We’re Bananas Over this Bananas Foster Upside-Down Cake

Bananas are one of our favorite fruits.  They pair nicely with so many meals and flavors.  They are easily accessible any time of the year in the grocery store.  Whether you are making bread or banana pudding, let’s face it – bananas are extremely easy to bake with. Therefore, this week we are sharing a recipe that has been in our files for more than a decade. (Wow!)  We don’t know why it has taken us so long to try this recipe out?  Now that we did, we are sure to add this easy, delicious dessert to our usual rotation.

Bananas Foster Upside-Down Cake is not our original recipe, so we cannot take all of the credit. This recipe is closely based on a recipe that we found in the November 2011, edition of Southern Living Magazine.

To start, toast pecans in a single layer for 8 to 10 minutes in a preheated 350 degree oven. The recipe recommends to you make the upside-down cake in a cast iron skillet or a deep round cake pan (at least 2 inches deep).  We did not have a deep cake pan, so we made ours in a deep pie pan.  We chose not to use our skillet, because we thought a smaller, lighter pie pan would be easier to work with.  However, next time we think we will choose to make it in a skillet.  We will explain more below.

Melt butter in the bottom of your pan of choice and then add brown sugar and rum.  Sprinkle the nuts on top and then add slices of bananas in layered concentric circles around the pan.

Mix together the ingredients for the cake portion of the upside-down cake and pour over the bananas and nuts.

The original recipe said to bake the pan for 40-45 minutes.  Typically, because we know our oven, we choose somewhere in between the recommended baking span.  However, at 43 minutes our cake was not baked in the middle. So we added 5 more minutes.  After 5 it still was not done, so we added 5 more minutes.  Perhaps our cake did not bake well in the pie pan and would have cooked more evenly in our skillet?  That is why next time we will try out the skillet.  We will give you a future update!

The recipe also recommends that you bake the cake on a foil lined jelly roll pan inside the oven.  We followed the guidance and were glad.  The cake did run over the edge of the pan a little.  Thankfully we did not have a gooey, carmely mess in the bottom of our oven.

After cooling the cake for ten minutes, flip over onto a cake plate and you are ready to serve!  Delish!!

If you are viewing this post via email, please visit us at www.theblindpig.blog for a complete recipe for Bananas Foster Upside-Down Cake.

We highly recommend this easy and extremely delicious dessert.  It appears rich and impressive and would make a wonderful addition to any social engagement.  Add a little scoop of vanilla ice cream on the side for even more delight for your tastebuds.

Looking for other banana inspired recipes on the blog?  Here are some of our favs.

Bananas Foster Coffee Cake

Zaya Rum Bananas Foster

Chocolate Banana Bread

Banana Bourbon Cobbler

Zaya Banana Bread


Bananas Foster Coffee Cake

Occasionally we stumble across a recipe that is ah-mazing!  It is so delicious that we can’t wait to tell our Blind Pig readers about it.  This week we are sharing Bananas Foster Coffee Cake with you.  This coffee cake has the delicious flavors of traditional banana bread with a yummy rum sauce to top it off.

It was a huge hit in our household.  It was so delicious that Craig and Piglet #3 were already biting into it before Rhonda had time to take some photos.  We wish that we were the wonderful creators of this recipe, but we cannot take the credit.  We found it in a December 2014 issue of Southern Living Magazine.

The ingredients that you will need for this delicious treat are — ripe bananas, dark rum, brown sugar, softened butter, vanilla extract, cream cheese, eggs, all-purpose flour, salt, baking powder, baking soda, pecans, cinnamon, sugar and heavy cream.

The recipe seems lengthy and a little intimidating at first, don’t get overwhelmed.  This was fairly easy to make and the outcome is a worthwhile trade off.

The original recipe called for more rum sauce, but we felt that it was way too much sauce.  We cut the sauce ingredients in half in our version of the recipe.  Another note about the rum sauce is that you want to drizzle it over the coffee cake while the sauce is warm.  The sauce thickens very quickly and cannot be drizzled after about 15 minutes.  Drizzle while warm!

You can see that the rum sauce becomes thick quickly.

The coffee cake is ready to serve as soon as the sauce is drizzled.  However, it also keeps well if you want to make a day or evening ahead.  We nibbled on ours for several days and it was delicious until the very end.  Bananas Foster Coffee Cake would be a great addition to any brunch, special breakfast or coffee with friends. (Grandma Ruth, this would be great for your coffees with friends!)

If you are viewing this post via email, visit us at www.theblindpig.blog for a complete recipe for Bananas Foster Coffee Cake.

We enjoyed this coffee cake with a latte from our front porch last Sunday.  It was the perfect start to a lazy weekend morning.  Try the recipe soon and let us know what you think.  Better yet, make the recipe, share it with friends and tell them about our blog!




Zaya Rum Bananas Foster

How was your 4th of  July?  Did you serve our Seagram’s Peach Punch at your 4th gathering?

Our family spent last week enjoying the tropical paradise of Riviera Maya.  Spending time in the Caribbean got us in the mood for some great Caribbean Rum. Although we enjoy an excellent rum and coke from time to time, we decided to share another easy, fresh and tasty dessert.  This dessert is made with an excellent rum from Trinidad.  Zaya has a pretty rich color and the aroma just makes you relax and say, “No worries.”

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Rhonda clipped this recipe from the Dallas Morning News years ago.  At the time she was not aware that we were going to start a blog, so she did not bother to clip the author’s name. Sorry….

zaya bananas foster

The ingredients you will need for this delicious dessert are vanilla ice cream (we prefer Blue Bell vanilla bean), a 12.25 ounce jar of Smucker’s caramel topping, cinnamon, butter, orange liqueur, Zaya Rum, bananas, banana chips for garnish.

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Empty the contents of the caramel sauce into a 10 inch saute’ pan and place over medium heat.  Add a pinch of cinnamon, butter, orange liqueur and rum. Bring to a boil.  Reduce the heat to medium and simmer the sauce a few minutes to allow the alcohol to burn off.  This is Rhonda’s favorite part of preparing this dessert.  The molasses, cinnamon and buttery aroma that floats in the room as the sauce simmers is delish!  If only we could contain the scent and make it into a candle.  Warning:  the scent of the sauce simmering may bring teenagers and friends away from video games and cellphones to inquire what you are cooking!

After the sauce has simmered, remove from heat.  When ready to serve, scoop the ice cream into bowls or  serving dishes.  We like to serve desserts in our schooners when we can.  Slice fresh bananas over the ice cream.  Drizzle sauce over the top of the bananas and ice cream.  We like to have the sauce slightly warm when serving. It melts the ice cream slightly and enhances the flavor of the rum.  Garnish with banana chips or as you would like.  We couldn’t find any banana chips at the grocery store, so our dessert is not garnished.

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You may have some sauce left over.  Keep it in a container in the fridge.  It is great for serving on ice cream sundaes.

The results of the dessert hinge on using a high quality rum.  We like Zaya because it has a delicious caramely, rich flavor that makes the sauce taste super complicated and expensive.

Zaya Rum Bananas Foster

1/2 gallon of vanilla ice cream

1 (12.25 ounce) jar Smucker’s caramel topping

Pinch cinnamon

2 tablespoons unsalted butter

1/8 cup orange liqueur

1/4 cup Zaya Rum

3 bananas peeled and sliced

Banana chips for garnish

Up to several hours before serving, empty the contents of the caramel sauce into a 10-inch saute’ pan and place over medium heat.  Add cinnamon, butter, orange liqueur and rum and bring to a boil.  Reduce the heat to medium and simmer the sauce for a few minutes to allow the alcohol to burn off.

When ready to serve, add the fresh sliced bananas to the sauce and bring to a simmer. Spoon bananas and sauce over ice cream in glasses.  Garnish with a banana chip and serve immediately.  Makes 7-8 servings.

Note:  You can add the bananas to the prepared sauce several hours in advance as the sugary mixture will prevent them from browning, although they will soften.  Simply reheat the sauce before serving.

Per serving:

Calories: 416 (33% fat)

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This dessert is one of our family favorites.  Our youngest son requests bananas foster often. We hope you try out this easy recipe, and let us know if you like it.  Don’t forget Follow our blog, look for us on Pinterest, and share our blog with family and friends.


Rhonda and Craig