Adaline Recipes

Why You’ll Love This Recipe

This cake delivers a beautiful combination of textures and flavors. The bananas caramelise as they bake, creating a glossy, sweet topping once inverted. The soft cake absorbs all that richness, while the Bundy sauce adds a warm, slightly spiced kick. It’s a show-stopping dessert that’s surprisingly simple to prepare.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ripe bananas
unsalted butter
brown sugar
all-purpose flour
baking powder
salt
eggs
milk
vanilla extract
granulated sugar

for the Bundy sauce:
brown sugar
butter
cream
Bundy rum or rum extract
vanilla extract

Directions

Preheat your oven to 180°C (350°F) and grease a round cake pan.

Melt butter and brown sugar in a saucepan until smooth, then pour the mixture into the bottom of the prepared pan.

Slice the bananas lengthwise and arrange them over the caramel mixture in a single layer.

In a bowl, whisk together flour, baking powder, and salt.

In another bowl, beat the eggs and granulated sugar until light and fluffy. Add milk and vanilla extract, mixing well.

Gradually fold the dry ingredients into the wet mixture until just combined.

Pour the batter over the bananas and spread evenly.

Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool for about 10 minutes, then carefully invert onto a serving plate so the bananas are on top.

To make the Bundy sauce, combine brown sugar, butter, and cream in a saucepan over medium heat. Stir until smooth and slightly thickened. Remove from heat and stir in Bundy rum or rum extract and vanilla extract.

Serve the cake warm with the sauce drizzled generously over each slice.

Servings and timing

Servings: 8 slices
Preparation time: 15 minutes
Cooking time: 35–45 minutes
Total time: about 1 hour

Variations

Add chopped nuts like pecans or walnuts to the caramel layer for extra crunch.
Use coconut milk in the sauce for a subtle tropical flavor.
Sprinkle a pinch of cinnamon over the bananas before adding the batter.
Replace bananas with pineapple slices for a different take on an upside-down cake.

Storage/Reheating

Store the cake in an airtight container in the refrigerator for up to 4 days.
Reheat slices in the microwave for 15–20 seconds or warm in the oven at low temperature.
Store the sauce separately in the refrigerator and reheat gently before serving.

FAQs

Can I make this cake without alcohol?

Yes, use rum extract or simply omit it for a non-alcoholic version.

What type of bananas should I use?

Ripe but firm bananas work best so they hold their shape during baking.

Can I prepare this cake ahead of time?

Yes, you can bake the cake in advance and reheat before serving.

Why did my cake stick to the pan?

Make sure the pan is well greased and invert the cake while it’s still slightly warm.

Can I freeze this cake?

Yes, but the texture of the topping may change slightly after thawing.

How do I know when the cake is done?

A toothpick inserted into the center should come out clean.

Can I use a different type of sugar?

Yes, but brown sugar is recommended for the caramel flavor.

What can I serve with this cake?

It pairs well with whipped cream or vanilla ice cream.

Can I make this gluten-free?

Yes, use a gluten-free flour blend suitable for baking.

How do I make the sauce thicker?

Simmer it a bit longer until it reaches your desired consistency.

Conclusion

Banana upside-down cake with Bundy sauce is a warm, comforting dessert that combines caramelised fruit with soft cake and a rich, flavorful sauce. It’s perfect for sharing and makes any occasion feel extra special.

Print