Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
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
How to Make It
Preheat oven to 350°. Bake pecans in a single layer 8 to 10 minutes or until toasted and fragrant, stirring once.
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.
Cut bananas diagonally into 1/4-inch-thick slices; arrange in concentric circles over brown sugar mixture. Sprinkle pecans over bananas.
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.
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.
I randomly made this as I had all the ingredients. Its tasty - definitely more of a coffee cake texture to the cake. I used vanilla yogurt as I didn't have sour cream and used walnuts (which I didn't take the time to toast - they were just as good). I would add more bananas and more nuts next time. Easy to make and tasty! Looks beautiful when turned out too.
Cake is moist and delicious! Made it as a trial before our dessert party later this week. Will definitely make it for the party. Did add more nuts and will make the bananas a little thicker. Cooked in a 9" iron roaster w/4" sides that was my mother's. Worked perfectly!
I made this for Thanksgiving and it turned out excellent! It was so easy and everyone was dying for the recipe. The only thing I would do different was to add a few more pecans and bananas. I had used 1/2 cup of nuts and 2 small bananas. I think I will beef up the nuts a little and go with 3 small bananas. Thanks for another great idea!
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