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
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
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.
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.
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