Bananas Foster Upside-Down Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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One quick flip and this bananas foster upside-down cake tumbles from the skillet perfectly golden and party ready. Ingredients:
1/2 cup chopped pecans |
1/2 cup butter, softened and divided |
1 cup firmly packed light brown sugar |
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 extract |
2 cups all-purpose baking mix |
1/4 teaspoon ground cinnamon |
Directions:
1. Preheat oven to 350°. 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, 1 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° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes. Run a knife around edge to loosen. Invert onto a serving plate, spooning any topping in skillet over cake.
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