Banana Upside-Down Cake
1/4 c. margarine/ butter
1/4 c. packed brown sugar
2 T. chopped walnuts (I used pecans--about the same...) (optional)
2 bananas (cut into slices)
1 1/2 c. Original Bisquick mix (strange--I know!)
1/2 c. white sugar
1/2 c. milk or water (I think I used milk because we had some that was getting old)
2 T. vegetable oil
1 t. vanilla (I used real vanilla... the extract should work just fine!)
1. Heat oven to 350*F (* = degrees). Melt margarine in round pan 9 x 1 1/4 inches (or square pan 8 x 8 x 2). Sprinkle brown sugar over margarine, then sprinkle the nuts. Arrange banana slices onto brown sugar mixture.
2. Beat remaining ingredients in a large bowl with electric mixer on low speed for 30 seconds, scraping the bowl constantly. Beat on medium speed for 4 minutes, scraping bowl occasionally. Pour batter over bananas.
3. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Immediately turn pan upside down onto heatproof serving plate (I used a "jelly roll pan" aka cookie sheet). Remove pan. Let cake stand at least 10 minutes before serving.
Some other creative ideas:
*substitute 1 large thinly sliced pear for banana
*Substitute 1 1/2 c. raspberries for banana, white sugar for the brown sugar and sliced almonds for the walnuts. Decrease vanilla to 1/2 t. and add 1/2 t. almond extract
*substitute banana for 1 can sliced pineapple (cut in 1/2). Add maraschino cherries.