Upside-Down Banana Toffee Cake ~
~ adapted from Suzanne Boyle ~
Heat oven to 350 degrees Fahrenheit.
Melt 1/3 cup butter in a 10-inch cast-iron skillet.
Stir in 3/4 cups packed dark brown sugar
and 2 tablespoons rum. Caramelize approximately 5 minutes,
rich golden brown in color. Remove from heat and arrange sliced bananas over toffee in the skillet.
Whisk 2 3/4 cups flour, 2 teaspoons baking powder, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon salt.
Beat 1/3 cup softened butter and 1/4 cup sugar until light and fluffy. Add 2 eggs, one at a time. Blend in 1 tablespoon and 1/2 teaspoon vanilla extract. Mix in flour mixture, alternating with 3/4 cups whole milk. Pour batter over sliced bananas.
Bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean, free of crumbs. Cool in the skillet 5 minutes, then invert onto a platter.
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