Banana Foster Bundt Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Cake:</li><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">¼ tsp ground nutmeg</li><li class="ingredients-single-item">170g unsalted butter, at room temperature</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">150g light brown sugar, packed</li><li class="ingredients-single-item">3 large eggs, at room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">60ml dark rum</li><li class="ingredients-single-item">120ml buttermilk, at room temperature</li><li class="ingredients-single-item">400g very ripe bananas, mashed (about 4 medium bananas)</li><li class="ingredients-single-item">For the Rum-Caramel Sauce:</li><li class="ingredients-single-item">115g unsalted butter</li><li class="ingredients-single-item">200g light brown sugar, packed</li><li class="ingredients-single-item">120ml heavy cream</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">60ml dark rum (or 1 tbsp rum extract for non-alcoholic version)</li><li class="ingredients-single-item">1 tsp vanilla extract</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) bundt pan</li><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Cooling rack</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Prepare your bundt pan by thoroughly greasing every crevice with butter, then dust with flour, tapping out any excess. This meticulous preparation is crucial for a clean release, as the caramelization can make the cake stick.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until fully combined. These warm spices complement the bananas beautifully and echo the traditional flavors of bananas foster.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of your stand mixer fitted with the paddle attachment, cream the butter on medium speed until smooth and light, about 1 minute. Add both sugars and beat on medium-high for 3-4 minutes until the mixture becomes pale and fluffy. This extended creaming creates air pockets that help your cake rise evenly and develop a tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, mixing for 30 seconds between each addition. Be sure to scrape down the sides of the bowl with a spatula after each egg to ensure everything is incorporated evenly. The mixture may look slightly curdled at this point – that's perfectly normal.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Mix in the vanilla extract and rum, allowing the alcohol to fully incorporate. The rum adds that signature bananas foster flavor, but it will mostly bake out, leaving just the essence.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>With the mixer on low, add one-third of the flour mixture to the batter, then half the buttermilk. Continue alternating, ending with the flour mixture, mixing just until combined after each addition. Overmixing at this stage will develop gluten and result in a tough cake.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gently fold in the mashed bananas with a rubber spatula. The riper your bananas, the more intense the flavor will be – those speckled, almost black bananas are perfect for this recipe as they contain more sugar and have developed complex flavor compounds.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the batter into your prepared bundt pan, smoothing the top with a spatula. Tap the pan firmly on the counter a few times to remove any air bubbles. Bake in the preheated oven for 55-60 minutes, until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the cake to cool in the pan for exactly 15 minutes – this timing is crucial. Too short and the cake may break; too long and it might stick. Place a cooling rack over the pan and carefully invert, then lift the pan away. Let the cake cool completely before adding the sauce.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the rum-caramel sauce: In a medium saucepan over medium heat, melt the butter. Add the brown sugar, cream, and salt, stirring until the sugar dissolves completely. Bring the mixture to a gentle boil and cook for 3-4 minutes without stirring (swirl the pan occasionally). The sauce should thicken slightly and take on a caramel hue.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove from heat and carefully add the rum – it may bubble vigorously, so be cautious. Stir in the vanilla extract. Allow the sauce to cool for 10-15 minutes until it's still pourable but has thickened enough to coat the back of a spoon.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Place your cooled bundt cake on a serving plate with a raised rim (to catch drips). Pour about half of the warm sauce slowly over the cake, allowing it to seep into the cracks and crevices. The porous nature of the cake will absorb the sauce, creating pockets of intense flavor. Reserve the remaining sauce for serving.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Let the cake rest for at least 30 minutes before serving to allow the flavors to meld. When ready to serve, gently rewarm the remaining caramel sauce and drizzle additional sauce over each slice. The cake will stay moist for up to 4 days stored in an airtight container at room temperature.</li></ol>