Best Bananas Foster Upside Down Cake Recipes

BANANAS FOSTER UPSIDE-DOWN CAKE

Steps:

• Preheat your oven to 350 degrees F.
• For the topping: Melt together the brown sugar, butter, cinnamon, salt and allspice over medium-high heat in a 9- or 10-inch cast-iron skillet, stirring until the sugar has dissolved. Bring to a bubble and let the syrup cook until thick, about 5 minutes. Remove the pan from the heat and carefully stir in the dark rum (see Cook's Note) and vanilla, then return the pan to the heat for 1 minute. Arrange the banana slices cut side down on top of the syrup.
• For the cake: Whisk together the flour, baking powder, salt, baking soda and nutmeg in a large bowl.
• Beat together the brown sugar, granulated sugar and butter in a stand mixer or electric hand mixer until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well and scraping the bowl down after each addition. Beat in the mashed bananas and vanilla until incorporated. Beat in the dry ingredients, alternating with the buttermilk in two additions, scraping down the bowl to ensure all the dry ingredients are incorporated.
• Carefully, spread the batter over the top of the bananas in the skillet. Place a baking sheet on the bottom rack of the oven to catch any spillage! Bake until a tester comes out with some moist crumbs sticking to it, 45 to 50 minutes. Let cool for 5 minutes before running a paring knife along the sides and inverting onto a serving platter while still warm.

BANANAS FOSTER UPSIDE-DOWN CAKE

Steps:

• Place brown sugar, 1/4 cup of the butter and cinnamon in a small saucepan. Heat over medium low heat until butter is melted and mixture is smooth, stirring occasionally.
• Stir in rum and pour into a 9-inch round cake pan.
• Arrange banana slices in circles over brown sugar mixture.
• Heat oven to 350ºF.
• Place remaining 1/2 cup butter and sugar in a large bowl; beat at medium speed until light and fluffy.
• Add eggs one at a time, beating will after each addition. Beat in vanilla.
• In a medium bowl, stir together flour, baking powder, baking soda and salt.
• At low speed, beat in flour mixture in3 parts alternating with sour cream, beginning and ending with flour mixture.
• Spoon and gently spread batter over bananas.
• Bake 45-55 min or until cake is golden brown and toothpick inserted in center comes out clean.
• Cool in pan on wire rack 15 minute.
• Run small knife around edge of cake; carefully invert cake onto serving plate. Serve warm.

BANANAS FOSTER UPSIDE-DOWN COFFEE CAKE

Steps:

• 1. Melt 1/4 cup butter in a 10-inch cast-iron skillet over low heat; stir in rum. Sprinkle brown sugar evenly over butter mixture. Remove from heat. 2. Sprinkle pecans evenly over brown sugar mixture. Cut bananas in half crosswise; cut each half lengthwise into 3 slices. Arrange banana slices in a spoke pattern over pecans. Cut 6 cherries in half. Place 1 cherry half between each banana slice. Place remaining whole cherry in center of skillet. 3. Beat remaining 1/4 cup butter and 1/2 cup granulated sugar in a large bowl at medium speed with an electric mixer until blended. Add egg yolks, 1 at a time, beating just until blended after each addition. Add milk, sour cream, and vanilla, beating just until blended. Combine baking mix and cinnamon. Add cinnamon mixture to milk mixture, beating just until blended. 4. Beat egg whites in a large bowl with an electric mixer until soft peaks form. Gradually beat in remaining 1/4 cup granulated sugar until stiff peaks form. Fold into batter. Spread batter evenly over bananas in skillet. 5. Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on wire rack 10 minutes. Invert cake onto a serving plate. Serve warm with whipped cream, if desired. Note: For testing purposes only, we used Bisquick All-Purpose Baking Mix. Louis deLaunay, Grapevine, Texas, Southern Living, SEPTEMBER 2006

BANANAS FOSTER UPSIDE-DOWN COFFEE CAKE

Steps:

• Melt 1/4 cup butter in a 10-inch cast-iron skillet over low heat; stir in rum. Sprinkle brown sugar evenly over butter mixture. Remove from heat.
• Sprinkle pecans evenly over brown sugar mixture. Cut bananas in half crosswise; cut each half lengthwise into 3 slices. Arrange banana slices in a spoke pattern over pecans. Cut 6 cherries in half. Place 1 cherry half between each banana slice. Place remaining whole cherry in center of skillet.
• Beat remaining 1/4 cup butter and 1/2 cup granulated sugar in a large bowl at medium speed with an electric mixer until blended. Add egg yolks, 1 at a time, beating just until blended after each addition. Add milk, sour cream, and vanilla, beating just until blended. Combine baking mix and cinnamon. Add cinnamon mixture to milk mixture, beating just until blended.
• Beat egg whites in a large bowl with an electric mixer until soft peaks form. Gradually beat in remaining 1/4 cup granulated sugar until stiff peaks form. Fold into batter. Spread batter evenly over bananas in skillet.
• Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on wire rack 10 minutes. Invert cake onto a serving plate. Serve warm with whipped cream, if desired.
• Note: For testing purposes only, we used Bisquick All-Purpose Baking Mix.

BANANAS FOSTER UPSIDE-DOWN CAKE RECIPE - (4.2/5)

Steps:

• Grease or spray a 9-inch round cake pan that is at least 2" high. Set aside. In a mixing bowl, whisk together the flour, baking powder, and salt until well combined. Set aside. In another mixing bowl and using a hand mixer on high speed, beat the butter and sugar until light and fluffy, about 3 minutes. Beat in the vanilla. Beat in one egg at a time until each one is well blended. Alternately add the flour mixture and milk to the creamed mixture, starting and ending with flour. Set aside. Preheat oven to 350° F. Meanwhile, make the topping: In a small 1-qt. non-stick saucepan, heat together the butter slices and brown sugar just until the sugar is melted and tiny bubbles are beginning to form around the edges of the pan, stirring frequently. Do not let it boil. Remove from heat and stir in the vanilla. Pour into the greased cake pan. Peel and diagonally slice bananas in thick slices, at least 1/4" thick. Arrange banana slices over the brown sugar topping in the pan. Carefully, pour the batter over the bananas. (NOTE: I was afraid that my pan would overflow in the oven so I had about 1/2 cup of batter leftover. I also pushed the batter from the center toward the edges of the pan with a rubber spatula, creating a slight dip in the center since the cake always rises higher in the center. Worked out perfectly.) Bake on centered rack in oven for 45-50 minutes, or until center of cake tests done with a wooden toothpick. Cool in pan on a wire cooling rack for 10 minutes. Using a thin-bladed paring knife, loosen edges of cake from the pan. Place a serving plate over the cake pan then invert the cake onto the plate. Immediately, spoon any topping left in the pan over the cake. Cool to lukewarm on the cooling rack. Serve warm as is or with a scoop of vanilla ice cream on top.

BANANAS FOSTER UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees F. Bake pecans in a single layer 8 to 10 minutes (watch carefully) or until toasted and fragrant, stirring once.
• Melt 1/4 cup butter in a lightly greased 10-inch cast-iron skillet (or 9-inch cake pan with sides at least 2 inches high) over low heat. Remove from heat; stir in brown sugar and rum.
• Cut bananas diagonally into 1/4 inch thick slices; arrange in concentric circles over brown sugar mixture. Sprinkle pecans over bananas.
• Beat granulated sugar and remaining 1/4 cup butter at medium speed with an electric mixer until blended. Add eggs, one at a time, beating just until blended after each addition. Add milk and next two ingredients; beat just until blended. Beat in baking mix and cinnamon until blended (batter will be slightly lumpy). Pour batter over mixture in skillet. Place skillet on a foil-lined jelly-roll pan.
• Bake at 350 degrees for 40-45 minutes or until a toothpick inserted in center comes out clean. Cool in skillet on a wire rack for 10 minutes. Run a knife around the edge to loosen. Invert onto a serving plate, spooning any topping in skillet over cakes.

UPSIDE-DOWN BANANAS FOSTER CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
• For the caramel topping: Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Stop stirring, and gently swirl the saucepan occasionally until the mixture is the color of deep amber, 8 to 9 minutes. If needed, brush any sugar crystals off the side of the pan with a wet pastry brush. Remove the saucepan from the heat, and carefully whisk in the butter (take care: the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful: the pan will be very hot from the caramel). Arrange the bananas in a single, tight layer, then cover any gaps with the remaining slices.
• For the cake: Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Whisk together the milk and sour cream in a small bowl.
• Beat the butter and sugar together with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla. Reduce the mixer speed to low, and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, mixing until just incorporated.
• Pour the batter over the bananas in the cake pan, and spread evenly. Bake the cake until it is golden brown and bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 50 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Poke the cake all over with a skewer, and brush the cake with the rum. Let cool in the pan on a rack until just cool enough to handle, 20 to 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, banana-side up. Let cool completely. Cut into wedges, and serve.