Bananas Foster Cinnamon Cake
a soft, dense cinnamon cake with a “bananas foster” caramel sauce & pecan topping
servings: 12
Ingredients
Scale
Bananas Foster Sauce
- 1 lb bananas, peeled
- 8 tbsp unsalted butter
- ½ cup dark brown sugar
- 1 tsp ground cinnamon
- ¼ tsp kosher salt
- ¼ cup dark rum
- 1 cup pecans, roughly chopped
Cake Batter
- 2 cups all-purpose flour
- 1 cup super-fine almond flour
- 1 tbsp ground cinnamon
- 2 tsp baking powder
- 1 tsp kosher salt
- ½ lb unsalted butter, softened
- 1 cup granulated sugar
- 1 cup dark brown sugar
- 4 eggs, at room temperature
- 1 cup greek yogurt
- 1 tbsp pure vanilla extract
- flaky sea salt
- vanilla ice cream (optional)
Instructions
- Preheat the oven to 350°F. Grease a 9×13” cake pan. Line it with a piece of parchment paper. Cut the bananas in half lengthwise and then in half crosswise.
- For the sauce, heat a 12” stainless steel skillet over medium heat. Add 2 tablespoons of the butter and let it melt. Carefully place the bananas, flat side down, into the skillet. Cook for 1-2 minutes until browned. Evenly arrange the bananas, flat side down, in the prepared cake pan.
- To the skillet, add the remaining 6 tablespoons of butter, brown sugar, cinnamon, and salt. Whisk to combine and simmer for about a minute. Drizzle the rum over the mixture. Very carefully use a lighter to flame the mixture. Shake the skillet until the flame goes out.
- Pour the sauce evenly over the bananas in the cake pan. Sprinkle the pecans over top and set aside.
- For the batter, combine the all-purpose flour, almond flour, cinnamon, baking powder, and salt in a mixing bowl. Whisk to combine. Add the softened butter, granulated sugar, and brown sugar to the bowl of a stand mixer. Using a paddle attachment, cream together for a few minutes until light and fluffy. Scrape down the sides of the bowl as needed.
- Beat in the eggs one at a time until incorporated. Mix in the greek yogurt and vanilla until smooth. Add the dry ingredients and mix just to combine and remove any lumps.
- Transfer the batter to the cake pan and spread into an even layer. Bake on the middle rack for 45-50 minutes, until golden and just set in the middle.
- Cool the cake in the pan for 10 minutes. Place a cutting board on top of the cake pan and flip the cake over so that it releases from the pan. Cut the cake into squares. Serve warm with a pinch of flaky sea salt and ice cream if desired.