Bananas Foster Upside Down Cupcakes Recipes

BANANAS FOSTER UPSIDE-DOWN CAKE

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.

BANANAS FOSTER UPSIDE-DOWN CAKE

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.

BANANA UPSIDE DOWN MUFFINS

Steps:

• Position a rack in the center of the oven and preheat to 375 F. Lightly spray a 12 cup muffin pan with cooking spray.
• To prepare the pans, place 2 teaspoons of the butter and 2 teaspoons of the brown sugar in each muffin cup. Bake until the mixture in each cup is melted and bubbly, about 10 minutes. Remove the pan from the oven and cool for a few minutes. Peel the bananas and cut them on a diagonal into 48 thin slices. In each muffin cup, place two banana slices on the bottom and two banana slices along the sides.
• To make the muffins, sift together the flour, baking powder, nutmeg, and salt in a medium sized bowl. In a separate bowl, whisk together the brown sugar, oil, eggs, milk, rum, and vanilla. Make a well in the center of the dry ingredients, add the egg mixture, and stir just until blended. Do not overbeat. Divide evenly among the prepared muffin cups, filling them as full as possible (be sure to divide them evenly, they will be about 3/4 way full).
• Bake until the center of a muffin springs back when pressed gently with your finger, about 18 minutes. Immediately invert and unmold the muffins onto a wire rack. Cool briefly and serve. The muffins are best the day they are made.

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.