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Heavenly Bananas Foster Upside-Down Cake

Heavenly Bananas Foster Upside-Down Cake

1 c. firmly packed light brown sugar
1/3 c. plus ¼ c. butter, softened and divided
2 T. dark rum
3 ripe bananas, sliced ¼”thick, crosswise
¾ c. sugar
2 T. canola oil
2 eggs
2 c. flour
2 t. baking powder
½ t. kosher salt
½ t. ground cinnamon
½ t. baking soda
1/8 t. ground nutmeg
¾ c. half and half
½ c. sour cream
½ c. mashed ripe banana
½ t. vanilla extract
½ t. rum extract

  1. Spray 10” cast iron skillet with baking spray with flour.
  2. In skillet, cook brown sugar, 1/3 c. butter and rum over medium heat, whisk constantly, until butter is melted and sugar dissolves.
  3. Remove from heat and let cool completely.
  4. Preheat oven 350.
  5. Arrange banana slices in concentric circles in brown sugar mixture in skillet.
  6. In large bowl, beat sugar, oil and remaining ¼ c. butter with mixer until light and fluffy, stop to scrape sides of bowl.
  7. Add eggs, one at a time, beating well after each addition.
  8. In medium bowl, whisk together flour, baking powder, salt, cinnamon, baking soda and nutmeg.
  9. In small bowl, whisk together half and half, sour cream, mashed banana and extracts.
  10. Gradually add flour mixture to sugar mixture alternately with half and half mixture, beginning and ending with flour mixture, beating just until combined after each addition.
  11. Gently spread batter onto bananas in skillet.
  12. Bake until wooden pick inserted in center comes out clean, about 35-40 minutes.
  13. Let cool in skillet for 30 minutes.
  14. Run knife around sides of skillet to loosen cake.
  15. Invert onto serving platter.
  16. Serve immediately or cover and refrigerate up to 3 days.
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