Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Hands-on Time
20 Mins
Total Time
1 Hour 18 Mins
Makes 8 servings

One quick flip and this bananas foster upside-down cake tumbles from the skillet perfectly golden and party ready.

How to Make It

Step 1

Preheat oven to 350°. Bake pecans in a single layer 8 to 10 minutes or until toasted and fragrant, stirring once.

Step 2

Melt 1/4 cup butter in a lightly greased 10-inch cast-iron skillet or 9-inch round cake pan (with sides that are at least 2 inches high) over low heat. Remove from heat; stir in brown sugar and rum.

Step 3

Cut bananas diagonally into 1/4-inch-thick slices; arrange in concentric circles over brown sugar mixture. Sprinkle pecans over bananas.

Step 4

Beat granulated sugar and remaining 1/4 cup butter at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition. Add milk and next 2 ingredients; beat just until blended. Beat in baking mix and cinnamon until blended. (Batter will be slightly lumpy.) Pour batter over mixture in skillet. Place skillet on a foil-lined jelly-roll pan.

Step 5

Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes. Run a knife around edge to loosen. Invert onto a serving plate, spooning any topping in skillet over cake.

Ratings & Reviews

kpbell's Review

December 17, 2011
I served this as a coffee cake for brunch Thanksgiving morning and my family thought this was one of the best cakes I EVER made! If they only knew how easy it was.

September 08, 2016
Maybe toss the bananas with some lemon juice, drain, and proceed with the recipe...

February 21, 2017
why give the recipe one star if you used a substitute product?

imachefwannabe's Review

January 01, 2012
Added 1 more tablespoon of rum....yummy!

patriotshak's Review

November 30, 2011
I randomly made this as I had all the ingredients. Its tasty - definitely more of a coffee cake texture to the cake. I used vanilla yogurt as I didn't have sour cream and used walnuts (which I didn't take the time to toast - they were just as good). I would add more bananas and more nuts next time. Easy to make and tasty! Looks beautiful when turned out too.

celiaolson's Review

December 12, 2011
Cake is moist and delicious! Made it as a trial before our dessert party later this week. Will definitely make it for the party. Did add more nuts and will make the bananas a little thicker. Cooked in a 9" iron roaster w/4" sides that was my mother's. Worked perfectly!

MimiLaurie's Review

March 13, 2013

rbrown's Review

March 11, 2012
Definitely better as a coffee cake instead of dessert.

Tracig's Review

November 11, 2012

hgwastingaway's Review

November 29, 2011
I made this for Thanksgiving and it turned out excellent! It was so easy and everyone was dying for the recipe. The only thing I would do different was to add a few more pecans and bananas. I had used 1/2 cup of nuts and 2 small bananas. I think I will beef up the nuts a little and go with 3 small bananas. Thanks for another great idea!