A few weeks ago, I attended a volunteer meeting for my sorority. These meetings are always a lot of fun as we get to catch up over a delicious meal, talk sorority business and keep up with the latest happenings in each others’ lives. I’ve been a part of this group for a few years now, and I have gotten some of my favorite recipes through these talented women.
Meet the “Upside-Down Bananas Foster Cake” from Anne Byrn. Holy moly, this cake is delicious! A crispy buttery, brown sugar and banana topping is absolutely heavenly against a butter cake base. It’s rich, but not too rich and doesn’t take very long to prepare. I have not purchased this cookbook yet, but I have it on my birthday wish list and hope it makes its way to my house next month! 🙂 It was fun to make and I had a few laughs on the way, like when I underestimated the weight of the skillet and dipped part of it into the finished product…whoops! Well, it was only a small cosmetic problem and it didn’t mess up the taste at all. You don’t have to LOVE bananas to enjoy this dish. The banana taste is obviously there, but it isn’t overwhelming. Happy baking!
Upside-Down Bananas Foster Cake, Anne Byrn
Preparation Time: 15 minutes, Baking Time: 43-47 minutes
- Medium size mixing bowl
- Electric blender
- Measuring spoons, spatula, fork
- 10″ cast iron skillet (IDOPT recommends 12″, not 10″ because it will help eliminate spillage in the oven)
- Large cookie sheet (place on bottom rack to prevent batter from burning and smoking up the oven)
- Heat proof serving plate
- Aluminum foil
(If you use a 12″ skillet instead of the 10″, increase your topping portions a bit to account for the larger size.)
- 1/3 cup butter
- 1 cup packed light brown sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons light rum (IDOPT notes: imitation rum flavoring will do, 1/2-1 tsp of imitation rum flavoring is the equivalent to real rum)
- 3 cups sliced bananas, cut about 1/3″ thick (equals about 3 large bananas)
- 1 package golden cake mix or yellow cake mix
- 1 stick (or 8 Tbs) of butter, melted
- 1 1/2 cups whole milk
- 2 large eggs
- 4 teaspoons fresh lemon juice (IDOPT notes: lime juice is also a suitable alternative)
- Optional: Dash of nutmeg and cinnamon
1. Preheat the oven to 350 degrees F and place a rack in the center of the oven.
2. Prepare the topping. Place the butter in the cast iron skillet and heat it on the skillet over a low heat to melt the butter. Remove the skillet from the heat once the butter is completely melted. Wit a fork, stir in the brown sugar, spice and rum. Once combined, use the form to spread the mixture out evenly in the bottom of the skillet. Arrange the banana slices over the bottom of the skillet so they cover the mixture evenly and well.
3. Place the cake mix, melted butter, milk, eggs, spice, and citrus juice in a large mixing bowl. Blend with an electric mixer on a low speed setting for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. On medium speed, beat for another 2 minutes and then scrape the sides of the bowl again. The batter should be smooth and creamy. Pour the cake batter on top of the bananas and sugar mixture in the skillet, smoothing it out with the rubber spatula. Place the skillet in the oven.
4. Bake the cake until it rises in the skillet and springs back when lightly pressed with your finger, usually 43-47 minutes. Remove the skillet from the oven and run a long sharp knife around the edge. Carefully invert the skillet onto a heatproof serving plate. (IDOPT used a metal pizza pan and covered it in foil.) The cake should release itself from the skillet. If it doesn’t, simply run the knife around the side of the pan once more and wait for the skillet to rest on the plate until the cake releases.
5. Life off the skillet, once the cake is released. This cake is best served warm, with vanilla ice cream or whipped cream, so slice and serve at once.
6. If serving this cake later in the day, let it cool on a platter and cover it with plastic wrap. For longer storage, wrap in plastic wrap or aluminum foil and refrigerate for up to 1 week. Slice and serve at room temperature or reheat it, uncovered, in a microwave oven on high power for about 30 seconds.
I Dream of Pretty Things