Bananas Foster Butter Cake is a buttery yeast-risen cake topped with a layer of gooey, brown sugar deliciousness and boozy, caramely, rum-infused bananas foster sauce. Top the whole thing with scoops of vanilla ice cream, just because you can.
It's St. Louis Gooey Butter Cake meets Bananas Foster and it's a match made in heaven.
This recipe comes from a Stephanie Meyer novel
Hello. My name is Rebecca and I'm bookworm.
Our home has always been filled with stacks of books, in every room and on nearly every surface. So hallelujah for audiobooks because they've saved our home from being completely taken over by stacks of books.
Also, audiobooks are responsible for a lot of domestic chores getting done on a regular basis. That sink full of dirty dishes, un-mopped floor, and pile of laundry suddenly becomes an excuse to listen to whatever book I'm currently in the middle of.
Let's all just stop for a second and appreciate the fact that audio books have made scrubbing toilets something I actually kinda look forward to. This is something my younger self never could have imagined. But, there you have it.
A while back, I listened to The Chemist by Stephenie Meyer, which is a brilliant, can't-stop-listening-but-look-at-how-clean-our-house-is kind of book.
At one point one of the characters bakes a Bananas Foster Butter Cake.
I had to pause the book and think about that. What is a bananas foster cake??? I wasn't sure, but I was definitely going to make it.
What Is Bananas Foster Cake?
The first thing I had to decide when creating a Bananas Foster Cake Recipe was: What kind of cake deserves to be covered in bananas foster sauce?
I started poking through my stacks of cookbooks and honed in on a cake called St. Louis Gooey Butter Cake.
Some versions of St. Louis Gooey Butter Cake call for a basic yellow cake as the base with a cream cheese mixture for the topping. But, as I understand it, true St. Louis Gooey Butter Cake involves a layer of slightly sweet yeast risen dough with a gooey brown sugar and butter topping.
St. Louis Gooey Butter Cake sounded like the perfect match for bananas foster sauce.
Legend has it that St. Louis Butter Cake came about by accident when a St. Louis baker added too much butter to one of his coffee cakes. Instead of throwing it out, he cut it into squares and sold it anyway. It was such a hit that it became one of the city's signature dish.
Now that I've tried it, I understand why. This stuff is seriously delicious. I mean... St. Louis Butter cake is lick-your-plate-clean-and-go-get-another-piece-even-though-its-going-to-cost-you-another-hour-at-the-gym kind of delicious.
I've heard that St. Louis Butter Cake is often a breakfast treat. This is also something I can totally get behind. Actually, this is something I have gotten behind already, having had a piece for breakfast this very morning.
St. Louis Butter Cake Was Made for Bananas Foster Sauce
The bottom yeasty layer of cake soaks up all that brown sugar rum spiked sauce like that's its job. And the bananas sink down into the gooey butter topping all comfy like.
I don't know if this is what Stephenie Meyer had in mind when she wrote Bananas Foster Butter Cake into the storyline of The Chemist. But, GOD BLESS HER for the idea.
More single layer cake recipes
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If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #ofbatteranddough on Instagram.
Happy baking!
📖 Recipe
Bananas Foster Butter Cake
Bananas Foster Cake is St. Louis Gooey Butter Cake topped with boozy Bananas Foster sauce and it's a match made in heaven.
Ingredients
For the Butter Cake:
- ½ cup (113 grams) milk, at room temperature
- 2 teaspoons active dry yeast
- 6 tablespoons (3 ounces/ 85 grams) butter, at room temperature
- ¼ cup (50 grams) granulated sugar
- 1 teaspoon kosher salt - OR, ½ teaspoon table salt
- 1 large egg
- 1 ¾ cup (210 grams) all-purpose flour
For the Gooey Topping:
- ¼ cup (84 grams) honey
- 2 tablespoons (29 grams) water, at room temperature
- 1 tablespoon pure vanilla extract
- 12 tablespoons (170 grams/ 6 ounces) butter, at room temperature
- ¾ cup (160 grams) dark brown sugar
- ¾ cup (150 grams) granulated sugar
- 1 teaspoon kosher salt - OR, ½ teaspoon table salt
- 1 large egg
- 1 cup + 3 tablespoons (143 grams) all-purpose flour
For the Bananas Foster Sauce:
- 8 tablespoons (4 ounces/ 113 grams) unsalted butter
- 1 cup (213 grams) dark brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon kosher salt - OR ¼ teaspoon table salt
- ¾ cup (6 ounces/ 170 grams) heavy cream
- 3 large bananas, cut into slices that are approximately 1-inch thick
- ½ cup (4 ounces) dark rum
- 2 teaspoons pure vanilla extract
Instructions
Make the Butter Cake:
- Stir the milk and yeast together in a small bowl and set aside for about 5 minutes to allow the yeast to come alive.
- Add the butter, sugar and salt to a medium size bowl and beat with a hand held electric mixer until light and fluffy, 3-5 minutes. (See note) Add the egg and beat until thoroughly combined and the mixture increases in volume a bit, about 2 minutes longer.
- Add the flour and milk mixture in alternating additions: ⅓ of the flour, ½ of the milk, ⅓ of the flour, ½ of the milk, ⅓ of the flour. Beat each addition on medium speed for about 30 seconds, until thoroughly combined, before adding the next.
- Scrape down the sides of the bowl after each addition. After the last bit of flour has been added, beat the dough for about 1 minute, until the texture is very smooth.
- Press the dough into an even layer in an ungreased 9x13 baking dish. Cover with plastic wrap and let sit at room temperature until it's risen slightly, 3-4 hours.
Make the Topping:
- When the dough has risen, preheat the oven to 350 degrees F (177 degrees C) and prepare the topping.
- Add the honey, water and vanilla to a small bowl and stir to combine.
- Add the butter, both sugars and salt to the bowl of a standing mixer fitted with the paddle attachment and beat on medium high speed until very light and fluffy, about 5 minutes. (Or beat with an electric hand held mixer.)
- Add the egg and beat for another minute to combine.
- Alternate adding the flour and honey mixture: ⅓ of the flour, ½ of the honey, ⅓ of the flour, ½ of the honey, ⅓ of the flour. Beat on low speed after each addition just long enough to combine ingredients. Be careful to not over beat.
- Spoon dollops of the topping across the cake and then use a spatula to smooth into an even layer. Be gentle - you don't want to press the air out of the risen dough.
- Bake for 30-35 minutes. The cake is done when the surface is a rich golden brown and the edges are set, but the center is still very jiggly. Don't worry - the center will set as it cools.
- Remove from the oven and allow to cool completely before slicing, topping with bananas foster sauce, and serving.
Make the Bananas Foster Sauce:
- Add the butter, brown sugar, cinnamon, nutmeg and salt to a medium sized heavy bottomed sauce pan. Cook over medium heat until the butter and sugar melt and boil, about 5 minutes.
- Stir in the cream and continue to cook, stirring constantly, until the mixture comes to a full boil. Turn the heat down to medium-low and continue to cook, stirring constantly, for 5 minutes. Add the bananas, stir to coat and bring back to a boil.
- Stir in the rum and cook for another 2 minutes, stirring gently to not mash the bananas.
- Pour the sauce into a bowl and serve immediately. You can also store this bananas foster sauce for 2-3 days in the refrigerator.
- Let cool completely at room temperature before covering tightly and storing it in the refrigerator. Before serving, heat slowly in the microwave for 20-30 seconds.
Notes
Why do the instructions for the cake call for a hand held electric mixer instead of a stand mixer?
You can use a standing mixer; however, they are generally a bit too large to whip this small amount of butter and sugar into a light and fluffy mixture. If you choose to use one anyway, just stop to scrape down the sides of the bowl frequently.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 516Total Fat: 24gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 94mgSodium: 671mgCarbohydrates: 68gFiber: 2gSugar: 48gProtein: 5g
Linda says
I also read “The Chemist” and had to look up a recipe. I was wondering if there would be a substitute for the rum? We’re not alcohol drinkers, but I’d love to try the recipe. I’m aware that using a different liquid would totally change the flavor, but willing to try an alternative.
Rebecca Blackwell says
Hi Linda! Great question. You can leave the rum out entirely and the sauce will still be absolutely delicious. No need to add an additional liquid. If you want to add a bit of rum flavor without adding any actual rum, you could add about 1/2 teaspoon of rum extract, which can sometimes be found in the baking section of grocery stores or ordered on amazon. I hope that helps! Please let me know if you have any other questions and if you make this cake, I'd love to hear what you think of it! Happy baking and happy reading! xo
Lauren Michael Harris says
I did even know how much I love cooked bananas until I had a bananas foster dessert - and now I want them all! This cake looks amazing and I can not wait to try it!
Patricia @ Grab a Plate says
What a fun story about the cake and fun name for this dish! I love the flavors in this delightful dessert - it's on track to become a favorite in my house!
Millie B. says
I'm another person who found this recipe because of The Chemist! I have had this recipe pinned for two years, and I'm finally going to make it for Christmas Dessert this year (after being reminded of its existence from my eighth listen of that fantastic book)! I will post again once I've made the recipe, and will report all of my family's Oohs and Aahs! <3
Rebecca Blackwell says
Hi Millie! I am so excited that you're going to make this for Christmas! I can't wait to hear what you and your family think! And, I'm so happy you found this recipe because of The Chemist. It's been a while since I've listened to the book and reading your comment has made me want to re-listen. xo
Carla says
Can you make the cake a day ahead? Then heat the sauce before serving?
Thanks
Rebecca Blackwell says
Hi Carla! Yes - you can do that! Please let me know if you have any questions. And I'd love to know what you think of this cake after you bake it! xo
Cassie_Cake says
Currently listening to The Chemist. The words Banana Fosters Butter Cake and a quick search of Google .... whooohooo! Loving the audio book and can't wait to try the recipe.
Rebecca Blackwell says
That's awesome Cassie! Connecting with other people who've read or listened to The Chemist has been a fantastically unexpected benefit of publishing this recipe. I enjoyed the book sooooo much. And, I can't wait to hear what you think of this cake after you bake it. xo
Cameron says
Listening to "the chemist" on audible right now, and Alex and Daniel are having this dinner, so to Google I came. Thanks for posting this, definitely going to give it a shot
Rebecca Blackwell says
Such a great book, isn't it???? And so happy you found this recipe. I made it recently and it's always a hit at our house. I mean, anything with that much butter has to be good right? xo
Sara Holmes says
You guessed it. I am just now reading the Chemist, saw this cake mentioned, sounded good and found your recipe. It sounds really great and I have some bananas on hand so I plan to try it tomorrow. I don't often find a recipe that looks as interesting as this one does. One of us should probably let the author know that her book has inspired such a following.
Rebecca Blackwell says
Hi Sara! My husband told me a few months ago that I should reach out to Stephenie Meyer and tell her about this recipe, but I've never done it. I LOVE this cake so much, but am not super crazy about the pictures I took of it. I plan to redo them soon... maybe that will bolster my courage to tell her about the recipe. 🙂 I just heard that they are turning The Chemist into a television show, which I'm super excited about. I loved the book, so I hope they do a good job with the show.
Anyway - I'd love it if you'd let me know what you think of the cake after you bake it! Happy Baking! xo
Jane McNaught says
Well, add another to the list of folks who came across your recipe after pausing while reading The Chemist to google Banana Foster Butter Cake! Sounded so delicious, I stopped everything I was doing, went to the store and spent the afternoon making it! So worth it! Your recipe is perfect, easy to follow and so delicious! My husband is a Banana's Foster lover and thought this recipe was incredible! It did take time to make, but that made it all the more worth it! Only thing I would do different is use unsalted butter next time (although your recipe didn't say either way) because I thought it a tad on the salty side. Thanks for the recipe!!! It will be made again and again in this house!
Rebecca Blackwell says
Hi Jane! Seeing your comment this morning just made my whole day! Thank you so much for taking the time to let me know that you enjoyed this recipe! I think it's so amazing that other people reading The Chemist have found this recipe. How are you liking the book?
Also, thanks for the heads up about the salt. I really like desserts on the salty side and so I almost always use salted butter in recipes. That's why it's unspecified... because I know not everyone likes as much salt as I do. It's a personal preference thing. But, I should actually say that it's the baker's choice in recipes. Duh. 🙂 I appreciate the feedback!
Jane McNaught says
Agree about the salt, my husband actually liked it the way it was and said "don't change a thing" haha! Love the book so far and only half way through it! Thanks again!
Deborah Knight says
I found your recipe right after reading about the Bananas Foster butter cake in, you guessed it, The Chemist. Isn't that funny.
I look forward to trying this.
Rebecca Blackwell says
Haha! That's awesome. I just love how many people have discovered this recipe after being curious about what Stephanie Meyer was talking about when she wrote, "Bananas Foster Butter Cake." I hope you'll let me know what you think of this cake after you try it! Happy baking! And reading!
Paula DiNovo says
Thirty four seconds into Chapter 15 of “The Chemist” audio book and I hear Bananaa Fosters Butter Cake. I also stopped listening and went searching! Wow, this recipe looks amazing. Thank you for making it available. I will be making it this weekend!
Rebecca Blackwell says
Haha! That's awesome! Finding other Chemist readers intrigued by the idea of Bananas Foster Butter Cake has been such a fun, unintended, result of this post. I love it! I can't wait to hear what you think of this cake. Will you let me know? It's become one of my family's all-time favorite desserts. Also, I'm thinking it's about time I re-listen to The Chemist. What a great book! Happy Baking! xo
Sue Brown says
I am currently listening to The Chemist for the 8th time. It is my 'go to' book when i am driving, which i do a LOT.
This is the first time i reached chapter 15 whilst not driving and finally had a chance to search out this recipe.
It looks AMAZING!!! ☆☆☆☆
I just cant wait to make it.
Thank you so much for the recipe and do revisit The Chemist, it looses nothing in the repeat ♡
Rebecca Blackwell says
Hi Sue! So glad you found this recipe! Please let me know what you think after you make it! 🙂 I was actually just thinking that I might re listen to the book. I listen to a lot of audio books, but it takes a pretty great one to make me want to listen to a book more than once. This one was definitely that good. My husband and daughter have actually listened to it multiple times, but I don't know that either of them has listened to it 8 times! Impressive! xo
Becky Doherty says
lol it's 2 am I'm reading the chemist and found your recipe! My son is coming home from LA next month for his birthday and it will be perfect thank you!!
Rebecca Blackwell says
Haha! You're the second person that's let me know they found this recipe as a result of reading The Chemist, which is awesome. It's such a great book! I hope you, and your son, love this cake! xo
Jan says
Sitting outside reading "the Chemist" and read about the banana foster butter cake!! Grab my IPad to research and find this post! Life is funny! Am going to make this soon!
Rebecca Blackwell says
Haha! That is awesome! I have no idea if my recipe is similar to what the author had in mind when she wrote it into the story, but I can tell you that this version of Bananas Foster Cake has made it's appearance more than once at our house and everyone always loves it. I hope you make it! Isn't The Chemist an fantastic book?!?!
Jan says
Yes! We make bananas foster occationally, am excited to try the recipe as well! It has been a lovely summer here in Chicago . . . Good book, good food and time to enjoy!
Cathy Brigham says
Happy Easter! I made your Bananas Foster cake and it was delicious!
The cake was a lot more complicated than I thought, so I was a bit worried because I'm the world's worst baker! However it turned out well and now I could rate is one of my favorite desserts ever!!!!!!!
Rebecca Blackwell says
I am so happy to hear this! It's so amazing to hear from others who've made and enjoyed the recipes published here. Thanks so much for taking the time to let me know! xo