I spent time looking for a recipe for this cake that was inexpensive to make and that did require anything out of the ordinary pantry. I like this one because it is made in a iron skillet. Actually any skillet would work that have oven safe handle.
Banana Upside Down Cake
- 4 tablespoons unsalted butter, melted (1/2 stick)
- 1/2 cup brown sugar
- 3 bananas, sliced
- 1/3 cup margarine or butter
- 3/4 cup sugar
- 2 eggs
- 3/4 cup milk
- 1 teaspoon pure vanilla extract
- 1 3/4 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup of nuts to garnish
Preheat oven 350 degrees.
In a 10 inch skillet melt brown sugar and butter in oven. Remove and add sliced bananas in a single layer on top of the melted butter and sugar. Place nuts in spaces between banana slices.
In a large mixing bowl, cream margarine and sugar. Add eggs one at a time beating after each one. Sift flour, salt and baking powder together. On slow speed alternate between flour mixture and milk until blended. Beat for 1 minute on medium speed. Pour over bananas evenly. Bake at 350 degree for 45 minutes or until a tester comes out clean.
Cool for 10 minutes and flip out cake. To do this lay a large plate over the skillet and carefully flip over holding the plate to the skillet. Lift skillet off. Served when completely cooled.
Tip: The skillet that was used was a 10 inch square that holds 6 cups of liquid up to the top of the rim. So when choosing a skillet or baking dish to use check to make sure that it can hold 6 cups of water.