Bananas Foster Upside Down Cake Recipe 425 Food

BANANAS FOSTER UPSIDE-DOWN CAKE

Steps:

• Place brown sugar, 1/4 cup of the butter and cinnamon in a small saucepan. Heat over medium low heat until butter is melted and mixture is smooth, stirring occasionally.
• Stir in rum and pour into a 9-inch round cake pan.
• Arrange banana slices in circles over brown sugar mixture.
• Heat oven to 350ºF.
• Place remaining 1/2 cup butter and sugar in a large bowl; beat at medium speed until light and fluffy.
• Add eggs one at a time, beating will after each addition. Beat in vanilla.
• In a medium bowl, stir together flour, baking powder, baking soda and salt.
• At low speed, beat in flour mixture in3 parts alternating with sour cream, beginning and ending with flour mixture.
• Spoon and gently spread batter over bananas.
• Bake 45-55 min or until cake is golden brown and toothpick inserted in center comes out clean.
• Cool in pan on wire rack 15 minute.
• Run small knife around edge of cake; carefully invert cake onto serving plate. Serve warm.

UPSIDE-DOWN BANANAS FOSTER CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
• For the caramel topping: Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Stop stirring, and gently swirl the saucepan occasionally until the mixture is the color of deep amber, 8 to 9 minutes. If needed, brush any sugar crystals off the side of the pan with a wet pastry brush. Remove the saucepan from the heat, and carefully whisk in the butter (take care: the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful: the pan will be very hot from the caramel). Arrange the bananas in a single, tight layer, then cover any gaps with the remaining slices.
• For the cake: Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Whisk together the milk and sour cream in a small bowl.
• Beat the butter and sugar together with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla. Reduce the mixer speed to low, and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, mixing until just incorporated.
• Pour the batter over the bananas in the cake pan, and spread evenly. Bake the cake until it is golden brown and bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 50 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Poke the cake all over with a skewer, and brush the cake with the rum. Let cool in the pan on a rack until just cool enough to handle, 20 to 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, banana-side up. Let cool completely. Cut into wedges, and serve.

BANANAS FOSTER UPSIDE-DOWN CAKE

Steps:

• Preheat your oven to 350 degrees F.
• For the topping: Melt together the brown sugar, butter, cinnamon, salt and allspice over medium-high heat in a 9- or 10-inch cast-iron skillet, stirring until the sugar has dissolved. Bring to a bubble and let the syrup cook until thick, about 5 minutes. Remove the pan from the heat and carefully stir in the dark rum (see Cook's Note) and vanilla, then return the pan to the heat for 1 minute. Arrange the banana slices cut side down on top of the syrup.
• For the cake: Whisk together the flour, baking powder, salt, baking soda and nutmeg in a large bowl.
• Beat together the brown sugar, granulated sugar and butter in a stand mixer or electric hand mixer until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well and scraping the bowl down after each addition. Beat in the mashed bananas and vanilla until incorporated. Beat in the dry ingredients, alternating with the buttermilk in two additions, scraping down the bowl to ensure all the dry ingredients are incorporated.
• Carefully, spread the batter over the top of the bananas in the skillet. Place a baking sheet on the bottom rack of the oven to catch any spillage! Bake until a tester comes out with some moist crumbs sticking to it, 45 to 50 minutes. Let cool for 5 minutes before running a paring knife along the sides and inverting onto a serving platter while still warm.

STICKY UPSIDE-DOWN BANANA CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4 and lightly grease a deep 23cm round cake tin, lining the base with baking parchment.
• To make the topping, put the butter and sugar in a small saucepan and cook over a medium heat until melted and combined. Add the vanilla and mix together. Pour the caramel into the cake tin and spread in an even layer. Cut the bananas in half lengthways and arrange on top of the caramel, cut-side down.
• To make the batter, put all the ingredients in a large bowl with 1/4 tsp salt. Use an electric mixer to beat together on a low speed until the batter is smooth and evenly mixed. Pour the batter on top of the bananas and level out with a spatula. Bake in the oven for 55 mins-1 hr or until a skewer inserted in the middle comes out clean. If the cake begins to look too dark, cover with foil after 45 mins. Allow to cool in the tin for 10 mins before turning out onto a plate. Best served warm but also delicious at room temperature. Best eaten within 2 days.

DOUBLE LAYER BANANAS FOSTER UPSIDE DOWN CAKE

Steps:

• Melt butter, brown sugar and cinnamon over medium heat until the sugar begins to dissolve and become smooth. Add rum and cook 1 minute more. Divide evenly between 2 well-greased nine inch cake pans. Arrange banana slices in circles over the caramel.
• Heat oven to 350*.
• Cream sugar and butter on medium speed until very light and fluffy--about 10 minutes. Add eggs one at a time, beating well after each addition. Add vanilla and rum extracts.
• Stir together flour, baking powder, baking soda, salt and cinnamon.
• At low speed, beat in flour in 3 parts alternating with the sour cream, beginning and ending with the flour.
• Spoon gently over bananas and spread to even the surface out. Bake 45-55 minutes til a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack for 15 minutes, then carefully invert onto the wire rack to finish cooling.
• Meanwhile, beat cream cheese and butter until very smooth. Beat in brown sugar and beat til smooth. Add rum, vanilla and cinnamon, then add powdered sugar to achieve spreading consistency and continue beating until smooth.
• When cakes are completely cool, carefully, CAREFULLY place one layer on your cake plate. Top with a bit of your frosting, then carefully put the top layer on. Frost only the sides of the cake and leave the pretty little bananas peeking out on top.

BANANAS FOSTER UPSIDE DOWN BUNDT CAKE

Steps:

• Preheat oven tl 350. Grease bundt cake pan.
• Put sliced bananas in bottom of bundt cake pan.
• Make sauce by combining butter, brown sugar, and cinnamon in a skillet on medium heat. Stir constantly until the butter is melted and the sugar is dissolved.
• Slowly add the rum and heat thoroughly.
• Stand back and with a long lighter, light the rum. Shake the pan a bit and let the flames die down. Remove from heat.
• Pour over the bananas in the bundt cake pan.
• Make the cake mix by combining the cake mix, eggs, water, vegetable oil, and pudding mix.
• Pour over the bananas and sauce.
• Bake in a preheated oven for 33 to 36 minutes or until an inserted toothpick comes out clean. Let cool for at least an hour.
• Flip onto your serving dish. Serve alone or with vanilla ice cream.

BANANAS FOSTER UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees. Bake pecans in a single layer 8 to 10 minutes or until toasted and fragrant, stirring once.
• Melt 1/4 cup butter in a lightly greased 10-inch cast-iron skillet or 9-inch round cake pan (with sides that are at least 2 inches high) over low heat. Remove from heat; stir in brown sugar and rum.
• Cut bananas diagonally into 1/4 inch thick slices; arrange in concentric circles over brown sugar mixture. Sprinkle pecans over bananas.
• Beat granulated sugar and remaining 1/4 cup butter at medium speed with an electric mixer until blended. Add eggs, one at a time, beating just until blended after each addition. Add milk and next 2 ingredients; beat just until blended. Beat in baking mix and cinnamon until blended, (Batter will be slightly lumpy). Pour batter over mixture in skillet. Place skillet on a foil-lined jelly-roll pan.
• Bake at 350 degrees for 40-45 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack for 10 minutes. Run a knife around the edge to loosen. Invert onto a serving plate, spooning any topping in skillet over cake.