Why should pineapples have all the fun? Bananas work perfectly in this boozy, caramelized version of an upside-down cake.
Recipe courtesy of Food Network Kitchen
Save Recipe Print
Upside-Down Bananas Foster Cake
Total:
2 hr 45 min
Active:
45 min
Yield:
8 servings
Level:
Easy
Total:
2 hr 45 min
Active:
45 min
Yield:
8 servings
Level:
Easy

Ingredients

Caramel Topping:
Cake:

Directions

Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.

For the caramel topping: Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Stop stirring, and gently swirl the saucepan occasionally until the mixture is the color of deep amber, 8 to 9 minutes. If needed, brush any sugar crystals off the side of the pan with a wet pastry brush. Remove the saucepan from the heat, and carefully whisk in the butter (take care: the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful: the pan will be very hot from the caramel). Arrange the bananas in a single, tight layer, then cover any gaps with the remaining slices.

For the cake: Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Whisk together the milk and sour cream in a small bowl.

Beat the butter and sugar together with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla. Reduce the mixer speed to low, and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, mixing until just incorporated.

Pour the batter over the bananas in the cake pan, and spread evenly. Bake the cake until it is golden brown and bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 50 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Poke the cake all over with a skewer, and brush the cake with the rum. Let cool in the pan on a rack until just cool enough to handle, 20 to 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, banana-side up. Let cool completely. Cut into wedges, and serve.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Tropical Upside-Down Cake

Recipe courtesy of Art Smith

Pineapple Upside Down Cake

Recipe courtesy of Curtis Aikens

Bananas Foster Milkshake

Recipe courtesy of Guy Fieri

Bananas Foster Doughnuts

Recipe courtesy of Kris Wallace

Ballpark Bananas Foster

Recipe courtesy of Bob Barlow

Sicilian Cake

Recipe courtesy of Catherine Scorsese

Banana Cake

Recipe courtesy of Jennifer Duncan

White Coconut Cake

Recipe courtesy of Tyler Florence

Individual Crunch Cake

Recipe courtesy of Cake Monkey Bakery

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories