The scent of caramelizing bananas, brown sugar, and rum are Caribbean kitchen alchemy! A tender vanilla cake holds up all the gooey deliciousness for an easy dessert that wows.
9-inch Springform Pan (This is just to prevent bubbling over during baking. If you have a deep 9-inch cake pan that will also work well.)
Parchment Paper
Ingredients
Banana Topping
3-4largeBananas, brown or soft(Sliced in half, then in thirds longways)
1cupBrown Sugar, packed
6TBSPUnsalted Butter
2 1/2TBSPRum
1/2tspCinnamon
pinchSea Salt
Cake
1 1/2 cups All-Purpose Flour
1 1/2tspBaking Powder
1/2tspSea Salt
1cupGranulated Sugar
1stick Unsalted Butter, softened
3largeEggs
8oz.Plain Greek Yogurt(Substitute sour cream if desired)
2tspPure Vanilla Extract
Instructions
Preheat the oven to 350 degrees.
Banana Topping
In a medium saucepan over medium heat combine butter, brown sugar, rum, cinnamon, and salt. Stirring regularly, bring to a light bubble then cook a couple minutes longer to dissolve sugar and develop a deeper golden color. Remove from heat.
Grease a 9-inch springform pan with butter and line the bottom with parchment paper. Pour brown sugar mixture into bottom of pan. Arrange banana pieces in a spiral pattern in the bottom of pan.
Cake
Combine flour, baking powder, and salt in small bowl and set aside.
In large bowl or stand mixer cream butter and sugar together until light and fluffy, about three minutes. Add vanilla. Add eggs one at a time, beating after each one.
Starting and ending with the dry ingredient mixture, alternate adding dry mixture and yogurt, beating after every addition. Pour batter into pan gently so as not to shift your banana pattern.
Bake for 40-45 minutes, or until top is golden brown and an inserted toothpick comes out clean. Cool at least 15 minutes before inverting cake onto plate or cake stand.
Serve slightly warm and topped with vanilla bean ice cream. Enjoy!