Description
Indulge in this spectacular Banana Foster Upside-Down Cake, featuring caramelized rum-infused bananas atop a tender, moist cake. It’s a showstopping dessert that’s surprisingly easy to make and guaranteed to impress.
Ingredients
- 1/2 cup (1 stick) unsalted butter, divided
- 1/2 cup packed light brown sugar
- 2 tablespoons dark rum (or substitute)
- 3–4 ripe but firm bananas, sliced 1/2-inch thick
- 1 1/2 cups cake flour (or all-purpose flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk, room temperature
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a small saucepan, melt 1/2 cup butter and brown sugar over medium heat, stirring until dissolved and bubbling (2-3 mins). Remove from heat, stir in rum, and pour into the prepared pan.
- Arrange banana slices over the caramel in a single layer.
- In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt.
- In a large bowl, cream softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then vanilla extract.
- Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry. Mix just until combined; do not overmix.
- Pour batter evenly over bananas in the pan.
- Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for exactly 10 minutes. Place a serving plate over the pan and carefully invert the cake onto the plate. Gently lift the pan.
- Cool for another 15-20 minutes before slicing and serving warm.
- Prep Time: 20 mins
- Cook Time: 40 mins