Bananas Foster Upside-Down Cake

I didn’t have “baking mix” or even know exactly what that meant so I added a little salt (1/2 tsp)and baking powder (1/2tsp) to self rising flour and added n extra table spoon of rum and an extra banana. This is the second time I have made it for my husband (NASA Rocket Engine Test Engineer) to take to the test stand. The first time was just because, this time was because I was volunteer led by his coworkers to make dessert for a luncheon. Will absolutely make again. So yummy and NASA approved!

why give the recipe one star if you used a substitute product?

Maybe toss the bananas with some lemon juice, drain, and proceed with the recipe...

I didn't know who to rate this cake. Recipe great, came out beautifully, and tasted great. Within hours the bananas started turning until they were an ugly shade of grey. Did anyone else have this problem? Love the recipe if you eat it right away. But didn't look very appetizing after a while.

I gave it 1 star because I used g-free Bisquick...big mistake. The cake turned out "gritty" and the bananas became chewy.

Delicious -- I am not a huge banana fan, but caramelize it and you have me! I used Gluten Free Bisquick and forgot to add the butter (horrors!!) and it was still light and fluffy. Would have been perfect with a dollop of whipped cream -- it was soo sweet that ice cream would have taken it to Cavityville. I'll make this again and if the makers of G-F Bisquick are reading, your product is great, but it it is expensive and I only yield three cups of product out of the 1# box. Not much for the price. Consider coupons or lowering the cost; just because we have allergies, don't take advantage of the situation.

I don't see how anyone could screw this recipe up..it was fabulous! No coffee cake texture at all for me. The only thing I had to do, as I did not have enough on hand, was use evaporated milk which I diluted partly with water so I could have the proper amount of milk. Diluted it so I wouldn't have a lumpy batter. I did use a 10 inch black cast iron skillet, and ended up using 2 more bananas to cover the skillet completely..I suspect this was because my bananas were overly ripe an kinda "shrunk". Patriotshak: If you had all the ingredients on hand then how come you didn't follow the recipe correctly? That's probably why yours didn't turn out so well. This is quick enough to make in the morning for overnight guests, or if having friends over for coffee and want a lovely dessert. Could add a scoop of vanilla ice cream to it..mmm

I want to make this, but what is 'baking mix'? Is that like a Betty Crocker yellow cake mix?

Definitely better as a coffee cake instead of dessert.

Easy, delicious, tastes like the real thing -- what's not to love? This one is a keeper!

Added 1 more tablespoon of rum....yummy!

I served this as a coffee cake for brunch Thanksgiving morning and my family thought this was one of the best cakes I EVER made! If they only knew how easy it was.

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!

From the reviews, it looks like I was the only one with a problem. I used a 9" black skillet instead of a 10" pan. When the cooking time was up, the cake was still not done inside so I put it back in for another 5 minutes, still not done so cooked it another 5 minutes. Then cake was done but the extra cooking caused the caramel glaze to cook down too much. The cake was tasty but guests commented that it was too dry. From the reviews, I think I'll have to give it another try and see if I can find a 10" pan, although it does say you can use a 9" pan.

This cake was easy to make and tasted amazing! I've made it a few times now and gotten great results. Everyone that tried it was in love with the cake. I will definitely be keeping this recipe and making it a staple for holiday get-togethers!

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.

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!

This recipe is rich and delicious and VERY easy to make. Took longer to bake than what the recipe indicated, but could've been due to temp difference in my oven. Really, really good!! Will definitely make this again.

Made this cake this week-end as a "test"cake for Thanksgiving. Used GF Bisquick in a Lodge 10" (stamped 8.5) skillet. Only changes were: used 1/4 cup Stevia in the Raw instead of sugar for the dough and diced the left-over banana slices into the milk mix. The dough was so thick, that I used both hands to scoop it into the skillet on top of the bananas and a spatula to spread it out to the edges of the skillet. Baked for 45 min. No problem turning it out of the skillet. Turned out as pretty as the picture (the banana mixture wrapped around the sides of the cake,) and tasted great. The only change I will make is to increase the Stevia to 1/3 to 1/2 cup. Will use regular Bisquick for Thanksgiving version, but being gluten intolerent, I will be eating my GF version which is now in the freezer. I recommend that fellow cooks definitely consider this cake for the holidays.