Banana Gingerbread Upside Down Cake

An upside down cake featuring banana and gingerbread.

Nutrition Facts Jump to Recipe
Categories Baking, Winter Favorites, Vegetarian, Dates, Brunch, Desserts, Cakes, Pies, Tarts, 30 - 60 Mins

Ingredients

  • 3/4 cup margarine, divided
  • 1 cup brown sugar, packed, divided
  • 1 firm, 2 ripe Banana(s), peeled
  • 1/4 cup DOLE® California Chopped Dates
  • 1 egg
  • 1/4 cup molasses
  • 1-2/3 cup all-purpose flour
  • 1-1/2 tsp ginger
  • 1 tsp baking soda
  • 3/4 tsp ground allspice
  • 1/2 tsp baking powder
  • 1/2 tsp salt

Method

  1. Melt 1/4 cup margarine in 9 or 10-inch cast iron skillet.
  2. Stir in 1/2 cup brown sugar.
  3. Slice firm banana; arrange in single layer in brown sugar mixture.
  4. Press dates in spaces between bananas.
  5. Beat 1/2 cup margarine and remaining 1/2 cup brown sugar until light and fluffy.  Beat in egg.
  6. Puree ripe bananas in blender; blend 3/4 cup with molasses.
  7. Combine dry ingredients in bowl; stir into beaten mixture alternately with molasses mixture until smooth.
  8. Spread batter over bananas in skillet.
  9. Bake at 350º F. 30 minutes or until toothpick inserted in center comes out clean.
  10. Cool in pan on wire rack 10 minutes.
  11. Invert onto serving plate.

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