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Banana Upside-down Cake

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CATEGORY CUISINE TAG YIELD
Dairy, Vegetables, Eggs October 199 1 Servings

INGREDIENTS

1 c Firmly packed light brown
sugar
6 T Unsalted butter, room
temperature
3/4 stick
2 Ripe bananas, sliced
1 1/2 c Cake flour
3/4 t Baking soda
1/2 t Baking powder
1/2 t Salt
1 c Mashed ripe bananas, about
1/2 c Buttermilk
1 t Vanilla extract
1 1/4 c Sugar
1/3 c Vegetable shortening
2 Eggs

INSTRUCTIONS

2
Position rack in lowest third of oven and preheat to 350F. Using
electric mixer, cream brown sugar and butter in medium bowl until  well
mixed. Spread brown sugar mixture over bottom of 9-inch square  baking
dish with 2-inch high sides. Arrange banana slices atop brown  sugar
mixture, covering completely. Set cake pan aside.  Combine flour,
baking soda, baking powder and salt in small bowl. Mix  mashed bananas,
buttermilk and vanilla in another small bowl. Using  electric mixer,
cream 1 1/4 cups sugar and shortening until fluffy.  Add eggs 1 at a
time, beating well after each addition. Add dry  ingredients
alternatively with buttermilk mixture, mixing until just  combined.
Pour batter over bananas in pan. Bake until cake pulls away  from sides
of pan and tester inserted into center of cake comes out  clean, about
1 hour 5 minutes. Transfer to rack and cool slightly.  Turn cake out
onto plate. Serve warm or at room temperature.  Serves 6.  Bon Appetit
October 1992  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“God will ultimately have HIS way, not yours!”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3393
Calories From Fat: 1340
Total Fat: 150.7g
Cholesterol: 598.3mg
Sodium: 2640.2mg
Potassium: 1544.9mg
Carbohydrates: 482.3g
Fiber: 10.6g
Sugar: 292.3g
Protein: 37.2g


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