Bananas Foster Upside-Down Cake

By tnunnery

Ingredients

• 1/2 c chopped pecans
• 1/2 c butter, softened
• 1 c firmly packed light brown sugar
• 2 tbsp rum
• 2 ripe bananas
• 3/4 granulated sugar
• 2 large eggs
• 3/4 c milk
• 1/2 c sour cream
• 1 tsp vanilla extract
• 2 c all-piurpose baking mix
• 1 tsp ground cinnamon

Preparation

Step 1

Preheat oven to 350. Bake pecans in a single layer for 8 minutes or until lightly toasted and fragrant.

Melt 1/4 butter in a lightly greased cast iron skillet or round 9-inch cake pan. Remove from heat and stir in brown sugar and rum.

Cut bananas diagonally into 1/4-inch slices and arrange in concentric circles ver brown sugar mixture. Sprinkle pecans over bananas.

Beat granulated sugar and remaining 1/4 cup of butter at medium speed until blended. Add eggs, one at a time, beating until just blended. Add milk, sour cream and extract; beat until just 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 toothpick inserted into the center comes out clean. Cool in skillet on rack for 10 minutes. Run knife around edge to loosen and invert onto serving plate. Spoon any remaining topping over cake.