Bananas Foster Upside-Down Cake

Serve this buttery Bananas Foster Upside-Down Cake with a big scoop of vanilla ice cream.

Bananas Foster Upside-Down Cake
Makes 1 (10-inch) cake
Write a review
Save Recipe
Print
Ingredients
  1. ⅓ cup plus ¼ cup unsalted butter, softened and divided
  2. 1 cup firmly packed light brown sugar
  3. 2 tablespoons dark rum
  4. 3 ripe bananas, halved crosswise and sliced lengthwise
  5. ¾ cup granulated sugar
  6. 2 tablespoons vegetable oil
  7. 2 large eggs
  8. 2 cups all-purpose flour
  9. 2 teaspoons baking powder
  10. ½ teaspoon salt
  11. ¼ teaspoon ground cinnamon
  12. ¼ teaspoon baking soda
  13. ¾ cup half-and-half
  14. ½ cup plain Greek yogurt
  15. ½ cup mashed ripe banana
  16. 1 teaspoon vanilla extract
  17. ½ teaspoon rum extract
Instructions
  1. Preheat oven to 350°. Spray a deep 10-inch cast-iron skillet with baking spray with flour.
  2. In same cast-iron skillet, melt ⅓ cup butter over medium heat. Whisk in brown sugar and rum, and cook, whisking constantly, until sugar is dissolved, about 3 minutes. Remove from heat, and let cool completely.
  3. Arrange banana slices in overlapping concentric circles in sugar mixture in skillet.
  4. In a large bowl, beat remaining 1/4 cup butter, granulated sugar, and oil with a mixer at medium-high speed until light and fluffy, about 3 minutes, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  5. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and baking soda. In a small bowl, whisk together half-and-half, yogurt, mashed banana, and extracts. Add flour mixture to butter mixture alternately with half-and-half mixture, beginning and ending with flour mixture, beating just until combined after each addition. Gently spread batter onto banana slices in skillet.
  6. Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes. Let cool for 30 minutes. Run a knife around sides of skillet to loosen cake. Invert cake onto a serving platter, and serve immediately. Cover and refrigerate for up to 3 days.
Paula Deen Magazine https://pauladeenmagazine.com/

Get more great recipes by ordering your subscription to Cooking with Paula Deen today! 

 

RELATED ARTICLESMORE FROM AUTHOR