The tableside flambéing of bananas Foster sure is impressive ... if someone else is making it for you. This cake has all the flavors of the New Orleans classic in easier-to-prepare cake form that's just as stunning as the original for a healthier dessert you'll be proud to serve.

Ivy Odom
Source: EatingWell Magazine, January/February 2019


Recipe Summary

10 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F.

  • Melt butter in a 9-inch cast-iron skillet over medium heat. Remove from heat and stir in brown sugar and rum. Return to medium heat and bring to a simmer. Cook, stirring often, for 2 minutes. Remove from heat. Arrange banana pieces, cut-side down, over the brown sugar mixture and sprinkle with pecans.

  • Combine all-purpose flour, whole-wheat flour, baking powder, salt and cinnamon in a large bowl. Whisk egg, granulated sugar, yogurt, oil and vanilla in a medium bowl. Gradually add the wet mixture to the dry ingredients, whisking until just combined (the batter will be lumpy). Carefully spread the batter over the bananas.

  • Bake until a skewer inserted in the center comes out clean, about 20 minutes. Cool in the pan on a wire rack for 10 minutes. Run a knife around the edges to loosen. Invert the cake onto a serving plate, spooning any toppings left in the pan over the cake.

Nutrition Facts

299 calories; protein 4g; carbohydrates 37.5g; dietary fiber 2.5g; fat 15.1g; saturated fat 3.9g; cholesterol 36.1mg; vitamin a iu 208.4IU; vitamin c 5.2mg; folate 31.4mcg; calcium 61.9mg; iron 1.4mg; magnesium 24.1mg; potassium 272.5mg; sodium 196.9mg.

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Rating: 4 stars
I had a variety of leftover fruit that I marinated in bourbon and whiskey for almost a week and made it today. It came out really well. Read More