Bananas Foster Upside Down Cake

Bananas Foster Upside Down Cake

30 minutes


1 hour

12 servings

Bananas foster is a classic, crowd pleasing dessert made of bananas cooked in a buttery, brown sugar sauce.  To further enhance, we add dark rum and Grand Marnier and ignite to caramelize and complete the dish – topped with ice cream of course.  The Bananas foster upside down cake is a decadent recipe that incorporates the bananas and caramel sauce with an amazing cake.  We love this dish in the morning as a breakfast cake or fresh from the oven for evening dessert. 


  • 1 (13.4 ounce) can of dulce de leche, divided (1/2 cup for cake, rest for drizzle garnish)
  • 1/4 teaspoon of ground allspice
  • 1/4 teaspoon of ground nutmeg
  • 2 tablespoons of spiced rum
  • 3 firm bananas, sliced on the bias
  • 1 1/2 cups of all-purpose flour
  • 1 tablespoon of instant espresso
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 8 tablespoons of unsalted butter, room temperature
  • 1 1/2 cups of granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup of sour cream


  1. Preheat oven to 325 degrees Fahrenheit and arrange rack in the middle. Grease a 10-inch cake pan and line a baking sheet with parchment paper.
  2. Combine 1/2 cup of dulce de leche, allspice, nutmeg, and rum in a small bowl and whisk until smooth. Poor into cake pan and smooth. Arrange banana slices on top.
  3. Combine flour, espresso, baking soda and salt in a medium bowl and whisk to break up and lumps.
  4. Beat butter and sugar in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy, about 3 minutes.
  5. Add eggs, one at a time, letting the first one incorporate before adding the next. Add sour cream and bean until fully combined, scrapping down the sides of the bowl with a rubber spatula as needed.
  6. Add flour mixture and mix on low, just until flour is fully incorporated, about 1 minute.
  7. Pour batter on top of bananas and smooth top. Place cake pan on baking sheet (to catch any drips) and bake until cake is set, about 1 hour. Cake with be done when a toothpick comes out with a few crumbs and the cake is firm in the middle.
  8. Let cake cool on a wire rack about 15-20 minutes. While cake is cooling, heat the remaining dulce de leche over low heat, stirring until melted and pourable. Run a butter knife around the edge, then invert onto a cake stand or serving plate. Drizzle on top with dulce de leche and serve.  

Article Provided By: Scarborough Fare Catering