My family goes through tons of bananas. They are perfect for snacks, breakfast, lunch and, thankfully, dessert! This week’s lot didn’t go as quickly as normal due to all our Thanksgiving Day eats and leftovers. Since nobody in my family will touch the “old” bananas and I can’t stand the thought of throwing away good food, I needed to get creative in the kitchen. My oldest recently informed me he was done with banana bread, so my usual go-to was out of the running. Since I’ve always been a huge fan of ice cream topped with fried bananas and warm caramel, I decided to create a fall-worthy dessert with similar flavors and kicked up with holiday spices.
The Aroma Rice Cooker‘s Cake function created the perfect browned caramel flavor that dripped down the entire cake when it flipped out. “Delicious” was the word used most by my brood, including my oldest who has a renewed love for banana flavored treats. Another winner with the new Aroma Rice Cooker and it’s Cake function.
BANANA UPSIDE DOWN CAKE
2 ripe bananas, sliced 1/4″ thick
1 stick plus 2 tbsp butter
2/3 cup brown sugar
2 tsp cinnamon
1 tsp nutmeg
1 tsp pumpkin spice
1 cup granulated sugar
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup sour cream
2 tbsp vanilla
Carefully place banana slices on top of caramel mixture very close together.
Sift together flour, sugar, baking powder, baking soda and salt.
In a separate bowl cream together the stick of butter and granulated sugar until fluffy. Mix in eggs one at a time. Slowly add dry ingredients and mix until incorporated. Add sour cream, vanilla and remaining spices. Spoon batter over the caramel mixture and smooth the top.
Close the lid and press the Cake function.
When timer beeps, test for doneness by inserting a toothpick in middle, it should come out clean. Invert cake onto a plate. Enjoy!
Tip: For an adult twist try infusing it with a little rum before flipping, a great addition to any holiday party this month.
Over to You
What’s your favorite way to cook bananas? Share and inspire us!