Bananas Foster Upside-Down Cake

Bananas Foster Upside-Down Cake ingredients

• 0.5 cup unsalted butter
• 0.75 cup dark brown sugar, packed
• 3 medium ripe but firm bananas, sliced lengthwise
• 2 tbsp dark rum
• 1.5 cups all-purpose flour
• 1 cup granulated sugar
• 1.5 tsp baking powder
• 0.5 tsp salt
• 0.5 cup unsalted butter, softened
• 2 whole large eggs
• 0.5 cup whole milk
• 1 tsp vanilla extract

How to make Bananas Foster Upside-Down Cake

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly.
2. To make the caramelized banana topping, melt 0.5 cup unsalted butter in a medium saucepan over medium heat. Stir in 0.75 cup dark brown sugar until smooth and completely dissolved. Cook for 2-3 minutes, stirring constantly, until the mixture is bubbling and slightly thickened.
3. Remove the caramel from heat and carefully pour it into the bottom of the prepared 9-inch round cake pan, spreading it evenly. Arrange the 3 medium sliced bananas in a decorative pattern over the caramel layer. Drizzle 2 tablespoons dark rum over the bananas and caramel.
4. For the cake batter, in a medium bowl, whisk together 1.5 cups all-purpose flour, 1 cup granulated sugar, 1.5 teaspoons baking powder, and 0.5 teaspoon salt.
5. In a separate large bowl, beat 0.5 cup softened unsalted butter with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add 2 large eggs one at a time, beating well after each addition until fully incorporated.
6. Reduce mixer speed to low. Gradually add the dry ingredients to the wet ingredients, alternating with 0.5 cup whole milk, beginning and ending with the flour mixture. Mix just until combined and no streaks of flour remain, being careful not to overmix the batter.
7. Stir in 1 teaspoon vanilla extract. The batter will be thick.
8. Carefully spoon the cake batter evenly over the banana and caramel layer in the prepared cake pan, spreading it gently to cover the fruit completely.
9. Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The cake should be golden brown and spring back when lightly touched.
10. Remove the cake from the oven and let it cool in the pan on a wire rack for 10-15 minutes. This allows the caramel to set slightly but remain fluid enough to release easily.
11. Place a serving plate upside down over the cake pan. Carefully, using oven mitts, invert the cake onto the plate. Lift the pan slowly, allowing the caramelized bananas to gently release onto the cake. If any bananas stick, gently scrape them off and place them back on the cake.
12. Serve warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.

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