Brown sugar, rum, cinnamon and bananas--elements of the traditional bananas Foster-combine
in a topping that becomes a delicious sauce, moistening the dessert when it's
inverted. The cake itself has a homey feel and a rich, deep banana flavor. Serve
it with whipped cream or vanilla ice cream.
1 cup packed dark brown sugar
3/4 cup unsalted butter, cut up, softened, divided
1/2 teaspoon ground cinnamon
2 tablespoons dark rum or 1/2 teaspoon rum extract mixed with 2 tablespoons water
3 large ripe but firm yellow bananas with green tips, sliced diagonally (1/4 inch)
3/4 cup sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
Place brown sugar, 1/4 cup of the butter and cinnamon in small saucepan. Heat
over medium-low heat until butter is melted and mixture is smooth, stirring occasionally.
Stir in rum. Pour into 9 x 2-inch round cake pan.
Arrange banana slices in concentric circles over brown sugar mixture.
Heat oven to 350 degrees F.
Place remaining 1/2 cup butter and sugar in large
bowl; beat at medium speed 5 minutes or until light and fluffy.
Add eggs one at a time, beating well after each addition.
Beat in vanilla extract.
In medium bowl, stir together flour, baking powder, baking soda and salt.
At low speed, beat in flour mixture in 3 parts alternately with sour cream, beginning
and ending with flour mixture.
Spoon and gently spread batter over bananas.
Bake for 45 to 55 minutes or until cake is golden brown and a wooden pick inserted in center
comes out clean.
Cool in pan on wire rack 15 minutes. Run small knife around edge of cake;
carefully invert cake onto serving plate.
Per serving: 510 calories, 22 g total fat (13 g saturated fat), 5 g protein,
76.5 g carbohydrate, 110 mg cholesterol, 195 mg sodium, 1.5 g fiber