Banana Foster Upside Down Cake
Flipping Out for Flavor: Why Banana Foster Upside-Down Cake is Your New Dessert Obsession!
Okay, listen up, dessert lovers! We need to talk. We need to talk about the unsung hero of the upside-down cake world, the showstopper, the flavor explosion that will make you question every other cake you've ever loved: Banana Foster Upside-Down Cake!
Forget pineapple. Forget plain apples. We're taking the iconic, boozy, caramel magic of a New Orleans classic—Banana Foster—and baking it into a ridiculously moist, tender cake that flips out to reveal a sticky, golden, banana-laden masterpiece.
Get ready to abandon all other desserts. Your taste buds are about to take a one-way trip to flavortown!
What Even IS Banana Foster?! (And Why It Belongs in Your Cake)
For the uninitiated, Banana Foster is a legendary dessert invented in 1951 at Brennan's Restaurant in New Orleans. It involves bananas sautéed in butter, brown sugar, cinnamon, and then flambéed with rum and banana liqueur. It's rich, it's boozy, it's caramel-y, and it's pure magic.
Now, imagine all that caramelized, spiced, banana-infused goodness becoming the glorious, sticky topping of a cake. Mind blown yet?
The Anatomy of an Upside-Down Masterpiece:
This isn't just a cake; it's a performance.
The Sticky, Gooey, Caramelized Banana Layer (The Grand Reveal!):
This is where the magic starts. We create a luscious, buttery brown sugar caramel right in the bottom of the pan. Then, we lovingly arrange slices of ripe (but not too ripe) bananas over it. As the cake bakes, this layer bubbles and transforms, infusing the bananas with deep caramel notes and making them incredibly tender. When you flip the cake, this becomes the glistening, show-stopping top!
The Perfectly Moist Cake Base (The Unsung Hero!):
Underneath that spectacular topping is a cake that holds its own. It's tender, buttery, and moist, perfectly complementing the rich banana foster layer. It's often infused with a hint of cinnamon or vanilla, providing a warm backdrop to the star bananas. It soaks up all that amazing caramel goodness from the topping, ensuring every bite is a symphony of flavors.
Why You're About to Be Obsessed:
The "Wow" Factor: Seriously, when you flip this cake out onto a platter, gasps are guaranteed. It's stunning, impressive, and looks way more complicated than it actually is.
Flavor Powerhouse: It's got everything—sweetness from the caramel, warmth from the cinnamon, richness from the butter, and that unmistakable, comforting banana flavor.
Texture Heaven: Soft cake, tender bananas, and that slightly chewy, sticky caramel crust. Every forkful is an adventure.
Perfect for Any Occasion: Brunch? Dinner party? Just because it’s Tuesday? This cake fits every vibe. Serve it warm with a scoop of vanilla bean ice cream (trust me on this one).
So, if you're ready to add a little New Orleans swagger to your dessert repertoire, it's time to whip up a Banana Foster Upside-Down Cake. Get ready to flip for flavor, because this one's a winner!
Banana Foster Upside Down Cake
serves about 12
INGREDIENTS
For the Caramel Banana Topping:
75g unsalted butter
110g brown sugar
1 tbsp spiced or dark rum (optional)
3 semi ripe bananas (Not too ripe. They should still be firm)
For the Cake:
190g unsalted butter, melted
220 g brown sugar
385g mashed ripe bananas about 4 bananas
2 large eggs room temperature
180 g full-fat full fat greek yogurt
240 g all-purpose flour
2 tsp baking powder
1 tbsp ground cinnamon
1/4 tsp salt
2 tbsp rum (optional)
2 tsp vanilla extract
METHOD
Grease a 9x13 inch rectangle baking pan and coat with baking spray. Then line the bottom with parchment paper. Set aside while you work on the caramel.
For the caramel sauce topping, in a small pot over medium heat, add in the butter, brown sugar, and rum. Cook until the butter has melted and the sugar has dissolved.
Bring the sauce to a simmer and cook for about 2-5 minutes until darkened slightly.
Remove the pan from the heat and pour the sauce into your prepared baking pan. Quickly spread the sauce evenly using an offset spatula as best as you can.
Peel and cut your semi-rip bananas in half lengthwise and lay them on top of the caramel with the cut side down.
Set aside while you work on the banana cake batter.
Preheat the oven to 350°F.
For the banana cake batter, in a bowl, combine the flour, baking powder, cinnamon, and salt. Set the dry ingredients aside.
In a large bowl, add in the melted butter, brown sugar, mashed bananas, eggs, yogurt, rum, and the vanilla extract. Whisk to combine until smooth.
Gently fold in the dry ingredients until everything is smooth and combined.
Pour the batter over top of the prepared baking pan. Spread it out evenly using an offset spatula.
Bake for about 35-40 minutes or until a toothpick inserted into the center comes out clean.
Cool off for about 15 minutes. Carefully release the cake and flip it over. Lift the pan off to reveal the stunning upside down cake.
Slice and serve warm with a scoop of vanilla bean ice cream if desired!
