This bananas foster cake is a dreamy combination of moist and fluffy banana cake topped with soft bananas baked in a flavorful sauce with flavors of rum, cinnamon, and brown sugar. This upside down cake is basically bananas foster baked on top of a single-layer banana cake. Best served with whipped cream or vanilla ice cream. By the way, have you tried my banana cream pie yet?
Step-by-step video tutorial
Which bananas are best to use
I recommend very ripe bananas for the cake batter because they add extra flavor and sweetness to the cake. For the halved bananas on top of the cake, however, I recommend barely ripe bananas. The bananas you use for the top shouldn't be covered in black dots and shouldn't smell fermented (like alcohol) as that would compromise the flavor of this dessert.
How to prevent the pan from leaking
To prevent leaking of the syrup while baking, tightly wrap the outside of the springform pan in aluminum foil, just as you would when preparing a cheesecake to bake in a water bath.
Make this cake without rum
- Topping - This bananas foster upside down cake is made with rum, but you can also make it without rum. Therefore, replace the rum 1:1 with water for the sauce. If you want to add some rum flavor to the sauce, replace the rum with 3 tablespoon water (45ml) and 1 tablespoon (15ml) rum extract.
- Cake batter - You can either substitute 1 teaspoon of rum extract for the rum in the cake batter, or leave it out.
Store, reheat and freeze
- Store the cake in an airtight container in the fridge for up to 2 days. Let come to room temperature before serving.
- Reheat this bananas foster cake in the microwave for 20-30 seconds.
- After the cake has cooled completely, flash freeze the cake in the pan for 1-2 hours. Then cut into individual slices, wrap tightly in foil, and store in freezer bags. Thaw on the kitchen counter for 1-2 hours before serving.
More banana recipes to try
If you like baking with bananas, you've come to the right place. These are some of my favorite banana recipes, loved by my family, friends, and readers around the world.
- Banana Walnut Muffins
- Chocolate Banana Muffins
- Air Fryer Banana Bread
- Banana Bread
- Sourdough Banana Bread
- Banana Cupcakes
Bananas Foster Cake
- 4-5 medium-large bananas, barely ripe
- ¼ cup unsalted butter
- ⅔ cup packed dark brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ cup dark rum
- 2 large eggs
- ¼ cup packed dark brown sugar
- ½ cup vegetable oil
- 1 cup mashed bananas, very ripe
- 1 tablespoon dark rum
- 1 teaspoon vanilla extract
- 1 ⅛ cups all-purpose flour, spooned and leveled
- 2 teaspoon baking powder
- ½ teaspoon salt
- Preheat the oven to 350°F (177°C). Line the inside of a 9" (23cm) springform pan (bottom and sides) with parchment paper and wrap the outside of the pan in aluminum foil.
- Halve the bananas lengthwise and place cut-side down in the pan. Set aside.
- Melt the butter in a medium saucepan over medium heat. Add the brown sugar, vanilla, cinnamon, and rum and bring to a simmer. Stir regularly. Cook until the mixture thickens and coats the back of a spoon, about 2-3 minutes. Then pour the sauce evenly over the bananas and set aside.
- In a large mixing bowl, using an electric mixer fitted with the paddle or whisk attachment, on medium speed, mix eggs, brown sugar, oil, mashed bananas, rum, and vanilla until smooth and combined, about 2 minutes. Add the flour, baking powder, and salt and mix on low to combine. Pour the batter evenly over the bananas. Bake for about 25-28 minutes or until a toothpick inserted into the center comes out clean. Let cool to room temperature.
- Before serving, place a large plate on the pan and quickly turn the cake upside down. Open the pan and remove the rim and bottom. Serve with ice cream and whipped cream, if you like. Store leftovers in an airtight container in the refrigerator for up to 2 days.
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