Bananas Foster Upside-Down Cake |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 10 |
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One of my dear friends, Frances, found this recipe in a Southern Living Magazine. She served it for dessert at our Christmas Girls Night Out get-together at her house. We all brought a covered dish, but this dessert took the prize. We go out the first Monday night of each month to a restaurant of our choice (we rotate it among ourselves each month). We always have a wonderful time together! Ingredients:
1/2 cup pecans, chopped |
1/2 cup butter, softened and divided |
1 cup light brown sugar, firmly packed |
2 tablespoons rum |
2 ripe bananas |
3/4 cup granulated sugar |
2 large eggs |
3/4 cup milk |
1/2 cup sour cream |
1 teaspoon vanilla |
2 cups baking mix |
1/4 teaspoon cinnamon |
Directions:
1. Preheat oven to 350 degrees. Bake pecans in a single layer 8 to 10 minutes or until toasted and fragrant, stirring once.
2. Melt 1/4 cup butter in a lightly greased 10-inch cast-iron skillet or 9-inch round cake pan (with sides that are at least 2 inches high) over low heat. Remove from heat; stir in brown sugar and rum.
3. Cut bananas diagonally into 1/4 inch thick slices; arrange in concentric circles over brown sugar mixture. Sprinkle pecans over bananas.
4. Beat granulated sugar and remaining 1/4 cup butter at medium speed with an electric mixer until blended. Add eggs, one at a time, beating just until blended after each addition. Add milk and next 2 ingredients; beat just until blended. Beat in baking mix and cinnamon until blended, (Batter will be slightly lumpy). Pour batter over mixture in skillet. Place skillet on a foil-lined jelly-roll pan.
5. Bake at 350 degrees for 40-45 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack for 10 minutes. Run a knife around the edge to loosen. Invert onto a serving plate, spooning any topping in skillet over cake.
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