I so love Bananas Foster, I actually make it every time I get down to the last banana…so good!!!
So why not make into an upside-down cake like pineapple but use bananas instead, I hope you will try this the next time you have some extra bananas!!
1 cup brown sugar
4 tbsp. unsalted butter
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. allspice
2 tbsp. dark rum*
4 yellow bananas, ripe, but firm, sliced 1/4 inch
Place brown sugar, butter, cinnamon, nutmeg and allspice in a small saucepan, heat over medium-low heat until butter is melted and mixture is smooth, stirring occasionally. Take saucepan off the heat and stir in rum, pour into a 9×2-inch round cake pan.
Carefully arrange the banana slices on top of the brown sugar mixture.
3/4 cup sugar
1/2 cup unsalted butter, softened
1 tsp. vanilla
1 1/2 cup all-purpose flour
1/4 tsp. nutmeg
1/8 tsp allspice
1/4 tsp. cinnamon
1/4 tsp. baking soda
3/4 tsp. baking powder
1/4 tsp. salt
2/3 cup sour cream
Heat oven to 350 degrees.
In a medium bowl add flour, nutmeg, cinnamon, allspice, baking soda, baking powder and salt, whisk together to combine, set aside.
In a large bowl add sugar and butter; beat at medium speed until light and fluffy about 4-5 minutes. Add one egg at a time, beating well after each addition, then beat in vanilla.
At low-speed, beat in flour mixture in 3 parts alternately with sour cream, beginning and ending with flour mixture. Spoon and gently spread batter over bananas. Bake 45-55 minutes or until cake is golden brown and toothpick inserted in the center comes out clean.
Cool in pan on wire rack for 15 minutes, run a small knife around the edge of cake; carefully invert cake onto serving plate. Serve warm with vanilla ice cream or with fresh whipped cream.
*you can use 1/2 tsp. rum extract instead. Enjoy!!!!