No one will know a thing. In a large bowl, beat remaining 1/4 cup butter, granulated sugar, and oil with a mixer at medium-high speed until light and fluffy, about 3 minutes, stopping occasionally to scrape sides of bowl. Try my Cookie Butter Banana Bread or Mini Banana Cream Cookie Pies. Tag @girlversusdough on Instagram and hashtag it #girlversusdough, Your email address will not be published. In a large bowl beat the softened butter, oil and sugar together with an electric hand beater until light and fluffy, 3 to 5 minutes. Remove the cake pan and if there is a banana piece left behind in the pan, just use the butterknife to transfer it to the pan and onto the cake. I’m sending you my love this we, You know what time it is. You'll want to invert the cake while it's still very warm to ensure that all the caramelized banana goodness comes out of the cake pan. In a separate medium bowl, whisk flour, baking powder, salt and cinnamon until well combined. With mixer on low speed, add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating until just combined after each addition. Stir in eggs, one at a time, then stir in 1 1/2 teaspoons rum. I can’t promise it will cure cabin fever, but it sure does help. Transfer the cake to a cooling rack for 5 to 7 minutes. Top cake pan with parchment paper and an upside-down cooling rack; carefully but quickly invert cake pan onto paper-topped rack. Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes. We’ve officially entered full-on cabin fever mode around these parts. Serve with vanilla ice cream or whipped cream. For maximum success in baking this bananas foster upside-down cake, here are a few pro tips for ya: 1. So instead of pouting about it, I bake. We’ve officially entered full-on cabin fever mode around these parts. Heat oven to 350F. If you only have a 9-inch tall cake pan - that will do, too. ★☆ Can you please suggest another alternative for rum and sour cream? Lover of cookies and carbs. This needs to be a tall-sided cake pan (3-inches high). In a small bowl, whisk together half-and-half, yogurt, mashed banana, and extracts. In a large bowl with an electric hand mixer or in the bowl of a stand mixer with the paddle attachment, beat granulated sugar, 1/2 cup brown sugar and 1/2 cup butter on medium speed 3-4 minutes until fluffy and smooth. Get the Newest Recipes + a Free Baking Conversions Chart! Bake 50-55 minutes until a toothpick inserted in the center of the cake comes out clean. With the epic flavors of a butter and brown sugar topping, banana and rum, the cake part is so tender and soft. Baker, blogger, mama. Place a platter on top of the cake in the pan and, using pot holders, decisively invert to pan. The walnuts in the cake are optional (though I do love the texture they offer), so feel free to leave them out or swap them for chocolate chips. Too unripe, and they’ll taste bland. Cool cake in pan 10 minutes. To make the cake, first preheat oven to 350 degrees; position the rack in the middle. Hater of washing dishes. Peel bananas and carefully slice lengthwise and in half. ★☆. Fashion the bananas around the pan, cut side down. Cool the cake in the cake pan for about 10 minutes. If they’re too ripe, they might end up mushy once baked. Remove pan to reveal cake. Design by Purr. One bite is all it takes to fall in love with this dessert mashup for life. ★☆ Save Recipe Print Bananas Foster Upside-Down Cake Serves: Makes 1 (12-inch) cake Ingredients … Stop the mixer and scrape down the sides of the bowl. Place the butter and brown sugar in the pan and place the pan in the oven until the butter melts. Look for bananas that are mostly yellow but without any brown blemishes. The snow drifts cover the bottom third of our windows and the wind bends the pine trees outside just beyond our patio and all I can do is sit inside, clad in wool socks with a chunky blanket around my shoulders, and will it to be springtime already. When you break down this cake recipe into its components, it’s surprisingly simple. Add the dry ingredients to the batter and fold together with a spatula until just combined. Spring has to be just around the corner. For the Cake: 1/4 cup (1/2 stick / 2 ounces) unsalted butter, at room temperature, plus more for greasing the pan 1 1/4 cups (156 grams) all-purpose flour 1/2 teaspoon kosher salt 1/4 teaspoon ground cinnamon 1/2 teaspoon baking powder Pour batter into 3 (8 inch) round cake pans coated with cooking spray for baking. Once it’s baked, you let the cake rest for a few minutes, then flip it over to reveal that lovely caramelized banana-lined topping. Bake in the preheated oven for 35-40 minutes, until a toothpick inserted into the center of the cake comes out clean. Store covered tightly in a refrigerator for up to 3 days.