Inn Cuisine. Upside Down Caramelized Banana Skillet Cake. I discovered something magical.
It’s this little cart, hidden in a tiny nook in my (pitiful) local grocery store. It holds discount produce, and truth be told: most of it looks like it should have been throw out three days ago. It’s gross. It’s disgusting. And I’m not only saying that because it’s like, 100% vegetables. But! One morning I came across those bags of bananas. [Which BTW, is an excellent deal and an INVESTMENT. I got so excited! I spread them with chocolate peanut butter and cookie butter and all these other ridiculous butters that our world has created. I like them. So I bought three bags. Yeah. I froze a lot. I left some sitting out, and considered a three-a-day banana diet. My world became inundated with fruit flies. I did the next best thing, which was turn them into bread. The only thing was? This was a wise, wise choice my friends.
Print Save Upside Down Caramelized Banana Bread Skillet Cake Yield: serves 6-8, made in a 12-inch skillet Ingredients: Directions: Skillet Pineapple Upside Down Cake. The World’s Greatest Coffee Cake — {Sweetly} Serendipity. Posted by admin on Feb 22nd, 2010 in Breakfast | 1 Comment I promise I wouldn’t make a claim like that unless I really meant it, but I really mean it. I’ve been making this coffee cake for a few years now, and the fact that I keep making it, time after time is a testament to how wonderful it really is.
Until I brought myself to buy a 9″ cake pan, I used to make it in an 8″ and then make a mini one with the extra batter, and I’d give it to my uncle who would polish it off in one sitting. I’m not kidding here when I tell you that you could break heats, win hearts, and get everything you’ve ever wanted just be serving this coffee cake to somebody. Usually I try not to repeat recipes, because it’s so much fun to try new things and make new discoveries. I usually only make the cake for special occasions — it’s not particularly difficult, but the end results seems too good to make on a regular basis. The weekend was a fantastic time, filled with love, happiness and lots of baking. Pinch salt. Pies baked in tiny jars. Two Tiny Kitchens. A classic combination in an adorable little package, indeed.
I’ve been wanting to make peanut butter frosting for a while. Never had it. Then I received a random, unsolicited copy of Bon Appetite. I flipped through the many fabulously complicated dinners, appetizers, salads, etc., and all the way to the back where I found the desserts. My section. Banana Cupcakes with Peanut Butter Frosting 12 large cupcakes Calorie estimate: 335/cupcake (half frosting) or 462/cupcake (original recipe as printed) Ingredients 1 1/4 cups all purpose flour 1 1/2 t baking powder 1/2 t baking soda 1/4 t salt 2 very ripe large bananas, peeled 1/2 cup sour cream 1 1/2 t vanilla 3/4 cup sugar 1/2 cup unsalted butter, room temp 1 large egg 1 large egg yolk Position rack in center of oven and preheat to 350°F. Peanut butter frosting 1 1/2 cups powdered sugar (I think I added a couple extra Tablespoons) 1 8 oz. package cream cheese, room temp 1/2 cup smooth pb (not natural) chopped, salted roasted peanuts.
Irresistible Holiday Cakes and Cupcakes from Better Homes & Gardens.