Banana Foster Upside-Down Cake (Printable Version)
Moist, buttery upside-down cake with caramelized bananas and a touch of rum.
# What You Need:
→ Caramel Banana Topping
01 - 1/2 cup unsalted butter
02 - 3/4 cup packed light brown sugar
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 oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
02 - Melt butter in a saucepan over medium heat. Add brown sugar and cook until dissolved and bubbling, about 2 minutes. Remove from heat and stir in rum, if using, and cinnamon.
03 - Pour the caramel mixture into the prepared pan, spreading evenly. Lay banana slices cut side down over the caramel in a single layer.
04 - Whisk together flour, baking powder, and salt in a medium mixing bowl.
05 - In a large bowl, beat softened butter and granulated sugar using an electric mixer until light and fluffy.
06 - Beat in eggs one at a time, mixing well after each addition. Blend in vanilla extract.
07 - Add dry ingredients to the butter mixture in three portions, alternating with sour cream and milk, beginning and ending with flour, mixing until just combined.
08 - Gently spread the batter over bananas and caramel, smoothing the surface. Bake for 38 to 42 minutes, or until a toothpick inserted in the center comes out clean.
09 - Allow cake to cool in the pan for 10 minutes. Run a knife around the edge, invert carefully onto a serving platter, and remove parchment. Let cool slightly before slicing and serving.
# Helpful Hints:
01 -
- This cake is a showstopper, yet it comes together easily without fancy tricks.
- The deep caramel flavor wraps the bananas so every bite tastes like an indulgent surprise.
02 -
- If you rush the caramel step, sugar crystals can make the topping gritty instead of lush and smooth.
- Slicing bananas lengthwise gives you prettier, more dramatic layers than the usual rounds.
03 -
- Letting the cake rest before inverting keeps the caramel from running off too quickly.
- Room temperature eggs and dairy make the batter extra light and tender—never rush this step.