Bananas Foster Bundt Cake

The Bananas Foster Bundt Cake (topped with a heavy-handed drizzle of rum sauce) doesn’t have an overbearing banana taste but you definitely know it’s there!

I’m from an area of Louisiana where the dessert options are always on-point! And I thought when I moved from Louisiana to Texas I would miss out on some of the dishes I grew up enjoying…until I went to a local steakhouse that served a fantastic Bananas Foster Cake on their menu.

I had to come up with my own take on this great dessert and the idea of this moist Bananas Foster Bundt Cake came to mind.

So who created the original Bananas Foster dessert?

Bananas Foster is a traditional New Orleans dessert created in the early 1950s by chef Paul Blange. Since New Orleans was a major port for bananas shipped from Central and South America, he had the timely challenge of creating a dessert using bananas. Fast forward to today and it’s a Nawlins staple.

Traditionally, Bananas Foster is served in a shallow bowl of vanilla ice cream topped with flambéd bananas and a decadent sauce made from butter, brown sugar, cinnamon, rum, and banana liqueur.

To transform those flavors into a cake, I opted for the bundt style. Plus, I really love bundt cakes so I figured why not combine the two ideas into one.

So why did I choose a bundt cake over the traditional layered style?

Those slightly crusty edges for one! I’m one who prefers the edges or crusty part of baked goods and bundt cakes have more of that to offer than layered or sheet cakes.

The cake doesn’t have an overbearing banana taste but you definitely know it’s there.

The sauce is pretty simple to make but takes some patience while getting the sugar and butter mixture to caramelize before adding in the other ingredients.

Once the banana-flavored cake is complete, it is topped with a heavy-handed pour of rum sauce. Sounds — and tastes — divine.

When you want to treat your favorite people with a great dessert, try this Bananas Foster Bundt Cake and everyone will be impressed!

Check out my Ooey Gooey Pineapple Butter Cake as well! You will love it!

Bananas Foster Bundt Cake

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• Author: Eric
• Total Time: 1 hour
• Yield: 10 1x

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Description

When you want to treat your favorite people with a great dessert, try this Bananas Foster Bundt Cake and everyone will be impressed!

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Ingredients

Units USM Scale 1x2x3x

For the Cake:

• 2 Large Ripe Bananas
• 2 cups All-Purpose Flour
• 1 cup Sugar
• 1 cup Brown Sugar
• 1/2 cup Butter, softened
• 1 tsp. Baking Powder
• 1 tsp. Baking Soda
• 1 tbsp. Vanilla Extract
• 1 tsp. Lemon Extract
• 1/4 cup Mascarpone
• 4 Large Organic Eggs
• 3/4 cup Organic Milk

For the Sauce:

• 1/2 cup Butter
• 1/2 cup Brown Sugar
• 2 tbsp. Sugar
• 1/2 tsp. Ground Cinnamon
• 1/4 tsp. Nutmeg
• 1/2 tsp. Vanilla Extract
• 3 tbsp. Dark Rum
• 1/4 cup Evaporated Milk

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Instructions

1. Preheat oven to 350 degrees.
2. Add flour, brown sugar, baking powder, and baking soda into a large bowl. Mix. Set to the side.
3. add bananas and mash until smooth in a separate large bowl. Add the mascarpone, softened butter, vanilla extract, lemon extract, and sugar to the same bowl. Add the milk and blend until smooth.
4. Separate the eggs. Place the egg whites in a separate bowl for the next step. Add egg yolks to the banana mixture and slowly blend for 20-30 seconds until combined. 
5. Using a hand blender (paid link), whip the egg whites until they foam and develop peaks. Set to the side.
6. Add the banana mixture slowly into the dry ingredients, blending at low speed until smooth.
7. Slowly fold the egg whites into the cake batter. Do not overmix.
8. Spray the Bundt cake pan with non-stick spray. Pour the cake batter evenly into the pan. Even out the mixture by shaking the Bundt pan from side to side.
9. Bake the cake for 45 minutes. Allow to cool for 20 minutes.
10. While the cake is cooling, add butter, brown sugar, and sugar to a cooking pan. Cook on medium heat, constantly stirring until the sauce thickens.
11. Slightly lower heat. Add cinnamon and nutmeg. Add vanilla extract and rum. Once all ingredients are blended, add the evaporated milk. Stir until you’ve reached a creamy consistency. Remove from heat.
12. Flip the cake onto a flat surface or cake plate. Pour sauce evenly over the top of the cake.

Notes

You can substitute 1.5 tablespoon rum or vanilla extract for the dark rum in this recipe.

You can sprinkle a few chopped pecans in the rum sauce if you would like some additional texture.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baked
• Cuisine: American

Nutrition

• Calories: 437
• Fat: 20.7g