Caramel Pecan Banana Cake (Print Version)
# Ingredients:
01 -
3 ripe bananas, sliced.
02 -
1 cup pecans, whole.
03 -
1/2 cup unsalted butter.
04 -
1 cup brown sugar.
05 -
2 cups all-purpose flour.
06 -
1 tsp baking powder.
07 -
1/2 tsp baking soda.
08 -
1/4 tsp salt.
09 -
3/4 cup granulated sugar.
10 -
2 large eggs.
11 -
1 tsp vanilla extract.
12 -
1 cup buttermilk.
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
02 -
In a saucepan over medium heat, melt the butter. Add the brown sugar and stir until well combined. Pour the mixture into the prepared cake pan.
03 -
Arrange the banana slices and whole pecans over the brown sugar mixture in the cake pan.
04 -
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
05 -
In another bowl, beat the granulated sugar with the eggs and vanilla extract until creamy. Alternately mix in the dry ingredients and buttermilk, starting and ending with the dry ingredients.
06 -
Pour the batter over the bananas and pecans in the cake pan.
07 -
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
08 -
Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate, revealing the caramelized bananas and pecans on top.
# Notes:
01 -
This Upside-Down Caramel Pecan Banana Cake combines rich caramel, crunchy pecans, and sweet bananas in every bite. The buttery caramel topping is enhanced with ripe banana slices and pecans, creating a beautiful and flavorful dessert when inverted.
02 -
Serve warm with a scoop of ice cream for an extra indulgent treat!.