10 to 12 servings
Ingredients:
½
cup butter melted
½
cup firmly packed brown sugar
½
cup sliced almonds
1
egg
¾
cup mashed banana (abut 2 bananas)
3
tablespoons granulated sugar
2
cups Krusteaz (or other baking mix)
1/3
cup milk
1½
teaspoons ground cinnamon
½ teaspoon ground nutmeg
Lightly grease the sides of a 6½ to 8-cup ring mold. Pour ¼ cup of the melted butter into bottom of mold. Sprinkle half of the brown sugar, baking mix, and milk; beat until smooth. In another bowl, stir together the remaining half of the brown sugar and almonds; mix in cinnamon and nutmeg; set aside.
Spoon half the banana batter into the mold and top with brown sugar and nut mixture. Drizzle remaining ¼ cup butter over it. Spoon the remaining batter on top and smooth with a spoon.
Bake in a 400º oven for 25 minutes or until a wooden pick inserted in center comes out clean. Immediately invert on a serving plate; let pan rest briefly on cake so syrup can drizzle over it. Cool slightly before serving.
recipe from Sunset Brunch Cook Book (aka Sunset Ideas & Recipes for Breakfast & Brunch)