Caramelized Banana Upside-Down Cake with Rum Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Moist vanilla cake baked atop caramelized bananas and finished with a warm rum-infused glaze, offering a luscious tropical-inspired dessert. This caribbean-inspired desserts ready in about 65 minutes pairs (60g), divided unsalted butter, (150g) packed brown sugar, (190g) all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Prep: 20 min Cook: 45 min Serves 8 Caribbean cuisine 370 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 350°F (175°C). In a 9-inch round cake pan, melt 2 tbsp (30g) unsalted butter over low heat. Stir in 3/4 cup (150g) packed brown sugar and cook until the mixture bubbles and caramelizes, about 3 minutes.
  2. Step 2: Arrange 3 sliced ripe bananas (each sliced into 1/4-inch rounds) evenly over the caramel in the pan, pressing gently.
  3. Step 3: In a bowl, whisk together 1 1/2 cups (190g) all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
  4. Step 4: In a separate large bowl, beat 1/2 cup (115g) softened unsalted butter with 3/4 cup (150g) granulated sugar until light and fluffy.
  5. Step 5: Add 2 large eggs one at a time, beating well after each addition, then mix in 2 tsp vanilla extract.
  6. Step 6: Alternately add the flour mixture and 2/3 cup (160ml) whole milk to the butter mixture, beginning and ending with flour, mixing until just combined.
  7. Step 7: Pour the batter gently over the banana layer in the cake pan, smoothing the top.
  8. Step 8: Bake for 40-45 minutes until a toothpick inserted into the center comes out clean.
  9. Step 9: Let the cake cool in the pan for 10 minutes, then invert onto a serving platter.
  10. Step 10: In a small saucepan, melt 2 tbsp (30g) unsalted butter with 1/4 cup (60ml) dark rum and 2 tbsp powdered sugar over low heat until combined and syrupy.
  11. Step 11: Drizzle the rum glaze over the warm cake before serving.

Frequently asked questions

How long does Caramelized Banana Upside-Down Cake with Rum Glaze take to make?

Total time is about 65 minutes (20 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Caramelized Banana Upside-Down Cake with Rum Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (150g) packed brown sugar from drying out.

Can I substitute ingredients in Caramelized Banana Upside-Down Cake with Rum Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Caramelized Banana Upside-Down Cake with Rum Glaze for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Caramelized Banana Upside-Down Cake with Rum Glaze?

Caribbean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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