Hi! My name is Kellene and I’ve actually been food blogging for a couple years now. I’ve tried blogging on other platforms and just haven’t been happy with the capabilities of it. The last one I was at, I stayed at the longest and, I’ll be honest, I’m not completely unsatisfied with it. There are just some things I can’t do and was curious as to whether wordpress could offer me the features I liked. So, here goes nothing. My first post on wordpress and, hopefully, a new happier home for my food passion to come to.
I love the holidays! I’m a baker by trade and I love to cook at home but it’s very rare that I go on a baking spree at home. I work at a local university and, around the holidays, things slow down giving me more free time. This year, I’ve gone on that rare baking spree. I when I say spree… I mean spree. I’ve been baking up a storm. Quick breads & raised breads. Cookies and Bars. Cakes and Casseroles. My kitchen has been busy. I love it!!! I’ve been reminded of why I love to bake and became a baker in the first place. I love being able to bake on my terms at my leisure for people who TRULY appreciate it, my friends and family. (Or at least have to pretend to appreciate it!)
One of the many things I’ve baked in the last few days was a wonderful recipe for Bananas Foster Upside-own Cake. It was while I was baking this that I truly realised that this baking was making me happy again. I didn’t have to bake this cake. It wasn’t a cookie going on a plate under the tree for Santa. It wasn’t a dessert or bread making it’s way to a too little visited relative. It was something I baked just to bake. Sure, the bananas were sitting here a touch long, but my son would have polished them off before going bad if I let him. I baked this because I WANTED to and I thought the end result would bring a smile to the face of my son and husband. I’m so glad to have made this and had the time to remember where my passion came from. I hope this recipe brings you even a small portion of the happiness it brought us!
Bananas Foster Upside-Down Cake (from myrecipes.com)
- 1/2 cup chopped pecans
- 1/2 cup butter, softened and divided
- 1 cup firmly packed light brown sugar
- 2 tablespoons rum (I didn’t have rum on hand so I used just over 1 tsp. rum extract)
- 2 ripe bananas
- 3/4 cup granulated sugar
- 2 large eggs
- 3/4 cup milk
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose baking mix
- 1/4 teaspoon ground cinnamon
1. Preheat oven to 350°. Bake pecans in a single layer 8 to 10 minutes or until toasted and fragrant, stirring once. (I toasted them in a pan on the stove over a low heat just until fragrant.)
2. Melt 1/4 cup butter in a lightly greased 10-inch cast-iron skillet or 9-inch round cake pan with sides that are at least 2 inches high (I used a cake pan) over low heat. Remove from heat; stir in brown sugar and rum (or extract).
3. Cut bananas diagonally into 1/4-inch-thick slices; arrange in concentric circles over brown sugar mixture. Sprinkle pecans over bananas.
4. Beat granulated sugar and remaining 1/4 cup butter at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition. Add milk and next 2 ingredients; beat just until blended. Beat in baking mix and cinnamon until blended. (Batter will be slightly lumpy.) Pour batter over mixture in skillet. Place skillet on a foil-lined jelly-roll pan. (You really want to do this. Mine cooked over onto the pan so I didn’t have to clean my oven and I just threw away the foil afterward so I didn’t have to scrub a sticky pan either.)
5. Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet/pan on a wire rack 10 minutes. Run a knife around edge to loosen. Invert onto a serving plate, spooning any topping in skillet/pan over cake.
This post is linked on Melt in Your Mouth Monday Blog Hop #45.