The Upside-Down Caramel Pecan Banana Cake is a showstopper of a dessert that combines rich caramel, crunchy pecans, and sweet banana slices. The caramel mixture is poured into the bottom of a cake pan, followed by a layer of ripe bananas and whole pecans. The soft banana cake batter is poured over the top, and once baked, the cake is flipped to reveal a beautiful, caramelized layer of bananas and pecans. The result is a moist, flavorful cake that is perfect for any occasion. Each bite offers the perfect balance of textures, from the soft and sweet cake to the crunchy pecans and gooey caramel.
INGREDIENTS- Ripe bananas: 3, sliced, for the topping
- Pecans: 1 cup, whole, for added crunch
- Unsalted butter: 1/2 cup, melted, to create the caramel base
- Brown sugar: 1 cup, for the caramel sauce
- All-purpose flour: 2 cups, to form the cake batter
- Baking powder: 1 tsp, for leavening
- Baking soda: 1/2 tsp, for additional rise
- Salt: 1/4 tsp, to balance the sweetness
- Granulated sugar: 3/4 cup, to sweeten the cake
- Eggs: 2 large, to bind the cake ingredients
- Vanilla extract: 1 tsp, for flavor
- Buttermilk: 1 cup, to add moisture to the cake
- Step 1:
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Step 2:
- In a saucepan over medium heat, melt the butter. Stir in the brown sugar until fully combined, and pour this caramel mixture into the bottom of the greased cake pan.
- Step 3:
- Arrange the banana slices and whole pecans over the caramel mixture in the cake pan.
- Step 4:
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- Step 5:
- In another bowl, beat the granulated sugar with the eggs and vanilla extract until creamy.
- Step 6:
- Alternately mix the dry ingredients with the buttermilk, starting and ending with the dry ingredients, until just combined.
- Step 7:
- Pour the batter over the bananas and pecans in the cake pan, spreading it evenly.
- Step 8:
- Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Step 9:
- Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate to reveal the caramelized bananas and pecans on top.
- For best results, serve the cake warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for longer storage.
- Using ripe bananas will provide the best flavor and texture for this cake.
- For an extra caramel flavor, you can drizzle additional caramel sauce over the top before serving.
Tips from Well-Known Chefs
- Chef Curtis Stone: For a perfectly caramelized topping, make sure to use medium heat when melting the butter and brown sugar, stirring constantly to prevent burning.
If you enjoy this recipe, you may also like Banana Caramel Peanut Butter Cupcakes.
