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. 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: Preheat oven to 400 degrees F. Almost better than a purse investment. 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. But sometimes there are recipes that you stumble upon, and for one reason or another they just stick with you forever.
The weekend was a fantastic time, filled with love, happiness and lots of baking. With love, and sugar. For the caramel… 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. That’s where I found these gems. 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) Irresistible Holiday Cakes and Cupcakes from Better Homes & Gardens.