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
- 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
- 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.
- Preheat oven to 350°.
- Arrange banana slices in concentric circles in brown sugar mixture in skillet.
- 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.
- 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.
- 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.