Categories: Sweet Breads- Coffee Cakes- Tortes

Ingredients

• 1/2 cup chopped pecans
• 1/2 cup butter, softened, divided use
• 1 1/2 Tbsp. rum
• 1 cup firmly packed brown sugar
• 2 ripe bananas3/4 cup granulated sugar, divided use
• 2 eggs, separated
• 3/4 cup milk
• 1/2 cup sour cream
• 1 tsp. vanilla extract
• 2 cups baking mix such as Bisquick
• 1/4 tsp. ground cinnamon
• whipped cream, optional

Directions

1. Heat oven to 350 degrees.

2. Arrange chopped pecans in a single layer on a rimmed baking sheet and bake 8 to 10 minutes or until fragrant and toasted. Stirring once or twice; set aside.

3. Melt 1/4 cup of the butter in a 10-inch cast iron skillet over low heat. Stir in rum. Sprinkle brown sugar over rum mixture and remove from heat.

4. Sprinkle pecans evenly over brown sugar mixture. Cut bananas in half. Peel. Cut each half lengthwise into 3 slices. Arrange banana slices in a spoke pattern over pecans.

5. In a mixing bowl, beat remaining 1/4 cup butter and 1/2 cup of the granulated sugar on medium speed until blended. Add egg yolks, one at a time, beating just until blended after each addition. Add milk, sour cream and vanilla, beating just until incorporated.

6. In a separate bowl, combine baking mix and cinnamon. Add to mixing bowl and beat just until blended.

7. In a separate bowl, beat egg whites until soft peaks form. Gradually beat just until blended. Fold egg whites into batter. Spread batter over bananas in skillet.

8. Bake at 350 degrees for 45 to 50 minutes or until a tester inserted in the center comes out clean. Let cool in skillet on a wire rack for 10 minutes. Invert cake onto a serving plate. Serve warm with whipped cream, if desired.

Email to a friend | Print this recipe | Back