Bananas Foster Upside Down Bundt Cake Recipes

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MOLTEN BANANAS FOSTER CAKE



Molten Bananas Foster Cake image

Provided by Food Network

Categories     dessert

Time 2h25m

Yield 10 to 12 servings

Number Of Ingredients 14

Nonstick cooking spray, for the pan
Two 14-ounce boxes banana quick bread mix
4 tablespoons (1/2 stick) unsalted butter
1/3 cup packed light brown sugar
1/3 cup maple syrup
2 teaspoons vanilla
1/2 teaspoon ground cinnamon
Pinch of kosher salt
1/2 cup dark rum
4 bananas, diced
1/2 cup heavy cream
3/4 cup butterscotch chips (half of an 11-ounce bag)
1 tablespoon unsalted butter
1/4 cup candied walnuts, roughly chopped

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Spray a 9 1/2-by-3 1/2-inch bundt pan with nonstick cooking spray.
  • Prepare the quick bread mix according to the package instructions. Pour the batter into the prepared bundt pan and bake until a toothpick inserted in the cake comes out clean, 50 minutes to 1 hour. Let cool.
  • For the filling: Melt the butter in a large skillet over medium heat. Add the brown sugar, maple syrup, vanilla, cinnamon and salt and mix until dissolved into the butter. Remove the skillet from the heat (turn off the heat) and stir in the rum. Return the skillet to medium heat and bring the mixture to a simmer. Add the diced bananas and cook until softened just a little bit but not mushy, 1 to 2 minutes. Let cool until warm.
  • For the glaze and garnish: Heat the cream in a medium pot over low heat just to a simmer. Remove from the heat, add the butterscotch chips and let sit until melted, 1 to 2 minutes. Add the butter and mix until well blended. Let cool completely so that it is thick but still pourable.
  • Place the cake presentation-side up on a large round platter. Using a spoon, remove some of the cake from the hole in the center to make a slightly larger well. Fill the hole with the banana filling; the filling should come up to about 1/4 inch from the top surface of the cake. You should have some of the filling left over, which can be used to top the individual slices of cake or mixed into a milk shake. Starting in the center, gently pour the glaze over the filling, slowly moving in a concentric circle toward the outer part of the cake and allowing some of the glaze to pour down the sides of the cake. Garnish with the candied walnuts. Serve within 15 minutes of assembly. Slice and let the filling ooze out of the cake.

BANANAS FOSTER UPSIDE-DOWN CAKE



Bananas Foster Upside-Down Cake image

I grew up on Bananas Foster, so this recipe quickly caught my eye. Prep and cook times are estimated.

Provided by SkinnyMinnie

Categories     Dessert

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 13

1 cup brown sugar, packed
3/4 cup butter, softened and cut into pieces, divided
1/2 teaspoon ground cinnamon
2 tablespoons dark rum
3 large bananas, yellow but firm with green tips, sliced diagonally into 1/4-inch pieces
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream

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.

Nutrition Facts : Calories 516.1, Fat 21.7, SaturatedFat 13.1, Cholesterol 99.7, Sodium 336.2, Carbohydrate 76.1, Fiber 2, Sugar 52.3, Protein 5.1

BANANAS FOSTER UPSIDE DOWN BUNDT CAKE



Bananas Foster Upside Down Bundt Cake image

Make and share this Bananas Foster Upside Down Bundt Cake recipe from Food.com.

Provided by AmyZoe

Categories     Breads

Time 1h

Yield 12 serving(s)

Number Of Ingredients 10

3 -4 bananas, sliced
4 tablespoons butter
1 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup spiced rum or 1/4 cup dark rum
16 1/2 ounces yellow cake mix
3 eggs
1 cup water
1/3 cup vegetable oil
3 1/2 ounces vanilla pudding mix

Steps:

  • Preheat oven tl 350. Grease bundt cake pan.
  • Put sliced bananas in bottom of bundt cake pan.
  • Make sauce by combining butter, brown sugar, and cinnamon in a skillet on medium heat. Stir constantly until the butter is melted and the sugar is dissolved.
  • Slowly add the rum and heat thoroughly.
  • Stand back and with a long lighter, light the rum. Shake the pan a bit and let the flames die down. Remove from heat.
  • Pour over the bananas in the bundt cake pan.
  • Make the cake mix by combining the cake mix, eggs, water, vegetable oil, and pudding mix.
  • Pour over the bananas and sauce.
  • Bake in a preheated oven for 33 to 36 minutes or until an inserted toothpick comes out clean. Let cool for at least an hour.
  • Flip onto your serving dish. Serve alone or with vanilla ice cream.

Nutrition Facts : Calories 411.2, Fat 15.7, SaturatedFat 4.3, Cholesterol 57.5, Sodium 364.9, Carbohydrate 62.9, Fiber 1.3, Sugar 44.7, Protein 3.7

BANANAS FOSTER UPSIDE-DOWN CAKE



Bananas Foster Upside-Down Cake image

Provided by Kardea Brown

Categories     dessert

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 20

1 cup light brown sugar
2 tablespoons unsalted butter
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon allspice
3 tablespoons dark rum
2 teaspoons vanilla extract
4 ripe bananas, sliced lengthwise
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/4 teaspoon fresh ground nutmeg
1/2 cup packed light brown sugar
1/2 cup granulated sugar
6 tablespoons unsalted butter, at room temperature
2 eggs, at room temperature
2 very ripe bananas, mashed (about 1 cup)
1 teaspoon vanilla extract
1/2 cup buttermilk

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.

UPSIDE-DOWN BANANAS FOSTER CAKE



Upside-Down Bananas Foster Cake image

Why should pineapples have all the fun? Bananas work perfectly in this boozy, caramelized version of an upside-down cake.

Provided by Food Network Kitchen

Categories     dessert

Time 2h45m

Yield 8 servings

Number Of Ingredients 14

2/3 cup sugar
1 tablespoon unsalted butter, plus more for the pan
3 medium bananas, cut on a slight bias into 1/4-inch-thick slices
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup milk
1/4 cup sour cream
3 tablespoons dark rum

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.

DOUBLE LAYER BANANAS FOSTER UPSIDE DOWN CAKE



Double Layer Bananas Foster Upside Down Cake image

Yummy cinnamon and rum spiked cake over fresh bananas and cinnamon and rum spiked caramel, layered with cinnamon and rum spiked cream cheese frosting....

Provided by under12parsecs

Categories     Dessert

Time 2h

Yield 15 serving(s)

Number Of Ingredients 23

2 cups brown sugar
1/2 cup butter
1 teaspoon cinnamon
4 tablespoons dark rum
4 large bananas, sliced (ripe but still firm work best)
1 1/2 cups sugar
1 cup butter, softened
4 eggs, room temperature
1 teaspoon vanilla
1 teaspoon rum extract
3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup sour cream, room temperature
4 ounces cream cheese, softened
1/4 cup butter, softened
2 -3 cups powdered sugar
3/4 cup brown sugar
1 tablespoon rum
2 teaspoons vanilla
1 teaspoon cinnamon

Steps:

  • Melt butter, brown sugar and cinnamon over medium heat until the sugar begins to dissolve and become smooth. Add rum and cook 1 minute more. Divide evenly between 2 well-greased nine inch cake pans. Arrange banana slices in circles over the caramel.
  • Heat oven to 350*.
  • Cream sugar and butter on medium speed until very light and fluffy--about 10 minutes. Add eggs one at a time, beating well after each addition. Add vanilla and rum extracts.
  • Stir together flour, baking powder, baking soda, salt and cinnamon.
  • At low speed, beat in flour in 3 parts alternating with the sour cream, beginning and ending with the flour.
  • Spoon gently over bananas and spread to even the surface out. Bake 45-55 minutes til a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack for 15 minutes, then carefully invert onto the wire rack to finish cooling.
  • Meanwhile, beat cream cheese and butter until very smooth. Beat in brown sugar and beat til smooth. Add rum, vanilla and cinnamon, then add powdered sugar to achieve spreading consistency and continue beating until smooth.
  • When cakes are completely cool, carefully, CAREFULLY place one layer on your cake plate. Top with a bit of your frosting, then carefully put the top layer on. Frost only the sides of the cake and leave the pretty little bananas peeking out on top.

Nutrition Facts : Calories 696.1, Fat 28.7, SaturatedFat 17.3, Cholesterol 122.8, Sodium 413.2, Carbohydrate 104.4, Fiber 1.9, Sugar 80.2, Protein 5.7

BANANAS FOSTER UPSIDE-DOWN CAKE



Bananas Foster Upside-Down Cake image

One of my dear friends, Frances, found this recipe in a Southern Living Magazine. She served it for dessert at our Christmas "Girls Night Out" get-together at her house. We all brought a covered dish, but this dessert took the prize. We go out the first Monday night of each month to a restaurant of our choice (we rotate it among ourselves each month). We always have a wonderful time together!

Provided by DailyInspiration

Categories     Dessert

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 12

1/2 cup pecans, chopped
1/2 cup butter, softened and divided
1 cup light brown sugar, firmly packed
2 tablespoons rum
2 ripe bananas
3/4 cup granulated sugar
2 large eggs
3/4 cup milk
1/2 cup sour cream
1 teaspoon vanilla
2 cups baking mix
1/4 teaspoon cinnamon

Steps:

  • Preheat oven to 350 degrees. Bake pecans in a single layer 8 to 10 minutes or until toasted and fragrant, stirring once.
  • Melt 1/4 cup butter in a lightly greased 10-inch cast-iron skillet or 9-inch round cake pan (with sides that are 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 2 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 wooden pick 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 cake.

Nutrition Facts : Calories 559, Fat 26.3, SaturatedFat 11.6, Cholesterol 88.3, Sodium 473.9, Carbohydrate 75.4, Fiber 2.1, Sugar 53.6, Protein 6.3

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