Bananas foster upside down cake features all the flavors of your favorite caramelized banana dessert in a decadent sheet cake. This boozy, caramelized, fruit filled cake in a gorgeous presentation is the stuff dessert dreams are made of!
You know those bananas the kids won’t eat because they are too brown?
The ones that you mean to use to make yet another loaf of banana bread with but you end up tossing out and feeling bad for wasting?
Turn them into a delectable treat for you to enjoy with a scoop of ice cream for dessert, or with a hot cup of coffee for a special breakfast.
Oh yes, that’s right, BREAKFAST.
While you may not want to serve bananas foster itself for anything other than dessert, in my book this is part breakfast cake.
You could totally enjoy this bananas foster upside down cake for breakfast since it is chock full of fruit.
And rum.
Also acceptable in breakfast food.
Ingredients
You’ll need a set of ingredients for the bananas foster sauce and another for the cake.
For the sauce you’ll need:
- Bananas– Cut them in half lengthwise. Those brown bananas are perfect for this!
- Butter and brown sugar– To create a sticky caramel sauce situation. Yum!
- Spices– Cinnamon and nutmeg
- Rum– Dark rum
For the cake itself you’ll need:
- Flour– All purpose flour
- Baking powder– For leavening
- Sugar– Granulated
- Salt– To balance the flavors
- Eggs– Separate them.
- Pineapple juice
- Vanilla extract– Real vanilla extract
- Butter– Melted and cooled before you use it
How to Make
Let’s break this down into two parts:
- making the sauce
- making the cake
To Make the Sauce
In a large skillet, over medium low heat, stir together the butter, sugar, cinnamon, nutmeg, and rum until the butter melts and the sugar dissolves.
Bring the mixture to a slow simmer, stirring occasionally.
While waiting for the mixture to come to a slow simmer, prepare an 11×7″ brownie pan by spraying it with non-stick cooking spray.
Place the bananas evenly out into the pan, cut side down, without overlapping.
Then, pour the rum sauce evenly out over the bananas and set the pan aside while you make the cake.
To Make The Cake
Whisk the flour, baking powder, sugar, and salt together in a large mixing bowl until they are evenly combined.
Then beat the egg yolks at high speed in a stand mixer for 2-3 minutes or until they get smooth and creamy.
At this point, turn the speed down to low and mix in the juice and vanilla extract just until combined.
Then slowly beat in the butter, mixing until combined.
Once the butter is combined, gradually mix in the flour mixture until it’s all been added and the batter is smooth.
Set that mixing bowl aside.
Add the egg whites to a separate mixing bowl and beat them at a medium high speed just until stiff peaks form.
Fold the whipped egg whites into the batter, just until evenly combined.
Pour the batter evenly out over the bananas using a spatula to scrape it all off the sides.
Gently spread it out to evenly coat the pan.
Bake the cake at 400 degrees for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven, and let it cool for 15 minutes.
After 15 minutes, working quickly but carefully, turn the cake out onto a serving platter, cutting board, or metal cooling racks.
Let the cake cool for another 15 minutes.
Then cut the cake into squares for serving.
Serve with a scoop of vanilla ice cream for dessert, or with a hot cup of coffee for breakfast.
Enjoy!
Storing
You can store this banana upside-down cake in an airtight container in the refrigerator for up to three days.
I highly recommend microwaving it for a few seconds prior to serving.
Tips and Tricks
- Don’t have any rum on hand or have a personal preference to avoid alcohol? No worries, swap the rum for the same amount of water, add 1/2 tsp of rum extract, and let the mixture simmer an additional minute to cook out some of the water.
- Be careful not to overmix the batter. Doing so will give you a tough cake instead of the soft spongy cake we’re aiming for.
- For an extra treat, drizzle extra caramel sauce on top when serving! Yum!
Other Upside Down Cakes
Bananas foster upside down cake is pillowy, moist cake with a sinfully sweet rum infused caramelized banana flavored sauce.
Make it and treat yourself!
Looking for other upside down cakes?
Try these:
- Pineapple Upside Down Sugar Cookie Cakes
- Blueberry Upside Down Skillet Cake
- Raspberry Upside Down Cake
If you’ve tried this BANANAS FOSTER UPSIDE DOWN CAKE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Bananas Foster Upside Down Cake
Ingredients
For The Bananas Foster Sauce
- 3 bananas, halved lengthwise
- 4 tbsp butter
- 1 cup brown sugar
- 1/2 tsp cinnamon
- pinch of nutmeg
- 1/4 cup dark rum
For The Cake
- 1 1/2 cups flour
- 2 tsp baking powder
- 1/2 cup sugar
- 1/2 tsp salt
- 3 eggs seperated
- 1/2 cup pineapple juice
- 1 tsp vanilla extract
- 1/2 cup butter, melted & cooled before use
Instructions
To Make The Sauce
- In a large skillet, over medium low heat, stir together the butter, sugar, cinnamon, nutmeg, and rum until the butter melts, sugar dissolves, and everything's evenly combined. Stirring occasionally, bring the mixture to a light simmer.4 tbsp butter, 1 cup brown sugar, 1/2 tsp cinnamon, pinch of nutmeg, 1/4 cup dark rum
- While waiting for the mixture to come to a slow simmer, prepare an 11x7" brownie pan by spraying it with non-stick cooking spray. Place the bananas evenly out into the pan without overlapping.3 bananas, halved lengthwise
- Pour the buttered rum sauce evenly out over the bananas, and set the pan aside.
To Make The Cake
- To a large mixing bowl, add the flour, baking powder, sugar, & salt. Whisk together until evenly combined.1 1/2 cups flour, 2 tsp baking powder, 1/2 cup sugar, 1/2 tsp salt
- To the bowl of a stand mixer, add the egg yolks. Beat them at high speed for 2-3 minutes or until smooth and creamy. Reduce the speed to low, and pour in the juice and extract, mixing just until combined. Continuing to let the mixer run, slowly pour in the butter, mixing until combined.3 eggs seperated, 1/2 cup pineapple juice, 1 tsp vanilla extract, 1/2 cup butter, melted & cooled before use
- A little bit at a time, pour in the flour mixture, and continue until it's all been added and the batter is smooth. Set that mixing bowl aside.
- To another stand mixing bowl (or in a separate mixing bowl using a hand mixer), add the egg whites and whisk at a medium high speed- just until stiff peaks form. Fold the whipped egg whites into the batter, just until evenly combined.
- Using a spatula, scrape the batter out of the bowl pouring it evenly out over the bananas. Gently spread to evenly coat the pan.
- Bake the cake at 400 degrees for 25-30 minutes, or until a toothpick to the center comes out clean. Remove the cake from the oven, and let it cool for 15 minutes. Working quickly, but carefully, turn the cake out onto a serving platter, cutting board, or metal cooling racks. Continue to let the cake cool for another 15 minutes.
- Use a sharp knife to cut the cake into squares for serving. Serve with a scoop of vanilla ice cream for dessert, or with a hot cup of coffee for breakfast.
Notes
- Don’t have any rum on hand or have a personal preference to avoid alcohol? No worries, swap the rum for the same amount of water, add 1/2 tsp of rum extract, and let the mixture simmer an additional minute to cook out some of the water.
- Be careful not to overmix the batter. Doing so will give you a tough cake instead of the soft spongy cake we're aiming for.
- For an extra treat, drizzle extra caramel sauce on top when serving! Yum!
Nutrition
recipe adapted from Diethood
Julie @ Back To My Southern Roots says
Love this idea! It looks great!