Try this Individual Upside-Down Banana Nut Cakes recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees F. In a small saucepan melt 4 tablespoons of butter and divide between four 1-cup ramekins. Evenly sprinkle brown sugar and nuts over the butter in each ramekin. Arrange banana slices over the nuts, overlapping to fit. In a bowl whisk together the flour, baking powder, cinnamon, and salt. In a separate bowl cream together the remaining butter and the granulated sugar. Beat in the eggs, one at a time, and then mix in vanilla. Stir in the dry ingredients, mixing until batter is just combined. Divide batter evenly among the four ramekins. Transfer the ramekins to a baking sheet and bake for 25 minutes, or until puffed and golden brown. Cool the ramekins on a rack for 5 minutes. Run a sharp knife around edges of ramekins and carefully invert onto serving plates. Yield: 4 servings NOTES : Cooking Live Recipe by: Cooking Live Show #CL8838 Posted to MC-Recipe Digest V1 #523 by Angele Freeman
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Serving Size: 1 Serving (1419g) | ||
Recipe Makes: 1 | ||
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Calories: 5317 | ||
Calories from Fat: 4421 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 491.2g | 655 % | |
Saturated Fat 282.5g | 1412 % | |
Monounsaturated Fat 146.2g | ||
Polyunsanturated Fat 23.4g | ||
Cholesterol 3214.1mg | 989 % | |
Sodium 2223.5mg | 77 % | |
Potassium 1893.3mg | 50 % | |
Total Carbohydrate 172.2g | 51 % | |
Dietary Fiber 12.2g | 49 % | |
Sugars, other 160g | ||
Protein 81.8g | 117 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5317
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