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Bananas Foster Cake

Hi, baking friends! If you're a fan of bananas and caramel, then you're going to love this recipe for Bananas Foster Cake. This dessert is a delicious twist on the classic New Orleans dessert, combining the flavors of bananas, rum, and caramel in a moist and fluffy cake. It's the perfect treat for any occasion, from birthdays to special celebrations, or just as a way to indulge in a little something sweet.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 460 kcal

Equipment

  • Two 9-inch cake pans
  • Electric mixer or stand mixer
  • Measuring cups and spoons
  • Mixing bowls
  • Large saucepan

Ingredients
  

Cake

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter at room temperature
  • 1 cup granulated sugar
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 2-3 bananas)
  • 1/2 cup sour cream at room temperature

Caramel Sauce

  • 1 cup packed brown sugar
  • 1/2 cup unsalted butter
  • 1/4 cup heavy cream
  • 2 tablespoons dark rum

Instructions
 

  • Preheat the oven to 350°F (175°C) and grease two 9-inch cake pans.
  • In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  • In a separate mixing bowl, beat the butter and granulated sugar together until creamy.
  • Beat in the eggs, one at a time, until fully incorporated.
  • Mix in the vanilla extract and mashed bananas until fully combined.
  • Add the dry ingredients to the wet ingredients, mixing until just combined.
  • Mix in the sour cream until just combined.
  • Divide the cake batter evenly between the two prepared cake pans.
  • Bake the cakes for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  • Allow the cakes to cool completely in the pans.
  • In a large saucepan, combine the brown sugar, unsalted butter, and heavy cream.
  • Cook the mixture over medium heat until the sugar dissolves, stirring constantly.
  • Increase the heat to medium-high and cook for an additional 2-3 minutes, or until the mixture thickens.
  • Remove the caramel sauce from the heat and stir in the dark rum.
  • Place one cake layer on a serving plate and spread half of the caramel sauce on top.
  • Place the second cake layer on top of the caramel sauce.
  • Drizzle the remaining caramel sauce over the top of the cake.
  • Serve the bananas foster cake warm or at room temperature.

Notes

  • For an extra boozy kick, increase the amount of rum in the caramel sauce.
  • You can also add chopped pecans or walnuts to the caramel sauce for some added crunch and flavor.
  • This bananas foster cake is perfect for any occasion, but especially for those who love bananas and caramel. It's a great dessert to serve to family and friends, and it's sure to impress with its delicious flavor and unique twist on a classic dessert.
  • To make this cake even more special, top it with whipped cream or vanilla ice cream before serving.
  • If you don't have dark rum, you can substitute with any other type of rum or even whiskey or brandy.
  • This cake can be made ahead of time and stored in an airtight container at room temperature for up to 2 days. Just be sure to reheat the caramel sauce before serving.
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