Bananas Foster Upside-Down Cake

Oxmoor House
Try this cake version of the famous New Orleans dessert. For the younger crowd, omit the crème de cacao and rum.
Makes 10 to 12 servings

Ingredients

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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)

Preparation

Prep: 23 Minutes
Cook: 40 Minutes

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.

Cut 3 bananas diagonally into 1/4-inch-thick slices. Arrange slices on brown sugar mixture in 4 lengthwise rows; cover and set aside.

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.

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.

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.

Created date

November 2004