Upside Down Banana Pecan Cake

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Somewhere between pastry classes and trying new recipes, between a short vacations and recipe hunting or creating, I fell in love with the intense aroma of deeply ripe bananas. I find them so bright, their flavor is so exotic and yet so familiar, memories coming back from childhood when bananas where rare gems and therefore so valuable for my taste buds. This upside down banana pecan cake has a double dose of banana, as if one wasn’t enough! Bananas in the topping, bananas in the batter – what could be more delightful than this?!

The great thing about bananas, apart from the taste, obviously, is the moisture they provide to each cake! From these banana chocolate muffins to this Hummingbird cake or this sublime banana bread, they all have in common two things: the amazing flavor of baked bananas and the intensely moist crumb! Delightful for all your senses!

Upside Down Banana Pecan Cake

This upside down banana pecan cake is the ultimate banana dessert with its fragrant sponge and crunchy, delicious topping.

Servings :16 serving

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Prep Time 39

Cook Time 25

Total Time 1 4

Ingredients

Topping:

55 g butter (caramelized*)
100 g brown sugar
2 bananas (sliced)
50 g pecans

Cake:

125 g butter (softened)
130 g white sugar
1 egg
190 g bananas
1 teaspoon vanilla extract
1 tablespoon lemon juice
85 g heavy cream
190 g all-purpose flour
3 g baking powder
2 g baking soda
1 g salt

Instructions

Topping:

Pour the butter in a small square pan**
Sprinkle in the brown sugar, followed by the pecan nuts and the banana slices.
Place aside until needed.

Cake:

Mash the bananas with the vanilla and lemon juice.
Sift the flour with the baking powder, baking soda and salt.
Combine the butter and sugar in a bowl and mix for a few minutes until creamy and pale.
Stir in the egg and mix well.
Add the mashed bananas and mix until incorporated.
Stir in half of the dry, sifted ingredients then stream in the heavy cream, followed by the other half of dry ingredients. Mix just until combined.
Spoon the batter over the topping.
Bake the cake in the preheated oven at 180C for 20-25 minutes or until golden brown.
When done, allow to cool down for 10-15 minutes then turn it upside down on a platter.
Lift the pan gently to reveal the cake. Serve it warm with a scoop of ice cream or chilled.

Notes

*To caramelize butter, start by melting it in a pot. Once melted, continue cooking it on medium heat until it starts to look slightly golden brown. Remove from heat and allow to cool down slightly.

**You can use a round cake pan as well.

Keyword Banana, Brown sugar, Pecans

Upside Down Banana Pecan Cake