Banana Upside Down Cake Recipe 455

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) pans. Combine butter and brown sugar, divide and spread evenly between the 2 pans. Sprinkle pecans evenly over both brown sugar mixtures, arrange banana slices evenly over each.
• Prepare cake mix according to package instructions. Divide batter into the 2 pans.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Turn cakes upside down on a platter or plate, gently tap bottom and carefully remove pans, replacing caramel mixture that sticks to pan.

Steps:

• In a small saucepan, combine the brown sugar, 1 tablespoon lemon juice and butter; bring to a boil. Reduce heat to medium; cook without stirring until sugar is dissolved. , Pour into a greased 9-in. springform pan. Sprinkle with pecans. Pour remaining 1 tablespoon lemon juice into a small bowl; add bananas and stir carefully. Drain. Arrange bananas in a circular pattern over the pecans; set aside. , In a large bowl, combine the flour, sugar, baking soda, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine the yogurt, eggs, lemon zest and vanilla; stir into the dry ingredients just until moistened. Spoon over bananas. , Bake at 375° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool 10 minutes. Run a knife around edge of pan; invert cake onto a serving plate. Serve with whipped cream if desired.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 8-inch square cake pan.
• Prepare topping: Spread brown sugar on the bottom of the prepared pan and scatter butter pieces on top.
• Place the pan in the preheated oven until butter has melted, 5 to 7 minutes. Remove from the oven and stir and spread mixture evenly on the bottom of the pan. Arrange sliced bananas to cover the bottom. Set aside.
• Prepare cake: Stir flour, baking powder, baking soda, cinnamon, and salt together in a mixing bowl, set aside.
• Cream white sugar and softened butter together in a large bowl. Mix in eggs and vanilla until combined. Add mashed bananas and sour cream; mix to combine. Add dry ingredients on low speed and mix just until combined. Pour batter over banana slices in the pan and smooth the top.
• Bake in the preheated oven until a toothpick inserted into the center comes out completely clean, 30 to 35 minutes. Let cool in the pan completely, about 30 minutes, before inverting and slicing.

Steps:

• Preheat your oven to 350 degrees F.
• For the topping: Melt together the brown sugar, butter, cinnamon, salt and allspice over medium-high heat in a 9- or 10-inch cast-iron skillet, stirring until the sugar has dissolved. Bring to a bubble and let the syrup cook until thick, about 5 minutes. Remove the pan from the heat and carefully stir in the dark rum (see Cook's Note) and vanilla, then return the pan to the heat for 1 minute. Arrange the banana slices cut side down on top of the syrup.
• For the cake: Whisk together the flour, baking powder, salt, baking soda and nutmeg in a large bowl.
• Beat together the brown sugar, granulated sugar and butter in a stand mixer or electric hand mixer until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well and scraping the bowl down after each addition. Beat in the mashed bananas and vanilla until incorporated. Beat in the dry ingredients, alternating with the buttermilk in two additions, scraping down the bowl to ensure all the dry ingredients are incorporated.
• Carefully, spread the batter over the top of the bananas in the skillet. Place a baking sheet on the bottom rack of the oven to catch any spillage! Bake until a tester comes out with some moist crumbs sticking to it, 45 to 50 minutes. Let cool for 5 minutes before running a paring knife along the sides and inverting onto a serving platter while still warm.

Steps:

• Bananas: Butter the inside of a slow cooker, line completely with foil, and then butter the foil. Turn on to HIGH. Sprinkle butter, brown sugar and rum over the foil on the bottom of the slow cooker. Cover the bottom with the banana halves, cut side down, in a slightly overlapping pattern. Press the bananas into the sugar
• Cake: Sift the flour, baking powder, cinnamon, nutmeg, and salt into a large bowl; then whisk to combine evenly.
• In another bowl, slowly beat the butter and sugar with an electric mixer until just blended. Raise the speed to high and beat until light and fluffy, scraping the sides of the bowl occasionally, about 10 minutes. Beat in the egg and then the yolk, allowing each to be fully incorporated before adding the next.
• While mixing slowly, add the flour mixture to the butter in 3 parts, alternating with the milk in 2 parts, beginning and ending with the flour. Mix briefly at medium speed to make a smooth batter.
• Pour the batter over the bananas and smooth with a spatula to even it out. Lay a doubled length of paper towel from end to end over the top of the slow cooker, to line the lid and create a tighter seal. (See note.) Cover the cake tightly with the lid and continue to cook on HIGH, until the cake begins to brown slightly on the sides and springs back when touched in the middle, about 3 1/2 hours. Turn off the slow cooker and let the cake set, about 20 minutes more.
• Using the foil, lift the cake from the slow cooker; set on the counter to cool, about 30 minutes more. Fold back the foil, and carefully invert cake onto a platter so you can see the caramelized bananas.
• Slice or spoon cake into bowls and serve with ice cream, if desired.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 2 (8-inch) round cake pans with cooking spray; line bottoms with cooking parchment paper.
• In each cake pan, stir 2 tablespoons melted butter, 1/4 cup brown sugar and 1 tablespoon water until well blended. Arrange banana slices to fit tightly together over brown sugar mixture in pans; set aside.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Spread 2 1/3 cups cake batter over banana slices in each pan.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Run knife around side of pans to loosen cakes. Cool pans on cooling rack 10 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Repeat with remaining cake. Serve cakes warm. Store loosely covered in refrigerator.

Steps:

• Preheat oven to 350°F (175°C).
• In a large bowl, mash the ripe bananas. Add the eggs, oil, sugar, and cinnamon, mixing until evenly incorporated.
• Add the flour and mix until the batter has no large pockets of flour. Set aside.
• In a pot over medium-low heat, melt the butter, then mix in the brown sugar until dissolved.
• Bring up the heat to medium-high, cooking until the mixture starts bubbling and the sugar has melted.
• Remove the caramel from heat and pour into a greased 9x9-inch (23x23 cm) baking pan.
• Lay the banana slices evenly on top of the caramel.
• Spread the banana bread batter on top.
• Bake 40-50 minutes.
• Cool until the bottom is barely warm and use a knife to loosen the edges from the pan.
• Place a plate upside-down on top of the pan, then invert the pan, flipping the banana bread onto the plate.
• Slice, then serve with vanilla ice cream.
• Enjoy!

Steps:

• Preheat oven to 350°F. Melt 1/2 cup butter in heavy small saucepan. Remove from heat. Add brown sugar and stir until smooth. Pour into 9-inch-diameter cake pan with 2 3/4-inch-high sides. Arrange banana slices in concentric circles atop sugar mixture, submerging into sugar mixture and covering bottom of pan completely.
• Beat 1 1/2 cups sugar and remaining 1/2 cup butter in large bowl to blend. Add eggs and vanilla and beat until smooth. Sift 2 cups flour, 1 tablespoon baking powder and 1/2 teaspoon salt into medium bowl. Add dry ingredients to butter mixture alternately with milk, beginning and ending with dry ingredients. Beat 2 minutes. Spoon batter over bananas.
• Bake cake until puffed and golden brown and tester inserted into center comes out clean (cake will rise above rim of pan), about 1 hour. Transfer pan to rack and cool 5 minutes (cake will fall slightly). Place platter over cake. Turn cake pan and platter over, inverting cake onto platter. Let stand 15 minutes. Remove cake pan. Rearrange bananas if necessary. Serve warm.