This easy to make Bananas Foster Cake has a rum laced brown sugar topping, crunchy pecans and a tender cake underneath. Less than 10 minutes to assemble and in the oven it goes!
Preheat oven to 350 degrees.
Melt butter in small microwave safe bowl. Add rum.
Pour butter rum mixture into 8 x 8 pan and sprinkle with brown sugar and pecans. Combine in the bottom of the pan and spread out evenly.
Carefully cut your bananas horizontally. ( It's okay if a few break...no one will notice! )
Lay the bananas on top of the butter and sugar mixture.
In large mixing bowl add flour, sugar, baking powder, salt and cinnamon .
In medium mixing bowl whisk together egg, milk, yogurt, oil and rum until well mixed.
Add wet ingredient to dry ingredients. Mix until batter is smooth and free of any visible lumps.
Pour over banana's. Bake for 45-50 minutes or until brown on top and cake springs back in center when touched.
LET COOL FOR 10 MINUTES BEFORE INVERTING ONTO PLATE.
Serve with vanilla ice cream. Store in refrigerator for up to three days.
Use slightly ripe (not overly ripe) bananas.
Cut bananas horizontally, don't worry if a few break...it will still look great!
Wait 10 minutes before inverting onto platter. Be sure the platter is big enough for the cake :).