Bananas Foster Upside-Down Cake

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   This came from member ShellBellC, along with these comments: 

 This cake was awesome!!! Will definitely be making again! Below is the recipe I used, there were quite a few variations on the web, some using a vanilla cake mix to start, some added pecans or walnuts, some with coconut, some with adding mashed nanners to the batter. I may try some variations in the future, but this will be my starting point recipe!!

This called for 9-inch round cake pan, but I did it in my 10-inch cast iron frying pan....

1 cup brown sugar (packed) 
3/4 cup softened butter (cut into pieces, divided) 
1/2 teasoon ground cinnamon 
2 tablespoons dark rum 
3 bananas (yellow but firm with green tips sliced diagonally into 1/4 inch pieces) 
3/4 cup sugar 
2 eggs 
1 teaspoon vanilla extract 
1 1/2 cups all-purpose flour 
3/4 teaspoon baking powder 
1/4 teaspoon baking soda 
1/4 teaspoon salt 
1/2 cup sour cream 

1. Place brown sugar, 1/4 cup of the butter and cinnamon in a small saucepan. Heat over medium low heat until butter is melted and mixture is smooth, stirring occasionally.

2. Stir in rum and pour into a 9-inch round cake pan. 

3. Arrange banana slices in circles over brown sugar mixture. 

4. Heat oven to 350F. 

5. Place remaining 1/2 cup butter and sugar in a large bowl; beat at medium speed until light and fluffy. 

6. Add eggs one at a time, beating well after each addition. Beat in vanilla. 

7. In a medium bowl, stir together flour, baking powder, baking soda and salt. 

8. At low speed, beat in flour mixture in 3 parts, alternating with sour cream, beginning and ending with flour mixture. 

9. Spoon and gently spread batter over bananas. 

10. Bake 45-55 minutes or until cake is golden brown and toothpick inserted in center comes out clean. 

11. Cool in pan on wire rack 15 minute.

12. Run small knife around edge of cake; carefully invert cake onto serving plate. Serve warm.

This one is definitely on my gotta-try-VERY-soon list!