Banana Gingerbread Upside Down Cake
An upside down cake featuring banana and gingerbread.
- Prep Time
- 20 mins
- Total Time
- 2 hrs 5 mins
- Serves
- 12
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
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1 egg(s)
-
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
Steps to Sunshine!
-
Melt 1/4 cup margarine in 9 or 10-inch cast iron skillet.
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Stir in 1/2 cup brown sugar.
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Slice firm banana; arrange in single layer in brown sugar mixture.
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Press dates in spaces between bananas.
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Beat 1/2 cup margarine and remaining 1/2 cup brown sugar until light and fluffy. Beat in egg.
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Puree ripe bananas in blender; blend 3/4 cup with molasses.
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Combine dry ingredients in bowl; stir into beaten mixture alternately with molasses mixture until smooth.
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Spread batter over bananas in skillet.
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Bake at 350º F. 30 minutes or until toothpick inserted in center comes out clean.
-
Cool in pan on wire rack 10 minutes.
-
Invert onto serving plate.
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