Coffee anyone? Similar to banana bread but kicked up a notch — bananas, caramel & rum yumminess : ) It’s perfect for breakfast or dessert!
One reason I love baking, the sweet aromas that fill my home. I say that often but it’s true 🤗Bananas are full of potassium & fiber plus the upside down cake is always photo ready.
First timers, take a step back while lighting the caramel rum goodness. This recipe will not disappoint banana lovers! Add a scoop of vanilla ice cream on top or enjoy a slice for breakfast with a hot cup of coffee ~ exactly what I did! #bakersgonnabake #bananalicious 💛😃🍌
Recipe by Diethood
Ingredients for the Bananas Foster Sauce: 3-4 bananas, halved lengthwise – 4 TBSP butter – 1 cup light brown sugar – 1/2 TSP cinnamon – 1/4 cup dark rum
For the cake: 1 1/2 cups all purupose flour – 2 TSP baking powder – 1/2 cup sugar – 1/2 TSP salt – 3 eggs, separated – 1/2 cup apple juice – 1 TSP pure vanilla extract – 1 stick butter, melted & cool for at least 3 minutes
Instructions: Combine the butter, light brown sugar and cinnamon in a skillet and cook over medium -low heat, stirring frequently, until butter is melted, sugar dissolved and mixture is well combined. Slowly add rum & cook until heated through. Using a lighter, stand back and carefully light the rum. Shake the pan a bit until the flames subside. Remove from heat and pour over prepared bananas & set aside.
In a mixing bowl, whisk together flour, baking powder, sugar and salt; set aside. In your mixer’s bowl, beat the egg yolks for 4-5 minutes on high speed or until lemony yellow. With the mixer on low, add apple juice & vanilla. Slowly add the melted butter and continue to mix until combined. Gradually add in the flour mixture, about 1/4 cup at a time, continue to mix until thoroughly incorporated. Remove bowl from the mixer and set aside. In a clean dry mixing bowl, beat the egg whites on medium-high speed until stiff peaks form . Using a rubber spatula, gently fold the egg whites into the flour mixture (do not over mix). Spoon dollops of the cake batter over the bananas and using an offset spatula, gently spread the batter, covering the fruit. Set a baking sheet on the bottom of the oven. Bake the cake in the center of the oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cake cool in the pan for 10 minutes. Invert it onto a platter. Let the cake cool slightly, about 20 minutes. Cut into squares & serve.