kids were fighting who gets it and usually I would split it evenly but not today, my neighbor texted to say it was so deliciou. So since everyone had seconds I took the last slice to my neighbor and problem sloved. My daughter said mama please double the recipe next time. Thank you
olgak7
That’s so wonderful to hear, Alla! I’m thrilled that everyone enjoyed it so much!
Thank you for taking the time to write.
Natalie
This looks delicious and I want to make it right now.. Do you think I can use a spring form pan? Or will it leak through?
olgak7
Yes, it might leak through, Natalie. You could try putting aluminum foil all the way around the bottom of the pan.
Bernadette Niebuhr
Can this cake be stored at room temp OR does it require refrigeration?
olgak7
I usually store it at room temperature, Bernadette.
Lori Kurochkina
Olga, this was delicious! I had a few old bananas so I searched your website for banana recipes. I tried both your Banana Coffeecake and this Upside Down Banana Cake. Both were great recipes, but I would say this was my favorite. I never imagined to do upside-down cake with bananas. I did not have any rum on hand, so I used some vanilla-sugar instead. I also used kefir instead of sour cream. I will try it again once I have rum, but anyway it was super delicious with tea just as I baked it. Thank you!
olgak7
I’m so happy you enjoyed the cake, Lori:). Thank you for taking the time to write.
Diana
This was so easy and so delicious! I am gluten intolerant so I used Bobs red mill 1 to 1 gluten free flour instead of wheat flour. It was perfect with some ice cream!
Natalya
Great recipe! Had some extra bananas but didn’t just want to make another banana bread. Glad I tried it! Will definitely make more, maybe later today)
olgak7
I’m so glad you enjoyed the cake, Natalya! Thank you for taking the time to write.
patsy little
This looks great. What can I substitute for the rum? Thanks
olgak7
You can simply leave the rum out.