Bananas foster is a classic, crowd pleasing dessert made of bananas cooked in a buttery, brown sugar sauce. To further enhance, we add dark rum and Grand Marnier and ignite to caramelize and complete the dish – topped with ice cream of course. The Bananas foster upside down cake is a decadent recipe that incorporates the bananas and caramel sauce with an amazing cake. We love this dish in the morning as a breakfast cake or fresh from the oven for evening dessert.
WHAT YOU’LL NEED:
- 1 (13.4 ounce) can of dulce de leche, divided (1/2 cup for cake, rest for drizzle garnish)
- 1/4 teaspoon of ground allspice
- 1/4 teaspoon of ground nutmeg
- 2 tablespoons of spiced rum
- 3 firm bananas, sliced on the bias
- 1 1/2 cups of all-purpose flour
- 1 tablespoon of instant espresso
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 8 tablespoons of unsalted butter, room temperature
- 1 1/2 cups of granulated sugar
- 2 large eggs, room temperature
- 1/2 cup of sour cream
- Preheat oven to 325 degrees Fahrenheit and arrange rack in the middle. Grease a 10-inch cake pan and line a baking sheet with parchment paper.
- Combine 1/2 cup of dulce de leche, allspice, nutmeg, and rum in a small bowl and whisk until smooth. Poor into cake pan and smooth. Arrange banana slices on top.
- Combine flour, espresso, baking soda and salt in a medium bowl and whisk to break up and lumps.
- Beat butter and sugar in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy, about 3 minutes.
- Add eggs, one at a time, letting the first one incorporate before adding the next. Add sour cream and bean until fully combined, scrapping down the sides of the bowl with a rubber spatula as needed.
- Add flour mixture and mix on low, just until flour is fully incorporated, about 1 minute.
- Pour batter on top of bananas and smooth top. Place cake pan on baking sheet (to catch any drips) and bake until cake is set, about 1 hour. Cake with be done when a toothpick comes out with a few crumbs and the cake is firm in the middle.
- Let cake cool on a wire rack about 15-20 minutes. While cake is cooling, heat the remaining dulce de leche over low heat, stirring until melted and pourable. Run a butter knife around the edge, then invert onto a cake stand or serving plate. Drizzle on top with dulce de leche and serve.
Article Provided By: Scarborough Fare Catering