Try this cake version of the famous New Orleans dessert. For the younger crowd, omit the crème de cacao and rum.
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)
How to Make It
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.
This was very good, although the presentation wasn't very good. Next time, I might try doing something differently with the arrangement of the bananas. The color isn't very so attractive, either. But, it smelled delicious when I took it out of the oven. It made me think of Christmas.
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