Makes 1 – 11-by-7-inch cake
Prep Time: 15 minutes
Total Time: 1 hour 15 minutes
- 3 bananas, halved lengthwise
BANANAS FOSTER SAUCE
- 4 tablespoons butter
- ⅔ cup light brown sugar
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ¼ cup dark rum
- ½ cup (1 stick) butter, softened
- ⅓ cup sugar
- ⅓ cup light brown sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- ½ cup buttermilk
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease an 11-by-7-inch pan with cooking spray.
- Arrange the bananas, cut-side-down, in the prepared pan and set aside.
- 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.
- Add the rum and bring the mixture to a simmer.
- Using a lighter, stand back and carefully ignite the rum.
- Shake the pan until the flames subside.
- Remove the sauce from the heat and pour over the prepared bananas. Set aside.
- 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.
- Add the eggs, one at a time. Add the vanilla extract and buttermilk, and mix to combine.
- In a second large bowl, combine the flour, baking powder, baking soda, and salt.
- 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.
- 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.
- 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.
- 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.
- Remove the cake from the oven and let the cake cool in the pan for 10 minutes.
- 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.
- Let the cake cool for about 20 minutes before slicing and serving.
- If you prefer, you can also make your cake in a 8-inch cake pan or an 8-by-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.