Upside-Down Caramel Pecan Banana Cake - Sweet and Crunchy

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.

• 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.

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