Hi Hi!! Happiest of Mondays, friends!
How was your weekend? What did you do on Valentine’s Day?! Was it ALL you wanted? Did he propose? Did you get a car? A new bag?? Perfume???
How annoying am I? AND nosy!
Wanna know what I did this weekend?
Netflix —> Fridge —> DVR —> Fridge —> Repeat.
Also in the mix and always on repeat? Laundry, cleaning, cooking, and baking. And entertaining the kids.
I did all of that AND then-some while blasting the “MTV Party to GO 2000” CD. Sugar Ray and Backstreet Boys, I still ♥ YOU!
Soooo. Fat Tuesday is upon us, and like the many Fat Tuesdays that have come before, I am again attempting to lure you in with a pretty and sweet and delightful and amazing Bananas Foster dessert. Fingers crossed, my plan is working…
Working off of my Pineapple Upside Down Cake from a few years back, I decided to make my banana-fosters-cake-dreams come true thrice in one day.
First run was a test. We devoured it.
Second run was where all the modifications took place and my Mom, the toughest food-critic of all, took it home.
But my third and final run was so I could get a picture of it and give it to you.
If I’m being perfectly honest, this is the way I want to enjoy the classic Bananas Foster sauce from now until eternity. On top of this sweet, one layer cake + a few cups of hot coffee to go with it.
It’s spongy, it’s extremely flavorful, it’s got texture, it’s got caramel, it’s got RUM! It’s just plain ol’ awesome.
Okay. What I’m really trying to say is that your Chubby Monday, or your Fat Tuesday, should be consumed by this cake-activity. Flambe your bananas and whip up that cake! You will LOVE it!
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Bananas Foster Upside Down Cake
FOR THE BANANAS FOSTER SAUCE
- 3 to 4 bananas , halved lengthwise
- 4 tablespoons butter
- 1 cup light brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup dark rum
FOR THE CAKE
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2- cup sugar
- 1/2- teaspoon salt
- 3 eggs , separated
- 1/2- cup apple juice
- 1 teaspoon pure vanilla extract
- 1 stick (8 tablespoons) butter, melted (cool for at least 3 minutes before using)
- Preheat oven to 400F degrees.
- Grease an 11x7 brownie pan with cooking spray or you can also use an 8-inch cake pan or an 8x8 brownie pan. (***see notes)
- Arrange the bananas, cut side down, in the prepared pan and set aside.
- Combine butter, light brown sugar and cinnamon in a skillet and cook over medium-low heat, stirring frequently, until butter is melted, sugar dissolved and mixture is well combined.
- Slowly add rum and cook until heated through.
- Using a lighter, stand back and carefully light the rum.
- Shake the pan a bit until the flames subside.
- Remove from heat and pour over prepared bananas; set aside.
- In a mixing bowl, whisk together flour, baking powder, sugar and salt; set aside.
- In your mixer's bowl, beat the egg yolks for 4 to 5 minutes on high speed, or until lemony yellow.
- With the mixer on low, add apple juice and vanilla.
- Slowly add the melted butter and continue to mix until combined.
- Gradually add in the flour mixture, about 1/4-cup at a time; continue to mix until thoroughly incorporated.
- Remove bowl from mixer and set aside.
- In a clean, dry mixing bowl, beat the egg whites on medium-high speed until stiff peaks form.
- Using a rubber spatula, gently fold the egg whites into the flour mixture. (***see notes)
- Spoon dollops of the cake batter over the bananas and using an offset spatula, gently spread the batter, covering the fruit.
- Set a baking sheet on the bottom of the oven.
- Bake the cake in the center of the oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 10 minutes.
- Invert it onto a platter.
- Let the cake cool slightly; about 20 minutes.
- Cut into squares and serve.
***FOLDING THE EGG WHITES: Move the spatula across the bottom of the bowl; bring it back up the other side, carrying some of the mixture from the bottom over the surface. Repeat, rotating the bowl, until ingredients are combined. DO NOT overmix.
***BAKING PAN: I like using my 11x7 pan for smaller cakes and brownies. If you do not have one, please don't use a 9x13 pan for this cake as the pan will be way too big for the amount of cake batter. Use an 8x8 brownie pan or an 8-inch cake pan, if possible.
WW SmartPoints: 16