Saturday, May 8, 2010

Bananas Foster Upside-down Coffee Cake

Recipe Adapted from Southern Living

1/2 cup butter, softened & divided
2 tablespoons rum
1 cup brown sugar, not packed
1/2 cup chopped pecans, toasted
1/2 cup All Whites (2 eggs)
1/2 cup sugar, divided
3/4 cup fat free buttermilk
1/2 cup fat free sour cream
2 medium bananas, diced
1 teaspoon vanilla extract
2 cups Heart Smart Bisquick
1/2 tsp cinnamon

Preheat oven to 350.

Melt 1/4 cup butter in the bottom of an 8 x 8 square dish. Stir in rum. Sprinkle evenly with brown sugar. Then sprinkle pecans evenly on top of brown sugar.

In a mixing bowl with a beater attachment beat All Whites on high speed until soft peaks form. Slowly add in 1/4 cup sugar until stiff peaks form. Set bowl aside.

Cream together remaining 1/4 cup butter and 1/4 cup sugar. Add in bananas, buttermilk, sour cream, and vanilla until combined.

Add in Bisquick and cinnamon just until combined.

Fold in egg white mixture.

Spread evenly in baking dish.

Bake 45-50 minutes or until a wooden pick inserted in the middle comes out clean. Cool 10 minutes then invert onto a serving plate.