Bananas Foster Upside Down Cake Recipe 425

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UPSIDE-DOWN BANANAS FOSTER CAKE



Upside-Down Bananas Foster Cake image

Why should pineapples have all the fun? Bananas work perfectly in this boozy, caramelized version of an upside-down cake.

Provided by Food Network Kitchen

Categories     dessert

Time 2h45m

Yield 8 servings

Number Of Ingredients 14

2/3 cup sugar
1 tablespoon unsalted butter, plus more for the pan
3 medium bananas, cut on a slight bias into 1/4-inch-thick slices
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup milk
1/4 cup sour cream
3 tablespoons dark rum

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 UPSIDE-DOWN CAKE RECIPE - (4.2/5)



Bananas Foster Upside-Down Cake Recipe - (4.2/5) image

Provided by msippigrl

Number Of Ingredients 14

Cake Batter:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 stick (1/2 c) unsalted butter, softened
1 cup sugar
2 teaspoons vanilla extract
2 extra-large eggs, room temperature
1/2 cup whole milk
Topping:
1/2 stick (1/4 c) unsalted butter, sliced into thin pats
3/4 cup dark brown sugar, packed
1/4 teaspoon vanilla extract
2 large, ripe but firm bananas, sliced diagonally into 1/4" slices

Steps:

  • Grease or spray a 9-inch round cake pan that is at least 2" high. Set aside. In a mixing bowl, whisk together the flour, baking powder, and salt until well combined. Set aside. In another mixing bowl and using a hand mixer on high speed, beat the butter and sugar until light and fluffy, about 3 minutes. Beat in the vanilla. Beat in one egg at a time until each one is well blended. Alternately add the flour mixture and milk to the creamed mixture, starting and ending with flour. Set aside. Preheat oven to 350° F. Meanwhile, make the topping: In a small 1-qt. non-stick saucepan, heat together the butter slices and brown sugar just until the sugar is melted and tiny bubbles are beginning to form around the edges of the pan, stirring frequently. Do not let it boil. Remove from heat and stir in the vanilla. Pour into the greased cake pan. Peel and diagonally slice bananas in thick slices, at least 1/4" thick. Arrange banana slices over the brown sugar topping in the pan. Carefully, pour the batter over the bananas. (NOTE: I was afraid that my pan would overflow in the oven so I had about 1/2 cup of batter leftover. I also pushed the batter from the center toward the edges of the pan with a rubber spatula, creating a slight dip in the center since the cake always rises higher in the center. Worked out perfectly.) Bake on centered rack in oven for 45-50 minutes, or until center of cake tests done with a wooden toothpick. Cool in pan on a wire cooling rack for 10 minutes. Using a thin-bladed paring knife, loosen edges of cake from the pan. Place a serving plate over the cake pan then invert the cake onto the plate. Immediately, spoon any topping left in the pan over the cake. Cool to lukewarm on the cooling rack. Serve warm as is or with a scoop of vanilla ice cream on top.

BANANAS FOSTER UPSIDE-DOWN CAKE



Bananas Foster Upside-Down Cake image

I grew up on Bananas Foster, so this recipe quickly caught my eye. Prep and cook times are estimated.

Provided by SkinnyMinnie

Categories     Dessert

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 13

1 cup brown sugar, packed
3/4 cup butter, softened and cut into pieces, divided
1/2 teaspoon ground cinnamon
2 tablespoons dark rum
3 large bananas, yellow but firm with green tips, sliced diagonally into 1/4-inch pieces
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream

Steps:

  • Place brown sugar, 1/4 cup of the butter and cinnamon in a small saucepan. Heat over medium low heat until butter is melted and mixture is smooth, stirring occasionally.
  • Stir in rum and pour into a 9-inch round cake pan.
  • Arrange banana slices in circles over brown sugar mixture.
  • Heat oven to 350ºF.
  • Place remaining 1/2 cup butter and sugar in a large bowl; beat at medium speed until light and fluffy.
  • Add eggs one at a time, beating will after each addition. Beat in vanilla.
  • In a medium bowl, stir together flour, baking powder, baking soda and salt.
  • At low speed, beat in flour mixture in3 parts alternating with sour cream, beginning and ending with flour mixture.
  • Spoon and gently spread batter over bananas.
  • Bake 45-55 min or until cake is golden brown and toothpick inserted in center comes out clean.
  • Cool in pan on wire rack 15 minute.
  • Run small knife around edge of cake; carefully invert cake onto serving plate. Serve warm.

Nutrition Facts : Calories 516.1, Fat 21.7, SaturatedFat 13.1, Cholesterol 99.7, Sodium 336.2, Carbohydrate 76.1, Fiber 2, Sugar 52.3, Protein 5.1

BANANAS FOSTER UPSIDE-DOWN CAKE



Bananas Foster Upside-Down Cake image

Provided by Kardea Brown

Categories     dessert

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 20

1 cup light brown sugar
2 tablespoons unsalted butter
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon allspice
3 tablespoons dark rum
2 teaspoons vanilla extract
4 ripe bananas, sliced lengthwise
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/4 teaspoon fresh ground nutmeg
1/2 cup packed light brown sugar
1/2 cup granulated sugar
6 tablespoons unsalted butter, at room temperature
2 eggs, at room temperature
2 very ripe bananas, mashed (about 1 cup)
1 teaspoon vanilla extract
1/2 cup buttermilk

Steps:

  • Preheat your oven to 350 degrees F.
  • For the topping: Melt together the brown sugar, butter, cinnamon, salt and allspice over medium-high heat in a 9- or 10-inch cast-iron skillet, stirring until the sugar has dissolved. Bring to a bubble and let the syrup cook until thick, about 5 minutes. Remove the pan from the heat and carefully stir in the dark rum (see Cook's Note) and vanilla, then return the pan to the heat for 1 minute. Arrange the banana slices cut side down on top of the syrup.
  • For the cake: Whisk together the flour, baking powder, salt, baking soda and nutmeg in a large bowl.
  • Beat together the brown sugar, granulated sugar and butter in a stand mixer or electric hand mixer until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well and scraping the bowl down after each addition. Beat in the mashed bananas and vanilla until incorporated. Beat in the dry ingredients, alternating with the buttermilk in two additions, scraping down the bowl to ensure all the dry ingredients are incorporated.
  • Carefully, spread the batter over the top of the bananas in the skillet. Place a baking sheet on the bottom rack of the oven to catch any spillage! Bake until a tester comes out with some moist crumbs sticking to it, 45 to 50 minutes. Let cool for 5 minutes before running a paring knife along the sides and inverting onto a serving platter while still warm.

HOMEMADE BANANA UPSIDE-DOWN CAKE



Homemade Banana Upside-Down Cake image

This is an incredibly moist dessert or breakfast.

Provided by Orsi

Time 1h25m

Yield 12

Number Of Ingredients 16

Topping:
⅔ cup packed brown sugar
4 ½ tablespoons unsalted butter, cut into small pieces
3 medium bananas, sliced 1/4-inch thick
Cake:
1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
1 pinch salt
¾ cup white sugar
⅓ cup unsalted butter, softened
2 large eggs
1 ½ teaspoons vanilla extract
2 medium overripe bananas, mashed
⅓ cup sour cream

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 8-inch square cake pan.
  • Prepare topping: Spread brown sugar on the bottom of the prepared pan and scatter butter pieces on top.
  • Place the pan in the preheated oven until butter has melted, 5 to 7 minutes. Remove from the oven and stir and spread mixture evenly on the bottom of the pan. Arrange sliced bananas to cover the bottom. Set aside.
  • Prepare cake: Stir flour, baking powder, baking soda, cinnamon, and salt together in a mixing bowl, set aside.
  • Cream white sugar and softened butter together in a large bowl. Mix in eggs and vanilla until combined. Add mashed bananas and sour cream; mix to combine. Add dry ingredients on low speed and mix just until combined. Pour batter over banana slices in the pan and smooth the top.
  • Bake in the preheated oven until a toothpick inserted into the center comes out completely clean, 30 to 35 minutes. Let cool in the pan completely, about 30 minutes, before inverting and slicing.

Nutrition Facts : Calories 316 calories, Carbohydrate 50.3 g, Cholesterol 58.8 mg, Fat 11.9 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 7.1 g, Sodium 199.4 mg, Sugar 30.6 g

BANANAS FOSTER UPSIDE DOWN BUNDT CAKE



Bananas Foster Upside Down Bundt Cake image

Make and share this Bananas Foster Upside Down Bundt Cake recipe from Food.com.

Provided by AmyZoe

Categories     Breads

Time 1h

Yield 12 serving(s)

Number Of Ingredients 10

3 -4 bananas, sliced
4 tablespoons butter
1 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup spiced rum or 1/4 cup dark rum
16 1/2 ounces yellow cake mix
3 eggs
1 cup water
1/3 cup vegetable oil
3 1/2 ounces vanilla pudding mix

Steps:

  • Preheat oven tl 350. Grease bundt cake pan.
  • Put sliced bananas in bottom of bundt cake pan.
  • Make sauce by combining butter, brown sugar, and cinnamon in a skillet on medium heat. Stir constantly until the butter is melted and the sugar is dissolved.
  • Slowly add the rum and heat thoroughly.
  • Stand back and with a long lighter, light the rum. Shake the pan a bit and let the flames die down. Remove from heat.
  • Pour over the bananas in the bundt cake pan.
  • Make the cake mix by combining the cake mix, eggs, water, vegetable oil, and pudding mix.
  • Pour over the bananas and sauce.
  • Bake in a preheated oven for 33 to 36 minutes or until an inserted toothpick comes out clean. Let cool for at least an hour.
  • Flip onto your serving dish. Serve alone or with vanilla ice cream.

Nutrition Facts : Calories 411.2, Fat 15.7, SaturatedFat 4.3, Cholesterol 57.5, Sodium 364.9, Carbohydrate 62.9, Fiber 1.3, Sugar 44.7, Protein 3.7

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