Bananas Foster Upside-Down Cake

The first time Johnny and I both had Bananas Foster was at my brother's Culinary Institute of America graduation, in August of 2008. Family and friends went to dinner the night of his ceremony at one of CIA's restaurants, where the students work both front and back of the house for experience.


This was actually one of my brother's former classmates who prepared the dish for us, tableside. It was pretty exciting to watch with the rum flaming! It was served with home made vanilla ice cream and we instantly fell in love with the flavors!

Fast forward to last month, when I saw this recipe in my Cooking Club magazine! It's been bookmarked since!

I wasn't 100% pleased with their directions, so I will list mine below.

1 cup packed brown sugar
3/4 cup softened butter, separated
1/2 tsp ground cinnamon
2 Tbsp dark rum *see note below
2 large ripe, but firm bananas
3/4 cup sugar
2 eggs
1 tsp vanilla extract
1 1/2 cups flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup sour cream (I used fat free Breakstone's)

Slice the bananas diagonally in 1/4 inch slices. Heat the brown sugar, 1/4 cup of the butter, and cinnamon in a small saucepan over medium heat until butter is melted and mixture is smooth, stirring frequently.

*Important* Remove from the heat first and then add the rum, stirring to combine. Please be very careful, the alcohol content can cause it to flame if done over a heat source! (If you prefer to not use rum substitute 1/2 tsp rum extract mixed with 2 Tbsp water.) Pour this mixture into a greased 8" round cake pan and arrange the banana slices around the pan.

Heat the oven to 350°. Cream remaining 1/2 cup butter and sugar in large mixing bowl until fluffy. Add eggs and vanilla and beat. Combine the remaining dry ingredients and add slowly to the bowl, alternating with the sour cream until batter is smooth.

At this point the caramel mixture in the pan will have hardened to the touch, allowing you to spread the cake batter mixture over top. Bake for 45-55 minutes with a pan placed on the rack below to catch any bubbling drips!

Cool in the pan on a wire rack for at least 15 minutes. Run a small knife around the edge and turn out onto plate or serving platter. Best served warm or slightly reheated.

Their instructions neglected to have you grease the pan, so unfortunately my bananas stuck and didn't come out with the cake! That's ok, I scooped them out with a spatula and placed them on top!

Plus, when you zoom in for a close-up you can't even tell!

This is a deliciously sweet, sticky dessert! The topping and bananas ooze over everything and the cake itself is very moist and fluffy. I don't know what it is about adding sour cream to baked goods, but it never disappoints!

You have until midnight tonight to enter the Red Gold tomatoes giveaway! I will announce the winner tomorrow!