This Bananas Foster Upside-Down Cake has all the flavors of the New Orleans classic in easier-to-prepare cake form that's just as stunning as the original for a healthier dessert you'll be proud to serve.
Prep: 10 mins
Cook: 20 mins
Ingredients
3 tablespoons unsalted butter
¼ cup packed dark brown sugar
2 tablespoons dark rum
4 very ripe medium bananas, cut in half lengthwise, then cut into 4-inch-long pieces
¼ cup toasted chopped pecans
⅓ cup all-purpose flour
⅓ cup white whole-wheat flour
1 teaspoon baking powder
½ teaspoon kosher salt
¼ teaspoon ground cinnamon
1 large egg, lightly beaten
⅓ cup granulated sugar
⅓ cup whole-milk plain Greek yogurt
¼ cup canola oil
½ teaspoon vanilla extract
Directions
1Preheat oven to 350°F.
2Melt butter in a 9-inch cast-iron skillet over medium heat. Remove from heat and stir in brown sugar and rum. Return to medium heat and bring to a simmer. Cook, stirring often, for 2 minutes. Remove from heat. Arrange banana pieces, cut-side down, over the brown sugar mixture and sprinkle with pecans.
3Combine all-purpose flour, whole-wheat flour, baking powder, salt and cinnamon in a large bowl. Whisk egg, granulated sugar, yogurt, oil and vanilla in a medium bowl. Gradually add the wet mixture to the dry ingredients, whisking until just combined (the batter will be lumpy). Carefully spread the batter over the bananas.
4Bake until a skewer inserted in the center comes out clean, about 20 minutes. Cool in the pan on a wire rack for 10 minutes. Run a knife around the edges to loosen. Invert the cake onto a serving plate, spooning any toppings left in the pan over the cake.
Jeanne
January 22, 2019
Happy Birthday Zoe!
I have to try this. If it tastes just half as good as it looks, it will be wonderful! Especially with 10 minutes prep.