Image Map

Thursday, November 24, 2011

Banana Rum Upside Down Cake

Gobble Gobble
Happy Thanksgiving!  Hope you are all enjoying your day with good food, great company and much love.  How many of you started cooking yesterday?  The day before?  This past weekend?  Over achievers, huh?  Well, you're in good company, cuz I started cooking yesterday.  And, today, I wished I'd cooked more...Only cooking for 3 this year and I wonder what I'd do if that was 20!  :)

I spent last week with my dad and my aunt, two people I love more than words can say.  I found this recipe going through those little bits of note paper that are filled with yummy, old-fashioned recipe goodness from my Aunt Barbara.  She's so wonderful and has the happiest heart of anyone on this planet.  I think her secret is that she drinks coffee all day.  I take a page from her book every time we get to spend some quality time together.

This cake is yummy, inviting, great warmed up, and just plain delicious.  I hope you give it a try!

Aunt Barbara's Banana Rum Upside Down Cake
Adapted from her recipe, and I added the booze, of course.  I'm writing this just like it's on that little note, copied from her little note.  :)

1. Grease sides and pan (short tube pan) - I used a tube pan, it worked great, and I used cooking spray
2. Cream together:
1/3 cup butter
1 cup brown sugar (you could probably reduce to 3/4 cup)
Spread over bottom of the pan.  Place sliced bananas on the sugar mixture.  Drizzle with 1-2 tbsp dark rum (Myers Rum).
3. For the cake, cream together:
1/3 cup butter
1 1/4 cup sugar (could probably reduce to 1 cup)
4. Add: 2 beaten eggs
5. Sift together in a separate bowl:
1 3/4 cup all purpose flour (I've started using bleached, and I think it's a better crumb.  Seriously!)
1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
6. Add to the creamed mixture and mix well:
1 cup mashed bananas
1/2 cup sour cream
1 tsp vanilla (liberal)
3 tbsp dark rum (scant 1/4 cup)
7. Add the dry ingredients, mix just to combine (be careful not to over mix)
8. Pour into prepared pan
9. Bake at 350 for 50 minutes until toothpick comes out clean.
10. Cool completely (I mean COMPLETELY), and turn out onto a plate.  Serve warm, or not.  :)

Gently pat the butter sugar mixture into the tube pan.
The Wonder Cup:  I use this handy kitchen aid more than you might think...Works wonders with sticky stuff, like corn syrup.  Can't measure peanut butter without it.  Or mayo. Worked great on the sour cream.  I highly recommend that you get one of these, FAST!

Once you've mixed up your batter, cut the bananas (so they don't get brown) and place on top of the butter sugar mixture.  Drizzle the bananas with the rum. 

Next time, I'll use bananas that aren't overripe.  
Pour the batter over the bananas and pop that baby into the pre-heated oven. 
Look how BEAUTIFUL this is, right out of the oven.  Can you smell it?  Amazing. 
My pretty, all turned out and ready for her closeup. 

Happy Gobble Gobble Day Everyone!  
Print Friendly and PDF


  1. YUM! This one is a must try. I started baking last night, but when the electricity went off (because of rainy weather) at 3:00 a.m., I had wish I had done all my pies. I was thinking it might be a peanut butter and jelly sandwich kind of day, but the dear linesmen got us powered up again.
    Now, it's time for bed--tomorrow I hit the stores :) Happy Thanksgiving, Ellen, XOXO

  2. I'm delighted that this has bananas in it. Love bananas in bread and cakes. This is one beautiful looking dessert.

  3. Thanks! It actually is a great cake, really moist and comforting. And, it gets better with time...I had to put it away in the freezer and give some away or it would have been breakfast AND lunch! :)


Note: Only a member of this blog may post a comment.

Related Posts Plugin for WordPress, Blogger...