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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Banana Upside-Down Cake Recipe

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This recipe for Banana Upside-Down Cake is from "Made With Love" Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. packed light brown sugar
6 T. room temp butter
2 T. rum extract
2 to 3 large ripe bananas, sliced 1/2" thick
1/3 c. toasted, chopped pecans
1 1/2 c. cake flour
3/4 t. baking soda
1/2 t. baking powder
1 c. mashed ripe bananas (about 3 medium)
1/2 c. buttermilk or plain yogurt
1 t. vanilla
3/4 c. granulated sugar
1/3 c. butter
2 eggs.
Directions:
Directions:
Preheat oven to 350º

Using an electric mixer, cream brown sugar with 6 T. butter and rum extract until well-mixed. Spread mixture over bottom and partly up the sides of a 9" x 13" baking dish. Arrange banana slices atop sugar mixture, covering completely. Sprinle nuts over bananas and set aside.

Combine flour, baking soda, baking powder and salt in a small bowl. In another small bowl mix mashed bananas, buttermilk or yogurt and vanilla. Using an electric mixer, cream 3/4 c. sugar and butter until fluffy. Add eggs one at a time, beating well after each addition. Add dry ingredients alternately with buttermilk mixture, mixing till just combined. Pour batter over bananas in pan. Bake until cake pulls away from sides of pan and a toothpick come out clean, about 45-50 minutes. Cook clightly, then turn cake onto serving platter.

 

 

 

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