Since this morning (ok, ok, you busted me...I didn't take this picture this morning, it was a couple of days ago) I've been craving two things...#1) to bake something sweet, but I wasn't sure what, and, #2) to use my oven! It's been too dang hot to even think about it!
I posted on Facebook and got some awesome ideas, but none of them really blasted me between the eyes saying that they were EXACTLY what I wanted. Hell, I didn't even know what I wanted until the ideas started rolling in. I had a couple of bananas that needed to be used up and while I was multi-tasking by talking to my friend, Wendy, on the phone and googling recipes, I found a gem that combined every element that I was craving. Well, ok, maybe not EVERY element, but enough of them that I could modify the recipe to suit my tastes. Here is the link to it:
www.finecooking.com/recipes/chocolate-caramel-banana-upside-down-cake.aspx
Here are the dry ingredients...
Here are the wet ingredients...
This is the start of the caramel sauce...
I added in 3/4 cup brown sugar...the recipe says light brown, but, you know what? It really doesn't matter! Use dark if that's what you have...I have both, so I did use light. I also added in a teaspoon of rum extract.
Mmmmm....caramel!
The recipe also said to slice up 3 bananas, I didn't have 3, I had 2 and it was plenty to cover the caramel sauce.
See?
I sprinkled about 1/3 cup of shaved coconut on top of the bananas and caramel...
and about 1/4 cup of slivered almonds on top of the whole thing...
I made the chocolate batter, like they said but I added an extra teaspoon of vanilla...
Bake at 350 for 40 minutes, stick a toothpick in that sucker and if it pulls out clean, pull it out of the oven because it's done.
See the caramel? Cool on a wire rack for about 5 minutes...and flip it out onto a platter.
Like this...I did have a problem with the caramel and bananas sticking, but no biggie...that's what a spoon and spatula were invented for! Just spread it back on like it's supposed to be!
Look good?
Want a taste?
Enjoy! Peace!
I posted on Facebook and got some awesome ideas, but none of them really blasted me between the eyes saying that they were EXACTLY what I wanted. Hell, I didn't even know what I wanted until the ideas started rolling in. I had a couple of bananas that needed to be used up and while I was multi-tasking by talking to my friend, Wendy, on the phone and googling recipes, I found a gem that combined every element that I was craving. Well, ok, maybe not EVERY element, but enough of them that I could modify the recipe to suit my tastes. Here is the link to it: www.finecooking.com/recipes/chocolate-caramel-banana-upside-down-cake.aspx
Here are the dry ingredients...
Here are the wet ingredients...
This is the start of the caramel sauce...
I added in 3/4 cup brown sugar...the recipe says light brown, but, you know what? It really doesn't matter! Use dark if that's what you have...I have both, so I did use light. I also added in a teaspoon of rum extract.
Mmmmm....caramel!
The recipe also said to slice up 3 bananas, I didn't have 3, I had 2 and it was plenty to cover the caramel sauce.
See?
I sprinkled about 1/3 cup of shaved coconut on top of the bananas and caramel...
and about 1/4 cup of slivered almonds on top of the whole thing...
I made the chocolate batter, like they said but I added an extra teaspoon of vanilla...
Bake at 350 for 40 minutes, stick a toothpick in that sucker and if it pulls out clean, pull it out of the oven because it's done.
See the caramel? Cool on a wire rack for about 5 minutes...and flip it out onto a platter.
Like this...I did have a problem with the caramel and bananas sticking, but no biggie...that's what a spoon and spatula were invented for! Just spread it back on like it's supposed to be!
Look good?
Want a taste?
Enjoy! Peace!
Yum! Thanks for sharing this to our 12 Days of Christmas {Goodies} link-up! :)
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