Tuesday, January 4, 2011

Banana Foster Rum Upside Down Cake

New Years Day was so gorgeous out, I decided to make this cake for a tropical treat..anything island style has rum in it and this with banana cake with rum,  was perfect for all  our guests ...it was light and rich with flavor to start the New Year off with a kick ( a good one at that!)


If you like pineapple upside down your going to love this one! I wanted to leave the top plain so you can see what it looks like before adding  all the topping and rum...either way its delicious!

1/3 cup unsalted butter
1 cup firmly packed light brown sugar
 2 1/4 cups mashed ripe banana (about 5 large) you will need three for the bottom and the rest for later
1/4 cup dark rum
1/2 cup unsalted butter, at room temperature
1/2 cup milk
3 large eggs, room temperature and lightly beaten
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1-1/3 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

3 Tablespoons banana rum ( Cruzan makes this rum, if you can't find it mix banana schnapps or banana flavoring with 1 teaspoon flavorings and 3 tablespoons white rum.)
1/3 cup dark rum

Whipped Cream
1 cup heavy cream 
1 Tablespoon sugar
2 teaspoons banana rum or banana flavoring

Put 1/3 cup unsalted butter in a 13x9-inch pan; place in a 350 degree oven for 5 minutes until melted.
Remove from oven, and coat sides of pan with cooking spray.
Add brown sugar and stir well.
Spread mixture completely in pan. Take 3 of the mashed  bananas adding the 1/4 cup dark rum mix together. Arrange mashed banana's on brown sugar mixture to cover surface of pan and set aside.
Combine the rest of  the banana's (2 left) and mash add next 4 ingredients in large bowl; beat at medium speed with electric mixer until blended.
In medium bowl, combine flour, sugar, baking powder, baking soda, and salt.
Add to mashed banana mixture slowly, beating on low speed just until blended.
Pour batter evenly over  bananas in buttery pan.
Bake at 350 degrees for 35-40 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan for 1 minute.
Loosen cake from sides of pan with knife, and invert onto a large rectangular serving platter.
Drizzle banana rum over cake.
Heat dark rum in a small saucepan just until simmering; carefully ignite with a long match to burn off liqueur.
Once flames die down, spoon rum over cake.

For Banana Whipped Cream, whip heavy cream until peaks form, adding sugar and flavoring while whipping.
Serve cake with banana whipped cream


Alternate Fast Method:
1 regular size packaged yellow cake mix
3 eggs
1/4 cup oil
1 cup water
2 mashed banana's
Mix with an industrial mixer until thick and well blended. Proceed with the above instructions.
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