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Banana Foster Upside Down Cake

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Banana Foster Upside Down Cake features caramelized bananas in a rich brown sugar glaze baked beneath a soft, buttery cake. When flipped, the glossy banana topping becomes a beautiful and flavorful centerpiece.

Ingredients

3 ripe bananas, sliced

1 cup brown sugar, packed

1 cup butter, softened and divided

1 1/2 cups all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

2 large eggs

3/4 cup granulated sugar

1 teaspoon vanilla extract

1/2 cup milk

Instructions

  1. Preheat the oven to 350°F and lightly grease a 9-inch round cake pan.
  2. In a bowl, whisk together the flour, baking powder, and salt.
  3. In another bowl, cream part of the butter with the granulated sugar until light and fluffy. Add the eggs and vanilla extract and mix well.
  4. Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing until the batter is smooth and combined.
  5. In a small saucepan, melt the remaining butter with the brown sugar over medium heat until bubbly and caramel-like.
  6. Pour the caramel mixture into the prepared cake pan, spreading it evenly.
  7. Arrange the sliced bananas evenly over the caramel layer.
  8. Pour the cake batter over the bananas and gently smooth the top.
  9. Bake for 35 to 40 minutes until the cake is golden and a toothpick inserted in the center comes out clean.
  10. Let the cake rest for about 10 minutes, then carefully invert it onto a serving plate so the caramelized bananas are on top.

Notes

Add a splash of dark rum to the caramel mixture for a classic banana foster flavor.

Mix cinnamon or nutmeg into the batter for a warm spiced variation.

Sprinkle chopped pecans or walnuts over the caramel layer before adding bananas for extra texture.

Serve warm with vanilla ice cream or drizzle with caramel sauce.

Store leftovers in an airtight container at room temperature for up to 1 day or refrigerate for up to 4 days.

Reheat slices in the microwave for 20 to 30 seconds or warm gently in the oven.

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