Ready for Bananas Foster Cake? With this Bananas Foster Cake, you have Bananas Foster and banana cake at the same time. 11 ingredients and 15 minutes ofpreparation time.
Bananas Foster Cake is my latest obsession.
I have to admit that I didn’t know Bananas Foster until last year. I saw it on TV and wow. I knew immediately this is MY kind of dessert. The day after I made it and fell in love. That sweet and boozy sauce is to die for!
Since that, I eat it at least once a month with a big scoop of vanilla ice cream and whipping cream on top. Even in cold winter months.
One year later I thought, there must be a way to bring it to the next level. Even though it’s absolutely delicious as it is.
Bananas Foster Cake was the answer.
Maybe you read my post after my California trip last year about the Banana Chocolate Chip Bundt Cake. In this post, I talked about to add banana chunks to the batter because this takes the banana cake next level and I will never ever make a banana cake without fresh banana chunks in it.
This time I didn’t add some fresh banana chunks to the cake batter. Better. I added halved bananas on top of the cake. THIS is the next level. Actually, the bananas are underneath the batter because the Bananas Foster Cake is baked upside down.
I can’t believe that my trip to California is 11 months ago. I can’t tell how much I miss it. I will be the happiest woman in the world when I book my one-way ticket to California. For all who don’t know it already, we are going to move to California when we both are done with our studies. Mario has now the opportunity to go to the US through the company he is working for in 2019 or 2020 latest.
So I will be an American very soon. I’m so excited when I think about this. I want to leave Austria since 2012, and now is 2018. 6 long years of waiting. Just 1 or maximum 2 more. Woohoo.
Start first with the bananas. Slice them in half and arrange on the bottom of a parchment paper layered 9″ springform pan.
Then cook the sauce. This is an original Bananas Foster recipe just cooked without the bananas. But the bananas don’t need to be cooked in the pan to soften them. They will soften while baking in the oven.
After cooking the sauce pour it over the bananas evenly.
Do you know what I love so much about this sauce? EVERYTHING. I mean, butter, brown sugar, cinnamon, vanilla, and dark rum? I think I don’t need to explain why this is probably the best sauce in the world.
The banana cake is pretty straightforward. Mix the wet ingredients to combine. Then sift in dry ingredients and stir until combined.
This means one bowl. Easy. And. Quick. That’s how we like baking, right?
Then pour it on top of the bananas. Bake until a toothpick in the center comes out clean. Make sure to place a piece of parchment paper under the pan to catch the liquid what comes out of the pan. Don’t worry it is not much what comes out, just a few drops. But we don’t want to have one single tiny drop dripping off on the bottom of the oven, right?
Did this ever happen to you? It happened to me 2-3 times, and I always thought I go crazy. It is so unfunny when you smell something burnt and then look inside the oven and see that there is steam in the oven because of the liquid that dripped. And the cake has then the same taste as it smelled…
This Bananas Foster Cake is
- easy to make
- like you have Bananas Foster and banana cake at the same time
- soft, sweet, moist
- out of this world delicious
- best when topped with vanilla ice cream or whipped cream
- prepared in 15 minutes with just 11 ingredients
If you are a banana lover and have a thing for the boozy Bananas Foster sauce, then this Bananas Foster Cake is for you.
Make this Bananas Foster Cake recipe, leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
Ready for Bananas Foster Cake? With this Bananas Foster Cake, you have Bananas Foster and banana cake at the same time. 11 ingredients and 15 minutes preparation time.
- 4-5 bananas
- 1/4 cup butter (57g)
- 2/3 cup brown sugar (133g)
- 1 vanilla bean* (or 1 tsp vanilla extract)
- 1/2 tsp cinnamon
- 1/4 cup dark rum (60ml)
- 2 large eggs
- 1/4 cup brown sugar (50g)
- 1/2 cup vegetable oil (120ml)
- 7 oz peeled and mashed bananas (200g)
- 1 tbsp dark rum
- 1 vanilla bean* (or 1 tsp vanilla extract)
- 1 1/8 cups all-purpose flour (135g)
- 2 tsp baking powder
- 1/2 tsp salt
Preheat oven to 350°F (175°C). Line the bottom and the sides of a 9" (23cm) springform pan with parchment paper.
Cut bananas in half lengthwise and arrange with the cut side down in the pan. Set aside.
Melt butter in a medium saucepan over medium heat. Add sugar, vanilla, cinnamon, and rum and bring to a simmer. Stir regularly. Cook for about 2-3 minutes until it's getting thicker and is coating the back of a spoon. Pour over bananas evenly. Set aside.
In a large mixing bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, stir eggs, brown sugar, oil, mashed bananas, rum, and vanilla* on medium speed until smooth and well combined for about 2 minutes. Stir in flour, baking powder, and salt just to combine. Pour the batter on top of the bananas evenly. Put into the oven with a piece of parchment paper underneath the baking pan. Bake for about 25-28 minutes or until a toothpick centered in the middle comes out clean. Let cool to room temperature.
Before serving, open and remove the springform ring, place a large plate on top of the cake and flip over the cake. The sauce will run down the sides. Serve with ice cream and whipped cream to your preference. Store leftovers in an airtight container in the fridge up to 2 days.
*First, cut off the straight end of the vanilla bean. Then place the tip of your knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise with a sharp knife. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.