UPSIDE-DOWN BANANA-WALNUT FRENCH TOAST
Everyone wants to have a few great brunch recipes that can be made ahead of time. This is one of them. The flavor of this French toast? Think Bananas Foster-minus the rum.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 2h10m
Yield 10
Number Of Ingredients 10
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, stir brown sugar, butter, corn syrup and walnuts until smooth. Gently stir in bananas. Spoon mixture into baking dish.
- Reserve ends of bread for another use because they don't soak up the egg mixture very well. Arrange 2 layers of bread on banana mixture, tearing bread to fit if needed.
- In medium bowl, beat eggs, milk and vanilla with wire whisk until well blended. Pour over bread. Cover tightly; refrigerate at least 1 hour but no longer than 24 hours.
- Heat oven to 325°F. Uncover; bake 45 to 55 minutes or until knife inserted in center comes out clean. Serve portions upside down, spooning sauce from bottom of dish over each serving. Sprinkle with powdered sugar.
Nutrition Facts : Calories 490, Carbohydrate 72 g, Cholesterol 155 mg, Fat 3 1/2, Fiber 2 g, Protein 10 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 42 g, TransFat 1 g
BANANAS FOSTER UPSIDE-DOWN CAKE
I grew up on Bananas Foster, so this recipe quickly caught my eye. Prep and cook times are estimated.
Provided by SkinnyMinnie
Categories Dessert
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place brown sugar, 1/4 cup of the butter and cinnamon in a small saucepan. Heat over medium low heat until butter is melted and mixture is smooth, stirring occasionally.
- Stir in rum and pour into a 9-inch round cake pan.
- Arrange banana slices in circles over brown sugar mixture.
- Heat oven to 350ºF.
- Place remaining 1/2 cup butter and sugar in a large bowl; beat at medium speed until light and fluffy.
- Add eggs one at a time, beating will after each addition. Beat in vanilla.
- In a medium bowl, stir together flour, baking powder, baking soda and salt.
- At low speed, beat in flour mixture in3 parts alternating with sour cream, beginning and ending with flour mixture.
- Spoon and gently spread batter over bananas.
- Bake 45-55 min or until cake is golden brown and toothpick inserted in center comes out clean.
- Cool in pan on wire rack 15 minute.
- Run small knife around edge of cake; carefully invert cake onto serving plate. Serve warm.
Nutrition Facts : Calories 516.1, Fat 21.7, SaturatedFat 13.1, Cholesterol 99.7, Sodium 336.2, Carbohydrate 76.1, Fiber 2, Sugar 52.3, Protein 5.1
BANANAS FOSTER UPSIDE-DOWN CAKE
Provided by Kardea Brown
Categories dessert
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 20
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.
BANANAS FOSTER UPSIDE-DOWN CAKE
One of my dear friends, Frances, found this recipe in a Southern Living Magazine. She served it for dessert at our Christmas "Girls Night Out" get-together at her house. We all brought a covered dish, but this dessert took the prize. We go out the first Monday night of each month to a restaurant of our choice (we rotate it among ourselves each month). We always have a wonderful time together!
Provided by DailyInspiration
Categories Dessert
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Bake pecans in a single layer 8 to 10 minutes or until toasted and fragrant, stirring once.
- 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.
- Cut bananas diagonally into 1/4 inch thick slices; arrange in concentric circles over brown sugar mixture. Sprinkle pecans over bananas.
- Beat granulated sugar and remaining 1/4 cup butter at medium speed with an electric mixer until blended. Add eggs, one 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.
- Bake at 350 degrees for 40-45 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack for 10 minutes. Run a knife around the edge to loosen. Invert onto a serving plate, spooning any topping in skillet over cake.
Nutrition Facts : Calories 559, Fat 26.3, SaturatedFat 11.6, Cholesterol 88.3, Sodium 473.9, Carbohydrate 75.4, Fiber 2.1, Sugar 53.6, Protein 6.3
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BANANAS FOSTER UPSIDE-DOWN CAKE RECIPE | MYRECIPES
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5/5 (23)Total Time 1 hr 18 minsServings 8
- Preheat oven to 350°. Bake pecans in a single layer 8 to 10 minutes or until toasted and fragrant, stirring once.
- 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.
- Cut bananas diagonally into 1/4-inch-thick slices; arrange in concentric circles over brown sugar mixture. Sprinkle pecans over bananas.
- 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.
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