Description
Indulge in a truly spectacular dessert with this Banana Foster Upside-Down Cake, featuring a luscious caramelized rum-banana topping over a moist and tender cake base. It’s an unforgettable treat that brings the classic dessert right to your baking pan.
Ingredients
Scale
- For the Banana Foster Topping:
- 1/2 cup (113g) unsalted butter
- 1/2 cup (100g) light brown sugar, packed
- 2 tablespoons dark rum (or substitute)
- 3–4 medium ripe, firm bananas, sliced 1/2-inch thick
- For the Cake Batter:
- 1½ cups (180g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, melted and cooled
- 1 cup (200g) light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup (180ml) buttermilk, room temperature (or substitute)
Instructions
- 1. Prepare the Topping: In a 9-inch round cake pan, melt 1/2 cup butter over medium-low heat. Sprinkle in 1/2 cup brown sugar and stir until dissolved and bubbling. Remove from heat, stir in 2 tablespoons rum. Arrange banana slices evenly over the caramel.
- 2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- 3. Mix Wet Ingredients: In a large bowl, whisk together 1/2 cup melted butter, 1 cup brown sugar, eggs, and vanilla extract until smooth.
- 4. Combine Batter: Gradually alternate adding the dry ingredients and 3/4 cup buttermilk to the wet ingredients, starting and ending with dry. Mix just until combined; do not overmix.
- 5. Bake: Pour batter carefully over bananas in the pan. Bake in a preheated 350°F (175°C) oven for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
- 6. Invert and Serve: Let cake cool in the pan on a wire rack for exactly 10 minutes. Place serving plate over pan, then carefully invert. Lift off pan and serve warm or at room temperature.
- Prep Time: 20 mins
- Cook Time: 40 mins