Caramelized Banana and Rum Upside-Down Cake

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

This moist upside-down cake features caramelized bananas glazed with dark rum and brown sugar, creating a tropical and rich dessert. This Caribbean-inspired recipe, ready in about 65 minutes, layers ripe bananas, unsalted butter, dark brown sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 380 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 medium, sliced into 1/4-inch thick rounds ripe bananas
• 6 tbsp, divided unsalted butter
• 3/4 cup, packed dark brown sugar
• 2 tbsp dark rum
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk

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Instructions

1. Step 1: Preheat the oven to 350°F. In a 9-inch round cake pan, melt 4 tbsp unsalted butter over low heat, then sprinkle 3/4 cup packed dark brown sugar evenly over the butter. Arrange 3 medium sliced bananas in an even layer on top of the sugar mixture.
2. Step 2: Pour 2 tbsp dark rum evenly over the bananas and sugar mixture. Set aside while you prepare the cake batter.
3. Step 3: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
4. Step 4: In a large bowl, beat 3 tbsp unsalted butter and 3/4 cup granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add 2 large eggs one at a time, beating well after each addition. Mix in 1 tsp vanilla extract.
5. Step 5: Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture, beginning and ending with the flour. Mix until just combined.
6. Step 6: Pour the batter gently over the banana layer in the cake pan, spreading evenly.
7. Step 7: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
8. Step 8: Remove the cake from the oven and let it cool for 10 minutes. Run a knife around the edges to loosen, then invert the cake onto a serving plate carefully to reveal the caramelized banana topping.
9. Step 9: Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.