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Nutritional Info
  • 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

View full nutritional breakdown of Bananas Foster Upside-Down Cake calories by ingredient
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Bananas Foster Upside-Down Cake

Submitted by: CMMEIER


Number of Servings: 8

Ingredients

    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

Directions

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:áMakes 8 servings






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