Bananas Foster Butter Cake Recipes

UPSIDE-DOWN BANANAS FOSTER CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
• For the caramel topping: Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Stop stirring, and gently swirl the saucepan occasionally until the mixture is the color of deep amber, 8 to 9 minutes. If needed, brush any sugar crystals off the side of the pan with a wet pastry brush. Remove the saucepan from the heat, and carefully whisk in the butter (take care: the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful: the pan will be very hot from the caramel). Arrange the bananas in a single, tight layer, then cover any gaps with the remaining slices.
• For the cake: Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Whisk together the milk and sour cream in a small bowl.
• Beat the butter and sugar together with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla. Reduce the mixer speed to low, and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, mixing until just incorporated.
• Pour the batter over the bananas in the cake pan, and spread evenly. Bake the cake until it is golden brown and bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 50 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Poke the cake all over with a skewer, and brush the cake with the rum. Let cool in the pan on a rack until just cool enough to handle, 20 to 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, banana-side up. Let cool completely. Cut into wedges, and serve.

BANANAS FOSTER BUTTER CAKE

Steps:

• Stir the milk and yeast together in a small bowl and set aside for about 5 minutes to allow the yeast to come alive.
• Add the butter, sugar and salt to a medium size bowl and beat with a hand held electric mixer until light and fluffy, 3-5 minutes. (See note) Add the egg and beat until thoroughly combined and the mixture increases in volume a bit, about 2 minutes longer.
• Add the flour and milk mixture in alternating additions: 1/3 of the flour, 1/2 of the milk, 1/3 of the flour, 1/2 of the milk, 1/3 of the flour. Beat each addition on medium speed for about 30 seconds, until thoroughly combined, before adding the next.
• Scrape down the sides of the bowl after each addition. After the last bit of flour has been added, beat the dough for about 1 minute, until the texture is very smooth.
• Press the dough into an even layer in an ungreased 9x13 baking dish. Cover with plastic wrap and let sit at room temperature until it's risen slightly, 3-4 hours.
• When the dough has risen, preheat the oven to 350 degrees F (177 degrees C) and prepare the topping.
• Add the honey, water and vanilla to a small bowl and stir to combine.
• Add the butter, both sugars and salt to the bowl of a standing mixer fitted with the paddle attachment and beat on medium high speed until very light and fluffy, about 5 minutes. (Or beat with an electric hand held mixer.)
• Add the egg and beat for another minute to combine.
• Alternate adding the flour and honey mixture: ⅓ of the flour, ½ of the honey, ⅓ of the flour, ½ of the honey, ⅓ of the flour. Beat on low speed after each addition just long enough to combine ingredients. Be careful to not over beat.
• Spoon dollops of the topping across the cake and then use a spatula to smooth into an even layer. Be gentle - you don't want to press the air out of the risen dough.
• Bake for 30-35 minutes. The cake is done when the surface is a rich golden brown and the edges are set, but the center is still very jiggly. Don't worry - the center will set as it cools.
• Remove from the oven and allow to cool completely before slicing, topping with bananas foster sauce, and serving.
• Add the butter, brown sugar, cinnamon, nutmeg and salt to a medium sized heavy bottomed sauce pan. Cook over medium heat until the butter and sugar melt and boil, about 5 minutes.
• Stir in the cream and continue to cook, stirring constantly, until the mixture comes to a full boil. Turn the heat down to medium-low and continue to cook, stirring constantly, for 5 minutes. Add the bananas, stir to coat and bring back to a boil.
• Stir in the rum and cook for another 2 minutes, stirring gently to not mash the bananas.
• Pour the sauce into a bowl and serve immediately. You can also store this bananas foster sauce for 2-3 days in the refrigerator.
• Let cool completely at room temperature before covering tightly and storing it in the refrigerator. Before serving, heat slowly in the microwave for 20-30 seconds.

BANANAS FOSTER ICE CREAM CAKE

Steps:

• Preheat oven to 350°F Spray two 8-inch round cake tins with cooking oil. Flour lightly.
• In a medium mixing bowl, mix together cake mix, water, 1/2 cup softened butter and eggs at low speed. Then beat at medium speed for 4 minutes. Pour batter evenly into pans and bake for 22-25 minutes or until a toothpick inserted into the center of each cake comes out clean. Cool in pan on wire rack for 30 minutes. Then place cakes in the freezer until ready to assemble.
• Toast chopped pecans on a baking sheet in the oven for 8-10 minutes or until fragrant and lightly browned. Set aside to cool.
• Pour caramel ice cream topping into a small bowl. Add 1/2 teaspoons cinnamon and whisk until fully incorporated. Set aside. Reserve remaining caramel sauce for drizzling the cake later.
• In a large skillet over medium-high heat, melt 2 tbs. butter. Once the butter begins to bubble slightly, add sliced bananas. Saute for 2 minutes. Then add half of the caramel sauce mixture, stir until bubbling, remove from heat and set aside to cool for 15 minutes. Refrigerate until ready to place atop the cake.
• To assemble, place one cake layer onto a cake plate. Top with half the ice cream, making sure to leave at least 1/4 inch of space around the edge of the cake (to allow for melting and settling). Sprinkle with toasted pecans and drizzle with reserved caramel sauce.
• Return both ice-cream-topped cake and ice cream carton to freezer for 30 minutes. Then add second layer of cake, top with ice cream and sprinkle with pecans.
• To finish off, place bananas in a mound atop the cake. Drizzle around the edges of the cake with remaining caramel sauce and sprinkle with remaining pecans.
• Freeze for 2-4 hours or until ready to serve. If the cake is frozen-hard, allow to sit at room temperature for 5-8 minutes or until softened to your liking.
• Freeze any remaining cake.

BANANAS FOSTER CAKE

Steps:

• Cake: preheat oven to 350°; beat butter and sugars at medium speed with an electric mixer until fluffy.
• Add eggs, 1 at a time, beating until blended after each addition.
• Combine flour, baking soda, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture.
• Beat at low speed until blended after each addition, stopping to scrape the bowl as needed.
• Stir in the mashed bananas and vanilla.
• Pour batter into 3 (8 inch) round cake pans coated with cooking spray for baking.
• Bake for 25 minutes or until a pick comes out clean.
• Run a sharp knife around edges of pan; cool cake layers in pans of wire racks for 5 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
• Meanwhile, prepare glaze: bring brown sugar, corn syrup, and 3 tablespoons water to a boil in a small saucepan, stirring constantly.
• Cook, stirring constantly, 1 minute or until sugar dissolves; stir in butter, rum, and cinnamon.
• Frosting: beat cream cheese and butter at medium speed with an electric mixer until smooth.
• Gradually add powdered sugar, beating until smooth; stir in milk and vanilla.
• Pierce cake layers with a wooden pick; drizzle with Brown Sugar Rum Glaze; let stand for at least 10 minutes.
• Spread 1/4 cup frosting on 1 cake layer; arrange half of banana slices over frosting.
• Repeat procedures with a second cake layer, 1/4 cup frosting, and remaining half of banana slices.
• Top with third cake layer; frost top and sides of cake with remaining frosting.
• Garnish, if desired.

MOLTEN BANANAS FOSTER CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray a 9 1/2-by-3 1/2-inch bundt pan with nonstick cooking spray.
• Prepare the quick bread mix according to the package instructions. Pour the batter into the prepared bundt pan and bake until a toothpick inserted in the cake comes out clean, 50 minutes to 1 hour. Let cool.
• For the filling: Melt the butter in a large skillet over medium heat. Add the brown sugar, maple syrup, vanilla, cinnamon and salt and mix until dissolved into the butter. Remove the skillet from the heat (turn off the heat) and stir in the rum. Return the skillet to medium heat and bring the mixture to a simmer. Add the diced bananas and cook until softened just a little bit but not mushy, 1 to 2 minutes. Let cool until warm.
• For the glaze and garnish: Heat the cream in a medium pot over low heat just to a simmer. Remove from the heat, add the butterscotch chips and let sit until melted, 1 to 2 minutes. Add the butter and mix until well blended. Let cool completely so that it is thick but still pourable.
• Place the cake presentation-side up on a large round platter. Using a spoon, remove some of the cake from the hole in the center to make a slightly larger well. Fill the hole with the banana filling; the filling should come up to about 1/4 inch from the top surface of the cake. You should have some of the filling left over, which can be used to top the individual slices of cake or mixed into a milk shake. Starting in the center, gently pour the glaze over the filling, slowly moving in a concentric circle toward the outer part of the cake and allowing some of the glaze to pour down the sides of the cake. Garnish with the candied walnuts. Serve within 15 minutes of assembly. Slice and let the filling ooze out of the cake.