Food, Facts & Fun
Banana Pecan Upside Down Cake
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All the flavors of a banana bread are turned upside down into a cake with a buttery, caramel finish.
- 1 cup brown sugar, packed
- 1/2 cup plus 2 tablespoons Hiland Butter, divided
- 3 tablespoons Griffin’s Original Syrup
- ¼ cup Miller Pecan Co. pecans, coarsely chopped
- 2-3 ripe bananas, peeled and sliced
- ¾ cup sugar
- 1 egg
- ½ teaspoon Griffin’s vanilla
- 1 cup Shawnee Mills all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup plus 2 tablespoons Hiland whole milk
1. Preheat oven to 325 degrees. Combine brown sugar and ¼ cup butter in a saucepan, cooking over low heat until butter melts and butter and sugar are combined. Pour in a 9-inch round nonstick cake pan, spreading to coat bottom of pan. Pour maple syrup over sugar mixture, and sprinkle with pecans. Place banana slices in a circular pattern, overlapping slightly if needed to cover bottom.
2. Blend together sugar and remaining 6 tablespoons butter until fluffy in a large mixing bowl. Add egg and vanilla, beating until well blended.
3. Combine flour, baking powder, cinnamon and salt. Gradually add flour mixture to butter mixture, alternating with milk, and beginning and ending with flour mixture.
4. Spoon batter over bananas. Bake cake for 55 minutes or until a toothpick inserted in center comes out clean.
5. Run a knife around edge of pan to loosen. Cool in pan on a wire rack for 20 minutes. Invert cake onto a serving platter.