Bananas Foster Upside Down Cake is a combination of the traditional upside down cake with bananas instead of pineapple and a touch of rum. When you pair that with delicious caramelized bananas and pecans - you've got a winner! A sweet dessert for every day but delicious enough for special occasions.
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Banana cake recipes
Do you enjoy all things banana? I do! And banana-flavored cakes are the ultimate in yumminess. Not only are bananas a golden gem of nutrition but they taste delicious too. Their natural sweetness and moist texture transform ordinary recipes into exceptionally delicious treats.
Enjoy a Banana Snack Cake for breakfast or an after-school treat, or try this easy Banana Cake Roll or Banana Bundt Cake for a rich dessert full of banana flavor. It's all good!
Why you'll love this upside down banana caramel cake
Sweet Caramelized Bananas - When you turn this cake upside down you get a topping or rich buttery caramel with sweet bananas. It's like candy on a cake!
Moist Rum Cake - Buttermilk and rum give a wonderful moistness and depth of flavor to the cake. It's like a trip to the Caribbean without leaving home.
Show-Stopping Dessert - The rich golden color of caramelized bananas and pecans creates a visually striking dessert that contrasts perfectly with the soft, pillowy cake.
What is bananas foster?
Bananas Foster is a classic New Orleans dessert that originated in the 1950s at the famous Brennan's restaurant. The dish features ripe bananas cooked in a rich sauce made from butter, brown sugar, cinnamon, and dark rum, which is flambéed to create a delicious caramelized finish.
Often served with a scoop of vanilla ice cream, the warm, caramelized bananas and sauce create a perfect balance of sweetness and rich, buttery flavors, making Bananas Foster a favorite dessert choice for many.
How This Cake Captures Everything You Love About Bananas Foster
My Bananas Foster Upside Down Cake captures all the rich flavors of the original dessert but in a delectable cake form. It combines the rich, buttery caramel and bananas with a moist, flavorful cake. The caramelized bananas create a luscious, sticky topping that mirrors the decadent sauce of Bananas Foster.
The addition of rum in the cake batter adds a subtle hint of boozy warmth, like that of the flambéed rum in the traditional dish. The soft, moist cake provides a perfect base, balancing the sweetness of the caramel and the bananas.
Just like the original, this banana foster cake offers a contrast of textures and flavors, from the sticky caramelized topping to the underlying fluffy, moist cake. It's a modern twist that brings the classic Bananas Foster experience to a crowd-pleasing, comforting dessert perfect for any occasion.
Ingredients you'll need to make the cake
- Bananas: Provide natural sweetness and a creamy, caramelized topping. Make sure to use ripe but not over-ripe bananas. They should be firm and hold their shape.
- Pecans: These add a delightful crunch and a nutty flavor to the caramelized bananas.
- Light Brown Sugar: Adds a deep, caramel-like sweetness to both the cake and the caramelized banana topping. It helps create that signature sticky, gooey texture we love in Bananas Foster.
- Granulated Sugar: Provides the right amount of sweetness for the cake batter, balancing the rich flavors without overpowering them.
- Butter: Essential for both the cake and the caramelized topping, butter adds a rich, creamy flavor and helps create a tender crumb.
- Eggs: They give the cake structure and a light, fluffy texture, ensuring a perfect rise and a moist interior.
- Vanilla Extract: Infuses the cake with a warm, sweet aroma that complements the caramel and banana flavors.
- All-Purpose Flour: The flour provides structure and a soft, tender texture.
- Baking Powder: Helps the cake rise, giving it a light and airy texture.
- Salt: Enhances the flavors and balances the sweetness, adding depth to the cake.
- Lemon Zest: Adds a subtle citrusy brightness that enhances the rich flavors, giving the cake a fresh, zesty note.
- Buttermilk: Adds moistness and helps to achieve a softer, more tender crumb.
- Rum: A nod to the classic Bananas Foster, the rum adds a subtle warmth and depth to the cake's flavor.
How to make bananas foster upside down cake
This Bananas Foster Upside Down Cake recipe is surprisingly easy to whip up, combining a few simple steps to create a stunning and delicious result. Find all the exact measurements in the printable recipe card below.
- Combine butter and sugars in a large bowl of an electric mixer with a paddle attachment.
- Beat until creamy then add eggs and continue mixing until smooth. Continue mixing while adding vanilla extract.
- Combine dry ingredients, flour, baking powder, salt, and lemon zest in a separate medium bowl. Add flour mixture to wet ingredients.
- Mix well.
- Pour buttermilk and rum into the batter.
- Beat until smooth. Set aside.
- Melt butter in a skillet over medium heat. Add sugar to the melted butter and stir while bringing to a boil.
- Turn down heat and simmer for 4 minutes until it begins to caramelize.
- Pour the caramelized mixture into a 9-inch cake pan that has been greased and the bottom of the pan lined with parchment paper. Place sliced bananas on top.
- Sprinkle pecans over the banana layer.
- Pour the cake batter over the top of the bananas, spreading evenly.
- Bake in a 350°F preheated oven for 40-45 minutes. Place on a cooling rack and let the cake cool for 10 minutes then invert onto a serving platter and allow to cool.
Whether you're a fan of bananas and caramel, or simply love a good upside down cake, this dessert is sure to become a favorite. Eat it as is or top it with a scoop of ice cream for the perfect cozy night in dessert or serve it as a show-stopping centerpiece for your next party. This Upside Down Banana Caramel Cake is simply irresistible and a must-try for anyone with a sweet tooth!
How to store the cake and how long it lasts
Storing: To keep your upside down banana cake fresh and delicious, store it in an airtight container. You can leave it at room temperature for a day or two but, for longer storage, place it in the refrigerator, where it will stay fresh for up to 5 days.
Freezing: You can freeze the cake for up to 2 months. Simply wrap it tightly in plastic wrap, followed by a layer of aluminum foil, to prevent freezer burn. When you're ready to enjoy it, thaw the cake in the refrigerator overnight and warm it slightly before serving to bring out its rich, caramelized flavors.
More banana recipes
Want to do some more baking with bananas? You have to try these recipes:
- Banana Donuts
- Banana Nut Muffins
- Banana Peanut Butter Cookies
- Banana Bread with Rum
- Chocolate Swirl Banana Bread
Find lots of easy dessert recipes here on 2CM!
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Bananas Foster Upside Down Cake
Ingredients
Cake
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- ½ cup butter, room temperature
- 3 large eggs
- 1 ½ teaspoons vanilla extract
- 1 ½ cups flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon lemon zest
- ½ cup buttermilk
- ¼ cup light rum
Caramelized Bananas
- ¼ cup butter
- ½ cup light brown sugar
- 2-3 bananas, sliced (enough to cover bottom of 9" round cake pan)
- ½-3/4 cup pecans, chopped
Instructions
- Preheat oven to 350 degrees. Grease a 9" cake pan with high sides with butter. Cut parchment paper the size of the cake pan and set it in the bottom. Butter this as well.
- In a large bowl, cream butter and sugars together until creamy. Beat in eggs, one at a time, until smooth. Add vanilla extract and blend again.
- Combine flour, baking powder, salt, and lemon zest. Add to creamed mixture and mix well. Pour in buttermilk and rum and mix until smooth. Set aside.
- In a medium skillet, melt ¼ cup butter over medium heat. Add ½ cup brown sugar and stir while bringing to a boil. Turn down heat and simmer for 4 minutes until it begins to caramelize.
- Pour the caramelized mixture into the bottom of the prepared pan, spreading evenly. Place bananas on top then sprinkle in pecans. Carefully pour cake batter over the bananas and even out the top. NOTE: If your cake pan does not have high sides, remove about ½-3/4 cup batter before pouring it into the cake pan. This will prevent the cake from running over the sides.
- Place in the oven and bake for 40-45 minutes. The cake is done when a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and place on a wire rack to cool for 10 minutes.
- To invert: place a plate over the pan and, holding the plate tightly against the pan, turn the rum cake over onto the plate. Remove the parchment paper and allow the cake to cool.
This post has been updated with new photos, a new and improved recipe, and more helpful information. It was first published on June 24, 2014.
