Upside-Down Caramelized Banana Skillet Cake
This cake is both beautiful and delicious. The caramelized bananas and rum give the cake a light, warm flavor.
- 5 tbsp (75 mL) butter, divided
- ⅔ cup (150 mL) brown sugar
- ¼ cup (50 mL) dark rum
- 5 ripe bananas, divided
- 3 eggs
- ½ cup (125 mL) water
- ¼ tsp (1 mL) coconut extract
- 1 pkg (15–16.5 oz. or 432-515 g) yellow cake mix
Preheat the oven to 350°F (180°C). Microwave 3 tbsp (45 mL) of the butter and all of the brown sugar in the Small Batter Bowl, uncovered, on HIGH for 30–60 seconds or until the butter is melted. Add the rum, and whisk until smooth.
Melt the remaining butter in the 12" (30-cm) Nonstick Skillet over medium heat.
Slice 4 of the bananas in half widthwise, then quarter each half lengthwise.
Add the sliced bananas, cut-side down, into the pan. Let them cook undisturbed for 4–5 minutes, or until the bananas are lightly caramelized. Remove the pan from the heat.
Whisk the brown sugar mixture, then pour it evenly over the bananas.
Carefully pour the cake batter evenly into pan, starting from outside and working your way in. Bake for 22–24 minutes, or until the Cake Tester & Releaser inserted in the center comes out clean.
Gently release the sides of the cake with the releaser. Let the cake stand for 2–3 minutes. Invert the pan onto a serving platter to remove.
- 12 servings
Nutrients per serving:
U.S. Nutrients per serving: Calories 320, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 60 mg, Sodium 280 mg, Carbohydrate 54 g, Fiber 1 g, Sugars 34 g, Protein 4 g
Caramelizing fruits and vegetables is a simple skill that adds deep delicious flavor to recipes: it actually makes them taste less sweet, and gives a deeper, nuttier flavor.
By cutting the bananas into small slices, more of their surface touches the pan and gets caramelized—which adds amazing flavor.