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.
Ingredients
Scale
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
Instructions
- Preheat the oven to 350F (175C) and thoroughly coat a 9-inch round cake pan with non-stick spray.
- 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.
- Meticulously distribute the caramel mixture across the bottom of the prepared cake pan, ensuring even coverage.
- Carefully layer sliced bananas and whole pecans atop the caramel, creating an artistic and appetizing foundation.
- Combine flour, baking powder, baking soda, and salt in a mixing bowl, whisking to eliminate any potential lumps.
- In a separate large bowl, cream together granulated sugar, eggs, and vanilla extract until the mixture becomes light and fluffy.
- Gradually fold the dry ingredients and buttermilk into the sugar mixture, alternating between the two to maintain a uniform consistency.
- Gently pour the prepared batter over the arranged bananas and pecans, making sure to cover the entire surface evenly.
- 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.
- 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