If you’re looking for a dessert that’s equal parts comforting and impressive, look no further than this Banana Pecan Upside Down Cake. Imagine a moist, tender banana cake infused with warm cinnamon, baked atop a luscious layer of maple caramel sauce and crunchy pecans. When flipped, the cake reveals a stunning, glossy topping that’s as beautiful as it is delicious.
This cake is perfect for any occasion, whether it’s a cozy family gathering, a holiday celebration, or just a sweet treat to enjoy with your afternoon coffee. The combination of ripe bananas, rich maple syrup, and buttery pecans creates a flavor profile that’s both familiar and extraordinary. Plus, it’s surprisingly easy to make! Let’s dive into the recipe and learn how to create this show-stopping dessert.
Ingredients
To make this Banana Pecan Upside Down Cake, you’ll need the following ingredients:
For the Topping:
- 1 cup pecans (whole or halves)
- ½ cup pure maple syrup
- ½ cup packed brown sugar
- ¼ cup unsalted butter
For the Cake:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- 3 ripe bananas, mashed (about 1 ½ cups)
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
Instructions
Follow these step-by-step instructions to create your Banana Pecan Upside Down Cake:
Step 1: Prepare the Topping
- Toast the Pecans: Preheat your oven to 350°F (175°C). Spread the pecans on a baking sheet and toast them in the oven for 5-7 minutes, or until fragrant. Set aside to cool.
- Make the Maple Caramel Sauce: In a small saucepan, combine the maple syrup, brown sugar, and butter. Heat over medium heat, stirring constantly, until the mixture is smooth and bubbly. Remove from heat.
- Assemble the Topping: Pour the maple caramel sauce into a 9-inch round cake pan, spreading it evenly. Arrange the toasted pecans over the sauce in a single layer.
Step 2: Prepare the Cake Batter
- Whisk the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- Mash the Bananas: In a large bowl, mash the ripe bananas until smooth. Add the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the banana mixture, stirring until just combined. Be careful not to overmix. Gently fold in the buttermilk until the batter is smooth.
Step 3: Assemble and Bake
- Pour the Batter: Carefully pour the cake batter over the pecan topping in the cake pan, spreading it evenly.
- Bake the Cake: Place the cake pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Invert: Allow the cake to cool in the pan for 10 minutes. Then, run a knife around the edges to loosen it. Place a serving plate over the pan and quickly invert the cake onto the plate. Lift the pan slowly to reveal the beautiful pecan topping.
Notes
- Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your cake will be.
- Even Pecan Distribution: Make sure the pecans are evenly distributed in the topping for a consistent texture and appearance.
- Storage: The cake can be stored at room temperature for up to 2 days or refrigerated for up to 5 days. Bring it to room temperature before serving for the best flavor.
Serving Suggestions
This Banana Pecan Upside Down Cake is delicious on its own, but you can elevate it even further with a few simple additions:
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Drizzle with extra maple syrup for an extra touch of sweetness.
- Pair with a cup of coffee or tea for a delightful afternoon treat.
FAQ
Here are some common questions about this recipe:
Q: Can I use a different type of nut?
A: Absolutely! Walnuts or almonds would work well as a substitute for pecans.
Q: Can I make this cake gluten-free?
A: Yes, simply replace the all-purpose flour with a gluten-free flour blend. Make sure it contains a binding agent like xanthan gum for the best texture.
Q: What if I don’t have buttermilk?
A: You can make a quick substitute by adding 1 ½ tsp of lemon juice or white vinegar to ½ cup of milk. Let it sit for 5 minutes before using.
This Banana Pecan Upside Down Cake is a true crowd-pleaser, combining the comforting flavors of banana and cinnamon with the indulgent richness of maple caramel and pecans. It’s a dessert that’s as fun to make as it is to eat, and it’s sure to become a favorite in your recipe collection.
So, preheat your oven, grab those ripe bananas, and get ready to bake a cake that’s as beautiful as it is delicious. Don’t forget to share your creations with us in the comments below—we’d love to hear how it turned out! Happy baking!
