Bananas Foster Baby Cakes


I just can’t help it, I’ve got the Big Easy on my brain.  And if the past few weeks’ baking is any sign (which, um, is totally is), y’all have a lot of purple, green, and yellow sprinkles headed your way.

Mardi Gras reminds me of our honeymoon in New Orleans, and although it’s been one year, I’m still thinking about the food we ate while there.  I was so desperate to fit in all the food I wanted to eat, that I even ate Bananas Foster for breakfast one day.  I’m not proud of my decision, except I am.  I refer to eating copious amounts of regional cuisine as ‘research in my field’.  Or, ‘necessary fine tuning of my palate’.  But really, it’s an extended farewell to my skinny jeans {insert slow wave and rear-view mirror shot here}.

The New Orleans restaurant Brennans invented Bananas Foster in the 1950s.  The dessert consists of bananas cooked in a brown sugar, cinnamon butter sauce that is then flambéed table-side with banana liquor and rum just before serving.  It’s heavenly, even if you don’t like bananas.  Seriously.  I’m not the biggest fan of bananas, but when they’re cooked this way, they take on a slightly acidic flavor; it tastes like they were sprinkled with lemon juice.  They taste fresh, not mushy, though they definitely appear to be mushy.  To me, banana bread severely misses the mark on the flavor of baked bananas.  The flavor gets lost in the bread mix somewhere.  The pinnacle for a banana is to be cooked in brown sugar butter sauce.


Bananas Foster is typically served over vanilla ice cream.  However, I spun the flavors into mini upside down cakes.  The cakes are submerged and crowned with a brown sugar rum butter sauce.  The cake is cinnamon and rum flavored.  The pecans are crunchy, and the banana, well, you know, the banana is at its apex of flavor potential.

In the bottom of a mini muffin pan, a teaspoon of the sauce is topped by a slice of banana and a sprinkling of toasted pecans.


Then, two teaspoons of cake batter is dolloped on top.

The rest of the brown sugar butter sauce is warmed and poured on the  cakes after they come out of the oven.

Hubba hubba:


5.0 from 2 reviews
Bananas Foster Baby Cakes
Prep time
Cook time
Total time
Yields: 10 mini cakes
Serves: 2
For the sauce:
  • 3 tablespoons unsalted butter
  • ¼ cup light brown sugar
  • 1 tablespoon dark rum
  • 1 small banana, sliced into ½" slices
  • 1 tablespoon toasted, chopped pecans
For the cakes:
  • 2 tablespoons unsalted butter, melted
  • 3 tablespoons granulated sugar
  • 2 tablespoons Greek yogurt (or buttermilk)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ½ teaspoon dark rum
  • ⅓ cup flour
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  1. Preheat the oven to 350, and spray 10 cups in a mini muffin pan with cooking spray.
  2. First, make the sauce: combine the butter and brown sugar in a small bowl. Microwave the mixture until the butter melts. Stir, and add the rum. Mix well. Add 1 teaspoon of the mixture to the bottom of the 10 mini muffin cups. Add a slice of banana on top of each, and sprinkle each cup with a bit of the pecans. Reserve the extra sauce for serving later.
  3. Make the cakes: in a medium bowl, add the melted butter, sugar and yogurt. Stir until combined. Whisk in the egg yolk, vanilla extract, and rum. Mix well.
  4. In a small bowl, combine the dry ingredients: flour, baking powder, and cinnamon. Add to the wet ingredients, and stir to combine. Dollop two-teaspoons of cake batter over each banana.
  5. Bake for 10 minutes. Let the cakes cool in the pan for 5 minutes, then turn the pan upside down on a plate. Gently tap until all the cakes fall out. Serve with extra sauce.




  1. says

    I did not eat ENOUGH bananas foster when I was in NOLA last year! Guess this means I absolutely *must* return. ASAP. You are more than welcome to come with…but bring these for the plane ride.

  2. Julie says

    This is one of those desserts that’s really dessert for one. Because I wouldn’t share this. Don’t you just love the food of New Orleans? It’s no wonder that my grandmother would go there to buy a spool of thread. Brennan’s is where the girls (Stephie and her cousins, who were 8, 9 and 10 at the time) discovered that the bathroom was a highlight. I discovered that their gumbo was close to my grandmother’s and finished the meal with bananas foster. What a delightful evening that was!! I’m ready to go back. Like today.

    • says

      omg please tell me all about it, Cassie! One word of advice: don’t listen to anyone’s restaurant recommendations except Southern Living magazine. Even that well-known blogger that loves to wax about NOLA? You know who I’m talking about! Every suggested restaurant by her was crap. Enjoy :)

    • Julie says

      I ready at any time!! Let’s go. We also went to Commodore’s Palace. Momma went down before we got there and they went to Antoine’s, but decided it was too expensive for all of us (that was Momma’s favorite restaurant growing up). Although we did find out that tooling down Bourbon Street at 10 at night wasn’t the best idea with the little ones. We only did that once. We’re still sad that we didn’t stop at this store and buy some tassels for Momma, because she always wanted to learn how to twirl those things. ;) We decided that it might do something to the girls if they found this out at that age. Should have done it. Yes. We are a strange group, but we have fun (even if no one else “gets” us). ;)

    • says

      Oh how I wish! We have some other travel plans due to my husband’s birthday, but next year for sure, I’ll be in NOLA :) I live in St Louis, which claims to have the second largest Mardi Gras celebration (next to NOLA, of course). We’re going to check it out this year and see how it goes! #beignets3mealsaday

      • Anne says

        can these be made a day ahead of eating time then warmed up just before serving or do the bananas taste funkie the second time around? I was looking at making these for a ladies lunch of 75 plus people.

  3. says

    I’m so in love with these! Love bananas foster. I get New Orleans on my mind this time of year too. My husband proposed to me in New Orleans. I haven’t been back since the year before Katrina and I’m dying to go back and try all the new restaurants I’ve read about in Southern Living.

  4. says

    These are just too cute! I’ve never heard of these in Australia so I’m looking forward to making them for everyone! Just a quick question, did you use plain flour or self raising flour? I have some bananas that are ready to go and would love to try these tomorrow. Thank you for sharing and some new inspiration

  5. Kathryn says

    I’m making these tonight for a potluck dinner. Can I pre-make part of this recipe or is that a crazy thought? Any advice how to easily transport this?

    • says

      Hi Kathryn!
      I think you could make these a few hours in advance..not a whole day in advance, though. The banana slices start to get a bit soggy, ya know? Just don’t add the sauce until serving…that should help with transport! Good luck! Let me know :)

  6. Ann Marie Hutchison says

    I can’t wait tp try these, they sound awesome! But I have a questioN; if made the day before do they need refrigeration or can they be stored wrapped on the counter?

    • says

      I’m worried the sauce is going to make these soggy if you make them ahead of time. Sorry, but I didn’t test my recipe ahead-Kate them right when they came out of the oven. My gut tells me to leave them on the counter, covered.

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