Posted in Dessert

Upside-Down Spiced Banana Foster Cake

In need of a quick, fancy dessert with basic ingredients, I turned to my simple banana cake. However, since this would be presented at a holiday party, it was in need of an extra kick and glamorous spice. My mom always baked a Rum Cake during the holidays, just as her dad had done. I love the idea of tradition. Therefore, spiced rum was the perfect addition to my simple cake. Thus, the upside down Banana Foster Cake was created. 

Spiced Upside Down Banana Foster Cake

By: Bekie A

1 cup sugar

2 tbsp molasses

2 sticks of melted butter 

3 mashed bananas 

2 1/4 cups of self rising flour 

1 tsp baking soda & powder

2 eggs

2 tsp vanilla

Cake Directions:

Whisk together sugar and butter until creamy. Add in mashed bananas. Whisk in eggs, vanilla, and molasses. Slowly, stir in flour, baking powder, and baking soda. Butter or grease a 10 inch round cake pan well. Create banana Foster topping for your next step.

Banana Foster Sauce & Topping
1 cup of prepared caramel

1/2 cup spiced rum

1 cup brown sugar

1/4 cup honey 

1 tsp vanilla

2 bananas sliced length wise


Mix together caramel, honey, brown sugar, and spiced rum. Heat either in the microwave (about 1-2 minutes), or over the stove top (medium heat) to a low boil. Stir in the vanilla. Pour half the mixture into the 10 inch cake pan reserving the other half for later. Slice the 2 bananas in half and then length wise. Place gently into the topping in a spiral pattern.

Spread the cake batter over the top gently. I use an ice scream scoop to scoop evenly around the pan. Then I use a spatula to spread flat.

Bake on 350 for 25-35 minutes until golden and a toothpick comes out clean when inserted in the middle. Allow it to sit and cool for 15-20 minutes. When the pan is cool enough to handle, slide a knife around the cake to dislodge from the pan. Place the serving plate over the pan and flip quickly. It’s ok if some of the topping sticks to the pan. This happened to me. Just use a butter knife and slide any stuck topping and press it back into the top of the cake.


Use the extra topping sauce and pour generously on top. Spreading and smoothing the topping.


Serve with Cinnamon-Maple Cream.

 Cinnamon-Maple Cream

2 cups whipping cream

2 tbsp maple syrup

1/2 tsp cinnamon

1 tsp vanilla

1/4 cup powder sugar


Using a mixer and a chilled bowl, beat cream on high until peaks form. Turn the mixer to low, slowly, one at a time, add in cinnamon, powdered sugar, maple syrup, and vanilla until infused.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s