This Bananas Foster Cake is a fun departure from traditional upside down cake. Rum, brown sugar, cinnamon, and bananas make for a tasty cake!
Originally posted March 29, 2011. Updated 2/11/2023
Woo! This entry makes two days in a row! Maybe I am not actually the laziest, worst blogger ever?
Ok... it's probably too early to claim that.
Whatever... I'll distract you from my inability to blog consistently with one of the best upside-down cake recipes ever. (Best goes to my Mango Mojito Upside Down Cake!)
Bananas Foster is a favourite dessert - and flavour combination - of mine.
You may have noticed, across my recipes for Bananas Foster Pavlova, Bananas Foster Caramel Popcorn, Bananas Foster Pralines, and Low Carb Bananas Foster Truffles!
Obviously... there needed to be a cake recipe, also!
Bananas Foster Upside Down Cake
This cake received the cutest compliment ever. After presenting it at a Mensa convention in Chicago, the following was posted to my Facebook page:
"When I saw your list of wedding cake flavors, I wanted to get married just so I could have one of your cakes, and I wasn't even dating anyone. And after I tasted the bananas foster cake, I went looking for someone."
This recipe made its debut in our first cookbook, The Spirited Baker, and was also featured in the February issue of Plymouth Magazine.
Its popularity is the reason that we also included it - along with many other awesome recipes - in Evil Cake Overlord, coming out on April 30th! (The mango mojito one is also included, for that matter!)
Evil Cake Overlord
Interested in making wickedly delicious cakes? You'll LOVE my second cookbook, Evil Cake Overlord!
We've long been known for our “ridiculously delicious” moist cakes and tasty, unique flavors. Now, you can have recipes for all of the amazing flavors on our former custom cake menu, and many more!
Bake your moist work of gastronomic art, then fill and frost your cake with any number of tasty possibilities. Milk chocolate cardamom pear, mango mojito.. even our famous Chai cake – the flavor that got us into “Every Day with Rachel Ray” magazine!
Feeling creative? Use our easy to follow recipe to make our yummy fondant. Forget everything you’ve heard about fondant – ours is made from marshmallows and powdered sugar, and is essentially candy – you can even flavor it!
Order your copy directly through my site, through Amazon, or through any major bookseller!
More Cake Recipes!
Looking for more ridiculously delicious cake recipes? As the "Evil Cake Overlord", I've got you covered! (Ps: Check out my instructions for making Marshmallow Fondant, as well!)
Tortes:
B-52 Torte
Bahama Mama Torte
Blood Orange Truffle Torte
Citrus Splendor Torte
Cookies N Cream Cake
Raspberry Tiramisu Torte
Schmoo Torte
Spumoni Cake
Tiger Tail Cake
Bundt, Sheet, & Upside Down Cakes
Brandied Apple Upside Down Cake
Deep N Delicious Cake
French Martini Bundt Cake
French Martini Upside Down Cake
Mango Mojito Upside Down Cake
Pina Colada Bundt Cake
Strawberry Mango Marble Cake
Cupcakes:
3D Monarch Butterfly Cupcakes
Black Velvet Cupcakes
Chai Cupcakes
Easy Butterfly Cupcakes
Fat Elvis Cupcakes
Lynchburg Lemonade Cupcakes
Pink Grapefruit Daiquiri Cupcakes
Fillings, Frostings, & Etc
American Buttercream
Homemade Chocolate Cake Mix
Homemade Yellow Cake Mix
Milk Chocolate Whipped Ganache
Stabilized Whipped Cream
Swiss Meringue Buttercream
Also: I have Cake Decorating Tutorials, and posts about previous Decorated Cakes that I've made.
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Bananas Foster Upside Down Cake
Equipment
- 10 inch round pan
- Parchment Paper
Ingredients
Bananas Foster
- ⅓ Cup Butter Melted
- 1 ½ teaspoon All-Purpose Flour
- ½ Cup Brown Sugar Packed
- ½ teaspoon Cinnamon
- 2 tablespoon Amber Rum
- 1 tablespoon Creme de Banane
- 2-3 cups Sliced Bananas
Cake
- 2 Cups Cake Flour All-Purpose will work if needed
- 1 ½ Cups Granulated Sugar
- 1 teaspoon Cinnamon
- 4 teaspoon Baking powder
- 1 teaspoon Salt
- 3 ½ oz Packet Instant Vanilla Pudding Mix
- 4 Large Eggs
- ½ cup Water
- ½ cup Amber Rum
- ¾ cup Butter melted
Instructions
- Preheat oven to 325°F (160°C). Liberally grease a 10″ round pan with vegetable shortening. Cut out a 10″ round of parchment paper, using bottom of pan as a template. Place inside pan, smoothing it out to cling securely to the shortening.
- Combine melted butter, flour, brown sugar, cinnamon, rum, and creme de banane in a small saucepan. Heat on low, stirring until well combined. Pour into prepared cake pan, spreading evenly. Arrange banana slices on top of this mixture, set aside.
- Combine flour, sugar, cinnamon, baking powder, salt, and pudding mix in a large mixing bowl. Add in eggs and water, beating until smooth. Carefully add rum and melted butter to the mix, mixing on medium speed until smooth. Gently pour into prepared pan.
- Bake until golden and knife inserted into center of batter comes out clean and cake springs back – about 50-60 minutes.
- Allow cake to cool for about 20 minutes. With cake still in the pan, carefully level the top by cutting off the “dome” over the edge of the pan, before turning cake out directly onto serving plate.
Notes
Nutrition
This recipe comes from my first cookbook, The Spirited Baker. It’s FULL of fun, tasty recipes using spirits and liqueurs for flavour – you should check it out:
Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.
To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here on my website, through Amazon, or through any major bookseller.
jamie
I made this last night for my hubbys birthday cake. It was delish! However, the cake sort of shrunk into itself, and absorbed most of the caramel. Not complaining - it tasted wonderful - just didn't LOOK the way I had expected! Thanks for the recipe, was really quite easy and a definite keeper.
Elissa
I made this tonight and used a cast iron pan. I had to tweak the recipe and it came out wonderful! Such a good recipe, I'm lucky to have found your website.
The sauce was more creamy than I expected, it stuck to the top and sides and didn't melt or seep into the cake like I expected.
Thanks again!
Pam
The Bananas Foster Upside down Cake is awesome! I am from Louisiana and grew updating Bananas Foster - this cake hit all the right notes. All that was missing was the flambé - may try that next time. Thank you, Marie.
Marie Porter
Awesome, thank you! Always great to hear!
Andrea
Could I use a cake mix instead?
Marie Porter
Sure
Roxanne
Will this cake do well to be made day before and kept in fridge?
Marie Porter
Yes, but let it come up to room temperature before serving it. Cold cake is DRY cake!
Rebecca Turner
This is probably a dumb question but does the alcohol cook away? I just want to know if it’s safe for kids thanks
Marie Porter
I would definitely not be serving this one to kids, sorry! Some of the alcohol cooks away, but it definitely packs a punch.
You could swap the rum out for water and a bit of rum extract, though!
Susan Gasiorowski
Hi! Is the Crème de banane a must?
Marie Porter
It's traditional, but you can skip/substitute if you'd like.
Doctor Grandma Jeannie
Very moist, smelled and tasted great! There was not enough caramel to even drip down the edges, so I made more. I should have increased the caramel by 10-25% only; my version was way too sweet. Warning: most cake plates are not big enough to hold a 10" cake with caramel pooling around the edges. Check size before using. Also, this makes a VERY UGLY cake. The taste makes up for it, but don't count on a pretty presentation. A few dollops of whipped cream might help.