BANANAS FOSTER UPSIDE-DOWN CAKE
*FOR THE CAKE:
•3 bananas, halved lengthwise
*BANANAS FOSTER SAUCE:
•4 tablespoons butter.
•2/3 cup light brown sugar.
•1/4 teaspoon salt.
•1/2 teaspoon cinnamon.
•1/4 cup dark rum.
•1/2 cup [1 stick] butter, softened.
•1/3 cup sugar.
•1/3 cup light brown sugar.
•1 teaspoon pure vanilla extract.
•1/2 cup buttermilk.
•1 1/2 cups all-purpose flour.
•1 teaspoon baking powder.
•1/4 teaspoon baking soda.
•1/2 teaspoon salt.
1-Preheat the oven to 350°degrees Fahrenheit [175°degrees Celsius]. Grease an 11-7-inch pan with cooking spray.
2-Arrange the bananas, cut – side – down, in the prepared pan and set aside.
1-In a large pan over medium – low heat, combine the butter, light brown sugar, salt, and cinnamon. Cook, stirring frequently, until the butter is melted, the sugar is dissolved, and the mixture is well – combined.
2-Add the rum and bring the mixture to a simmer.
3-Using a lighter, stand back and carefully ignite the rum.
4-Shake the pan until the flames subside.
5-Remove the sauce from the heat and pour over the prepared bananas. Set aside.
1-In a large bowl, using a stand or a hand mixer, beat the butter, sugar, and light brown sugar together until creamy and lightened in color.
2-Add the eggs, one at a time. Add the vanilla extract and buttermilk, and mix to combine.
3-In a second large bowl, combine the flour, baking powder, baking soda, and salt.
4-Add the wet ingredients to the bowl containing the dry ingredients, and mix until just combined, being careful not to over-mix the cake batter.
5-Carefully spoon the cake batter over the bananas. Using an offset spatula or the back of a spoon, gently spread the batter, covering the fruit.
6-Set an empty baking sheet on the bottom of the oven, or on a rack directly underneath where you will bake cake, to catch any foster sauce that may drip during baking.
7-Bake the cake in the center of the oven for 30 to 40 minutes, or until a toothpick inserted into the center-bottom, near the bananas, comes out clean.
8-Remove the cake from the oven and let the cake cool in the pan for 10mins.
9-Use an offset spatula to ensure the sides of the cake are free from the pan. Place an upside-down plate or platter, large enough to hold the cake, on top of the cake pan. Carefully invert the cake onto the plate/platter to show off the caramelized bananas underneath.
10-Let the cake cool for about 20mins before slicing and serving.
-If you prefer, you can also make your cake in a 8-inch cake pan or an 8-8-inch brownie pan. If you use a smaller pan, you will only need 2 bananas.
-When mixing the cake batter, be very careful not to over-mix the cake batter, as doing so will result in a tough cake.
-When testing the cake to see if it is done, make sure to test close to the bottom of the pan nearest the bananas to ensure cake is completely cooked.
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