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32 comments to “Bananas Foster Cakes”

  1. That looks amazing. Get thee to San Francisco and I will take you for bananas foster French toast (!!) at my favorite breakfast joint, which also happens to have New Orleans roots.

  2. Now this looks like a good reason to own ramekins. Yum!

  3. Mmm, it’s like pineapple upside down cake but not. Love it!

  4. I immediately thought of tarte Tatin but with bananas. I’m wondering…would it be a stretch to serve this for brunch?

  5. 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…

  6. I love Freeman’s. Such a great restaurant:)

  7. mmmmm. mini cakes. love love love you spa

  8. We both love bananas foster – this looks like a delicious twist. I wonder if you could use a kitchen torch to flame some rum or caramelize the top?

  9. Wow, that looks fantastic!

  10. wow, this looks really great! i am def gonna have to try this one!

  11. Banana’s Foster is one of my favorites! I’ve even made it layered over fried dough. Thanks for the recipe!

  12. Dawn in CA says:

    March 3rd, 2009 at 1:43 pm

    Killing me with this one. But it’s a happy death. Adding this to my to-do list for this weekend.

  13. My word, that looks remarkable! The perfect, decadent, fruit-based dessert to make in the middle of a blustery winter.

  14. Which cook’s illustrated is this from? I always like to read their stories behind the recipes but must have missed this one. Looks great by the way.

  15. 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?

  16. wow – these look amazing! Just found your site through Pioneer Woman and I have to say that I love your recipes and photography!

  17. 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?

  18. Oh I am so making these little beauties today.

  19. Oh Tim, your photos make me all jealous and sad that my photos aren’t as clean and pretty and yummy EVERY SINGLE TIME. Thanks for the eye candy and great recipes.

  20. Caroline, your photos are always beautiful! But thanks, I’m glad you’re enjoying them.

  21. Dawn in CA says:

    March 9th, 2009 at 10:39 am

    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. :)

  22. 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!

  23. 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!
    ~ingrid

  24. Wow, those cakes look amazing! Btw.. I don’t seem to have much luck when I reverse cream using all purpose flour, but I don’t like using cake flour. How did you find the texture of this cake?

  25. Hey Steph, the cake was nice. A little muffin like, with a good crumb. Thanks for writing…

  26. 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!
    PS-Freemans rocks!

  27. Just made this today, and I’m so, so glad to have found this recipe here… it is such a nice and luxurious change from the eternal banana bread to save doomed bananas!

    Thank you so much for sharing… this is extra wondeful!

  28. Fabulous recipe. My husband loved it for his birthday “cake”.
    Only thing I would do different: Double the caramel sauce. Mmmm.
    Thanks!
    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.

  29. 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!

  30. 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.

  31. 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?

  32. Hi Nana- How did they end up inside? That seems impossible. I honestly don’t know what happened. Mine came out like the photos, I never stage photos- what you see is what you (I) got.

What do you think?