Sort of a play on pineapple upside down cake. Actually, you can do as many versions of this as you can think up. I have made plum, pear, peach, and apple upside down cakes without really changing the recipe very much. I do change the spices that go with it though, like pear and ginger and peach and plum get a little nutmeg instead of cinnamon. I didn’t think of it until now, but you could add a little liquor with these to make it even more special. This banana cake could have a little rum added and it would be kind of like banana fosters in taste. Use your imagination, it is the most precious ingredient that you can add to any dish.
I didn’t measure any of these ingredients, so I am giving you my best guess.
3-4 very ripe bananas ( the kind you use in banana bread)
1 cup pecans
1 cup brown sugar
1 tsp cinnamon
1 yellow cake mix or your favorite chiffon or pound cake recipe
- Spray a 9 x 12, or two 9 in round pans with baking spray.
- Layer the pecans over the bottom to cover in one even sheet.
- Cream together the butter, sugar, and cinnamon until light and fluffy.
- Add in the bananas until everything is incorporated. It might look a little curdled and that’s okay it just hasn’t made an emulsion of the liquid in the banana and the fats.
- Pour over the pecans carefully and as evenly as possible.
- Prepare cake as directed and bake as directed.
- Let cool slightly, about 2 minutes, for the caramel to set up slightly before flipping it out onto a plate. Let cool completely before serving.
I’m a wife, mother, pastry chef and amatuer gardner. I travel as much as possible, can what I grow, and taste as many new things as possible.