Bananas Foster Upside-down Coffee Cake

Vegetarian
Health score
1%
Bananas Foster Upside-down Coffee Cake
73 min.
10
446kcal

Suggestions


Indulge in the sweet and comforting flavors of our Bananas Foster Upside-down Coffee Cake, a delightful treat that promises to elevate your morning or brunch experience. This vegetarian masterpiece marries the rich taste of caramelized bananas and pecans with the warmth of cinnamon, creating a dish that is both nostalgic and satisfying. Ready in just 73 minutes, it serves up to ten people, making it perfect for gatherings or a cozy family breakfast.

Imagine the aroma wafting through your kitchen as you prepare this delectable cake, with its luscious combination of ripe bananas, buttery richness, and a hint of rum that adds a festive flair. The vibrant maraschino cherries not only provide a burst of color but also enhance the overall flavor profile, making each bite a delightful surprise. Served warm, this cake is irresistible on its own or paired with a dollop of whipped cream for an extra touch of indulgence.

Whether you're an experienced baker or a kitchen novice, this recipe is straightforward and fun to make. With a caloric count of 446 kcal per serving, it’s a guilt-free option for satisfying those sweet cravings during any meal of the day. Let’s dive into this easy-to-follow recipe and treat yourself and your loved ones to something truly special!

Ingredients

  • cups baking mix all-purpose
  • medium size banana ripe
  • cup brown sugar light packed
  • 0.5 cup butter divided softened
  • large eggs separated
  • 0.8 cup granulated sugar divided
  • 0.3 teaspoon ground cinnamon 
  •  maraschino cherries 
  • 0.8 cup milk 
  • 0.5 cup pecans toasted chopped
  • tablespoons rum 
  • 0.5 cup cream sour
  • teaspoon vanilla extract 

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • hand mixer

Directions

  1. Melt 1/4 cup butter in a 10-inch cast-iron skillet over low heat; stir in rum.
  2. Sprinkle brown sugar evenly over butter mixture.
  3. Remove from heat.
  4. Sprinkle pecans evenly over brown sugar mixture.
  5. Cut bananas in half crosswise; cut each half lengthwise into 3 slices. Arrange banana slices in a spoke pattern over pecans.
  6. Cut 6 cherries in half.
  7. Place 1 cherry half between each banana slice.
  8. Place remaining whole cherry in center of skillet.
  9. Beat remaining 1/4 cup butter and 1/2 cup granulated sugar in a large bowl at medium speed with an electric mixer until blended.
  10. Add egg yolks, 1 at a time, beating just until blended after each addition.
  11. Add milk, sour cream, and vanilla, beating just until blended.
  12. Combine baking mix and cinnamon.
  13. Add cinnamon mixture to milk mixture, beating just until blended.
  14. Beat egg whites in a large bowl with an electric mixer until soft peaks form. Gradually beat in remaining 1/4 cup granulated sugar until stiff peaks form. Fold into batter.
  15. Spread batter evenly over bananas in skillet.
  16. Bake at 350 for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on wire rack 10 minutes. Invert cake onto a serving plate.
  17. Serve warm with whipped cream, if desired.
  18. Note: For testing purposes only, we used Bisquick All-Purpose Baking
  19. Mix.

Nutrition Facts

Calories446kcal
Protein4.4%
Fat41.47%
Carbs54.13%

Properties

Glycemic Index
24.29
Glycemic Load
13.44
Inflammation Score
-4
Nutrition Score
8.1239130496979%

Flavonoids

Cyanidin
0.59mg
Delphinidin
0.4mg
Catechin
1.83mg
Epigallocatechin
0.31mg
Epicatechin
0.05mg
Epigallocatechin 3-gallate
0.13mg
Kaempferol
0.03mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:446.14kcal
22.31%
Fat:20.73g
31.89%
Saturated Fat:8.97g
56.03%
Carbohydrates:60.88g
20.29%
Net Carbohydrates:59.1g
21.49%
Sugar:44.93g
49.92%
Cholesterol:71.06mg
23.69%
Sodium:410.7mg
17.86%
Alcohol:1.14g
100%
Alcohol %:0.97%
100%
Protein:4.95g
9.9%
Phosphorus:211.6mg
21.16%
Manganese:0.42mg
21.03%
Vitamin B2:0.23mg
13.34%
Vitamin B1:0.2mg
13.24%
Calcium:111.25mg
11.12%
Folate:41.87µg
10.47%
Selenium:6.56µg
9.37%
Vitamin A:459.77IU
9.2%
Vitamin B6:0.16mg
7.95%
Copper:0.15mg
7.39%
Fiber:1.78g
7.12%
Vitamin B3:1.38mg
6.9%
Iron:1.23mg
6.86%
Potassium:235.46mg
6.73%
Magnesium:25.94mg
6.48%
Vitamin B5:0.64mg
6.42%
Vitamin B12:0.32µg
5.41%
Zinc:0.7mg
4.65%
Vitamin E:0.56mg
3.7%
Vitamin K:2.99µg
2.85%
Vitamin C:2.29mg
2.78%
Vitamin D:0.4µg
2.68%
Source:My Recipes