Individual bananas foster cakes are warm, rum-scented little cakes crowned with shingled banana slices and honeyed coconut oil. Each ramekin bakes its own golden-topped cake, ready to flip onto a plate while still gooey and fragrant. Eight desserts that turn any dinner into an occasion.
SERVES 8
Ingredients
14 tablespoons (210 ml) coconut oil (use 1 tablespoon (15 ml) of the oil for greasing the ramekins)
4 tablespoons (60 ml) honey
¼ cup dark rum or ½ teaspoon rum extract
3 medium bananas, peeled and sliced ¼-inch thick
½ cup coconut milk
2 large eggs, room temperature
2 teaspoons (10 ml) vanilla extract
1¾ cups almond flour
¾ cup palm sugar
2 teaspoons (10 ml) baking powder
¾ teaspoon salt
¾ teaspoon ground cinnamon
½ teaspoon lemon zest, fresh grated
Preparation
1.В В Adjust an oven rack to the middle position and preheat the oven to 325°F (165°C). Grease eight six-ounce ramekins, then set them on a large rimmed baking sheet.
2.В В Whisk the rum, coconut milk, eggs, and vanilla together in a medium bowl. Set aside.
3.В В In a large bowl, whisk the palm sugar, flour, baking powder, salt, cinnamon, and lemon zest together. Using an electric mixer on medium-low speed, beat the remaining coconut oil into the flour mixture and continue to beat the mixture until it resembles moist crumbs.
4.В В Beat in the coconut milk mixture (from step 2), then increase the mixer speed to medium and beat the batter until smooth, light, and fluffy.
5.В В Give the batter a final stir with a rubber spatula to make sure it is thoroughly combined. Spoon the batter evenly into the prepared ramekins, smooth the tops, and gently tap the ramekins on the counter to settle the batter. Shingle the banana slices on top of the batter inside each ramekin. Bake the cakes on the rimmed baking sheet until a toothpick inserted into the center comes out with a few crumbs attached (25 to 30 minutes), rotating the baking sheet halfway through the baking.
6.В В Immediately run a small knife around the edge of the cakes, gently invert each ramekin onto an individual serving plate, and let sit until the cakes release themselves from the ramekins (about 5 minutes). Remove the ramekins and serve.
Making the Cakes Ahead
After portioning the batter into the ramekins, wrap the ramekins tightly in plastic wrap and refrigerate for up to 24 hours. Let the ramekins sit at room temperature for 30 minutes, then bake as directed.
Pro Tips
- Shingle the banana slices neatly on top of the batter before baking — they sink slightly and bake into a caramelised crown as the cake rises around them.
- Invert the cakes right after baking and let them sit five minutes. They release themselves from the ramekins as they cool slightly — forcing them too early tears them apart.
- Beat the batter until genuinely smooth, light, and fluffy. This is the step that gives the cakes their tender, soufflé-like rise.
- Room-temperature eggs blend properly into the batter; cold ones leave the mixture curdled and the cakes bake unevenly.
Frequently Asked Questions
Can I make these without rum?
Yes — use half a teaspoon of rum extract or a splash of vanilla. The banana and honey flavour carries the cakes beautifully on its own.
How far ahead can I prepare them?
Portion the batter into ramekins and refrigerate up to 24 hours ahead. Let them sit at room temperature 30 minutes before baking.
What if I don't have ramekins?
A single baking dish works — bake a little longer and serve scooped rather than inverted. It loses the drama but keeps every bit of flavour.
Can I use another fruit?
Sliced pears or peaches shingle just as beautifully on top. Match the fruit to the season and the rum-honey base welcomes them all.
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