Ready for the perfect summer treat? This cake is so moist and delicious and goes with well with tons of ice cream or whipped cream on top. All you need are just 11 ingredients and it's quick and easy to make.
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 pre-cooked with the sauce to soften them. They will soften while baking in the oven.
After cooking the sauce pour it over the bananas evenly.
The 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 that 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...
You may also like banana bundt cake, banana cream pie, or chocolate banana muffins.
Bananas Foster Cake Recipe
Ingredients
Sauce
- 4-5 bananas
- ¼ cup butter (57g)
- ⅔ cup brown sugar (133g)
- 1 vanilla bean* (or 1 teaspoon vanilla extract)
- ½ teaspoon cinnamon
- ¼ cup dark rum (60ml)
Cake
- 2 large eggs
- ¼ cup brown sugar (50g)
- ½ cup vegetable oil (120ml)
- 7 oz peeled and mashed bananas (200g)
- 1 tablespoon dark rum
- 1 vanilla bean* (or 1 teaspoon vanilla extract)
- 1 ⅛ cups all-purpose flour (135g)
- 2 teaspoon baking powder
- ½ teaspoon salt
Video
Instructions
- 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.
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