If you like a sweet brunch this could be nice. Maybe with unsweetened whipped cream instead of ice cream. Makes me wonder if you could do this in a muffin tin and make even smaller versions of the cakes…
Hi Jennifer: This is when I learn my lesson not to rip stuff out of magazines without noting where it came from. My guess is that it came from the “Best of 2009” issue (one of those impulse buys at the check-out). Maybe someone can verify?
I like the dinner party idea. With the baking aromas filling the house, all will salivate for dessert while eating dinner. I checked out the Cook’s site and looks like it may be from “Bananas Foster for Two” from April 24, 2007, yes?
Made these this weekend after coveting them daily since you posted. ;) The cake was just as moist, and the caramel just as sticky-good, as I hoped. But… the booziness was a bit overpowering for me. I was out of rum (gasp!) and I subbed in some good bourbon, so maybe that was the problem. And they were sooo rich I couldn’t even finish one (and I can seriously eat). Guess I’ll have to make them again, in mini-size and with rum this time, just to test out my theories. :)
Hi Dawn: Yes, I would guess bourbon would be a little stronger than the rum. I think the original recipe called for 6 tablespoons of rum, which I reduced to 5. Keep reducing if you want less alcohol flavor. I am anxious to try these as mini-cakes, let me know if you beat me to it!
While my kids and I have never had true banana foster we are huge fans of the flavor! About a month or so ago I made banana foster bread pudding and loved it so I can’t wait to try this……printing out the recipe! Thx!
To be perfectly honest, I haven’t given much thought to eating Banana’s Foster before simply because it never sounded appealing, but after seeing your beautiful photo of this mysterious concoction, I think might I have to try out your recipe!
Fabulous recipe. My husband loved it for his birthday “cake”.
Only thing I would do different: Double the caramel sauce. Mmmm.
P.S….I melted a bit of good quality chocolate and mixed it into about the last 1/3 of the batter and made some chocolate ones. Very good too—but that was as much because the overall recipe is great anyway.
I just discovered this recipe on your website and OMG … it looks absolutely orgasmic. As I don’t have the ramekins, one question: Can it be made in a larger pan? Perhaps a leak proof springform or even a regular cake pan? Please advise and thank you so much in advance!
Delish! My family loved these. I ended up with probably twice as much batter as necessary, so there was a bit more cake than I would have liked. But no one complained! Served with vanilla ice cream … everyone ate it all up. Thanks for the lovely, easy recipe.
These were delicious. However, my bananas and rum sauce were inside the cakes when I removed them from the ramekins. Did I do something wrong, or did you add more bananas and sauce to these to stage a prettier photo?