Banana Gingerbread Upside Down Cake
An upside down cake featuring banana and gingerbread.
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
Steps to Sunshine!
- Melt 1/4 cup margarine in 9 or 10-inch cast iron skillet.
- Stir in 1/2 cup brown sugar.
- Slice firm banana; arrange in single layer in brown sugar mixture.
- Press dates in spaces between bananas.
- Beat 1/2 cup margarine and remaining 1/2 cup brown sugar until light and fluffy. Beat in egg.
- Puree ripe bananas in blender; blend 3/4 cup with molasses.
- Combine dry ingredients in bowl; stir into beaten mixture alternately with molasses mixture until smooth.
- Spread batter over bananas in skillet.
- 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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