Bananas Foster

Upside-Down Cake

Caramel and fruit

  • ¼ cup butter

  • ⅓ cup packed dark brown sugar

  • 2 tablespoons heavy cream

  • 1 tablespoon dark rum

  • ½ teaspoon vanilla

  • ½ tsp banana extract, optional

  • 3 large bananas, split lengthwise

Cake

  • ½ cup white sugar

  • ½ cup packed dark brown sugar

  • ½ cup unsalted butter

  • 2 eggs

  • 1½ teaspoons dark rum

  • 1¾ cups all-purpose flour

  • 1½ teaspoons baking powder

  • ¾ teaspoon fine salt

  • ¼ teaspoon cinnamon

  • ¾ cup milk

  • ½ cup chopped walnuts, optional

  • ¼ cup sour cream

Directions

  1. Grease pan; heat oven to 350°F.

  2. Melt caramel butter; add sugar and cream and boil. Off heat, add rum and vanilla; cook another minute. Pour into pan; place bananas cut-side down.

  3. Cream cake butter and sugars. Beat in eggs individually, then rum.

  4. Combine dry ingredients; incorporate alternately with milk. Fold in walnuts and sour cream.

  5. Spread over fruit. Bake 50–55 minutes, until a tester comes out clean.

  6. Rest 10 minutes, invert carefully, and cool.

Notes: Use firm yellow bananas. Rum is optional; plain Greek yogurt can replace sour cream. Refrigerate covered up to three days.