Banana Caramel Rum Upside Down Cake
Banana Caramel Rum Upside Down Cake
YIELD: One rectangle pan (11x7x1.5 inches)
TIME: 1 hr 30 min
Ingredients
Topping
3/4 cup softly packed brown sugar
1/3 cup unsalted butter
1/4 cup spiced rum
4-5 semi ripe bananas, cut lengthways
Banana Cake
3/4 cup firmly packed brown
1/2 cup unsalted butter, room temperature
2 eggs
1 cup ripe bananas, mashed
1 1/4 cup unbleached all-purpose flour
1 1/2 tsp baking powder
1 tsp pink Himalayan salt
1/2 tsp baking soda
2 tsp ground cinnamon
1 vanilla bean, split in half and scraped
Preparation
Step 1:
Preheat your oven at 320˚F. Grease a rectangle pan (11x7x1.5 inches) with butter. Set aside.
Step 2:
In a small saucepan, combine butter and brown sugar and let cook on medium heat stirring occasionally until sugar dissolves and butter starts to bubble. Simmer for 20 seconds without stirring. Slowly and carefully add rum. Let bubble for another 20 seconds. Afterwards pour into rectangle pan. Cut bananas lengthways and place on top of sauce. You may also cut the bananas shorter to properly fit into the pan.
Step 3:
Combine all dry ingredients in a medium bowl: flour, baking powder, baking soda, cinnamon and pink salt.
Step 4:
In a stand-up mixer with a paddle attachment, beat the butter with brown sugar until light and fluffy on medium-high speed. Scrape the side of the bowl. On low speed, add mashed bananas and vanilla bean. Then add eggs one at a time. Lastly, mix dry ingredients into 3 stages.
Step 5:
Pour the batter into the pan and spread evenly with a spatula or with the back of a spoon. Place in the middle rack and bake for 60 minutes or until a knife is inserted in the centre of the cake and comes out clean.
Step 6:
Let stand for a minimum of 10 minutes on a wire rack before turning onto a plate. Serve with ice cream.
TIP: I highly suggest doing two batches of caramel sauce if you wish to have extra sauce on the side to serve with the cake.
