Easy to make, this Caramelized Banana Upside Down Cake is a beautiful AIP and vegan dessert that I have been baking for every special occasion.
The best way for me to describe the cake is if banana bread and bananas foster had a baby. It is basically a fancy banana bread that will be sure to impress! The cake only uses banana for a natural sweetness, with a light caramelized coconut sugar and banana topping that really pulls it all together. To make it extra special, this cake would taste amazing warmed up with a scoop of coconut ice cream!
I find upside down cakes so pretty and impressive (while being really easy to pull off). Plus, they are a great option if you don’t have amazing frosting skills like me but want to share a beautiful cake for the holidays or a special occasion.
Pineapple Upside down is a really familiar dessert, and I recently decide to follow a similar concept to create this incredible Banana Foster Upside Down Cake. With the epic flavors of a butter and brown sugar topping, banana and rum, the cake part is so tender and soft.
This Banana Coconut Upside Down Cake recipe has a layer of bananas and coconut with a brown sugar sauce infusing every bite. No one will know that it started with a cake mix!
prep time: 10MINUTES MINScook time: 35MINUTES MINS servings: 16 SERVINGS
1 Betty Crocker™ SuperMoist™ yellow cake mix
3 whole eggs
1/4 cup oil
1/2 cup sour cream
1/2 cup water
4-6 bananas sliced 1/4 inch thick
1 1/2 cups shredded coconut
1 cup packed brown sugar
1/2 cup butter
Preheat oven to 350°F and spray 2 (8 inch) round cake pans with cooking spray or even better line with parchment paper.
With an electric mixer, beat cake mix, eggs, oil, water, and sour cream on low until combined. Beat on high for 2 minutes.
Place banana slices evenly on the bottom of the two cake pans.
In a small saucepan melt butter. Add brown sugar and heat until dissolved. Pour half of the brown sugar mixture into each of the 2 round cake pans over the bananas. Sprinkle coconut over brown sugar sauce.
Pour cake batter on top of the coconut into the two pans, dividing equally.
Bake 30-40 minutes or until toothpick in the center comes out clean. Remove from oven and let cake sit for at least 10 minutes so the bananas stay in place. Invert onto serving dishes. Slice to serve.