⅓ cup plus ¼ cup unsalted butter, softened and divided
2 tablespoons dark rum
3 ripe bananas, sliced crosswise ¼ inch thick
¾ cup granulated sugar
2 tablespoons canola oil
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
½ teaspoon ground cinnamon
½ teaspoon baking soda
⅛ teaspoon ground nutmeg
¾ cup half-and-half
½ cup sour cream
½ cup mashed ripe banana
½ teaspoon vanilla extract
½ teaspoon rum extract
Instructions
Spray a deep 10-inch cast-iron skillet with baking spray with flour. In prepared skillet, cook brown sugar, ⅓ cup butter, and rum over medium heat, whisking constantly, until butter is melted and sugar dissolves, about 3 minutes. Remove from heat; let cool completely.
Preheat oven to 350°.
Arrange banana slices in concentric circles in brown sugar mixture in skillet.
In a large bowl, beat granulated sugar, oil, and remaining ¼ cup butter with a mixer at medium-high speed until light and fluffy, about 3 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
In a medium bowl, whisk together flour, baking powder, salt, cinnamon, baking soda, and nutmeg. In a small bowl, whisk together half-and-half, sour cream, mashed banana, and extracts. Gradually add flour mixture to granulated sugar mixture alternately with half-and-half mixture, beginning and ending with flour mixture, beating just until combined after each addition. Gently spread batter onto bananas in skillet.
Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes. Let cool in skillet for 30 minutes. Run a knife around sides of skillet to loosen cake. Invert cake onto a serving platter; serve immediately. Cover and refrigerate for up to 3 days.
Recipe by Louisiana Cookin' at https://louisianacookin.com/bananas-foster-upside-cake/