Banana upside-down cake

8 servings

Ingredients

Quantity Ingredient
9½ tablespoon Butter
½ cup Brown Sugar
1½ cup Granulated Sugar
1 cup Bananas -- mashed
2 Eggs
1 tablespoon Vanilla Extract
¼ cup Dark Rum
2 cups Flour
1 teaspoon Baking Soda
½ teaspoon Salt
1 teaspoon Ground Cinnamon
½ teaspoon Nutmeg
¼ teaspoon Ground Ginger
½ cup Sour Cream
2 larges Bananas, Unripe -- cut into
⅓ \" slices
1¼ cup Walnuts -- broken

Directions

Preheat oven to 350 F. In a 10-inch oven-proof skillet, melt 5½ Tbs of the butter with the brown sugar over very low heat. Meanwhile, in a large mixing bowl, cream the remaining 4 Tbs of butter with the white sugar until light. Add the mashed bananas, eggs, vanilla and rum; stir. Then add the flour, baking soda, salt and spices; beat in sour cream. Arrange the banana slices in a pretty pattern in the skillet with the brown sugar mixture; top with the walnuts. Pout the batter over all and place in the oven for 50 to 60 mins or until a toothpick inserted in the center comes out clean. Turn out immediately onto a plate. Serve with ice cream if you are feeling especially sinful. Yield: 8 to 10 servings From Cooking With Cornelius - The Corning Cookbook by Cornelius O'Donnell (ISBN 0-394-52333-4)

Recipe By : Cooking With Cornelius - The Corning Cookbook From: Dan Klepach Date: 05-04-95 (12) Cooking

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