Bananas Foster Upside-Down Cake

Topped with caramelized banana slices, the flavor of this upside-down cake is out-of-this-world good.

Bananas Foster Upside-Down Cake
 
Makes 1 (10-Inch) Cake
Ingredients
  • 1 cup firmly packed light brown sugar
  • ⅓ cup plus ¼ cup unsalted butter, softened and divided
  • 2 tablespoons dark rum
  • 3 ripe bananas, sliced crosswise ¼ inch thick
  • ¾ cup granulated sugar
  • 2 tablespoons canola oil
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ⅛ teaspoon ground nutmeg
  • ¾ cup half-and-half
  • ½ cup sour cream
  • ½ cup mashed ripe banana
  • ½ teaspoon vanilla extract
  • ½ teaspoon rum extract
Instructions
  1. Spray a deep 10-inch cast-iron skillet with baking spray with flour. In prepared skillet, cook brown sugar, ⅓ cup butter, and rum over medium heat, whisking constantly, until butter is melted and sugar dissolves, about 3 minutes. Remove from heat; let cool completely.
  2. Preheat oven to 350°.
  3. Arrange banana slices in concentric circles in brown sugar mixture in skillet.
  4. In a large bowl, beat granulated sugar, oil, and remaining ¼ cup butter with a mixer at medium-high speed until light and fluffy, about 3 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  5. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, baking soda, and nutmeg. In a small bowl, whisk together half-and-half, sour cream, mashed banana, and extracts. Gradually add flour mixture to granulated sugar mixture alternately with half-and-half mixture, beginning and ending with flour mixture, beating just until combined after each addition. Gently spread batter onto bananas in skillet.
  6. Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes. Let cool in skillet for 30 minutes. Run a knife around sides of skillet to loosen cake. Invert cake onto a serving platter; serve immediately. Cover and refrigerate for up to 3 days.