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.
Sometimes I can be a mean mom.
I know that might surprise you, but it’s true! I go on and make these yummy desserts then post the pictures to my facebook page and my two sons who are away at college see the pictures, then call me (hey wait, that’s a good thing…right?!), and theeennn, they ask me why I bake all these wonderful things when they’re so far away and can’t enjoy them.
I know…mean, huh?
Just the other day, I made an incredibly moist cake and I confess to you that it was even more delicious than the pictures I shared. Of course, I got the phone calls (yay!!) and my son in Alabama asked me to make it for him when I came to visit. I didn’t make it for him by the way. Long story… knee surgery…no time…
I called this cake a Bananas Foster And Limoncello Upside Down Skillet Cake. It’s a mouthful to say but what else could I call it?
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
- 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
- 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.
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