A cozy twist on a classic! This Banana Upside Down Cake is packed with warm caramel flavor, bananas, and a fluffy cake base.
There’s something magical about an upside-down cake—flipping it out of the pan to reveal that glossy, caramelized topping never gets old. While pineapple usually steals the spotlight, this Banana Foster Upside Down Cake is so good too. Inspired by the classic dessert and packed with buttery brown sugar, ripe bananas, and a touch of rum, this cake is so warm and comforting.
Best part? You don’t need an electric mixer—just a whisk, a couple of bowls, and a little elbow grease. Serve it warm with a scoop of ice cream or enjoy it with your morning coffee. It’s simple, indulgent, and destined to become a go-to favorite. If you love upside down cakes, definitely try the Apple Upside Down Cake too.
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Why You'll Love This Recipe
Caramelized Banana Goodness – The topping is rich with brown sugar and butter, transforming simple banana slices into sticky, golden perfection.
No Mixer Needed – All you need is a whisk and a couple of bowls—no fancy equipment required. I love when I can make something absolutely delicious with just a large bowl and whisk, like these Brown Butter Chocolate Chip Cookie Bars.
A Crowd-Pleaser – This dessert feels special but is simple enough to whip up on a weeknight—and everyone will ask for seconds.
Delicious Warm or Cold – Serve it warm with a scoop of vanilla ice cream or enjoy a chilled slice with your morning coffee. Either way, it’s a win.
Ingredients
The complete list of ingredients and their exact measurements can be found in the recipe card below.
Banana Topping
- Bananas – Choose bananas that are perfectly ripe. If they’re too green, they won’t caramelize well, and if they’re overly ripe, they’ll turn mushy and fall apart in the pan. You want that just-right stage for the best texture and flavor.
- Looking for a recipe for really brown bananas? Try my banana chocolate chip cookies. SO delicious and a perfect way to put overripe bananas to good use.
- Brown sugar – This is what gives the banana topping its rich, caramelized flavor. Fun tip: You can actually make your own DIY brown sugar at home using just granulated sugar and molasses! Try my homemade brown sugar recipe—it’s fresher and fluffier than store-bought.
- Rum – A splash of rum adds a warm, subtly spiced depth and richness to the topping that really complements the caramelized bananas. Don’t want to use alcohol? No problem! You can swap it with vanilla extract, or try brandy or cognac if you’d like a different twist.
Cake
- Eggs – Use large eggs at room temperature. They blend more easily with the batter and help the cake bake evenly.
- Granulated sugar + brown sugar – I like using a mix of both in the cake. The granulated sugar helps with structure and a lighter crumb, while the brown sugar adds moisture and a deeper, more complex flavor.
- Butter – Melted and slightly cooled butter keeps the cake moist and adds richness. Just make sure it’s not too hot when you mix it in!
- Sour cream – Sour cream makes this cake extra tender and gives it a little tang that balances the sweetness perfectly. You can substitute plain yogurt if that’s what you have on hand—it works just as well.
- All-purpose flour – Good old AP flour gives the cake structure without making it too dense. Be sure to measure it properly—spoon it into the measuring cup and level it off for best results.
How To Make Banana Upside Down Cake
- Before you get started, preheat the oven to 350 degrees Fahrenheit. Butter the sides and bottom of a 9 inch deep (preferably 2 inches tall) round cake pan. Set aside.
2. Start with the banana topping first. In a small saucepan, melt the butter, then add the brown sugar and rum. Whisk to combine, continue whisking until the brown sugar is incorporated and the mixture is smooth. Pour it into the prepared cake pan.
3. Slice the bananas and then arrange them in a single layer on the bottom of the cake pan.
4. Now, make the cake batter. In a large bowl, whisk the eggs, granulated sugar, brown sugar and vanilla extract until evenly combined.
5. Add the melted butter and sour cream and whisk again until the batter is smooth.
6. Prepare the dry ingredients. 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.
7. Add the dry ingredients to the large bowl with the batter and mix just until the batter comes together. Don't over mix.
8. Pour the cake batter over the banana layer in the cake pan. Carefully spread the batter so it doesn't mix with the banana layer.
9. Bake in the preheated oven for 35-40 minutes, until a toothpick inserted into the center of the cake comes out clean.
10. Cool the cake in the cake pan for about 10 minutes. Then, 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.
Serving the Banana Upside Down Cake
This cake is pure comfort and absolutely shines when served warm. Slice it up and pair it with a scoop of cold vanilla ice cream—the contrast of warm, caramelized bananas and creamy, cold ice cream is heavenly.
More Delicious Banana Recipes
If you tried this Banana Upside Down Cake recipe or any other recipe on my blog, please leave a 🌟 star rating or a comment below. I love hearing from you!
Bananas Foster Upside Down Cake
Ingredients
- Banana Topping:
- 4 Tablespoons melted butter
- ¼ cup brown sugar
- 1 Tablespoon rum
- 2 ½ - 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
Instructions
- Preheat the oven to 350°F (175°C). Butter the bottom and sides of a 9-inch round cake pan (at least 2 inches deep). Set aside.
- Make the banana topping: In a small saucepan, melt the butter over medium heat. Add the brown sugar and rum, then whisk until smooth and combined. Pour the mixture into the prepared cake pan.
- Arrange the bananas: Slice the bananas and lay them in a single, even layer over the caramel mixture in the pan.
- Make the cake batter, starting with mixing the wet ingredients. In a large bowl, whisk together the eggs, granulated sugar, brown sugar, and vanilla extract until smooth and well combined.
- Add butter and sour cream: Whisk in the melted butter and sour cream until the mixture is fully blended and creamy.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Finish the batter: Add the dry ingredients to the wet ingredients and mix gently until just combined. Do not overmix.
- Pour the batter over the bananas in the pan. Gently spread the batter into an even layer, being careful not to disturb the banana topping.
- Bake: Place the cake in the preheated oven and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and invert: Let the cake cool in the pan for 10 minutes. Run a knife or thin spatula around the edges to loosen it, then carefully invert the cake onto a serving plate.
Notes
- Serving suggestion: This cake is best enjoyed warm. Slice and serve with a scoop of cold vanilla ice cream—the contrast of warm, caramelized bananas and creamy ice cream is absolutely divine. For an extra touch, drizzle with caramel sauce or sprinkle with toasted nuts.
- Pan size: Make sure your cake pan is at least 2 inches deep to prevent overflow while baking.
- Bananas: Use just-ripe bananas—not too soft, not too firm—for the best texture and flavor.
- Rum substitute: If you prefer not to use alcohol, replace the rum with 1 teaspoon of vanilla extract or use brandy for a different twist.
- Storage: Store leftover cake covered at room temperature for 1 day or in the fridge for up to 3 days. Reheat slices gently for the best experience.
I made this banana cake so many times already and its always such a hit, i always have to make it double portions for a family of 6. Thank you for sharing such amazing recipes
This looks great. What can I substitute for the rum? Thanks
You can simply leave the rum out.
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)
I'm so glad you enjoyed the cake, Natalya! Thank you for taking the time to write.
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!
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!
I'm so happy you enjoyed the cake, Lori:). Thank you for taking the time to write.
Can this cake be stored at room temp OR does it require refrigeration?
I usually store it at room temperature, Bernadette.
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?
Yes, it might leak through, Natalie. You could try putting aluminum foil all the way around the bottom of the pan.
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
That's so wonderful to hear, Alla! I'm thrilled that everyone enjoyed it so much!
Thank you for taking the time to write.
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.
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.
Looks delicious, I do love banana cake. Thank you for sharing your recipe.
Thank you, Jessie. I hope you enjoy it.
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
I hope you enjoy it, Tzivia.
How delicious looking is that cake!!! Totally scrumptious! Pinned. Thanks. Happy Easter!
Thank you, Mary.
Looks so yummy!! Thanks for the recipe! I love that I have all the engredients! I will try to make it tonight 🙂
Thank you, Olga. I especially love recipes with pantry staple ingredients. I hope you enjoyed the cake.