Banana Foster Upside Down Cake

By ctaubenheim

Ingredients

• 1/2 cup chopped pecans
• 1/2 cup butter, softened and divided
• 1 cup firmly packed light brown sugar
• 2 Tbsp rum
• 2 ripe bananas
• 3/4 cup granulated sugar
• 2 large eggs
• 1/4 cup milk
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 2 cups all purpose baking mix
• 1/4 tsp ground cinnamon

Details

Preparation time 20mins
Cooking time 78mins

Preparation

Step 1

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 granulate sugar and remaining 1/4 cup butter at medium speed with an electric mixer until blended. Add eggs, one 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 f oil lined jelly roll pan. Bake at 350 for 40-45 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.