Bananas Foster Cake
Featuring the flavors of the classic New Orleans dessert, this Bananas Foster Cake is truly fantastic! The tender cake is topped with a brown sugar streusel and rum sauce. Grab a fork!
Servings: 12 servings
Calories: 525kcal
Ingredients
For the Bananas
- ¼ cup unsalted butter
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 2 large bananas peeled and sliced
- 2 Tbsp dark rum
- 1 Tbsp half-and-half or heavy cream
For the Topping
- ⅓ cup brown sugar
- ⅓ cup granulated sugar
- 1½ tsp cinnamon
- ½ cup unsalted butter melted
- 1 cup + 2 Tbsp all-purpose flour
- ½ cup chopped walnuts
For the Cake
- ½ cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1½ tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- ½ tsp salt
- ⅓ cup sour cream
Instructions
For the Bananas
- Using a large saucepan, add butter and place over medium heat.
- Once butter has melted, add both sugars; stir until sugars have dissolved.
- Add sliced bananas. Cook, stirring occasionally, for 5 minutes. Remove bananas and set aside.
- Add rum and half-and-half; stir until well combined.
- Cook, stirring often, until mixture thickens noticeably (~1-2 more minutes)
- Remove saucepan from heat and let rum sauce cool.
For the Topping
- Using a medium bowl, add sugars and cinnamon; stir until well combined.
- Add the melted butter; stir until well combined.
- Add the flour and walnuts; stir until well combined. Set topping aside.
For the Cake
- Preheat oven to 350°F.
- Line a 9” square baking pan with parchment paper, allowing extra parchment to hang over edges. Spray pan with nonstick cooking spray; set pan aside.
- Using a stand mixer fitted with the paddle attachment, cream butter and sugar together on medium-high speed until light and fluffy (~3-4 minutes).
- Add eggs; mix until well combined.
- Using a small bowl, mash the bananas (from above) with a fork. Add mashed bananas and vanilla extract to mixing bowl; mix on medium speed until well combined.
- Using a separate bowl, whisk together the flour, baking powder, cinnamon, cardamom and salt. Add the flour mixture to the mixing bowl; mix on low speed until just combined.
- Add sour cream; mix on low speed until just combined.
- Transfer batter into prepared cake pan.
- Crumble the topping mixture on top of the batter.
- Drizzle rum sauce (from above) on top of cake before baking.
- Bake for 60-65 minutes, or until a toothpick inserted into center of cake comes out mostly clean.
- Let cool in pan for 10 minutes before transferring to a wire rack.
Nutrition
Calories: 525kcal | Carbohydrates: 72g | Protein: 5g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 120mg | Potassium: 210mg | Fiber: 2g | Sugar: 49g | Vitamin A: 690IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 2mg
