Upside down banana pie

Ingredients:

• 1 cup packed dark brown sugar
• 3/4 cup unsalted butter (cut up, softened)
• 1/2 teaspoon ground cinnamon
• 2 tablespoons dark rum or 1/2 teaspoon rum extract mixed with 2 tablespoons water
• 3 ripe but firm yellow bananas , sliced diagonally (1/4 inch)
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract (i've used 1/2 teaspoon vanilla bean pasta)
• 1 and 1/2  all-purpose flour 
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sour cream

1. Heat brown sugar, 1/4 cup of the butter and cinnamon in small saucepan over medium-low heat until butter is melted and mixture is smooth, stirring occasionally. Stir in rum. Pour into 9x2-inch (23x5cm) round cake pan.

2. Arrange banana slices in concentric circles over brown sugar mixture.

3. Heat oven to 350F. Beat remaining 1/2 cup butter an sugar in large bowl at medium speed 5 minutes or until light and fluffy .

4. Add eggs one at a time,

beating well after each addition.

5. Combine flour, baking powder, baking soda and salt in medium bowl. At low speed, beat in flour mixture and sour cream+vanilla

6. Spoon and gently spread batter over bananas. Bake 45-55 minutes or until cake is golden brown and toothpick inserted in center comes out clean.


7. Cool in pan on wire rack 15 minutes.

8. Run small knife around edge of cake; carefully invert onto serving platter.

Serve warm.
Enjoy!!!

Recipe is from "Cooking Club" magazine