Banana Foster Butter Cake Recipe: Caramelized Bananas & Rum Glaze

Ingredients

Instructions

Make the Butter Cake:

1. Stir the milk and yeast together in a small bowl and set aside for about 5 minutes to let the yeast activate.
2. Add the butter, sugar, and salt to a medium bowl and beat with a handheld electric mixer until light and fluffy, 3–5 minutes. Add the egg and beat until combined and slightly increased in volume, about 2 more minutes.
3. Add the flour and milk mixture in alternating additions: ⅓ of the flour, ½ of the milk, ⅓ of the flour, ½ of the milk, ⅓ of the flour. Beat each addition on medium speed about 30 seconds until combined.
4. Scrape down the bowl after each addition. After the last flour addition, beat the dough for about 1 minute until very smooth.
5. Press the dough into an even layer in an ungreased 9×13 baking dish. Cover with plastic wrap and let it rise at room temperature until slightly puffed, 3–4 hours.

Make the Topping:

1. When the dough has risen, preheat the oven to 350°F (177°C).
2. Stir the honey, water, and vanilla in a small bowl.
3. Add the butter, both sugars, and salt to the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high until very light and fluffy, about 5 minutes (or use a handheld mixer).
4. Add the egg and beat for another minute to combine.
5. Alternate adding the flour and honey mixture: ⅓ of the flour, ½ of the honey mixture, ⅓ of the flour, ½ of the honey mixture, ⅓ of the flour. Beat on low after each addition just until combined; avoid over-mixing.
6. Spoon dollops of the topping over the risen dough, then gently smooth into an even layer with a spatula — do not press the air out of the dough.
7. Bake 30–35 minutes. The surface should be a rich golden brown and the edges set while the center remains slightly jiggly. It will set as it cools.
8. Remove from the oven and cool completely before slicing and topping with Bananas Foster sauce.

Make the Bananas Foster Sauce:

1. In a medium heavy-bottomed saucepan, melt the butter with brown sugar, cinnamon, nutmeg, and salt over medium heat. Cook until the butter and sugar melt and the mixture begins to boil, about 5 minutes.
2. Stir in the cream and bring to a full boil, stirring constantly. Reduce heat to medium-low and simmer, stirring, for 5 minutes. Add the bananas, stir to coat, and bring back to a gentle boil.
3. Stir in the rum and cook for another 2 minutes, stirring gently to avoid mashing the bananas.
4. Pour the sauce into a bowl and serve immediately over slices of the cake. The sauce can be stored in the refrigerator for 2–3 days; reheat gently before serving.

Notes