Banana Foster Rum Upside Down Cake

Tuesday, January 4, 2011
New Years Day was so gorgeous out, I decided to make this cake for a tropical treat..anything island style has rum in it and this with banana cake with rum,  was perfect for all  our guests was light and rich with flavor to start the New Year off with a kick ( a good one at that!)

If you like pineapple upside down your going to love this one! I wanted to leave the top plain so you can see what it looks like before adding  all the topping and rum...either way its delicious!

1/3 cup unsalted butter
1 cup firmly packed light brown sugar
 2 1/4 cups mashed ripe banana (about 5 large) you will need three for the bottom and the rest for later
1/4 cup dark rum
1/2 cup unsalted butter, at room temperature
1/2 cup milk
3 large eggs, room temperature and lightly beaten
2 teaspoons vanilla extract
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 banana rum ( Cruzan makes this rum, if you can't find it mix banana schnapps or banana flavoring with 1 teaspoon flavorings and 3 tablespoons white rum.)
1/3 cup dark rum

Whipped Cream
1 cup heavy cream 
1 Tablespoon sugar
2 teaspoons banana rum or banana flavoring

Put 1/3 cup unsalted butter in a 13x9-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. Take 3 of the mashed  bananas adding the 1/4 cup dark rum mix together. Arrange mashed banana's on brown sugar mixture to cover surface of pan and set aside.
Combine the rest of  the banana's (2 left) and mash add 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.
Add to mashed banana mixture slowly, beating on low speed just until blended.
Pour batter evenly over  bananas in buttery pan.
Bake at 350 degrees for 35-40 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 banana rum over cake.
Heat dark 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 cake with banana whipped cream

Alternate Fast Method:
1 regular size packaged yellow cake mix
3 eggs
1/4 cup oil
1 cup water
2 mashed banana's
Mix with an industrial mixer until thick and well blended. Proceed with the above instructions.


Cookin' Canuck said...

You are not helping me stick to my resolutions! This seriously sounds amazing.

Sandra said...

Delicious! Great recipe!

FOODESSA said...

It's funny how many ripe bananas I've accumulated in the freezer...ready for the next sweet treat. I'm thrilled this cake requires so many bananas...time to clean out the old and bring in the new. Just perfect for wishing you the Happiest New Year ever!

Ciao for now and flavourful wishes,

sanjeeta kk said...

What a lovely cake out there. Love the frosting and the banana slices in it.

Lite Bite

Lea Ann said...

Wonderful Recipe! Another bookmarked.

Belinda said...

Love know how to tempt the tummy!

Melynda said...

You have done it again! This will have to be on our table, soon.

Betty said...

complimenti! è davvero deliziosa questa torta, quasi quasi la provo anche io!
grazie per la ricetta e Felice 2011 anche a te!
a presto.


Emily Malloy said...

Absolute perfection!

alison said...

looks amazing that slice,and so yummy!happy new year ,claudia,happiness!

Swathi said...

Awesome cake, I love have a bite. what else I can say.

Claudia said...

While I am nowhere ready for tropical (it's freezing here) I must say am enchanted by this cake. Your presentation is stunning and now I feel sweet and summery.

Trix said...

You've got some great light going on there in your photos!!

Laurie said...

That's my kind of cake.. yummeee!!
Thank you for your visit.. it's a pleasure to meet you! Buon Anno!!


ARLENE said...

I usually prefer a loaf of bread to sweets, but bananas Foster is an exception (as is creme brulee). I'm planning a dinner party soon and thought I'd be making cheesecake, but now I don't know.

Reeni said...

How absolutely delectable Claudia! Loving on that banana whip cream too!

Shelby said...

Defnintely a treat I would enjoy!

Anh said...

Delicious! said...

I love using bananas in desserts This cake though .. I need to try it. It looks so moist, soft, delicious!

Magic of Spice said...

Oh my that looks amazing Claudia...
And with rum :)

Cajun Chef Ryan said...

Great cake here!

briarrose said...

So much goodness in one cake. ;) Lovely.

Kim Kelly said...

What a great cake!! I love the photo outside... looks like summer!

Gera@SweetsFoodsBlog said...

That banana-rum-cake is calling my name. Do you hear it?

Have an Excellent 2011! :)


Laurie Alves said...

Absolutely Fabulous! Wonderful switch on the pineapple upside down cake :) Have you seen my Bananas Foster French Toast? You have to see it..same concept..only it's a great breakfast item! I love your inspired cooking!

Cristina {Teenie Cakes} said...

Claudia - not only do I luv pineapple upside down cakes, banana-whatevers rank real high up there too! I like this recipe and can't wait to try it. I'd whip it up tomorrow if I had some banana rum. I'm gonna start looking for it in the markets (where do you find banana rum?)

Cake Duchess said...

ciao Claudia! Decadent and tempting me! Gorgeous shots of a lovely cake. Happy Weekend!

bella (roz) said...

Banana Cream Pie is one of my all-time faves, but now I think that this gorgeous banana cake of yours has got it all beat! Mmmm, all of that whipped cream topping; so luscious! You are simply amazing! Ciao!

Tanya said...

The rum on an upside down cake sounds delish. The whipped cream is a great addition too, must make this cake!

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