Who doesn’t like the heavenly combination of bananas and caramel? Well this gorgeous Caramelized Banana Upside Down Cake is blanketed with them! It is like Bananas Foster in cake form. So you know the topping is to die for, but the cake is pretty spectacular itself. It is incredibly moist and tender and would be delicious all on its own. But it isn’t alone at all. No indeed. It is topped with all of those sticky, buttery caramelized bananas. Sheer perfection I tell you!
I made this cake for the Husband. I’ve told you how he just loves all fruit desserts. Well he definitely has a particular soft spot for bananas, so I knew he’d be over the moon for this cake. Lucky for me, it is very easy to whip together because I think it will end up being in high rotation on the dessert roster around here. I came across the recipe on the Broma Bakery blog, but did adapt it a bit. I added some spices and a bunch of rum because…well because how could I resist the delicious combo of bananas and rum? Yeah, I couldn’t. A little booze seems to make anything better, and this cake is no exception. A slice is lovely served solo but a scoop of ice cream or a dollop of whip cream never goes unwelcome.
The cake is easy to make and comes together quickly. In a little over an hour you can have it on the table. My my my….irresistible looks and heavenly taste – you can’t go wrong with this treat. So if you have some unclaimed bananas hanging around, you know what to do!
Caramelized Banana Upside Down Cake
recipe adapted from: Broma Bakery
For the Caramelized topping:
- 6 Tablespoons butter
- 3/4 cup brown sugar
- 1/2 teaspoon vanilla bean paste
- 2 Tablespoons Dark Rum
- 2 – 3 bananas, sliced
For the Cake:
- 1 banana, mashed
- 3 Tablespoons butter, melted
- 1 egg, room temperature
- 1/3 cup buttermilk
- 1 Tablespoon Rum
- 1/2 cup sugar
- 1 teaspoon vanilla bean paste
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon freshly ground nutmeg
- 1 cup all-purpose flour
Preheat oven to 350° F. Grease a 9″ springform pan with butter. Line with parchment paper and butter the parchment paper as well. Line a baking sheet with aluminum foil or parchment and place springform pan on it.
Place the butter brown sugar and vanilla bean paste in a small sauce pan. Heat over low heat until the butter melts. Mix together well. Remove from heat and stir in the rum. Pour the sugar mixture into the bottom of the prepared springform pan and spread it around evenly. Place the sliced bananas on top of the brown sugar in a circular pattern.
In a medium bowl, mix the baking powder, salt, cinnamon, nutmeg and flour. Set aside.
In the bowl of a stand mixer, place the mashed banana, melted butter, egg, buttermilk, rum, sugar and vanilla bean paste. Mix until combined.
Add the flour mixture to the banana/ buttermilk/ rum mixture and stir until just combined.
Spread the batter evenly over the top of the brown sugar & sliced bananas in the springform pan.
Place in the oven and bake for 40 minutes, or until the top has started to turn golden brown along the edges.
Remove from the oven and allow cake to cool on a wire rack for 10 – 15 minutes. Invert cake onto serving platter.
Serve with vanilla ice cream or perhaps a little whipped cream!
Caramelized Banana Upside Down Cake brought to you by: Runcible Eats (www.leaandjay.com)
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