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Bananas Foster Upside-Down Cake

  • 10 m
  • 45 m
Ivy Odom
“The tableside flambéing of bananas Foster sure is impressive ... if someone else is making it for you. This cake has all the flavors of the New Orleans classic in easier-to-prepare cake form that's just as stunning as the original for a healthier dessert you'll be proud to serve.”


    • 3 tablespoons unsalted butter
    • ¼ cup packed dark brown sugar
    • 2 tablespoons dark rum
    • 4 very ripe medium bananas, cut in half lengthwise, then cut into 4-inch-long pieces
    • ¼ cup toasted chopped pecans
    • ⅓ cup all-purpose flour
    • ⅓ cup white whole-wheat flour
    • 1 teaspoon baking powder
    • ½ teaspoon kosher salt
    • ¼ teaspoon ground cinnamon
    • 1 large egg, lightly beaten
    • ⅓ cup granulated sugar
    • ⅓ cup whole-milk plain Greek yogurt
    • ¼ cup canola oil
    • ½ teaspoon vanilla extract


  • 1 Preheat oven to 350°F.
  • 2 Melt butter in a 9-inch cast-iron skillet over medium heat. Remove from heat and stir in brown sugar and rum. Return to medium heat and bring to a simmer. Cook, stirring often, for 2 minutes. Remove from heat. Arrange banana pieces, cut-side down, over the brown sugar mixture and sprinkle with pecans.
  • 3 Combine all-purpose flour, whole-wheat flour, baking powder, salt and cinnamon in a large bowl. Whisk egg, granulated sugar, yogurt, oil and vanilla in a medium bowl. Gradually add the wet mixture to the dry ingredients, whisking until just combined (the batter will be lumpy). Carefully spread the batter over the bananas.
  • 4 Bake until a skewer inserted in the center comes out clean, about 20 minutes. Cool in the pan on a wire rack for 10 minutes. Run a knife around the edges to loosen. Invert the cake onto a serving plate, spooning any toppings left in the pan over the cake.
ALL RIGHTS RESERVED © 2019 Printed From 10/22/2019