Go Back
Banana Foster Cake

Banana Foster Cake Recipe

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • ½ cup unsalted butter, plus more for the pan
  • ¾ cup packed dark brown sugar
  • 3 tbsp heavy cream
  • 3 tbsp dark rum, divided
  • Pinch of fine sea salt
  • 2 to 3 ripe bananas, sliced ¼ inch thick
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • ½ cup unsalted butter, melted and cooled slightly
  • ¾ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1 cup mashed very ripe banana (about 2 medium)
  • ½ cup full-fat sour cream, at room temperature

Method
 

  1. Stir ½ cup butter, dark brown sugar, heavy cream, and pinch salt in a saucepan over medium heat until melted. Stop stirring and bubble 2 minutes. Off heat, stir in 2 tbsp rum. Pour into ungreased 9-inch round pan. Arrange banana slices in a single layer.
  2. Whisk flour, baking powder, baking soda, and ½ tsp salt. In another bowl, whisk melted butter, granulated sugar, and light brown sugar. Beat in eggs one at a time, then vanilla, mashed banana, sour cream, and remaining 1 tbsp rum. Fold dry into wet just until combined.
  3. Preheat oven to 350°F (175°C). Spread batter over bananas and bake 30–35 minutes until golden and a toothpick comes out with moist crumbs. Cool in pan on rack for 10 minutes.
  4. Run a knife around edge, invert onto a plate, and lift off pan. Slice and serve warm.

Notes

Cool the cake exactly 10 minutes before flipping; longer cooling makes the caramel hard to release. Ripe bananas with lots of brown spots give the best flavor and moisture. The rum can be omitted or replaced with rum extract for an alcohol-free version.