UPSIDE-DOWN BANANAS FOSTER CAKE
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
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
Provided by Kardea Brown
Categories dessert
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 20
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 RECIPE - (4.2/5)
Provided by msippigrl
Number Of Ingredients 14
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
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
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
DOUBLE LAYER BANANAS FOSTER UPSIDE DOWN CAKE
Yummy cinnamon and rum spiked cake over fresh bananas and cinnamon and rum spiked caramel, layered with cinnamon and rum spiked cream cheese frosting....
Provided by under12parsecs
Categories Dessert
Time 2h
Yield 15 serving(s)
Number Of Ingredients 23
Steps:
- Melt butter, brown sugar and cinnamon over medium heat until the sugar begins to dissolve and become smooth. Add rum and cook 1 minute more. Divide evenly between 2 well-greased nine inch cake pans. Arrange banana slices in circles over the caramel.
- Heat oven to 350*.
- Cream sugar and butter on medium speed until very light and fluffy--about 10 minutes. Add eggs one at a time, beating well after each addition. Add vanilla and rum extracts.
- Stir together flour, baking powder, baking soda, salt and cinnamon.
- At low speed, beat in flour in 3 parts alternating with the sour cream, beginning and ending with the flour.
- Spoon gently over bananas and spread to even the surface out. Bake 45-55 minutes til a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack for 15 minutes, then carefully invert onto the wire rack to finish cooling.
- Meanwhile, beat cream cheese and butter until very smooth. Beat in brown sugar and beat til smooth. Add rum, vanilla and cinnamon, then add powdered sugar to achieve spreading consistency and continue beating until smooth.
- When cakes are completely cool, carefully, CAREFULLY place one layer on your cake plate. Top with a bit of your frosting, then carefully put the top layer on. Frost only the sides of the cake and leave the pretty little bananas peeking out on top.
Nutrition Facts : Calories 696.1, Fat 28.7, SaturatedFat 17.3, Cholesterol 122.8, Sodium 413.2, Carbohydrate 104.4, Fiber 1.9, Sugar 80.2, Protein 5.7
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