Upside Down Caramelized Banana & Lavender Bread Skillet Cake Yield: serves 6-8, made in a 12-inch skillet Ingredients: 1/2 cup unsalted butter, melted and cooled + 3 tablespoons 1 1/2 cups granulated sugar 1/2 cup loosely packed brown sugar + 1/3 cup 2 large eggs 2 teaspoons vanilla extract 2 cups AKL lavender Scone Mix 1 teaspoons baking powder 1/4 teaspoon salt 1/2 teaspoon cinnamon 4 bananas, mashed (about 1 1/4 cups) + 2 bananas, sliced 1/3 cup milk Directions: Preheat oven to 400 degrees F. In a small bowl, mix together lavender scone mix, baking powder, salt and cinnamon. Set aside. Heat a cast iron skillet (min was 12 inch) over medium heat. Add 3 tablespoons of butter, and let sizzle and melt, then whisk in 1/3 cup brown sugar and add in the sliced bananas in a single layer. Cook for 2-3 minutes, then remove from heat and set aside while making batter. In a large bowl, whisk together melted butter and sugars. Once combined, whisk in eggs and vanilla until smooth. Add in dry ingredients, stirring to bring together, then add in mashed bananas and mix. Add in milk and mix until combined. Pour batter over bananas in skillet and spread evenly. Bake for 30-35 minutes, or until cake is golden and set in the middle. Let cool for 5-10 minutes, then serve hot with ice cream. Note: this same recipe will most likely work in a 10-inch skillet and just yield a taller cake. I would begin by baking for 30 minutes and check the cake. If you are using a smaller skillet, I would cut the recipe in half and start by baking at 20 minutes. PC #HowSweetItIs
Posted on: Tue, 23 Sep 2014 00:19:33 +0000
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