Dessert

Bananas Foster Upside-Down Cake is for Dessert.

Bananas Foster Upside-Down Cake takes 20 minutes to prepare.

Bananas Foster Upside-Down Cake takes 45 minutes to cook.

Bananas Foster Upside-Down Cake makes 8 servings.

The ingredients for Bananas Foster Upside-Down Cake are:

1/2 cup chopped pecans
1/2 cup butter, softened and divided
1 cup firmly packed light brown sugar
2 tablespoons rum
2 ripe bananas
3/4 cup granulated sugar
2 large eggs
3/4 cup almond milk
1/2 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 Tbs Baking powder
Dash salt
2 Tbs canola oil
1/4 teaspoon ground cinnamon

Here is how you make Bananas Foster Upside-Down Cake:

1. Preheat oven to 350?. Bake pecans in a single layer 8 to 10 minutes or until toasted and fragrant, stirring once. 2. 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. 3. Cut bananas diagonally into 1/4-inch-thick slices; arrange in concentric circles over brown sugar mixture. Sprinkle pecans over bananas. 4. Beat granulated sugar and remaining 1/4 cup butter at medium speed with an electric mixer until blended. Add eggs, 1 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 foil-lined jelly-roll pan. 5. Bake at 350? for 40 to 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.Serving Size:?Makes 8 servings

The nutritional information for Bananas Foster Upside-Down Cake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 525.1

• Total Fat: 22.4 g
• Cholesterol: 78.0 mg
• Sodium: 141.5 mg
• Total Carbs: 85.1 g
• Dietary Fiber: 2.0 g
• Protein: 6.3 g