Thursday, February 26, 2009


Yesterday I had a ton of bananas that I need to use and fast. I scoured the internet to find a cake recipe, and nothing really grabbed me. I thought back to the Mango Upside Down Cake I had made last summer and decided to try a banana version. WOW! So good...especially while it is still warm.
Bananas atop sugary gooey mixture.

When cake is removed from oven, you can see just how high it rises. This pan is 4" deep and the cake was about 1 1/2" from the top.

3/4 cup firmly packed brown sugar
1 stick butter (1/2 cup)
1 tablespoon dark rum
3 large / 4 medium bananas

1 1/2 cups cake flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground ginger
fresh ground nutmeg - 4-5 few passes over a micro-plane should do it.
1 cup mashed ripe banana's (about 2 medium)
2/3 cup milk
1 teaspoon pure vanilla extract

1 1/4 cups sugar
1/3 cup vegetable shortening
2 eggs

Preheat to 350°F.

As this cake rises quite a bit, I used an oval cast iron dutch oven. Use a pan that is at least 2" deep.

Place dutch oven on stove top and melt butter, brown sugar and rum over low heat. Once melted either slice bananas lengthwise and place flat side down in pan or cut diagonally in 1/4 ' slices and arrange in concentric circles on top of sugar mixture.

Mix dry ingredients together. In a separate bowl, mix mashed bananas, milk and vanilla. Cream sugar and shortening with electric mixer until fluffy. Add eggs one at a time, mixing well after each. Add 1/2 off the dry ingredients and blend. Add 1/2 of the milk/banana mixture and blend. Repeat with remaining dry and liquid ingredients.

Pour over bananas in pan. Bake at 350 degrees for 1 hour or until sides pull away from pan and a pick inserted into center comes out clean. Remove from oven and let cool about 5 minutes. Turn out onto cake plate or platter. Serve warm. Store in covered container in the refrigerator.

To enjoy the next day, pace desired amount in a covered baking dish and heat in 250 degree oven 15 - 20 minutes.

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