Bananas Foster Upside down Coffee Cake

Try this wonderful Bananas Foster Upside Down Coffee Cake for a delicious treat at the breakfast table!

1/2 cup butter, softened and divided

2 Tbsp. rum

1 cup firmly packed light brown sugar

1/2 cup chopped pecans, toasted

2 medium-size ripe bananas

7 maraschino cherries

3/4 cup granulated sugar, divided

2 large eggs, separated

3/4 cup milk

1/2 cup sour cream

1 tsp. vanilla extract

2 cups all-purpose baking mix, such as Bisquick

1/4 tsp. ground cinnamon

whipped cream-optional

Melt 1/4 cup butter in a 10-inch cast iron skillet over low heat, stir in rum.

Sprinkle brown sugar evenly over butter mixture. Remove from heat.

Sprinkle pecans evenly over brown sugar mixture.

Cut bananas in half crosswise, cut each half lengthwise into 3 slices.

Arrange banana slices in a spoke pattern over pecans. Cut 6 cherries in half.

Place 1 cherry half between each banana slice. Place remaining whole cherry in center of skillet.

Beat remaining 1/4 cup butter and 1/2 cup granulated sugar in a large bowl at medium speed with an electric mixer until blended. Add egg yolks, 1 at a time, beating just until blended after each addition. Add milk, sour cream and vanilla, beating just until blended.

Combine baking mix and cinnamon. Add cinnamon mixture to milk mixture, beating just to blend.

Beat egg whites in a large bowl until soft peaks form. Gradually beat in remaining 1/4 cup sugar until stiff peaks form. Fold into batter.

Spread batter evenly over bananas in skillet. Bake at 350 degrees for 45-50 minutes or until a toothpick inserted in center comes out clean.

Cool in skillet on wire rack 10 minutes.

Invert cake onto a serving plate. Serve warm with whipped cream if desired.


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