Hello! How was your weekend? Did you catch the Oscars? I ended up persuading my husband to invite us to our friends Tony and Tuya’s place because they have two things we don’t: a TV and cable. We watched the red carpet (who knew Kevin Hart was so short?) and the show itself, then headed home since it was a school night.
I don’t usually miss having a television—streaming covers most things—but there are a few live events worth watching. Tony, Tuya, consider this notice: I’ll be claiming your couch for about 15 days in August for the Summer Olympics. Don’t worry—I’ll bring cake.
This is the cake I’m talking about: a coffee-and-walnut cake made with butter and sour cream, topped with bananas and a spiced dulce de leche-rum mixture. The filling layer is assembled on the bottom of the pan and becomes the top after baking—my son called that move “genius.” The flavors are inspired by the classic New Orleans dessert, Bananas Foster.
Rather than make caramel from scratch, this recipe uses store-bought dulce de leche. A canned option works well and is widely available where Latin pantry items are sold. The dulce de leche combines with banana slices to form the cake’s topping once inverted. Use firm bananas—not overly ripe—so the slices hold up during baking. You can slice the bananas on the bias for a pretty pattern or simply arrange them in an even layer.
The coffee-walnut batter is poured over the banana layer and baked until set—about an hour. After a brief rest the cake is inverted so the bananas sit on top. Heat the remaining dulce de leche until it’s pourable and drizzle it over the cake. Bananas Foster is traditionally served with ice cream, and this cake is no exception—vanilla ice cream makes a perfect accompaniment.
Bananas Foster Upside Down Cake Recipe
12 Servings
30 minutes
1 hour
1 hour 30 minutes
Cake is best enjoyed shortly after serving but will keep, covered at room temperature, for up to three days.
Ingredients
- 1 (13.4 ounce) can dulce de leche, divided
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 2 tablespoons spiced rum
- 3 firm bananas, sliced on the bias
- 1 1/2 cups all-purpose flour
- 1 tablespoon instant espresso
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 3 large eggs, room temperature
- 1/2 cup sour cream
- 1 cup finely chopped walnuts
Instructions
- Heat oven to 325°F and position a rack in the middle. Grease a 10-inch cake pan and place a baking sheet beneath it lined with parchment paper to catch any drips.
- Whisk together 1/2 cup dulce de leche, allspice, nutmeg, and spiced rum until smooth. Pour the mixture into the prepared cake pan and spread evenly. Arrange banana slices over the dulce de leche.
- In a medium bowl, whisk together the flour, instant espresso, baking soda, and salt to break up any lumps.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high until light and fluffy, about 3 minutes.
- Add the eggs one at a time, allowing each to incorporate before adding the next. Mix in the sour cream and scrape down the bowl as needed until the batter is uniform.
- With the mixer on low, add the flour mixture and the chopped walnuts, mixing just until combined—about 1 minute.
- Pour the batter over the banana layer and smooth the top. Place the cake pan on the prepared baking sheet and bake until the center is set and a toothpick comes out with a few crumbs, about 1 hour.
- Let the cake cool on a wire rack for 15–20 minutes. Meanwhile, heat the remaining dulce de leche over low heat, stirring until pourable. Run a butter knife around the edge of the pan, invert the cake onto a serving plate, and drizzle with the warmed dulce de leche. Serve warm, optionally with vanilla ice cream.
Nutrition Information:
Yield: 12
Serving Size: 1
Amount Per Serving:
Calories: 356
Total Fat: 18g
Saturated Fat: 7g
Trans Fat: 0g
Unsaturated Fat: 9g
Cholesterol: 73mg
Sodium: 223mg
Carbohydrates: 46g
Fiber: 2g
Sugar: 29g
Protein: 5g
Did you make this recipe?
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This recipe was developed with the help of Nestlé La Lechera.