Heavenly Upside Down Caramel Pecan Banana Cake Recipe

Whipping up a mouthwatering upside down caramel pecan banana cake promises pure dessert magic that will knock your socks off.

sweet bananas nestled beneath a golden caramel blanket create an irresistible landscape of flavor and texture.

Pecans add a delightful crunch that breaks through soft, tender cake layers.

caramel rich amber swirls weave complexity into every delectable bite.

Such a stunning dessert looks impressive but comes together with surprising ease.

Family and friends will marvel at your baking skills when you present this stunning confection.

Prepare to be the star baker in your circle with this unforgettable treat.

Upside-Down Caramel Pecan Banana Cake: Sticky Bliss

• Rescue Uneaten Bananas: Transform overripe bananas into a delectable dessert that rescues fruit from the trash and creates a mouthwatering treat everyone will love.
• Wow Guests with Minimal Effort: Impress family and friends with a stunning upside-down cake that looks professionally made but requires simple baking skills and basic ingredients.
• Create Textural Masterpiece: Enjoy the perfect combination of soft, moist cake, gooey caramel, crunchy pecans, and tender banana slices in every single bite.
• Versatile Crowd-Pleaser: Suitable for breakfast, brunch, dessert, or afternoon snack – this cake adapts to any occasion and satisfies sweet cravings with its rich, comforting flavors.

Gather Ingredients for Banana-Pecan Caramel Cake

• Butter: A rich ingredient that helps create a smooth caramel base.
• Brown Sugar: Provides deep sweetness and contributes to the caramel layer.
• Banana Slices: Soft fruit that adds moisture and natural sweetness to the cake.
• Whole Pecans: Crunchy nuts that offer a delightful texture and nutty flavor.

• All-Purpose Flour: The primary structure for the cake's texture.
• Baking Powder, Baking Soda: Leavening agents that help the cake rise and become fluffy.
• Salt: Enhances the overall flavor balance of the cake.

• Granulated Sugar: Adds sweetness and helps create a tender cake crumb.
• Eggs: Bind the ingredients and provide structure to the cake.
• Vanilla Extract, Buttermilk: Add moisture, richness, and depth of flavor to the cake batter.

Flipping the Upside-Down Cake Magic

Step 1: Warm Up the Oven

Fire up your oven to 350F (175C).

Grab a 9-inch round cake pan and give it a generous coating of grease to prevent any sticky situations.

Step 2: Create Gooey Caramel Base

Grab a saucepan and melt butter over medium heat.

Sprinkle in brown sugar and stir until they become best friends and create a smooth, glossy mixture.

Pour this liquid gold directly into the prepared cake pan, spreading it evenly.

Step 3: Design a Fruity Nutty Canvas

Tenderly place banana slices and whole pecans over the caramel layer.

Create a beautiful pattern that will peek through when the cake is flipped.

Step 4: Blend Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Salt

Make sure everything is well combined and lump-free.

Step 5: Whip Up the Cake Batter

In another bowl, beat granulated sugar with eggs and vanilla extract until the mixture becomes light and creamy.

Gradually fold in the dry ingredients and buttermilk, alternating between the two.

Mix until you have a smooth, silky batter.

Step 6: Layer the Batter

Gently pour the cake batter over the banana and pecan arrangement, ensuring an even distribution.

Step 7: Bake to Perfection

Slide the pan into the preheated oven and bake for 45-50 minutes.

The cake is ready when a toothpick inserted into the center comes out clean.

Step 8: Reveal the Masterpiece

Allow the cake to cool in the pan for 10 minutes.

Then, confidently flip it onto a serving plate.

Watch as the caramelized bananas and pecans create a stunning, mouthwatering topping.

Baker’s Wisdom: Caramel Cake Edition

• Grease the cake pan thoroughly and line the bottom with parchment paper to ensure easy cake removal without sticking.
• Slice bananas evenly and arrange them in a single layer to create a uniform caramelized topping with consistent flavor and texture.
• Use ripe, soft bananas for maximum sweetness and ensure buttermilk is at room temperature to create a tender, moist cake crumb.
• Watch the caramel mixture closely while cooking to avoid burning, stirring constantly and removing from heat when it turns golden brown.
• Insert a toothpick into the cake's center and look for a clean, dry result – any wet batter means the cake needs more baking time.

Fun Spins on Banana Caramel Cake

• Gluten-Free Delight: Replace wheat flour with almond or coconut flour for a gluten-free version that maintains the cake's rich texture and flavor.
• Vegan Banana Pecan Cake: Swap eggs with mashed bananas or flax eggs, use plant-based butter, and opt for dairy-free buttermilk to create a completely vegan-friendly dessert.
• Nutty Alternative: Substitute pecans with walnuts or almonds for a different nutty crunch, offering a unique flavor profile while keeping the cake's original structure.
• Low-Sugar Option: Use monk fruit sweetener or stevia instead of granulated sugar, and reduce brown sugar quantity to create a lower-sugar version for health-conscious bakers.

Ways to Serve This Sticky Stunner

• Tropical Brunch Delight: Serve with a scoop of coconut ice cream for a refreshing tropical twist that complements the caramel and banana flavors.
• Breakfast Companion: Pair with a hot cup of coffee or chai tea to enhance the cake's rich, warm notes and create a cozy morning experience.
• Dessert Elegance: Drizzle extra caramel sauce and sprinkle toasted pecans on top for an elevated presentation that adds extra crunch and sweetness.
• Party Pleaser: Cut into smaller squares and serve as a crowd-friendly dessert at potlucks or family gatherings, ensuring everyone gets a taste of this delectable treat.

Store Cake for Caramel Cravings

• Store the cake in an airtight container in the refrigerator for up to 4 days. Wrap tightly with plastic wrap to prevent drying out and absorbing other food odors.
• Wrap the cake securely in plastic wrap, then aluminum foil. Freeze for up to 3 months. Place in a freezer-safe container to protect from freezer burn.
• Keep at room temperature for 1-2 days maximum, covered with a cake dome or plastic wrap. Best consumed within 24 hours for optimal freshness.
• Warm individual slices in the microwave for 15-20 seconds. Alternatively, reheat in a preheated 300F oven for 5-7 minutes to restore moisture and bring out caramel flavors.

FAQs

• Why use buttermilk in this cake recipe?

Buttermilk helps create a tender, moist cake texture by adding subtle tanginess and breaking down tough gluten strands, ensuring a softer crumb.

• Can I substitute brown sugar in the caramel layer?

While brown sugar provides a rich molasses flavor, you can use white sugar, but the depth of caramel taste will be less complex and intense.

• How do I know if the cake is fully baked?

Insert a toothpick into the cake’s center – if it comes out clean with no wet batter, the cake is perfectly baked and ready to be removed from the oven.

• What makes the pecans stay crunchy in this recipe?

The caramel layer and baking process help the pecans maintain their crunch while creating a delicious, slightly candied texture on top of the cake.

Upside Down Caramel Pecan Banana Cake Recipe

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4.5 from 29 reviews

• Total Time: 1 hour 15 minutes
• Yield: 8 1x

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Description

Luscious upside down caramel pecan banana cake brings Southern comfort to dessert tables with irresistible layers of sweet caramelized goodness. Warm, gooey pecans and rich caramel create a heavenly experience you won’t forget.

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Ingredients

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Main Ingredients:

• 2 large eggs
• 3 ripe bananas, sliced
• 1 cup pecans, whole
• 1 cup buttermilk

Cake Base Ingredients:

• 2 cups all-purpose flour
• 1 cup brown sugar
• 0.75 cup granulated sugar
• 0.5 cup unsalted butter
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt

Flavoring Ingredients:

• 1 teaspoon vanilla extract

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Instructions

1. Preheat the oven to 350F (175C) and thoroughly coat a 9-inch round cake pan with non-stick spray.
2. Create a luscious caramel base by melting butter in a saucepan over medium heat, then incorporating brown sugar until the mixture becomes smooth and glossy.
3. Meticulously distribute the caramel mixture across the bottom of the prepared cake pan, ensuring even coverage.
4. Carefully layer sliced bananas and whole pecans atop the caramel, creating an artistic and appetizing foundation.
5. Combine flour, baking powder, baking soda, and salt in a mixing bowl, whisking to eliminate any potential lumps.
6. In a separate large bowl, cream together granulated sugar, eggs, and vanilla extract until the mixture becomes light and fluffy.
7. Gradually fold the dry ingredients and buttermilk into the sugar mixture, alternating between the two to maintain a uniform consistency.
8. Gently pour the prepared batter over the arranged bananas and pecans, making sure to cover the entire surface evenly.
9. Place the cake pan in the preheated oven and bake for 45-50 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean.
10. Allow the cake to rest in the pan for 10 minutes, then confidently invert onto a serving plate, revealing the caramelized fruit and nut topping.

Notes

• Perfectly caramelize the brown sugar by stirring constantly and watching the heat to prevent burning, creating a rich, golden base for the cake.
• Slice bananas uniformly to ensure even distribution and consistent caramelization across the cake’s surface.
• Swap buttermilk with dairy-free alternatives like almond milk or coconut yogurt for a vegan-friendly version of this decadent dessert.
• Toast pecans briefly before adding to enhance their nutty flavor and provide an extra layer of crunch to the cake’s topping.

• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 365 kcal
• Sugar: 29 g
• Sodium: 180 mg
• Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.2 g
• Carbohydrates: 44 g
• Fiber: 3 g
• Protein: 5 g
• Cholesterol: 55 mg