Bananas Foster Cake -

Bananas Foster Cake

Bananas Foster Cake

Recipe by Chef Casey Shiller
St. Louis Community College-Forest Park
Yield: Six -3 ounce mini bundt cakes

For the Cake Batter:
4 ounces Unsalted Butter, room temperature
4 ounces Granulated Sugar
1 ea  Egg
5 ounces Sour Cream
½ teaspoon Vanilla Extract
5 ounces All-Purpose Flour
½ teaspoon Baking Powder
½ teaspoon Baking Soda
½ teaspoon Salt

• Cream the butter and sugar until light and fluffy
• Mix in eggs one at a time, mixing to incorporate
• Add sour cream and vanilla extract, and mix until smooth
• Sift the dry ingredients together, and stir into batter until smooth

For the Bananas Foster Swirl:
2 ounces Butter
3 ea  Ripe Bananas
4 ounces Light Brown Sugar
1 ounce Dark Rum
1 ounce Banana Liqueur
1 teaspoon Ground Cinnamon

• Melt butter in a sauté pan
• Sauté bananas until tender, about one minute
• Add brown sugar, stir until melted
• Remove pan from heat, carefully add liquors – AWAY FROM HEAT SOURCE
• Carefully place pan back onto stove
• Flambé. Gently shake pan until fire extinguishes
• Pour  half of the bananas and syrup mixture into food processor
• Puree until smooth- mixture will be a thick brown paste
• Retain remaining foster sauce for garnishing finished cakes

For the Crumb Topping:
4 ounces Quick Oats
4 ounces Light Brown Sugar
4 ounces Unsalted Butter
4 ounces All Purpose Flour
1 teaspoon Cinnamon

• Combine all ingredients in mixing bowl
• Mix on low speed until butter is reduced to small pea-sized pieces and mixture is crumbly, but will compact when squeezed

To assemble and bake the cakes:
• Portion batter into greased muffin tins
• Spoon 2 Tablespoons of banana puree onto batter, and swirl in
• Place a generous amount of crumb topping on top
• Bake at 350ºF until light brown and set, approximately 20 minutes

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