Creamy Banana Foster Cake

Of all the desserts that have graced my family’s table, none have achieved the legendary status of this Creamy Banana Foster Cake. I first made it for a milestone birthday, wanting something more spectacular than a standard sheet cake. The moment it came out of the oven, the house filled with an intoxicating aroma—not just of banana bread, but something richer, deeper, with a whisper of caramelized sugar and warm spice. When I began making the foster filling, the theatrical sizzle and the scent of rum and banana hitting the hot pan had everyone peeking into the kitchen. The final creation, a towering three-layer masterpiece with thick, tangy cream cheese frosting barely containing the luscious, rum-spiked banana filling, was a sight to behold. The first bite was pure silence, followed by a chorus of “wows.” The cake itself is impossibly moist, the filling is a decadent, warm hug of flavor, and the cool, tangy frosting cuts through the richness perfectly. It’s not just a cake; it’s an event. It has since become the most requested dessert for every celebration, a recipe that has woven itself into the fabric of our family’s happiest memories. This isn’t just a recipe I’m sharing; it’s a guaranteed showstopper, a conversation starter, and the future star of your own special occasions.

Ingredients

This recipe is broken down into three main components: the moist banana cake layers, the signature banana foster filling, and the rich cream cheese frosting. Using high-quality, room-temperature ingredients is key to achieving the perfect texture and flavor.

For the Moist Banana Cake Layers:

• 3 cups (360g) all-purpose flour: The structural foundation of the cake. Sifting is recommended for a lighter, more tender crumb.
• 1 ½ teaspoons baking soda: The primary leavening agent that reacts with acidic ingredients to help the cake rise.
• 1 teaspoon baking powder: Provides an additional lift, ensuring the cake is fluffy and not overly dense.
• 1 teaspoon ground cinnamon: Adds a warm, spicy note that beautifully complements the banana and rum.
• ½ teaspoon salt: Crucial for balancing the sweetness and enhancing all the other flavors.
• 1 cup (226g) unsalted butter, softened to room temperature: Using softened butter is essential for creaming with sugar to create a light, airy texture.
• 1 cup (200g) granulated sugar: Provides sweetness and helps with the tenderization of the cake crumb.
• ½ cup (110g) packed light brown sugar: Adds moisture and a subtle caramel flavor note that pairs with the foster filling.
• 4 large eggs, at room temperature: Room temperature eggs incorporate more easily into the batter, creating a smoother, more uniform texture.
• 1 tablespoon pure vanilla extract: Enhances the sweetness and adds a classic, aromatic depth of flavor.
• 1 ½ cups (about 4 medium) mashed very ripe bananas: The star ingredient. The riper the bananas (black spots are a good sign), the more sugar they contain and the more intense their flavor.
• 1 cup (240ml) buttermilk, at room temperature: The acidity in buttermilk reacts with the baking soda for a superior rise and adds a slight tang and incredible moisture.

For the Signature Banana Foster Filling:

• ½ cup (113g) unsalted butter: Forms the rich, buttery base of the caramel sauce.
• 1 cup (220g) packed dark brown sugar: Provides a deep, molasses-rich sweetness for an authentic foster flavor.
• ½ teaspoon ground cinnamon: Reinforces the warm spice notes from the cake.
• ¼ cup (60ml) dark rum: The quintessential ingredient for Banana Foster. The alcohol cooks off, leaving a complex, smoky-sweet flavor.
• 3 medium bananas, ripe but still firm, sliced: You want bananas that will hold their shape when cooked, not turn to complete mush.
• 1 tablespoon banana liqueur (optional): Deepens and intensifies the banana flavor for a truly gourmet touch.

For the Tangy Cream Cheese Frosting:

• 16 ounces (452g) full-fat block cream cheese, softened to room temperature: Use full-fat, block-style cream cheese for the best consistency. Softened cream cheese is essential for a lump-free frosting.
• 1 cup (226g) unsalted butter, softened to room temperature: Adds richness and stability to the frosting.
• 6-7 cups (720-840g) powdered sugar, sifted: Sifting prevents lumps and creates a silky-smooth texture. The amount can be adjusted to your desired sweetness and consistency.
• 2 teaspoons pure vanilla extract: Adds a clean, aromatic flavor that complements the tang of the cream cheese.
• 2-4 tablespoons heavy cream or milk: Used to adjust the frosting to the perfect spreading consistency.
• Pinch of salt: A tiny amount makes a huge difference in cutting the sweetness and brightening the flavor.

Instructions

Follow these detailed steps carefully for a flawless Creamy Banana Foster Cake. The process is broken down into making the cake layers, preparing the filling, and finally, assembling your masterpiece.

Step 1: Preparing the Banana Cake Layers

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. For extra security against sticking, line the bottom of each pan with a circle of parchment paper, then grease and flour the parchment as well.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt. Whisking aerates the flour and ensures the leavening agents are evenly distributed. Set this bowl aside.
3. Cream Butter and Sugars: In the large bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the softened unsalted butter on medium-high speed until it’s smooth and creamy, about 1 minute. Add the granulated sugar and light brown sugar. Continue to beat on medium-high speed for 3-4 minutes, scraping down the sides and bottom of the bowl as needed. The mixture should become light in color and fluffy in texture. This step is critical as it incorporates air, which is the foundation for a light cake.
4. Add Eggs and Vanilla: Add the room temperature eggs one at a time, beating well after each addition until fully incorporated. Once all eggs are mixed in, beat in the pure vanilla extract.
5. Incorporate Wet and Dry Ingredients: Reduce the mixer speed to low. Add the dry ingredient mixture in three alternating additions with the buttermilk, beginning and ending with the dry ingredients. (So: 1/3 dry, 1/2 buttermilk, 1/3 dry, 1/2 buttermilk, final 1/3 dry). Mix only until the streaks of flour just disappear. Do not overmix, as this can develop the gluten in the flour and result in a tough, dense cake.
6. Fold in Bananas: Gently fold the mashed ripe bananas into the batter using a rubber spatula.
7. Bake the Cakes: Divide the batter evenly among the three prepared cake pans. Use an offset spatula to smooth the tops. Bake for 28-32 minutes, or until a wooden toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs attached.
8. Cool Completely: Let the cakes cool in the pans on a wire rack for 15 minutes. Then, carefully run a knife around the edges of the pans and invert the cakes onto the wire rack to cool completely. Complete cooling is non-negotiable; attempting to frost a warm cake will result in a melted, soupy mess.

Step 2: Crafting the Banana Foster Filling

1. Melt Butter and Sugar: In a large, wide skillet or sauté pan, melt the ½ cup of unsalted butter over medium heat. Once melted, stir in the dark brown sugar and ground cinnamon. Stir constantly until the sugar is dissolved and the mixture begins to bubble, forming a rich caramel sauce base.
2. Add Bananas: Add the sliced, firm bananas to the skillet in a single layer. Cook for about 1-2 minutes per side, until they are softened and coated in the caramel sauce. Be gentle when flipping them to keep the slices intact.
3. The Flambé (Use Caution!): Carefully pour the dark rum (and banana liqueur, if using) into the pan. If you have a gas stove, you can carefully tilt the pan towards the flame to ignite the alcohol. If you have an electric stove, use a long-handled lighter to carefully ignite the surface. Let the flames burn out on their own, which will cook off the harsh alcohol taste while leaving the deep, complex rum flavor. Safety Note: Always stand back and keep a pan lid nearby to extinguish the flames if necessary. If you are not comfortable with flambéing, simply let the sauce simmer for 2-3 minutes until it has thickened slightly and the alcohol has had a chance to cook down.
4. Cool the Filling: Remove the pan from the heat and transfer the filling to a heatproof bowl. Let it cool completely to room temperature. If the filling is even slightly warm, it will melt the frosting during assembly.

Step 3: Whipping the Cream Cheese Frosting

1. Beat Cream Cheese and Butter: In the large bowl of a stand mixer with the paddle attachment, or with a hand mixer, beat the softened cream cheese and softened butter together on medium-high speed until completely smooth, creamy, and free of lumps, about 2-3 minutes.
2. Add Sugar and Flavorings: Reduce the mixer speed to low. Gradually add the sifted powdered sugar, one cup at a time, until it’s all incorporated. Add the vanilla extract and a pinch of salt.
3. Whip to Perfection: Increase the mixer speed to medium-high and beat for 2-3 minutes until the frosting is light, fluffy, and smooth. If the frosting is too thick, add heavy cream or milk one tablespoon at a time until you reach your desired spreading consistency. If it’s too thin, add more powdered sugar, a quarter cup at a time.

Step 4: Assembling Your Masterpiece

1. Level the Cakes: If your cake layers have domed tops, use a large serrated knife to carefully level them. This creates a stable, flat surface for stacking.
2. Create a Frosting Dam: Place one cake layer on your serving plate or cake stand. Transfer about 1 ½ cups of frosting to a piping bag fitted with a round tip (or a zip-top bag with the corner snipped off). Pipe a thick ring of frosting around the top edge of the cake layer. This “dam” will hold the banana foster filling in place and prevent it from oozing out the sides.
3. Add the Filling: Spoon half of the completely cooled Banana Foster filling into the center of the frosting dam. Gently spread it into an even layer.
4. Stack and Repeat: Carefully place the second cake layer on top. Repeat the process: pipe another frosting dam and spread the remaining half of the filling inside it.
5. Final Layer and Crumb Coat: Place the third and final cake layer on top. Apply a very thin layer of frosting over the entire cake—top and sides. This is called a “crumb coat” and it traps any loose crumbs. Place the cake in the refrigerator for 20-30 minutes to set the crumb coat.
6. Frost the Cake: Once the crumb coat is firm, apply the remaining frosting to the top and sides of the cake, using an offset spatula or bench scraper to create a smooth or textured finish as you desire. You can create decorative swirls on top or keep it sleek and modern.
7. Chill and Serve: For the best flavor and cleanest slices, chill the finished cake in the refrigerator for at least 30-60 minutes before slicing and serving. This allows the frosting and filling to set firmly.

Nutrition Facts

The nutritional information is an estimate based on a 16-serving cake. Actual values may vary depending on the specific ingredients and brands used.

• Servings: 16 generous slices
• Calories per serving: Approximately 750 kcal
• Fat: This cake is rich in fats from butter and cream cheese, which contribute to its decadent texture and flavor.
• Carbohydrates: The primary source of energy, coming from the flour, sugars, and bananas in the recipe.
• Sugar: A significant component providing the classic sweet flavor of both the cake and the foster sauce.
• Protein: Sourced mainly from the eggs, flour, and dairy, contributing to the cake’s structure.

Preparation Time

This is an elaborate layer cake that requires several steps and cooling times. It’s an ideal project for a weekend or a day when you have more time to dedicate to baking.

• Prep Time: 45 minutes (mixing batter, making filling and frosting)
• Cook Time: 35 minutes (baking cakes and cooking filling)
• Additional Time: 2 hours (cooling cakes, chilling filling, assembling, and final chill time)
• Total Time: Approximately 3 hours and 20 minutes

How to Serve

Presenting this cake with a little flair elevates it from a simple dessert to a truly memorable experience. Here are some serving suggestions:

• The Classic Slice: Serve a generous slice on its own. The combination of moist cake, luscious filling, and tangy frosting is a complete experience.
• With a Caramel Drizzle: For extra visual appeal and flavor, gently warm some store-bought or homemade caramel sauce and drizzle it over each slice just before serving.
• A La Mode: A small scoop of high-quality vanilla bean ice cream is the perfect partner. The cool, creamy ice cream contrasts beautifully with the rich, complex flavors of the cake.
• Garnish with Nuts: Toasted, chopped pecans or walnuts add a delightful crunch and nutty flavor that complements the banana and caramel. Sprinkle them over the top of the cake or on individual slices.
• Fresh Banana Slices: For a fresh touch, place a few fresh banana slices on the plate next to the cake. Be sure to toss them in a little lemon juice first to prevent them from browning.
• Drink Pairings:
  • A strong cup of black coffee or an espresso cuts through the richness perfectly.
  • For a non-alcoholic pairing, a tall, cold glass of milk is a classic choice.
  • For an adult-only treat, serve with a small cordial glass of the same dark rum used in the recipe or a coffee liqueur.

Additional Tips

Follow these pro tips to ensure your Creamy Banana Foster Cake is a stunning success every single time.

1. The Ripest Bananas are Best: For the cake batter, do not be afraid of using bananas that are heavily speckled with black or are almost entirely black. These bananas are at their peak sweetness and have the most intense banana flavor, which is crucial for a flavor-packed cake.
2. Room Temperature is Non-Negotiable: This tip cannot be stressed enough. Room temperature butter, eggs, cream cheese, and buttermilk emulsify and combine far better than cold ingredients, leading to a smoother batter, a lighter cake crumb, and a lump-free frosting.
3. Avoid Overmixing the Batter: Once you start alternating the wet and dry ingredients, mix on the lowest speed and only until the flour just disappears. Overmixing develops gluten, which will turn your light, tender cake into a tough, rubbery one.
4. Flambé Safety and Alternatives: When flambéing the rum, always remove the pan from the heat source before adding the alcohol to prevent it from igniting prematurely. If you’re nervous about flames, you can skip the ignition and simply simmer the sauce for 2-3 minutes to cook off most of the alcohol while still retaining the flavor.
5. The Magic of a Crumb Coat: Don’t skip the crumb coat step. This thin layer of frosting acts like a primer, trapping all the loose cake crumbs. Chilling it makes the final layer of frosting go on smoothly and cleanly, giving you a professional, bakery-quality finish.
6. Master the Frosting Dam: The piped ring of frosting around each layer is the secret to a clean-looking cake. It’s a structural element that contains the soft filling, preventing it from squishing out the sides and mixing with your final coat of frosting.
7. Make it Ahead to Save Time: This recipe has a few components, but it can easily be broken up. You can bake the cake layers a day in advance. Once cooled, wrap them tightly in plastic wrap and store them at room temperature. The frosting can also be made a day or two ahead and stored in an airtight container in the refrigerator (let it come to room temperature and re-whip it before using).
8. Choosing Your Rum: Dark rum is recommended for its deep, molasses-like flavor that is classic to Banana Foster. A spiced rum can also be used for an extra layer of warm spice complexity. Avoid using white rum, as it lacks the depth of flavor needed for this recipe.

FAQ Section

Here are answers to some of the most common questions about making this Creamy Banana Foster Cake.

1. Can I make this cake non-alcoholic?
Absolutely. For a completely alcohol-free version, you can substitute the dark rum in the filling with 1/4 cup of water or apple juice mixed with 1 teaspoon of rum extract. This will mimic the flavor without any alcohol content.

2. How do I properly store leftover cake?
Because of the cream cheese frosting and banana filling, this cake must be refrigerated. Store it in an airtight cake container or cover it loosely with plastic wrap in the refrigerator for up to 4 days. For the best taste and texture, let a slice sit at room temperature for about 20-30 minutes before enjoying.

3. Is it possible to freeze this cake?
Yes. You can freeze the entire frosted cake or individual slices. For a whole cake, place it in the freezer uncovered for about an hour to firm up the frosting, then wrap it tightly in a double layer of plastic wrap and a layer of aluminum foil. For slices, wrap them individually in plastic wrap and place them in a freezer-safe bag. It will keep for up to 2 months. Thaw in the refrigerator overnight.

4. My cream cheese frosting is too runny. How can I fix it?
Runny frosting is usually caused by overly soft cream cheese or butter. To fix it, try chilling the frosting in the refrigerator for 20-30 minutes to help it firm up. If it’s still too thin, you can beat in more sifted powdered sugar, ¼ cup at a time, until it reaches the desired consistency.

5. Why did my cake layers sink in the middle after baking?
A sunken cake is often a sign of being underbaked. The structure wasn’t set enough to hold its shape when it was removed from the oven. It can also be caused by opening the oven door too frequently during baking, which lets cool air in and causes the cake to fall. Always test for doneness with a toothpick in the center of the cake.

6. Can I make this recipe as cupcakes?
Yes, this recipe adapts wonderfully to cupcakes. Simply line a muffin tin with paper liners and fill them about 2/3 full with batter. Bake at 350°F (175°C) for about 18-22 minutes. Once cooled, you can use an apple corer to remove a small center from each cupcake, fill it with the cooled foster sauce, and then top with cream cheese frosting.

7. What is the best way to get perfectly even cake layers?
For bakery-style even layers, use a kitchen scale to weigh the batter as you divide it among the pans. This ensures each pan has the exact same amount of batter and will bake up to a uniform height. Leveling the tops with a serrated knife after they have cooled is also essential for stable stacking.

8. Can I use a different kind of frosting?
While the tangy cream cheese frosting is a classic pairing that cuts the sweetness, you could certainly substitute it. A salted caramel buttercream would be a decadent alternative, or a simple vanilla buttercream would also be delicious. A chocolate ganache frosting would also create a rich and interesting flavor combination with the banana and rum.

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