Bananas Foster Upside Down Cake
Years ago I had my first taste of Bananas Foster and there was no turning back. If memory serves me that culinary experience occurred in a restaurant named Copeland’s. Copeland’s was a New Orleans style eatery and the menu was based on all things New Orleans.
Well, when Tall & Handsome and I married he informed me he had dined at Brennan’s in New Orleans. Brennan’s just happens to be the originator of the world famous Bananas Foster. Can you see where this picture is going? Yep, T & H being the repressed chef he is, purchased Brennan’s cookbook and in that cookbook was the recipe for the real Bananas Foster.
The first time T & H made it for me was Nirvana. It was unlike the Copeland’s version and unlike the Bananas Foster from Copeland’s, you flambé the real deal in the Brennan’s recipe…and it’s served with vanilla ice cream. Of course this isn’t something we make on a routine basis. I can count on my hands the times we made Bananas Foster in the past eight years. We made them for my parents not too long ago and I do believe they’d “allow” us to make them for them again. 😉
While flipping through a magazine the other day we came upon a recipe for a Bananas Foster Upside Down Cake. The rest would have been history…except we lost the magazine. So what’s a gal to do? Turn to the net of course! I can’t tell you have many recipes there are out there for a cake similar to this. Some take an extreme amount of time, others seemed a little weird and in my opinion strayed from the concept of Bananas Foster’s. I found one that was very similar to the first one we saw in the magazine, but it needed some definite tweaking, so I pulled out the old “Bevizer” and tweaked away. One thing I did was to use lite sour cream and 2% milk. The result is below.
We’ve had our first piece and after the spasms of delight passed, I can vouch…it’s a keeper! And, this would definitely shine at a holiday party or family get together.
Bananas Foster’s Upside Down Cake
1/2 cup butter, softened and divided
2 tablespoons rum
1 cup firmly packed light brown sugar
1/2 cup chopped pecans
2 medium-size ripe bananas
3/4 cup granulated sugar, divided
2 large eggs, separated
3/4 cup milk
1/2 cup lite sour cream
1 teaspoon vanilla extract
2 cups all-purpose baking mix
1/2 teaspoon ground cinnamon
- Melt 1/4 cup butter in a 10-inch cast-iron skillet over low heat; stir in rum. Stir in brown sugar evenly over butter mixture. Remove from heat.
- Sprinkle pecans evenly over brown sugar mixture. Cut bananas into discs and arrange in the pan over pecans.
- Beat remaining 1/4 cup butter and 1/2 cup granulated sugar in a large bowl at medium speed with an electric mixer until blended. Add egg yolks, 1 at a time, beating just until blended after each addition. Add milk, sour cream, and vanilla, beating just until blended. Combine baking mix and cinnamon. Add cinnamon mixture to milk mixture, beating just until blended.
- Beat egg whites in a large bowl with an electric mixer until soft peaks form. Gradually beat in remaining 1/4 cup granulated sugar until stiff peaks form. Fold into batter. Spread batter evenly over bananas in skillet.
- Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on wire rack 10 minutes. Invert cake onto a serving plate. Serve warm with vanilla ice cream if desired. (True Banana Foster’s is served with the vanilla ice cream.)
©2011 Beverly Hicks Burch All Rights Reserved.