Bananas Foster Upside-down Cake
- Serves 10-12.
- 1/3 cup unsalted butter
- 1 cup firmly packed light brown sugar
- 3 ripe bananas
- 1 cup mashed ripe banana (about 2 large)
- 2 teaspoons vanilla extract
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup buttermilk
- 3 large eggs, room temperature and lightly beaten
- 2-1/4 cups all-purpose flour
- 1-1/3 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 Tablespoons creme de banana liqueur (or 1 teaspoon banana flavoring)
- Banana Whipped Cream
- 1 cup heavy cream
- 1 Tablespoon sugar
- 1/3 cup dark rum
- 2 teaspoons banana liqueur or banana flavoring
Put 1/3 cup unsalted butter in a 13×9-inch pan; place in a 350 degree oven for 5 minutes until melted. Remove from oven, and coat sides of pan with cooking spray. Add brown sugar and stir well. Spread mixture completely in pan. Cut 3 bananas diagonally into 1/4-inch-thick slices. Arrange slices on brown sugar mixture to cover surface of pan and set aside. Combine mashed banana and next 4 ingredients in large bowl; beat at medium speed with electric mixer until blended. In medium bowl, combine flour, sugar, baking powder, baking soda, and salt. (If using banana flavoring instead of liqueur, add here.) Add to mashed banana mixture slowly, beating on low speed just until blended. Pour batter evenly over sliced bananas in pan. Bake at 350 degreefor 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 1 minute. Loosen cake from sides of pan with knife, and invert onto a large rectangular serving platter.
Drizzle creme de banana over cake.
Heat rum in a small saucepan just until simmering; carefully ignite with a long match to burn off liqueur. Once flames die down, spoon rum over cake.
For Banana Whipped Cream:
Whip heavy cream until peaks form, adding sugar and flavoring while whipping. Serve warm cake with banana whipped cream.