Bananas Foster Upside-Down Cake

Something to prepare for the holidays.  Serve it with a side of more bananas or some vanilla ice cream.

Serves 4  Prep Time 5 minutes (and overnight refrigeration) Cooking Time 8 minutes Baking Time 15 minutes

6 tablespoons unsalted butter
1 cup light brown sugar, packed
6 ripe bananas, peeled, sliced lengthwise, and halved
1/2 cup dark rum
1/2 teaspoon ground cinnamon

1 Melt the butter in a large skillet over medium-low heat.

2  Add the brown sugar and stir until it completely dissolves, about 2 minutes.

3  Lay the bananas in the pan and cook both sides until they become slightly soft and begin to brown, about 3 minutes.

4  Remove the pan from the heat and add the rum and cinnamon. Tip the pan slightly and carefully ignite the alcohol with a long kitchen match or kitchen lighter to flambé.

5  Return pan on the heat and shake it back and forth to baste the bananas, until the flame dies out.

6  Place the mixture in a plastic container and keep in the refrigerator until needed the next day.

7  On the day itself, remove the bananas foster from the refrigerator and let thaw.

8  Butter a baking dish well and place bananas and some syrup on top, to completely cover the bottom part of the dish.

9  Follow the cake mix instructions and pour mixture over the bananas foster.

10  Bake in the oven until done, about 15 to 20 minutes.

11  Loosen cake edges from the pan and invert onto a serving platter.

12  Serve with a side of more bananas or some vanilla ice cream.

Photography by David Hanson │ Prop Styling by Becky Kho

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