Bananas Foster Upside Down Cake
Inspired by pineapple upside down cake, this banana version is even easier and more indulgent - easy to make and perfect with ice cream!
Servings: 1 (9 inch round 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.
