Tropical Banana Upside Down Cake

Tropical Banana Upside Down Cake

This Tropical Banana Upside Down Cake is filled with sweet mandarin oranges & pineapple, then topped with bananas nestled into a luscious caramel & coconut topping.

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Well hello there.  Long time no see.

Since it’s been far too long since we last chatted, I wanted to peek my head in & let you know that I absolutely, positively have not forgotten about you.  As a matter of fact, I think about you, and this little space, each and every day.

Tropical Banana Upside Down Cake

Tropical Banana Upside Down Cake

Tropical Banana Upside Down Cake

So why my long absence?

Well. . .if you’ve been following along with me on Instagram or Snapchat, you probably know that I am in the process of re-designing this space.  Not an easy feat given I know diddly squat about web design.  This also explains why it’s been taking me waaaaay longer than I would have liked to get the new and improved Road to Honey up to a standard that I wouldn’t be too embarrassed to show you.

Tropical Banana Upside Down Cake

Tropical Banana Upside Down Cake

Admittedly when I created The Road to Honey, I didn’t put much thought into the actual design.  Heck, I didn’t even put much thought into what I ultimately envisioned for The Road to Honey.  I simply flipped through a couple of WordPress themes, picked one that I thought was “good enough” and slapped some top-of-mind content onto this space before hesitantly pushing that uber intimidating publish button.  But once I did. . . there was no turning back and The Road to Honey had it’s own little plot neatly carved out on the inter web for the whole world to see.

At the time, I felt it was probably better to just get something out there, perfect or not, versus nit picking for centuries (my preferred style).  But if I would have decided to go with the later strategy. . .well. . .we would have never met. . .which is no bueno.

To this day, I wouldn’t change that strategy;  however, I have to admit that every time I hop onto The Road to Honey I can’t help but cringe.  The appearance just doesn’t feel like me.   That’s why I finally embarked on the windy, topsy turvy journey to give The Road to Honey a much needed, and long overdue, face lift.

Tropical Banana Upside Down Cake

And while I was a bright eyed dreamer about this process, reality struct with a calendar packed full of sometimes painful and always frustrating days.  But as the saying goes – “no pain, no gain” and I certainly have learned bucket loads along the way.

I’ve made a lot of progress on the new design;  however,  I’m still not certain that The Road to Honey version 2 will be exactly where I want it to end up.   But hey, better start somewhere and continue to fluff and tszuj along the way, right?

I hope to have the new site up for you to explore (and help me improve) in the not-so-distant future but, in the meantime, I thought I would pop in so that we could share a nice, little slice of cake together.

And what a beauty this Tropical Banana Upside Down Cake is.  It really is my attempt at holding onto the last bits of summer,  before they flutter off into hibernation.

Tropical Banana Upside Down Cake

Tropical Banana Upside Down Cake

You probably know that cakes are my “thing”;  however, tropical cakes are some of my absolute favorites. Shhhhh!  Don’t tell the other cakes.

Perhaps this is influenced by the fact that the Mr. and I got married on the Hawaiian islands. . .a land where coconut, pineapple and other tropical delights abound.  The mere sight of a coconut sends my mind orbiting into a stratosphere full of days spent frolicking by the ocean, eating shave ice by the truckload and giving the shaka sign to everyone in sight.

So when I started to dream up this Tropical Banana Upside Down Cake I couldn’t help but pack it to the gills with as many tropical flavors as I could.

The foundation for this Tropical Banana Upside Down Cake is a super moist vanilla cake, dotted with juicy flecks of pineapple and mandarin oranges.  All that pillowy goodness is then topped with shredded coconut.  I mean, what’s tropical without a little, okay maybe a lot, of coconut.  Now I know some of you are not the biggest of coconut fans.  Akuna matata, just skip the coconut and move on to the next layer of this Tropical Banana Upside Down Cake. . .which just so happens to be a heavenly caramel gently hugging a battalion of sweet banana slices.

And those banana slices. . .can we talk about how much fun they are to come up with new ways to slice & sculpt them on top of this Tropical Banana Upside Down Cake.  You will notice that I sliced some of the bananas lengthwise and nestled them into the outer edges of the cake.  Others I sliced into little medallions, scattering them in the center of the cake, thereby insuring that each and every bite is filled with a heavy dose of sweet banana goodness.

For the final touch a splashed a little bit of rum on top.  If booze is not your thing, or if you want to keep the cake rated G for other members of the family, you can stash that rum bottle back in the liquor cabinet and save it for another day.

Well. . .I’m off to tackle the next challenge on the re-design.




P.S.  If you enjoyed your time at The Road to Honey,  I would love for you to join The Road to Honey family.  All you have to do is enter your email address in the box in the upper right hand corner.  This will guarantee that you are one of the firsts to see the redesigned site.  Rest assured, I will never share your e-mail with anyone.  You can also get sneak peeks and more behind the scenes action by following me on Instagram, Facebook, Pinterest, Bloglovin’ or Snapchat (theroadtohoney).

P.S.S.  I’m heading off to Italy this weekend.  My plans are to share some of my adventures on Instagram stories & Snapchat.  Be sure to follow me so you can keep up with my latest shenanigans.

Tropical Banana Upside Down Cake

Tropical Banana Upside Down Cake

This Tropical Banana Upside Down Cake is filled with sweet mandarin oranges & pineapple, then topped with bananas nestled into a luscious caramel & coconut topping.


    For the Cake:
  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla
  • 1 tablespoon rum
  • 1/2 cup unsweetened pineapple juice
  • 5 ounces canned mandarin oranges (drained)
  • 1/2 cup crushed pineapple (drained)
  • For the Banana Topping:
  • 3 tablespoons unsalted butter
  • 1/4 cup light brown sugar
  • 1 tablespoon honey
  • 2 teaspoons lemon juice
  • 3-5 bananas (depending on arrangement & banana size)
  • 1 cup shredded coconut
  • 2 tablespoons rum (Optional)


    For the Cake:
  1. Place the oven rack in the center of the oven & preheat to 350° F.
  2. Butter & line a 9 inch cake pan with parchment paper.
  3. In a medium bowl, sift together the flour, baking powder & salt. Set aside.
  4. Beat the butter & sugar in the bowl of a stand mixture fitted with the paddle attachment on medium until it's light & creamy.
  5. With the mixer still running, add the eggs one at a time. Be sure the first egg is fully incorporated before adding the last one.
  6. Beat in vanilla & rum.
  7. Reduce the speed of the mixer to low & add in half of the flour. Mix until just incorporated.
  8. Beat in the pineapple juice.
  9. Add the remaining flour & beat until blended.
  10. Add the mandarin oranges & crushed pineapple & mix until fully incorporated. Set aside.
  11. For the Banana Topping:
  12. Cut bananas in half lengthwise or into medallions, depending on your desired look.
  13. Melt butter over medium heat in a small saucepan.
  14. Stir in the brown sugar, honey, lemon juice & heat for 4 minutes.
  15. Remove from heat.
  16. To Assemble the Cake:
  17. Arrange the bananas on the bottom of the prepared cake pan.
  18. Pour the topping over the bananas, then sprinkle with coconut.
  19. Pour the cake batter on top of the coconut. Use an offset spatula to evenly spread out the batter.
  20. Bake cake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
  21. Remove from the oven & allow the cake to cool for 10 minutes.
  22. Invert the cake by firmly placing a plate on the pan & quickly turning it over.
  23. Replace any fruit that stuck to the bottom of the pan.
  24. Sprinkle rum on top of the cake & allow to cool the cook to cool on a wire rack (still on the plate).
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*Recipe was adapted from Gourmet Magazine.

Tropical Banana Upside Down Cake - filled with sweet mandarin oranges & pineapple, then topped with bananas nestled into a luscious caramel & coconut topping. For the ultimate in adult boozy treats, drizzle a little bit of rum on top of the cake. You'll have that tropical state of mind in no time. Click for RECIPE.

Tropical Banana Upside Down Cake

31 thoughts on “Tropical Banana Upside Down Cake

  • September 27, 2016 at 8:06 pm

    What an absolutely gorgeous cake Lynn! I love all the tropical flavors going on and of course with the addition of the rum!! Hope you have a wonderful trip to Italy! I will keep an eye open on IG!

    • September 28, 2016 at 7:08 am

      Rum always has the tendency to add a little something extra to desserts, doesn’t it Mary Ann? I’m looking forward to getting away and exploring Italy. I’ve always dreamed of seeing the Amalfi Coast in person. Hoping I have lots to share on Instagram stories (although the Mr. hates when I have my phone out for everything. 😉 )

  • September 27, 2016 at 8:18 pm

    Your photos for this are gorgeous!!! I hope your web design process goes smoothly– It’s so confusing and I don’t really know how to do it either!!!

    • September 28, 2016 at 3:29 pm

      Awww. Thanks for the compliment. It is pretty confusing but I wanted to learn to design and maintain this website myself so that I can continue to update the website as I go.

    • September 28, 2016 at 4:07 pm

      I’m with you Kim. Anything with coconut on it is tops in my book. . .especially when it is combined with other tropical flavors.

  • September 27, 2016 at 8:54 pm

    That’s a really good looking batch of cake that you have there. I love how you slice the banana 2 way in your design, Lovely!

    • September 28, 2016 at 4:21 pm

      Aww. . .thanks. It was fun to arrange the bananas into different patterns to give each cake a unique look.

  • September 27, 2016 at 10:32 pm

    Your Tropical Banana Upside Down Cake looks fantastic, being from South Florida originally I really love using ripe Plantains and I almost bet that I could even incorporate them into your recipe as well. Thank you for sharing a wonderful cake and I am going to try this recipe both ways with bananas and plantains! I love this idea.


    • September 28, 2016 at 6:17 pm

      Now you have me wanting to remake this beauty with the plantains Heidy. If you decide to do this you’ll have to let me know how it turns out.

  • September 28, 2016 at 12:13 am

    Beautiful cake!! I love the idea of banana upside down cake, and it’s so much more visually interesting than a pineapple upsidedown cake. Have a great trip to Italy!

    • September 28, 2016 at 6:26 pm

      Why thank you Julie. I have to agree that the bananas are far more interesting than the tried and true pineapple. Only three days to Italy and I am running around like a mad woman trying to find hotels (the joys of last minute travel;-))

  • September 28, 2016 at 12:41 pm

    Have an amazing time in Italy!!! I love the way you sliced the bananas lengthwise around the perimeter of the cake 🙂 and I know exactly how you feel about design – my sister is a graphic designer and I am the exact opposite. She helps me out when she can, and for that I love her!

    • September 29, 2016 at 8:28 am

      Why thank you. We finalized all our bookings last night and it seems we will be staying in Rome, Capri, & on the Amalfi coast. As for the design of this blog. . .definitely a hair pulling experience (and time consuming when you are trying to learn everything from scratch).

  • September 30, 2016 at 12:48 pm

    This is my kind of cake!! I’m smitten with the banana and tropical flavors. Plus it’s gorgeous!!

    • October 4, 2016 at 12:24 pm

      Awww. . .thanks Jen. You and I must be soul sisters. Tropical cake is my favorite.

  • October 10, 2016 at 10:04 pm

    What a beautiful cake and an ambitious endeavor. I am pretty limited when it comes to the tech stuff but force myself to do as much as I can and I’m never done tweaking you know? A Hawaiian wedding sounds amazing, and we love Italy.

    • October 11, 2016 at 7:30 am

      You’re right Julie. It has been quite the ambitious endeavor. . .and very difficult to keep up with all that goes along with blogging and the re-design. Sometimes I think it would have been easier to pay someone to do it; however, I really wanted to know how to operate the new blog so that I could update it as I went (I’m constantly tweaking things).

  • October 12, 2016 at 6:11 am

    Yaaah. The new design is going to be awesome. I already love so many things about The Road to Honey. Sending good vibes your way – these things do take time and I hope there are no major hiccups along the way. I swear we bloggers will end up degree level qualified in troubleshooting before we’re done.

    This is one fruity little number you have going on here – I hadn’t realised there was quite so much tropical fruit inside this cake. It sounds divine. I’ll keep the rum in, thank you very much.

    • October 12, 2016 at 9:21 am

      Ha! Ha! Perhaps add a little extra rum for good measure? As for the design. . .not an easy task when you are new at it. It doesn’t help that it seems I have new changes daily. . .a vicious cycle indeed.

  • October 12, 2016 at 1:40 pm

    I live in the Rio Grande Valley (McAllen) almost to Brownsville, and our climate is pretty close to tropical. I’d love a slice of this tropical cake on my patio with the palm trees swaying in the ocean breeze! Of course the rum is going into the cake too 😉

    • October 13, 2016 at 8:53 am

      Oh…You are making me so jealous Tamara. I live in Boston. . .and let’s just say that I was freezing even with a polar fleece on yesterday morning. I’m really dreading the winter which can be very windy and cold (and over-the-top snowy). Definitely be needing a couple of slices of this to lift my spirits.

  • October 13, 2016 at 4:10 am

    This cake is too good to be true, totally drooling here! Especially loving the rum ;D

    Totally love the new site design, it looks amazing, and so worth all the effort you but into it.

    • October 13, 2016 at 8:51 am

      Rum always makes dessert all the better, doesn’t it Michelle? 😉

  • October 14, 2016 at 9:45 am

    This is such a beautiful cake! I love that it’s tropical flavors too 🙂 Just love the Banana and Rum combo too! Can;t wait to see the new site re-design – I know how much work it is because I’m in the process of it too!

  • October 16, 2016 at 8:51 pm

    I entered the blogging world in much the same way, because I knew that if I waited until I had everything “perfect” I would wait forever! I think it is better to just start and change things along the way rather than trying to make everything perfect. I LOVE this space, so you are doing a fantastic job! Also THIS CAKE! Wowsa, it is a beauty.

  • October 17, 2016 at 12:21 am

    Im loving the tropical part of this cake too! Good things come to those who wait… (or struggle through the hard part and make lots of choices in updating and doing the themes work themselves…. it will be worth it when you’re done! Hang in there! )

  • November 2, 2016 at 10:13 pm

    Hi! This looks, sound and would be absolutely incredibly delicious !! Those flavors and the texture would be wonderful! In fact, all your recipes and and photography are incredible! Only one problem… Its impossible to decide which image to share on Pinterest!! I was so happy when i discovered you are now doing long pins! So gorgeous!! Best of all, you have a gorgeous personality to match 🙂

    • November 10, 2016 at 9:47 am

      Boy Antoinette. . .you sure have a knack for making me blush. I’m so flattered that you enjoy my recipes and photography and that deciding which pin to share on Pinterest can be a challenge (it’s a good problem to have. . .well at least in my book). I just started to make long pins for all my recipes. I will continue to add them for new recipes and go back and create them for the old recipes as well. Many thanks for the feedback. 😉 P.S. Apologies for not getting back to you sooner; however, the Mr. just returned from China… so I have been trying to spend as much time with him as possible.

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