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I combined ripe bananas with brown sugar, butter, and EJ’s limoncello, in a skillet and created a caramel sauce which I poured the cake batter over and baked. The limoncello gives the cake a lovely hint of citrus flavor and the sweet caramelized bananas are so good on top.
Cooking this cake in a skillet makes it so easy. It slides out, looks beautiful, and tastes amazing!
Bananas Foster And Limoncello Upside Down Skillet Cake
The limoncello gives the Bananas Foster and Limoncello Upside Down Skillet Cake a lovely hint of citrus flavor and the sweet caramelized bananas are so good on top.
Ingredients
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter , softened and divided
- 1 cup brown sugar , firmly packed
- 2 tablespoons limoncello
- 2 ripe bananas
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, mix together the flour, baking powder and salt. Set aside.
- Melt 1/4 cup butter in a 10-inch cast iron skillet over low heat. Remove from heat and stir in brown sugar and limoncello.
- Peel and cut bananas diagonally into 1/4-inch thick slices. Place the bananas over the brown sugar mixture.
- Beat granulated sugar and remaining 1/4 cup butter at medium speed with an electric mixer until blended. Add the eggs, one at a time, beating after each addition.
- Add the milk and vanilla extract and beat just until blended.
- Slowly add the flour mixture to the butter, egg and sugar mixture and mix until blended.
- Pour batter over mixture in skillet.
- Place skillet in the oven and bake for 40 to 45 minutes or until a wooden pick inserted in center comes out clean.
- Cool in skillet on a wire rack 10 minutes.
- Run a knife around the edge of the cake to loosen.
- Invert onto a serving plate. Serve.
