Individual upside-down banana nut cakes

1 Servings

Ingredients

Quantity Ingredient
6 tablespoons Unsalted butter, softened
⅓ cup Firmly packed dark brown sugar
¼ cup Lightly toasted macadamia nuts, coarsely chopped
2 Firm bananas, peeled and cut into 1/4-inch thick slices
¾ cup All-purpose flour
¾ teaspoon Baking powder
¼ teaspoon Cinnamon
1 pinch Salt
¼ cup Granulated sugar
2 larges Eggs
½ teaspoon Vanilla

Directions

Preheat oven to 350 degrees F.

In a small saucepan melt 4 tablespoons of butter and divide between four 1-cup ramekins. Evenly sprinkle brown sugar and nuts over the butter in each ramekin. Arrange banana slices over the nuts, overlapping to fit.

In a bowl whisk together the flour, baking powder, cinnamon, and salt. In a separate bowl cream together the remaining butter and the granulated sugar.

Beat in the eggs, one at a time, and then mix in vanilla. Stir in the dry ingredients, mixing until batter is just combined. Divide batter evenly among the four ramekins. Transfer the ramekins to a baking sheet and bake for 25 minutes, or until puffed and golden brown. Cool the ramekins on a rack for 5 minutes. Run a sharp knife around edges of ramekins and carefully invert onto serving plates.

Yield: 4 servings

NOTES : Cooking Live Recipe by: Cooking Live Show #CL8838 Posted to MC-Recipe Digest V1 #523 by Angele Freeman <jfreeman@...> on Mar 19, 1997

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