Bananas Foster Cake Recipe

Bananas Foster Cake in a cake plate — Photo:
Caitlin Bensel; Food Styling: Margaret Monroe Dickey; Prop Styling: Heather Chadduck Hilegas

Active Time:

35 mins

Total Time:

2 hrs 50 mins

Servings:

If you're a fan of traditional bananas Foster, you'll love our bananas Foster cake recipe—no doubt about it.

There are a few things you need to know before you get started to ensure the most decadent of results. The first is to select perfectly ripe bananas for roasting. If your bananas have already turned brown, you can actually skip the roasting step altogether as your fruit is already very soft, which is the primary objective for roasting in this recipe.

Now if you want to get fancy, go ahead and sprinkle the banana slices for garnishing the cake with a bit of sugar and brûlée them with your kitchen torch. It will give the look and feel of a more traditional bananas Foster recipe.

Learn how to make bananas Foster cake. Each slice of this cake is best served after dinner with a hot cup of coffee and, preferably, good conversation.

What Is Bananas Foster?

Bananas Foster is a classic dessert that originated in New Orleans. Created by Chef Paul Blangé at Brennan's Restaurant, it was named after Richard Foster, a friend of the restaurant's owner.

To make it, bananas are caramelized in a sweet sauce made with butter, brown sugar, cinnamon, and rum. The bananas are then typically flambéed for depth of flavor, and to put on a good show when done tableside.

The deliciously rich banana mixture is then spooned over ice cream for a temperature and textural contrast. It's no wonder that this dish has become a staple dessert and timeless classic.

Ingredients for Bananas Foster Cake

A deeply flavored, tender banana cake made with ripe bananas, brown sugar, cinnamon, and buttermilk, is topped with a rum-infused frosting for this twist on a classic dessert. To make bananas Foster cake, you'll need:

Ripe bananas in peel: Gives the cake a rich flavor and moisture. If they're already browning, you won't need to roast them.
Baking spray with flour: To prevent the cakes from sticking to the pans. Alternatively, you can coat the pans with cooking spray, then coat it in flour. Be sure to shake out excess flour.
Salted butter: Adds richness and flavor to the cake batter and creates a creamy base for the frosting.
Packed light brown sugar: Sweetens the batter with subtle notes of molasses. You can substitute with dark brown sugar for a more intense flavor if desired.
Granulated sugar: Adds sweetness to balance the brown sugar.
Large eggs: Binds the batter and gives the cake structure.
Vanilla extract: Adds depth of flavor.
Cake flour: For a light, tender crumb. If you use all-purpose flour, the cake may be more dense and tough.
Baking powder and baking soda: Leavening agents that help the cakes rise.
Ground cinnamon: Adds warmth and a spice that complements the comforting banana flavor.
Table salt: Enhances the overall flavor.

Whole buttermilk: Adds moisture and a subtle tanginess to the cakes. It also helps activate the baking soda to give the cake some lift.
Powdered sugar: Thickens and sweetens the frosting.
White rum: Adds a hint of booziness to the frosting for a classic bananas Foster flavor profile. You can use a spiced rum if you want.
Heavy whipping cream: Thins the frosting for a spreadable texture.
Banana slices: Optional, for garnishing the cake.

How To Make Bananas Foster Cake

Take it one step at a time, and you'll be surprised at how easily it comes together. Full instructions are below, but here's a brief recap before you get started:

Step 1. Bake bananas: Preheat oven to 425°F. Place bananas on a parchment-lined baking sheet, and bake until peel is very dark, 20 to 25 minutes.
Step 2. Cool bananas, and mash: Cool bananas completely. Remove peels and mash bananas, measuring out 1 1/2 cups for the cake.
Step 3. Prepare cake pans: Reduce oven temperature to 350°F. Coat 2 (9-inch) round cake pans with spray.
Step 4. Combine butter and sugars: Beat 1/2 cup butter in a stand mixer with a paddle attachment until smooth. Add brown and granulated sugars and beat until creamy.
Step 5. Add eggs, vanilla, and mashed bananas: Add eggs, 1 at a time, beating to combine after each addition. Beat in vanilla and 1 1/2 cups mashed bananas to combine.
Step 6. Combine dry ingredients: Whisk together flour, baking powder, baking soda, cinnamon, and 1/2 teaspoon salt.
Step 7. Add dry ingredients to bananas mixture with buttermilk: Beat 1/2 the dry ingredients into the banana mixture, then beat in the buttermilk, then the remaining dry ingredients.

Step 8. Add batter to pans: Pour batter evenly into pans.
Step 9. Bake cake layers: Bake until a wooden pick inserted in center comes out clean, 23 to 28 minutes.
Step 10. Cool cake: Cool cakes on racks 10 minutes, then unmold onto racks and cool completely.
Step 11. Make frosting: Beat remaining butter until creamy. Gradually beat in powdered sugar, rum, and remaining salt until smooth. Add 1 tablespoon cream, and beat until fluffy, adding remaining cream a splash at a time, if needed.
Step 12. Assemble cake: Spread frosting between layers and on top and sides of cake. Pipe stars around border of cake and top with banana slices, if desired.

Bananas Foster Cake Variations

To add a flavorful twist to this bananas Foster cake, consider these variation ideas:

Mix-ins: Fold flavored chips, chocolate chips, toasted nuts, shredded coconut, or other mix-ins into the cake batter before baking.
Frosting: Swap the frosting with a boozy whipped cream, or add a splash of rum to cream cheese or mascarpone frosting for a flavorful touch.
Toppings: Top the cake with a drizzle of caramel sauce, toasted nuts, caramelized bananas, or a sprinkle of cinnamon.
Extra bananas: Add a layer of caramelized bananas into the cake for a boost in banana flavor.
Extra rum: For a boozy, adults-only touch, soak the cakes with a rum syrup after baking.
Ice cream-style: Turn this cake into an ice cream cake by swapping the frosting with vanilla or preferred flavor of ice cream.

Our Tips for the Best Bananas Foster Cake

For the best bananas Foster cake, keep these tips in mind:

Don't overmix: Keep the cake light and tender by mixing just to combine.
Even layers: Pour batter evenly into pans by weighing, measuring, or using a portion scoop.
Don't overbake: Bake the cake layers just until a wooden pick inserted in center comes out clean—even with a few moist bits—for the best texture.
Cool thoroughly: Keep your cake layers from sliding by cooling your cake layers thoroughly before frosting. If you have time, refrigerate the layers for 30 minutes or until cold before stacking.
Don't overthink it: If creating a perfectly smooth cake has you stressed out, note that this cake can be frosted in a variety of ways. Try swooping the frosting over the cake using a spoon, or coating the sides of the cake partway up with finely chopped nuts or sprinkles, which will cover any imperfections.

Can I Make Bananas Foster Cake Ahead?

Making a layer cake can be broken up into a few different steps to make the process even easier:

Bake and freeze: Bake and freeze the cake layers up to two months in advance. Make sure to wrap well in plastic wrap before storing, then thaw overnight in the refrigerator before frosting and decorating.
Make the frosting ahead: Prepare the frosting up to one week in advance. Store in an airtight container in the refrigerator, and bring to room temperature when ready to use.
Chill the completed cake: Frost the cake, chill until firm, then wrap and refrigerate for up to three days or freeze for up to two months. Bring to room temperature and garnish with banana slices fresh before serving.

How To Store Leftover Bananas Foster Cake

Store leftover slices of cake well-wrapped or in an airtight container in the refrigerator for up to four days, or freeze for up to two months. If freezing, consider wrapping slices individually for quick thawing when needed. Bring to room temperature and garnish fresh with bananas, if desired, before serving.

More Delicious Layer Cake Recipes You'll Love

If there's a more festive way to end a party than with a layer cake, we haven't seen it. From a classic hummingbird cake to a dreamy one-bowl chocolate cake, one of these layer cake recipes might just become your new favorite:

Editorial contributions by Katie Rosenhouse.

Ingredients

4 large (about 7 oz. each) ripe bananas in peel
Baking spray with flour
2 cups (16 oz.) salted butter, softened and divided
1 cup packed light brown sugar
3/4 cup granulated sugar
2 large eggs
2 tsp. vanilla extract
2 3/4 cups (about 10 1/4 oz.) cake flour (such as Swan's Down)
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
3/4 tsp. table salt, divided
2/3 cup whole buttermilk
5 cups (about 20 oz.) powdered sugar
3 Tbsp. (1 1/2 oz.) white rum
1 to 2 Tbsp. heavy whipping cream
12 banana slices (optional)

Directions

Bake bananas:

Preheat oven to 425°F. Place bananas (in peel) on a parchment paper-lined baking sheet, and bake in preheated oven until peel is very dark and just starting to split open, 20 to 25 minutes.
Cool bananas, and mash:

Let bananas cool completely, about 20 minutes. Remove and discard peels. Mash bananas in a small bowl to measure 1 1/2 cups. Save any remaining mashed bananas for another use or discard.
Prepare cake pans:

Reduce oven temperature to 350°F. Coat 2 (9-inch) round cake pans with baking spray.
Combine butter and sugars:

Beat 1/2 cup of the butter with a stand mixer fitted with paddle attachment on medium speed until creamy, 2 to 3 minutes, stopping to scrape down sides of bowl as needed. With mixer running on medium speed, gradually add brown sugar and granulated sugar, and beat until creamy, about 5 minutes, stopping to scrape down sides of bowl as needed.
Add eggs, vanilla, and mashed bananas:

Add eggs, 1 at a time, beating until just combined after each addition. Beat in vanilla and 1 1/2 cups reserved mashed bananas on low speed until just combined.
Combine dry ingredients:

Whisk together flour, baking powder, baking soda, cinnamon, and 1/2 teaspoon of the salt in a medium bowl.
Add dry ingredients to bananas mixture with buttermilk:

With mixer running on low speed and beating until just combined after addition, add flour mixture to banana mixture, alternately with buttermilk, beginning and ending with flour mixture.
Add batter to pans:

Pour batter evenly into prepared pans, and spread in an even layer.
Bake cake layers:

Bake in preheated oven until a wooden pick inserted in center comes out clean, 23 to 28 minutes.
Cool cake:

Transfer pans to wire racks, and cool 10 minutes. Remove from pans, and cool completely on wire racks, about 1 hour.
Make frosting:

Meanwhile, beat remaining 1 1/2 cups butter with stand mixer fitted with paddle attachment on medium speed until creamy, 1 to 2 minutes. Reduce speed to low; gradually add powdered sugar, rum, and remaining 1/4 teaspoon salt, and beat until smooth, about 2 minutes, stopping to scrape down sides of bowl as needed. Increase speed to medium, add 1 tablespoon of the cream, and beat until fluffy and spreadable, 1 to 2 minutes, adding remaining 1 tablespoon cream, 1 teaspoon at a time, if needed.
Assemble cake:

Spread frosting between layers and on top and sides of cake. Or, to decorate top of cake, spoon 1 cup of the frosting into a piping bag fitted with a No. 2D star tip before frosting cake. Spread remaining frosting between layers and on top and sides of cake. Pipe 12 stars around top edge of cake, and top each with a banana slice.

Frequently Asked Questions

How is a bananas Foster cake different from regular banana cake?

Bananas Foster is the inspiration for this cake, which features caramelized bananas, rum, and a hint of spice, adding a unique touch to an otherwise standard banana cake.
Can I make bananas Foster cake without alcohol?

Although not traditional, you can substitute the rum in the frosting with a rum extract, or omit it completely and flavor the frosting with vanilla extract or other preferred flavorings.
Do I have to roast the bananas for this cake?

If using very ripe bananas, you can skip the step of roasting.