Wednesday, November 6, 2013

Banana's Foster Upside Down Cake - and a GIVEAWAY

In September I was honored to receive this lovely cookbook from Southern Living, No Taste Like HOME.
I spent a month pouring over the beautiful pages of this book, which is far more than a cookbook, but a history lesson with photography of areas near and dear to my heart.
I waited to share it with you until it was in print and for sale. I also needed time to test some of the recipes for myself.
Oh man, test I have. So far I have made 3 of the recipes and each one was better than the one before.

How would you like to have a copy? Read through and see how you have the opportunity to WIN your very own copy!


The first recipe I prepared from the book was this DEElicious Banana's Foster Upside Down Cake! YES you read that correctly...wow oh wow.


This cake was not difficult to make but did have several steps. So it is not a throw-together-last-minute kind of a dessert.
Look at that! It turned out so perfect! My husband chose the recipe and was not disappointed at all with the results when I was done.
Here is a close up. Look at that beauty. This recipe was chosen from the "Cajun Country" section of the book.
It did not last long - about 4 days and it was gone. My husband has decided he likes to have coffee and dessert in the afternoons. Why, because when this cake was done that was my idea. Try it while it was hot and enjoy the afternoon. NOW look what I started! haha

Banana's Foster Upside Down Cake
1/2 cup chopped pecans
1/2 cup butter, softened and divided
1 cup firmly packed brown sugar
3 TBSP coconut rum (recipe called for 2 TBSP rum)
4 small bananas (recipe said 2 ripe bananas)
3/4 cup sugar
2 large eggs
3/4 cup milk (I used almond milk)
1/2 cup sour cream
(recipe called for 1 tsp vanilla I omitted this)
2 cups baking mix (I used a small box of Jiffy buttermilk biscuit mix)
1/2 tsp cinnamon (recipe said 1/4)

Preheat your oven to 350 degrees. Melt 1/4 cup butter in a 10 inch cast iron skillet on the stove top, melt brown sugar and rum.
Cut your bananas diagonally sliced and arrange in the brown sugar mix. Sprinkle pecans on top.
Beat sugar and 1/4 cup butter at medium speed until well blended. Add eggs one at a time then add milk and sour cream. Mix well.
Beat in the baking mix and cinnamon until blended. Batter will be lumpy.
Pour batter over bananas in skillet.
Place skillet on a cookie sheet or foil sheet in oven.
Bake for 45 minutes.
Cool in skillet on a wire rack for 10 minutes then invert onto a serving plate.

ENJOY!!
a Rafflecopter giveaway Image and video hosting by TinyPic

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