Skillet Bananas Foster Crumb Cake | A delicious sour cream cake with a layer of bananas cooked in a caramel, rum sauce, a topping of brown sugar, cinnamon and pecans and an incredible rum sauce served on the side to make this Skillet Bananas Foster Crumb Cake a dessert to make any baker proud to serve!
This wonderful cake can also be served as a breakfast cake. Perfect for a Sunday or holiday brunch. Leave the sauce off the cake and bake it the day before. This cake is just as good the day after. Serve the rum sauce on the side and let the guests serve themselves.
If you’ve never had a bananas foster dessert before, here is a little info on what you can expect. A sauce made from butter, brown sugar, cinnamon, and rum. This bananas foster recipe doesn’t have cinnamon in the cake but it does have all the other yummy ingredients and cinnamon in the crumb topping!
This cake is kids safe. Even though there is rum in the cake and sauce the alcohol is cooked off in the both the banana filling and the sauce. Bananas Foster is usually served over a bowl of vanilla ice cream. For this Skillet Bananas Foster Crumb Cake recipe the bananas are layered between moist cake. A new way to enjoy a classic dessert! When a New Orleans classic meets Southern!
Bring out your cast iron skillet to make this Bananas Foster Crumb Cake! I love baking in a cast iron skillet. Here are some of my favorite cast iron skillet recipes. MEXICAN CHOCOLATE BLACK FOREST CAKE, BREAKFAST SKILLET PEAR CRUMBLE, BROWN BUTTER CINNAMON ROLLS.
For the Bananas Foster Filling
- 1/4 cup unsalted butter
- 1 cup light brown sugar, packed
- 2 medium bananas, roughly chopped
- 2 tablespoons rum (perferably dark)
- 1 tablespoon heavy whipping cream
For the Crumb Topping
- 1/3 cup light brown sugar, packed
- 3 tablespoons all purpose flour
- 1/4 teaspoon ground cinnamon
- 1/2 cup pecans, chopped
- 2 1/2 tablespoons unsalted butter, melted
For th Cake
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla ectract
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/3 cup sour cream
For the Butter Rum Sauce
- 1 cup granulated sugar
- 1 cup water
- 1/2 cup unsalted butter
- 2 tablespoons all purpose flour
- 1/8 teaspoon salt
- 2 teaspoons rum (perferably dark)
- 1 teaspoon vanilla extract
For the Bananas Foster Filling:
In a medium saucepan, melt butter; stir in brown sugar, until sugar is dissolved. add bananas until bananas are softened (about 4 minutes). Removed bananas from the brown sugar mixture and set aside. Return brown sugar mixture to the heat, stir in the rum and whipping cream. Continue cooking while stirring constantly, until thickened (about 2 minutes). Set aside to cool (about 15 minutes).
For the Crumb Topping:
In a small bowl whisk together the brown sugar, flour, cinnamon and pecans. Pour the melted butter over brown sugar mixture, stir to combine. Set aside.
For the Cake:
Preheat oven to 350°. Spray a 9 to 10 -inch cast iron skillet with non stick cooking spray.
In a large mixing bowl beat the butter and sugar until fluffy (about 3 minutes). Add eggs, continue beating until light and fluffy, stopping to scrape the sides.
In a small bowl mash reserved bananas. Stir bananas and vanilla into butter mixture.
In a medium bowl whisk together the flour, baking powder and salt. With mixer on low, gradually add the flour mixture and butter mixture until just combined. Fold in sour cream. Spread three fourths of the batter in prepared skillet, and spread on the reserved brown sugar and rum filling. Top with remaining batter, smooth top. Sprinkle on crumb topping.
Bake 55-60 minutes or until a toothpick inserted into the center comes out clean. TIP: To prevent excess browning you can loosely cover the cake with foil. Serve Butter Rum Sauce on the side.
For the Butter Rum Sauce:
Combine the sugar, water, butter, flour and salt. Bring to a boil for 3 minutes. Stir in rum and vanilla bring back to a boil for 1 minute. Pour into a glass container. Serve hot or at room temperature.
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This recipe was inspired from the Taste of the South Pecan Everything Magazine.