Description
Upside-Down Caramel Pecan Banana Cake
Rich caramel, crunchy pecans, and sweet bananas make every bite divine.
Ingredients:
3 ripe bananas, sliced
1 cup pecans, whole
1/2 cup unsalted butter
1 cup brown sugar
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup buttermilk
Directions:
Preheat Oven:
Preheat oven to 350°F (175°C).
Grease a 9-inch round cake pan.
Prepare Caramel Layer:
Melt butter in a saucepan over medium heat.
Add brown sugar and stir until well combined.
Pour the mixture into the prepared cake pan.
Arrange Bananas and Pecans:
Arrange banana slices over the brown sugar mixture.
Sprinkle pecans evenly over the bananas.
Prepare Cake Batter:
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, beat granulated sugar with eggs and vanilla until creamy.
Alternately mix in dry ingredients and buttermilk, starting and ending with dry ingredients.
Assemble and Bake:
Pour the batter over the bananas and pecans in the cake pan.
Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Cool and Invert:
Let the cake cool for 10 minutes.
Invert onto a serving plate to reveal the caramelized bananas and pecans on top.
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes
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Step-by-Step Guide
Follow these detailed instructions for a perfect cake every time. After preheating your oven and greasing the pan, focus on the caramel. Melt the butter and brown sugar together, stirring constantly for 3-4 minutes until it forms a smooth, bubbling syrup—do not let it boil vigorously. Immediately pour it into the pan. For the fruit layer, ensure your banana slices are evenly spaced in a single layer to cover the caramel completely, then press the pecans gently into the gaps. For the batter, cream the sugar, eggs, and vanilla for a full 3 minutes until light and fluffy. When adding dry and wet ingredients, mix only until just combined after each addition to avoid a tough cake. Pour the batter carefully over the topping to avoid disturbing the arrangement. Bake on the center rack, checking for doneness at the 45-minute mark.
Serving Suggestions
This decadent cake is wonderful served warm. For an extra treat, top each slice with a dollop of freshly whipped cream or a scoop of high-quality vanilla bean ice cream. The contrast of cold ice cream and warm, gooey caramel is exceptional. For a brunch presentation, dust the top lightly with powdered sugar. Pair with a strong cup of coffee or a glass of cold milk to balance the sweetness.
How-to Summary
Create a caramel layer with melted butter and brown sugar in the cake pan. Top with sliced bananas and pecans. Prepare a simple vanilla buttermilk batter and pour it over the arranged toppings. Bake at 350°F for 45-50 minutes. After a brief 10-minute cool, invert the pan onto a plate to reveal the stunning caramelized top.
Frequently Asked Questions
Can I use a different nut? Absolutely. Walnuts are a classic substitute for pecans and provide a similar crunch and flavor profile.
What if I don’t have buttermilk? Make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of regular milk. Let it sit for 5-10 minutes until slightly curdled.
Why did my caramel stick to the pan? Ensure you adequately greased the pan and inverted the cake while it was still warm (after 10 minutes of cooling). Letting it cool completely will cause the caramel to harden and stick.
Can I make this cake ahead of time? You can bake it a day in advance. Store it covered at room temperature. Gently re-warm slices in the microwave for 10-15 seconds before serving to soften the caramel.
How do I know the cake is fully baked? The top should be golden brown and spring back when lightly touched. The most reliable test is inserting a toothpick into the center of the cake (not through to the banana layer); it should come out with a few moist crumbs, not wet batter.
Common Mistakes to Avoid
- Over-mixing the batter: This develops gluten, leading to a dense, tough cake. Mix until ingredients are just incorporated.
- Using under-ripe bananas: They lack the necessary sweetness and soft texture. Bananas should be heavily speckled or brown.
- Letting the cake cool completely in the pan: This will cement the caramel topping to the pan. Invert it after the 10-minute cooling window.
- Not properly greasing the pan: Use butter or non-stick spray on the bottom and sides to ensure a clean release.
Conclusion
This Upside-Down Caramel Pecan Banana Cake is a show-stopping dessert that masterfully combines comforting flavors and textures. By following the detailed steps and avoiding common pitfalls, you can reliably create a moist, flavorful cake with a stunning, gooey caramel top. It’s perfect for gatherings, holidays, or simply as a special treat. The result is a beautifully inverted masterpiece that is as delightful to look at as it is to eat.