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Dutch Oven Recipe of the Week 10.9.17

 

Banana Upside Down Cake


1 cup firmly packed light brown sugar
6 tablespoons (3/4 stick) unsalted butter, melted
2-3 large ripe bananas, sliced

1 1/2 cups flour
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup mashed ripe bananas (about 2)
1/2 cup buttermilk
1 tsp vanilla extract
1 1/4 cups sugar
1/3 cup vegetable shortening or butter
2 eggs

     Lightly oil or spray a 10 inch dutch oven.  Line with parchment paper.
     Sprinkle brown sugar evenly in bottom of oven.  Pour over 6 Tblsp melted butter.
     Arrange banana slices atop brown sugar mixture, covering completely.
     Combine flour, baking soda, baking powder and salt in small bowl.
     Mix mashed bananas, buttermilk and vanilla in another small bowl.
     Whisk cream 1 1/4 cups sugar and shortening until fluffy.  Add eggs one at a time, beating well after each addition.
     Add dry ingredients alternatively with buttermilk mixture, mixing until just combined.  
     Pour batter over bananas in dutch oven.
     Bake at 350 degrees for 35-40 minutes or until cake pulls away from sides of pan and tester inserted into center of cake  comes out clean.  
     Let cool in dutch oven for 20 minutes before inverting onto plate.

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