A rich banana upside-down cake with caramelised fruit baked beneath a soft, buttery sponge and finished with a warm Bundy-style sauce. This indulgent dessert is comforting, sticky, and full of deep caramel flavor.
Total Time:1 hour
Yield:8 slices
Ingredients
Ripe bananas
Unsalted butter
Brown sugar
All-purpose flour
Baking powder
Salt
Eggs
Milk
Vanilla extract
Granulated sugar
Brown sugar (for sauce)
Butter (for sauce)
Cream
Bundy rum or rum extract
Vanilla extract
Instructions
Preheat the oven to 350°F (180°C) and grease a round cake pan.
Melt butter and brown sugar until smooth, then pour into the bottom of the prepared pan.
Slice bananas lengthwise and arrange over the caramel layer.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, beat eggs and granulated sugar until light and fluffy, then mix in milk and vanilla extract.
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.
Cool for 10 minutes, then carefully invert onto a serving plate.
For the sauce, heat brown sugar, butter, and cream until smooth and slightly thickened.
Remove from heat and stir in rum or rum extract and vanilla extract.
Serve warm with sauce drizzled over the cake.
Notes
Add chopped pecans or walnuts for extra crunch.
Use coconut milk in the sauce for a tropical variation.
Sprinkle cinnamon over the bananas for added warmth.
Substitute pineapple for a different upside-down cake version.
