bananas foster upside-down cake
This recipe was shared with me by one of my dearest friends. This delicious dessert was served at our annual "Girl's Night Out - Christmas Get-Together" and it was a hit.
prep time
30 Min
cook time
45 Min
method
Bake
yield
8-10 serving(s)
Ingredients
- 1/2 cup pecans, chopped
- 1/2 cup unsalted 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 extract
- 2 cups baking mix (bisquick)
- 1/4 teaspoon cinnamon
How To Make bananas foster upside-down cake
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Step 1Preheat oven to 350 degrees F. Bake pecans in a single layer 8 to 10 minutes (watch carefully) or until toasted and fragrant, stirring once.
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Step 2Melt 1/4 cup butter in a lightly greased 10-inch cast-iron skillet (or 9-inch cake pan with sides at least 2 inches high) over low heat. Remove from heat; stir in brown sugar and rum.
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Step 3Cut bananas diagonally into 1/4 inch thick slices; arrange in concentric circles over brown sugar mixture. Sprinkle pecans over bananas.
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Step 4Beat 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 two 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.
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Step 5Bake at 350 degrees for 40-45 minutes or until a toothpick 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 cakes.
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