Banana Foster Upside-Down Cake

Votes: 1

Time: 2 hours 45 minutes
Complexity: easily
Servings: 8

Bake an upside-down cake with a Bananas Foster flavor. This soft, moist cake is infused with aromatic dark rum and topped with caramel, with banana slices nestled within. To bake, place all the cake ingredients in the pan in reverse order: caramel, fruit, and dough. When the cake is ready, one quick flip and there it is, beautiful and deliciously gooey, on your plate.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Caramel topping

2/3 cup sugar
1 tbsp unsalted butter, plus extra for greasing the pan
3 medium bananas, sliced diagonally into 0.5 cm thick slices.

Pie

1 and 3/4 cups premium flour
1 teaspoon baking powder
0.5 tsp of soda
0.5 tsp fine salt
110 g unsalted butter, room temperature
1 cup of sugar
2 large eggs
1 tsp vanilla extract
3/4 cup milk
1/4 cup sour cream
3 tablespoons dark rum

Ingredient Substitution Suggestions

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Recipes with similar ingredients: biscuit dough, bananas, syrup, eggs, milk, sour cream, rum

Cooking the dish according to the recipe:

Preheat oven to 175°C. Grease just the sides of a 22cm cake tin.
Caramel topping:

In a medium saucepan, combine the sugar with 1/3 cup water and heat over medium heat until the sugar dissolves. Stop stirring and gently swirl the pan occasionally until the caramel turns a deep amber color, 8-9 minutes. If necessary, brush any sugar grains off the sides of the pan with a damp pastry brush.

Remove the pan from the heat and carefully stir in the butter (be careful, as the caramel may bubble vigorously). Pour the caramel into the prepared pan, tilting it to cover most of the bottom (be careful, as the pan will be very hot from the caramel). Arrange the bananas in a single, tight layer, then fill any gaps with the remaining slices.
Pie:

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a smaller bowl, combine the milk and sour cream.

In a large bowl, beat the butter and sugar with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl as needed, then beat in the vanilla extract. Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the sour cream mixture. Knead the dough.
Pour the batter into the pan over the bananas and spread it evenly. Bake the cake until golden brown and springs back when pressed, and a toothpick or cake tester inserted into the center comes out clean, 50-60 minutes. Run a knife around the edge of the cake to loosen it from the pan.
Prick the pie several times with a skewer and brush with rum. Let it rest in the pan on a wire rack until cool enough to handle, 20-30 minutes.
Invert the serving platter, place it on the pie in the pan, and, holding the pan and plate together, quickly flip the pie over so that the banana-side up is on the platter. Let cool completely.
Cut into wedges and serve.