My husband LOVES banana’s foster and I love to bake, so when my Mother-in-Law came across this recipe in Southern Living Magazine, she tore it out for me. It was great timing because we were heading to Supper Club the following week and it was my responsibility to bring the dessert. I have spoke about supper club before here and here, but since the move back to Florida from Mississippi, we have had to establish a new group for our dinner club. We had our first dinner together in the month of September and it was a huge success. I am looking forward to more dinners in the upcoming Holiday months. So, for my dessert, I whipped us this delicious bananas foster upside down cake. It’s always nerve-racking to cook something for the first time for an event with other people eating your food, but I lucked out with this one. It was a huge hit. We served it hot with vanilla ice cream on the side.
Recipe from Southern Living Magazine
- 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 milk
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose baking mix (Note: this is not regular flour. Look for Bisquick pancake and baking mix)
- 1/4 teaspoon ground cinnamon
- 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.
I hope you enjoy it as much as I did!!