Bananas Foster Upside-Down Cake |
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Prep Time: 23 Minutes Cook Time: 40 Minutes |
Ready In: 63 Minutes Servings: 1 |
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Try this cake version of the famous New Orleans dessert. For the younger crowd, omit the crème de cacao and rum. Ingredients:
1/3 cup butter |
1 cup firmly packed brown sugar |
1/2 teaspoon ground cinnamon |
3 ripe bananas |
1 cup mashed ripe banana (about 2 large) |
1/2 cup shortening |
1/2 cup buttermilk |
2 large eggs, lightly beaten |
1 teaspoon vanilla extract |
2 1/4 cups all-purpose flour |
1 1/3 cups granulated sugar |
1 teaspoon baking powder |
1 teaspoon baking soda |
3/4 teaspoon salt |
3 tablespoons crème de cacao |
1/3 cup rum |
vanilla ice cream (optional) |
whipped cream (optional) |
Directions:
1. Place butter in a 13- x 9-inch pan; place in a 350° oven for 5 minutes or just until melted. Remove from oven, and coat pan with cooking spray. Add brown sugar and cinnamon, stirring well. Spread mixture in pan.
2. Cut 3 bananas diagonally into 1/4-inch-thick slices. Arrange slices on brown sugar mixture in 4 lengthwise rows; cover and set aside.
3. Combine mashed banana and next 4 ingredients in a large bowl; beat at medium speed with an electric mixer until blended. Combine flour and next 4 ingredients; add to mashed banana mixture, beating on low speed just until blended. Pour batter evenly over sliced banana in pan.
4. Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 2 minutes; loosen cake from sides of pan with knife, and invert onto a large rectangular serving platter.
5. Drizzle crème de cacao over cake. Heat rum in a small saucepan just until simmering; ignite with a long match. Spoon rum over cake with a long-handled spoon. Serve warm cake with ice cream or whipped cream, if desired.
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