Bananas Foster Upside-down CakePfaltzgraff 2012 Calendar
December Featured Recipe

Featured Pattern:



  • 1/2 c. butter
  • 2 Tbsp. rum or orange juice
  • 1 c. firmly packed brown sugar
  • 1/4 c. chopped toasted pecans
  • 2 bananas
  • 3/4 c. sugar
  • 2 large eggs, separated
  • 3/4 c. milk
  • 1/2 c. sour cream
  • 1 tsp. vanilla
  • 2 c. all-purpose baking mix
  • 1/2 tsp. cinnamon


In 10-inch cast iron skillet or heavy cake pan, melt 1/4 c. butter; stir in rum. Top with brown sugar. Remove from heat. Sprinkle pecans at edge. Slice bananas to cover skillet. Cream remaining 1/4 c. butter and 1/2 c. sugar. Beat in egg yolks. Add milk, sour cream and vanilla. Beat just until blended. Stir cinnamon into baking mix. Add to milk mixture; mix just until blended. In large bowl, beat egg whites to soft peaks. Gradually beat in remaining 1/4 c. sugar. Fold into batter; top bananas with batter. Bake at 350 for 45-50 minutes. Cool for 10 minutes. Invert onto serving plate. Garnish as desired. Serve warm. 8 to 10 servings