Upside down caramelized banana skillet cake in my Pampered Chef 12inch skillet
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5 tbsp (75 mL) butter, divided
⅔ cup (150 mL) brown sugar
¼ cup (50 mL) dark rum
5 ripe bananas, divided
½ cup (125 mL) water
¼ tsp (1 mL) coconut extract
1 pkg (15–16.5 oz. or 432-515 g) yellow cake mix
Preheat the oven to 350°F (180°C). Microwave 3 tbsp (45 mL) of the butter and all of the brown sugar in the Small Batter Bowl, uncovered, on HIGH for 30–60 seconds or until the butter is melted. Add the rum, and whisk until smooth.
Melt the remaining butter in the 12" (30-cm) Nonstick Skillet over medium heat.
Slice 4 of the bananas in half widthwise, then quarter each half lengthwise.
Add the sliced bananas, cut-side down, into the pan. Let them cook undisturbed for 4–5 minutes, or until the bananas are lightly caramelized. Remove the pan from the heat.
Mash the remaining banana in the Classic Batter Bowl with the Mix ‘N Masher. Add the eggs, water, and extract; whisk to combine. Add the cake mix and whisk until smooth.
Whisk the brown sugar mixture, then pour it evenly over the bananas.
Carefully pour the cake batter evenly into pan, starting from outside and working your way in. Bake for 22–24 minutes, or until the Cake Tester & Releaser inserted in the center comes out clean.
Gently release the sides of the cake with the releaser. Let the cake stand for 2–3 minutes. Invert the pan onto a serving platter to remove. .
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