9 1/2 tb Butter 1/2 ts Salt
1/2 c Brown Sugar 1 ts Ground Cinnamon
1 1/2 c Granulated Sugar 1/2 ts Nutmeg
1 c Bananas — mashed 1/4 ts Ground Ginger
2 Eggs 1/2 c Sour Cream
1 tb Vanilla Extract 2 lg Bananas, Unripe — cut into
1/4 c Dark Rum 1/3 ” slices
2 c Flour 1 1/4 c Walnuts — broken
1 ts Baking Soda
Preheat oven to 350 F. In a 10-inch oven-proof skillet, melt 5 1/2
Tbs of the butter with the brown sugar over very low heat. Meanwhile,
in a large mixing bowl, cream the remaining 4 Tbs of butter with the
white sugar until light. Add the mashed bananas, eggs, vanilla and
rum; stir. Then add the flour, baking soda, salt and spices; beat in
sour cream. Arrange the banana slices in a pretty pattern in the
skillet with the brown sugar mixture; top with the walnuts. Pout the
batter over all and place in the oven for 50 to 60 mins or until a
toothpick inserted in the center comes out clean. Turn out
immediately onto a plate. Serve with ice cream if you are feeling
especially sinful. Yield: 8 to 10 servings
From Cooking With Cornelius – The Corning Cookbook by Cornelius
O’Donnell (ISBN 0-394-52333-4)
Yields
8 servings
