Recipe - Individual Upside-Down Banana Nut Cakes

6 tablespoon Unsalted butter, softened
1/3 cup Firmly packed dark brown
sugar
One fourth cup Lightly toasted macadamia
nuts, coarsely chopped
2 Firm bananas, peeled and cut
into 1/4inch thick slices
Three fourths cup Allpurpose flour
Three fourths teaspoon Baking powder
One fourth teaspoon Cinnamon
1 pn Salt
One fourth cup Granulated sugar
2 lg Eggs
One half teaspoon Vanilla

Preheat oven to 350 degrees F.

In a small saucepan melt 4 tablespoons of butter and divide between four
1cup ramekins. Evenly sprinkle brown sugar and nuts over the butter in
each ramekin. Arrange banana slices over the nuts, overlapping to fit.

In a bowl whisk together the flour, baking powder, cinnamon, and salt. In a
separate bowl cream together the remaining butter and the granulated sugar.
Beat in the eggs, one at a time, and then mix in vanilla. Stir in the dry
ingredients, mixing until batter is just combined. Divide batter evenly
among the four ramekins. Transfer the ramekins to a baking sheet and bake
for 25 minutes, or until puffed and golden brown. Cool the ramekins on a
rack for 5 minutes. Run a sharp knife around edges of ramekins and
carefully invert onto serving plates.

Yield: 4 servings

NOTES : Cooking Live Recipe by: Cooking Live Show #CL8838 Posted to
MCRecipe Digest V1 #523 by Angele Freeman jfreeman@netusa1.net on Mar
19, 1997