Banana Gingerbread Upside Down Cake

An upside down cake featuring banana and gingerbread.

  • Prep time 25 min

  • Total time 1 hr

  • Servings 9

  • Calories per serving 440

Nutrition Facts

You will need

  • 3/4

    cup margarine, divided

  • 1

    cup packed brown sugar, divided

  • 3/4

    teaspoon ground allspice

  • 1/2

    teaspoon baking powder

  • 1/2

    teaspoon salt

  • 2

    firm, large DOLE® Banana(s), peeled

  • 1/4

    cup DOLE® Chopped Dates

  • 1

    egg(s)

  • 2

    extra-ripe, medium DOLE® Bananas, peeled

  • 3/4

    cup molasses

  • 1-2/3

    cups all-purpose flour

  • 1-1/2

    teaspoon ground ginger

  • 1

    teaspoon baking soda

Method

  • 1

    Preheat oven to 350°F.

  • 2

    Melt 1/4 cup margarine in 9 or 10-inch cast iron skillet. Stir in 1/2 cup brown sugar. Slice firm bananas; arrange in single layer in brown sugar mixture. Press dates in spaces between bananas.

  • 3

    Beat 1/2 cup margarine and remaining 1/2 cup brown sugar until light and fluffy. Beat in egg.

  • 4

    Puree ripe bananas in blender; blend 3/4 cup pureed banana with molasses. Combine dry ingredients in bowl; stir into beaten egg mixture alternately with molasses mixture until smooth. Spread batter over bananas in skillet.

  • 5

    Bake 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Invert onto serving plate.

    00:00
    Start timer

Your Opinion matters