I'd venture to guess that the #1 recipe used to get rid of overripe bananas is banana bread. While banana bread is great, it's nice to have other options. So, when I found myself with several overripe bananas recently, I decided to make an upside-down bananas foster cake. Unfortunately, I don't remember where I found this recipe (please let me know if you know where this came from), but next time I think I am going to try this version from Southern Living to see which one I like better. I figure that the Southern Living recipe might be better because the cake is made from scratch. At the same time, one thing I do like about the recipe I used is how quickly it can be thrown together since it uses a boxed cake mix.
Upside-Down Bananas Foster Cake
1/3 cup butter, melted
1 cup packed brown sugar
2 tsp cinnamon
2 tsp rum extract or 2 tbsp light rum
1 tsp vanilla extract
3 bananas, sliced
1 box yellow cake mix
1 cup skim milk, or 1 1/2 cup whole milk
8 tbsp (1 stick) unsalted butter, melted
Preheat oven to 350° F.
Melt 1/3 cup butter for topping and pour into the bottom of a 9-inch square pan. Add the brown sugar, vanilla, rum, and cinnamon and stir with a fork. Add sliced bananas.
In a large bowl, mix the cake mix, eggs, melted stick of butter and milk with an electric mixer, about 3 minutes. Batter should be smooth. Pour over banana topping mixture and bake for 40-45 minutes, or until a toothpick inserted into the middle comes out clean.
Run a knife along the edges and invert onto serving plate. Cake should release, if not let it rest until it does. Serve warm with ice cream or whipped cream.
This can also be made in a round 10 inch cast iron pan.