Banana upside-down cake
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 9½ | tablespoon | Butter |
| ½ | cup | Brown Sugar |
| 1½ | cup | Granulated Sugar |
| 1 | cup | Bananas -- mashed |
| 2 | Eggs | |
| 1 | tablespoon | Vanilla Extract |
| ¼ | cup | Dark Rum |
| 2 | cups | Flour |
| 1 | teaspoon | Baking Soda |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Ground Cinnamon |
| ½ | teaspoon | Nutmeg |
| ¼ | teaspoon | Ground Ginger |
| ½ | cup | Sour Cream |
| 2 | larges | Bananas, Unripe -- cut into |
| ⅓ | \" slices | |
| 1¼ | cup | Walnuts -- broken |
Directions
Preheat oven to 350 F. In a 10-inch oven-proof skillet, melt 5½ Tbs of the butter with the brown sugar over very low heat. Meanwhile, in a large mixing bowl, cream the remaining 4 Tbs of butter with the white sugar until light. Add the mashed bananas, eggs, vanilla and rum; stir. Then add the flour, baking soda, salt and spices; beat in sour cream. Arrange the banana slices in a pretty pattern in the skillet with the brown sugar mixture; top with the walnuts. Pout the batter over all and place in the oven for 50 to 60 mins or until a toothpick inserted in the center comes out clean. Turn out immediately onto a plate. Serve with ice cream if you are feeling especially sinful. Yield: 8 to 10 servings From Cooking With Cornelius - The Corning Cookbook by Cornelius O'Donnell (ISBN 0-394-52333-4)
Recipe By : Cooking With Cornelius - The Corning Cookbook From: Dan Klepach Date: 05-04-95 (12) Cooking