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Bananas Foster Cake Recipe
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5 from 2 votes

Bananas Foster Cake Recipe

Ready for the perfect summer treat? 11 ingredients and quick and easy to make.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: bananas foster cake
Servings: 12 servings
Calories: 298kcal

Ingredients

Sauce

  • 4-5 bananas
  • ¼ cup butter (57g)
  • 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

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.

Video

Notes

*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.

Nutrition

Calories: 298kcal | Carbohydrates: 39g | Protein: 3g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 150mg | Potassium: 332mg | Fiber: 2g | Sugar: 23g | Vitamin A: 205IU | Vitamin C: 4.9mg | Calcium: 61mg | Iron: 1mg