Are you ready for a delicious and decadent dessert that will transport you to the streets of New Orleans? Look no further than the Banana Foster Cake! This cake takes the classic dessert to a whole new level with layers of moist banana cake, a rich and flavorful bananas foster filling, and a creamy frosting that perfectly complements the other flavors.
Whether you’re a fan of traditional upside-down cakes or just looking for a new dessert to impress your friends and family, this cake is sure to be a hit. Check out some of the amazing recipes available online and get ready to indulge in a slice of heaven!
Key Banana Foster Cake Ingredients & Why
Butter
Butter enriches both the Bananas Foster topping and cake batter.
Brown sugar
Brown sugar adds sweetness and depth to the Bananas Foster topping and cake batter.
Cinnamon
Cinnamon imparts warmth and spice to both the cake batter and Bananas Foster topping.
Dark rum
Dark rum infuses flavor and a subtle hint of alcohol into the Bananas Foster topping and cake batter.
Praline liqueur
Praline liqueur contributes flavor and sweetness to the Bananas Foster topping.
Heavy cream
Heavy cream enhances the richness and creaminess of the Bananas Foster topping.
Sea salt
Sea salt balances the sweetness in the Bananas Foster topping.
Very ripe bananas
Very ripe bananas add flavor and moisture to the cake batter.
Cake flour
Cake flour ensures a tender crumb in the cake batter.
Baking powder
Baking powder assists the cake in rising in the cake batter.
Salt
Salt balances sweetness and enhances flavor in the cake batter.
Eggs provide structure and richness in the cake batter.
How Do You Make The Best Banana Foster Cake?
- Preheat oven to 350°F (175°C). Grease 3 (8-inch) round cake pans and line with parchment.
- In a large bowl, mix flour, baking soda, and salt. In a separate bowl, combine sugar, 2 cups mashed banana, oil, yogurt, buttermilk, vanilla, and eggs. Add this to the flour mixture and stir until combined. Divide the batter evenly between the pans.
- Bake for 25-30 minutes or until a toothpick comes out clean. Let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely, about 1-1.5 hours.
- For the caramel sauce, mix sugar, cream, butter, cinnamon, and salt in a saucepan. Cook over medium heat, stirring constantly until the butter melts and sugar dissolves (about 2 minutes). Whisk in 1.5 mashed bananas, vanilla bean paste, and 3 tablespoons of rum. Remove from heat.
- Place sliced bananas in a bowl and drizzle with 4 tablespoons of caramel sauce and 1 tablespoon of rum. Gently toss to coat. Let the remaining caramel sauce cool to room temperature for about 20 minutes.
- For the caramel frosting, beat butter in a stand mixer with the paddle attachment until light in color (about 3 minutes). Gradually add powdered sugar and beat until light and fluffy (about 3 minutes). Add 1 cup of salted banana caramel sauce and beat on low speed until combined (about 1 minute). Transfer 1 cup of frosting to a piping bag with a #12 tip.
- To assemble the cake, place 1 cake layer on a serving plate, spread with 2/3 cup Caramel Frosting, and pipe a ring of Caramel Frosting around the outer edge.
- Spoon half of the sliced banana mixture inside the frosting ring and spread evenly. Top with the second cake layer.
- Spread another 2/3 cup of caramel frosting over the second layer and pipe a ring of caramel frosting around the outer edge.
- Spoon the remaining sliced banana mixture inside the frosting ring and spread evenly. Top with the remaining cake layer.
- Spread the remaining frosting on the top and sides of the cake, smoothing it.
- Use the piping bag to decorate as desired.
- Slice and serve with the remaining 3/4 cup of caramel sauce
Pro Tips For Making Banana Foster Cake Recipe
- Boost banana flavor – add mashed bananas to the cake batter.
- Prevent spills – use a lipped cake stand for the bananas foster topping.
- Keep banana slices fresh – drizzle with lemon juice, then pat dry.
- Let the cake cool before adding pecan praline icing.
- Maintain cake moisture – use simple syrup.
- Opt for yellow or buttery golden cake mixes.
- Refrigerate any leftovers for freshness.
How to Store Banana Foster Cake
- Keep the cake fresh by covering it.
- Store the cake at room temperature for 3 days.
- For longer storage, freeze it in an airtight container for up to 3 months.
- Reheat leftovers in the microwave for 20-30 seconds.
- Allow the cake to reach room temperature before serving.
Can You Freeze Banana Foster Cake?
To freeze banana foster cake, begin by flash freezing the cooled cake in the pan for 1-2 hours. Afterward, slice it into portions, tightly wrap each slice in foil, and place them in freezer bags.
When you’re ready to enjoy, simply thaw the slices on the kitchen counter for 1-2 hours. For any remaining cake, freeze them for up to 3 months by individually wrapping the pieces in plastic wrap and storing them in a Ziploc bag. Prior to serving, remember to thaw these pieces in the refrigerator overnight.
Frequently Asked Questions About Banana Foster Cake
Can Bananas Foster Cake be made without alcohol?
Achieve a non-alcoholic Bananas Foster Cake by simply using rum extract.
How do you make Bananas Foster Cake?
To make a delicious Bananas Foster Cake, you’ll need banana cake batter, a filling featuring rum, brown sugar, and cinnamon, and a frosting. The recipe may have some minor variations, but that’s the core of it.
What are some other desserts that use Bananas Foster flavors?
Indulge in Bananas Foster through our delightful desserts: Pavlova, Caramel Popcorn, Pralines, and Low Carb Truffles.
Banana Foster Cake Recipe
Ingredients
Banana Cake
- 2 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon table salt
- 2 cups granulated sugar
- 2 cups mashed banana (from 5 (6 oz.) bananas)
- 1 cup canola oil
- ¾ cup plain whole Greek yogurt
- ¼ cup whole buttermilk
- 2 teaspoons vanilla extract
- 2 large eggs
Salted Banana Caramel Sauce
- 1 cup dark brown sugar
- ½ cup heavy cream
- ⅓ cup unsalted butter
- ¾ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- 1 ½ very ripe bananas, mashed
- ¾ teaspoon vanilla bean paste or 1 1/2 vanilla beans
- 4 tablespoons dark rum (such as Meyer’s dark rum), divided
- 3 ripe bananas, sliced
Caramel Frosting
- 2 cups unsalted butter, softened
- 4 cups powdered sugar
- 1 cup salted banana caramel sauce
Instructions
- Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and line their bottoms with parchment.
- In a large bowl, combine flour, baking soda, and salt. In a separate bowl, blend sugar, 2 cups of mashed banana, oil, yogurt, buttermilk, vanilla, and eggs until smooth. Add this mixture to the dry ingredients, stirring until combined. Divide the batter equally among the pans.
- Bake for 25-30 minutes in the preheated oven, or until a toothpick comes out clean. Let the cakes cool in the pans on a wire rack for 10 minutes, then remove them from the pans and allow them to cool completely, around 1 to 1 1/2 hours.
- For the caramel sauce, combine sugar, cream, butter, cinnamon, and salt in a small saucepan. Cook over medium heat, whisking continuously until the butter is melted, and the sugar is dissolved, about 2 minutes. Whisk in 1 1/2 mashed banana, vanilla bean paste, and 3 tablespoons of rum, then remove from heat.
- Place sliced bananas in a small bowl and drizzle with 4 tablespoons of caramel sauce and the remaining 1 tablespoon of rum; gently toss to coat. Let the remaining caramel sauce cool to room temperature, approximately 20 minutes.
- To prepare the caramel frosting, beat butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until it becomes light in color, about 3 minutes. Gradually add powdered sugar and beat on medium speed for about 3 minutes until it turns light and fluffy. Add 1 cup of the salted banana caramel sauce and beat on low speed until combined, approximately 1 minute. Transfer 1 cup of frosting to a piping bag fitted with a #12 tip.
- To assemble the cake, place one cake layer on a serving plate and spread with 2/3 cup of Caramel Frosting. Use the piping bag to create a ring of Caramel Frosting around the outer edge of the cake layer on top of the frosting.
- Spoon half of the sliced banana mixture inside the frosting ring and spread it evenly. Top with the second cake layer.
- Spread another 2/3 cup of caramel frosting over the second layer. Repeat the piping bag ring around the outer edge of the cake layer on top of the frosting.
- Spoon the remaining sliced banana mixture inside the frosting ring and spread it evenly. Top with the remaining cake layer.
- Spread the remaining frosting on the top and sides of the cake and smooth it out.
- Use the piping bag to decorate as desired.
- Slice and serve with the remaining 3/4 cup of caramel sauce.
