Banana Foster Upside Down Cake (Printer-Friendly)
Caramelized banana-topped upside-down cake with a moist buttery crumb, perfect served warm with vanilla ice cream.
# What You'll Need:
→ Caramel Banana Topping
01 - 1/2 cup unsalted butter
02 - 3/4 cup light brown sugar, packed
03 - 2 tablespoons dark rum (optional)
04 - 1/4 teaspoon ground cinnamon
05 - 3 to 4 ripe bananas, sliced lengthwise
→ Cake Batter
06 - 1 1/2 cups all-purpose flour
07 - 1 1/2 teaspoons baking powder
08 - 1/4 teaspoon salt
09 - 1/2 cup unsalted butter, softened
10 - 3/4 cup granulated sugar
11 - 2 large eggs, room temperature
12 - 1 teaspoon vanilla extract
13 - 1/2 cup sour cream or plain Greek yogurt
14 - 1/4 cup whole milk
# How to Make It:
01 - Preheat the oven to 350°F. Generously grease a 9-inch round cake pan and line the bottom with parchment paper.
02 - Melt 1/2 cup unsalted butter in a medium saucepan over medium heat. Stir in the light brown sugar and cook until fully dissolved and bubbling, about 2 minutes. Remove from heat, mix in dark rum if using, and ground cinnamon.
03 - Pour the caramel mixture evenly into the prepared cake pan. Carefully arrange banana slices, cut-side down, over the caramel in a single layer.
04 - In a medium mixing bowl, whisk together all-purpose flour, baking powder, and salt until fully blended.
05 - In a large mixing bowl, cream 1/2 cup softened unsalted butter with granulated sugar using an electric mixer until mixture is light and fluffy. Add eggs one at a time, beating well after each addition. Incorporate vanilla extract.
06 - Add the dry ingredients in three batches, alternating with additions of sour cream and milk. Begin and end with the flour mixture, mixing only until just combined.
07 - Gently spread the batter over the arranged bananas and caramel. Smooth the top with a spatula to achieve an even layer.
08 - Transfer to the oven and bake for 38 to 42 minutes, or until a toothpick inserted into the center emerges clean.
09 - Allow to cool in the pan for 10 minutes. Run a knife around the edge to loosen, then carefully invert onto a serving platter. Remove parchment paper. Let cool slightly before serving.
# Expert Advice:
01 -
- The bananas practically melt into the rich caramel, making every slice extra luscious.
- It’s one cake that elicits WOWS with minimal effort—it became my secret baking ace for celebrations.
02 -
- Skipping the parchment once meant half my bananas stayed glued to the pan—it was a sticky rescue mission.
- Letting the cake cool just long enough (but not too long) is crucial for that perfect, dramatic flip.
03 -
- To keep bananas from sliding, press them gently into the caramel before adding the batter.
- Let your cake pan cool a few minutes before flipping—but not too long, or the caramel can harden and stick.