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For Sunday Brunch - Bananas Foster cake baked in a CI skillet
This is supposed to be for Brunch tomorrow morning, but it smells so good it may not make it through the night in one piece. Pretty much followed a recipe from Southern Living magazine.
- 1/2 cup chopped pecans
- 1/2 cup butter, softened and divided
- 1 cup firmly packed light brown sugar
- 2 tablespoons rum
- 2 ripe bananas
- 3/4 cup granulated sugar
- 2 large eggs
- 3/4 cup milk
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose baking mix
- 1/4 teaspoon ground cinnamon
- 1. Preheat oven/Egg to 350°. Bake pecans in a single layer 8 to 10 minutes or until toasted and fragrant, stirring once.
- 2. Melt 1/4 cup butter in a lightly greased 10-inch cast-iron skillet or 9-inch round cake pan (with sides that are at least 2 inches high) over low heat. Remove from heat; stir in brown sugar and rum. I actually used a 12 inch CI skillet, which worked out much better than my last overflowing cake in a 10 incher.
- 3. Cut bananas diagonally into 1/4-inch-thick slices; arrange in concentric circles over brown sugar mixture. Sprinkle pecans over bananas.
- 4. Beat granulated sugar and remaining 1/4 cup butter at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition. Add milk and next 2 ingredients; beat just until blended. Beat in baking mix and cinnamon until blended. (Batter will be slightly lumpy.) Pour batter over mixture in skillet.
- 5. Bake at 350, indirect, platesetter legs up with grate on legs for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes. Run a knife around edge to loosen. Invert onto a serving plate, spooning any topping in skillet over cake.
__________________________________________It's not a science, it's an art. And it's flawed.
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