| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 cup light brown sugar
- 2 tablespoons unsalted butter
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon allspice
- 3 tablespoons dark rum
- 2 teaspoons vanilla extract
- 4 ripe bananas, sliced lengthwise
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon fresh ground nutmeg
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 6 tablespoons unsalted butter, at room temperature
- 2 eggs, at room temperature
- 2 very ripe bananas, mashed (about 1 cup)
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Instructions
- Preheat your oven to 350 degrees F.
- For the topping: Melt together the brown sugar, butter, cinnamon, salt and allspice over medium-high heat in a 9- or 10-inch cast-iron skillet, stirring until the sugar has dissolved. Bring to a bubble and let the syrup cook until thick, about 5 minutes. Remove the pan from the heat and carefully stir in the dark rum (see Cook’s Note) and vanilla, then return the pan to the heat for 1 minute. Arrange the banana slices cut side down on top of the syrup.
- For the cake: Whisk together the flour, baking powder, salt, baking soda and nutmeg in a large bowl.
- Beat together the brown sugar, granulated sugar and butter in a stand mixer or electric hand mixer until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well and scraping the bowl down after each addition. Beat in the mashed bananas and vanilla until incorporated. Beat in the dry ingredients, alternating with the buttermilk in two additions, scraping down the bowl to ensure all the dry ingredients are incorporated.
- Carefully, spread the batter over the top of the bananas in the skillet. Place a baking sheet on the bottom rack of the oven to catch any spillage! Bake until a tester comes out with some moist crumbs sticking to it, 45 to 50 minutes. Let cool for 5 minutes before running a paring knife along the sides and inverting onto a serving platter while still warm.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 464 |
| Total Fat | 13 g |
| Saturated Fat | 8 g |
| Carbohydrates | 80 g |
| Dietary Fiber | 3 g |
| Sugar | 54 g |
| Protein | 5 g |
| Cholesterol | 71 mg |
| Sodium | 399 mg |
Reviews
Was planning to make two of these at the same time for two different occasions. I used cast iron pans, but the caramel burned in both! By the time the pans were hot & the caramel started bubbling, it was hard to tell how dark it was and when I took it off the heat it continued to cook, making it way too dark & it burned. So I switched to my regular nonstick skillet & did them one at a time. That turned out just fine! I put a few walnut halves on the top (bottom) of the cake and I wish I’d put some toasted chopped walnuts in the cake itself. The cake is good, moist & flavorful, but it’s pretty sweet & needed some more texture. I made one cake with brandy & one cake with dark rum. I only tried the one with the dark rum (really tasty, you could pinpoint the rum flavors), but the people I gave the other cake to said it was divine! So I think either would work. My bananas I used for slicing weren’t very ripe, still kinda firm, but yellow. I think if I make it again I would want a softer banana. I didn’t like the weird texture of the sliced banana after baking. Or maybe I need to cook the bananas in the caramel longer before proceeding to the next step. I also don’t really even like bananas! But I was given a couple bunches & needed a dessert.
I made this recipe tonight and I was very happy with how forgiving it is. I didn’t follow the directions completely (I added the flour right to the butter by mistake) but I soldiered on and made the cake batter. I did not have any rum so I added brandy. Very very good cake – I will make this again. However, I think I will add some chopped walnuts to add some texture. My own personal preference. I will caution, though, that the cast iron skillet with the cake is heavy – I almost dropped the skillet on the kitchen floor – but luckily it didn’t spill. All in all a very successful last minute cake!
Really cool and really good recipe. The cake came right out of the pan and looks great.
Delicious and easy to make, strongly recommend!
I just made this dessert today. Oh my goodness! Super easy to make. Will be making this again.
OMG! This melts in your mouth. The cake is very similar to banana bread but light and fluffy. This is a family favorite!
Crazy delicious! Easy to make and since it has fruit its pretty much a healthy treat
Can I give this one 12 stars? Miss Brown rocks…last night we have friends to celebrate with a smoked standing rib roast dinner and ended it with this desert…our friends asked if they could take some home too!!!