Banana Foster Upside Down Cake (Printable)
Moist upside-down cake with caramelized bananas and a tender, buttery crumb; best 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:
01 - Preheat oven to 350°F. Grease a 9-inch round cake pan and line bottom with parchment paper.
02 - Melt 1/2 cup unsalted butter in a medium saucepan over medium heat. Stir in 3/4 cup light brown sugar and cook until dissolved and bubbling, about 2 minutes. Remove from heat and stir in 2 tablespoons dark rum (if using) and 1/4 teaspoon ground cinnamon.
03 - Pour caramel mixture into prepared cake pan and spread evenly. Arrange sliced bananas, cut side down, over the caramel in a single layer.
04 - In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt.
05 - In a large bowl, cream 1/2 cup softened unsalted butter and 3/4 cup granulated sugar with an electric mixer until light and fluffy. Add 2 large eggs one at a time, beating well after each addition. Mix in 1 teaspoon vanilla extract.
06 - Add flour mixture to wet ingredients in three additions, alternating with 1/2 cup sour cream or Greek yogurt and 1/4 cup whole milk, beginning and ending with flour. Mix until just combined.
07 - Gently spread cake batter over the bananas and caramel, smoothing the surface. Bake for 38 to 42 minutes, until a toothpick inserted in the center comes out clean.
08 - Allow cake to cool in the pan for 10 minutes. Run a knife around the edges, then invert carefully onto a serving platter and remove parchment paper. Let cool slightly before serving.
# Expert Tips:
01 -
- No fancy gadgets needed—just good butter and bananas for golden magic.
- The gooey caramel edges and tender crumb make it impossible to stop at one slice.
02 -
- If you rush the caramel or leave it unattended, it scorches quickly—watch for that deep golden color and those candy aromas.
- Trying to flip the cake too soon will leave half the bananas glued to the pan, so patience for those 10 cooling minutes is worth it.
03 -
- Slice your bananas thick enough to hold shape but thin enough to absorb the caramel.
- Lining the pan with parchment is your secret to an easy, flawless invert every time.