From the Chef’s Corner
½ cup chopped pecans
½ cup butter, softened and divided
1 ½ cups firmly packed brown sugar
2 T. rum
2 ripe bananas
¾ cup granulated sugar
2 large eggs
¾ cup milk
½ cup sour cream
1 tsp vanilla extract
2 cups Bisquick
¼ tsp ground cinnamon
1. Preheat oven to 350 degrees. Bake pecans in a single
layer 8-10 minutes or until toasted.
2. Melt ¼ cup butter in a lightly greased 10 inch cast-iron
skillet or 9-inch round cake pan (with sides that are at least 2
inches high) over low heat. Remove from heat; stir in brown
sugar and rum.
3. Cut bananas diagonally into ¼-inch thick slices; arrange
in concentric circles over brown sugar mixture. Sprinkle pecans
4. Beat granulated sugar and remaining ¼ cup butter at
medium speed with electric mixer until blended. Add eggs, one
at a time, beating just until blended after each addition. Add
milk and next 2 ingredients; beat just until blended. Beat in
baking mix and cinnamon until blended. Batter will be slightly
lumpy. Pour batter over mixture in skillet. Place skillet on a foillined jelly-roll pan.
5. Bake at 350 degrees for 40-45 minutes or until a wooden
pick inserted in center comes out clean. Cool in skillet on a
wire rack ten minutes. Run a knife around edge to loosen.
Invert onto a serving plate, spooning any topping in skillet