Individual Upside-down Banana Nut Cakes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 6 | T | Unsalted butter, softened |
| 1/3 | c | Firmly packed dark brown |
| sugar | ||
| 1/4 | c | Lightly toasted macadamia |
| nuts coarsely chopped | ||
| 2 | Firm bananas, peeled and cut | |
| into 1/4-inch thick | ||
| slices | ||
| 3/4 | c | All-purpose flour |
| 3/4 | t | Baking powder |
| 1/4 | t | Cinnamon |
| 1 | pn | Salt |
| 1/4 | c | Granulated sugar |
| 2 | Eggs | |
| 1/2 | t | Vanilla |
INSTRUCTIONS
Preheat oven to 350 degrees F. In a small saucepan melt 4 tablespoons of butter and divide between four 1-cup ramekins. Evenly sprinkle brown sugar and nuts over the butter in each ramekin. Arrange banana slices over the nuts, overlapping to fit. In a bowl whisk together the flour, baking powder, cinnamon, and salt. In a separate bowl cream together the remaining butter and the granulated sugar. Beat in the eggs, one at a time, and then mix in vanilla. Stir in the dry ingredients, mixing until batter is just combined. Divide batter evenly among the four ramekins. Transfer the ramekins to a baking sheet and bake for 25 minutes, or until puffed and golden brown. Cool the ramekins on a rack for 5 minutes. Run a sharp knife around edges of ramekins and carefully invert onto serving plates. Yield: 4 servings NOTES : Cooking Live Recipe by: Cooking Live Show #CL8838 Posted to MC-Recipe Digest V1 #523 by Angele Freeman <jfreeman@netusa1.net> on Mar 19, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 2035
Calories From Fat: 920
Total Fat: 105.7g
Cholesterol: 555.2mg
Sodium: 835mg
Potassium: 1332.2mg
Carbohydrates: 256.6g
Fiber: 11.9g
Sugar: 154.5g
Protein: 28.3g