The rum and brown sugar mixture that creates the caramel topping on this cake may seem like a lot of liquid, but it will bake into the batter and create a moist, decadent cake.
Bananas Foster Upside-Down Cake
Serves: 1 (10-inch) cake
- ¾ cup unsalted butter, softened and divided
- ½ cup firmly packed dark brown sugar
- ¼ cup rum
- 3 small bananas, halved lengthwise
- 2 cups mashed ripe banana (about 2 large bananas)
- 1 cup granulated sugar
- ⅔ cup sour cream
- 2 large eggs
- 2 teaspoons vanilla extract
- 3½ cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- Preheat oven to 350°.
- In a 10-inch cast-iron skillet, melt ¼ cup butter over medium heat. Stir in brown sugar. Remove from heat; stir in rum. Place banana halves, cut side down, in skillet.
- In a large bowl, whisk together mashed banana, granulated sugar, sour cream, eggs, vanilla, and remaining ½ cup butter until smooth.
- In a medium bowl, whisk together flour, baking powder, and salt. Add flour mixture to banana mixture, stirring until combined. Gently scoop mixture over bananas.
- Bake until a wooden pick inserted in center comes out clean, about 45 minutes, covering with foil after 30 minutes of baking to prevent excess browning. Let cool in skillet for 10 minutes. Loosen edges of cake from skillet, and invert onto a serving platter. Serve immediately.