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Banana Pecan Upside Down Cake

This cake takes everything you love about banana bread and flips it upside down into a buttery, caramel-finished dessert. The bananas caramelize right in the pan so every slice comes out glossy, rich, and perfectly browned. Serve this cake warm for dessert, or slice it up for a next-level breakfast or brunch spread.

Griffin’s syrup deepens the caramel with its rich, maple sweetness. Hiland Dairy butter and whole milk keep the crumb dense and moist, while Miller Pecan Company pecans add a toasty crunch to the caramel layer. Eggs from Hansen’s Eggs give the batter its structure, and Shawnee Mills flour delivers a moist, rich crumb.

Ingredients

  • 1 cup brown sugar, packed
  • 1/2 cup plus 2 tablespoons Hiland Dairy unsalted butter, divided
  • 3 tablespoons Griffin’s Original Syrup
  • 1/4 cup Miller Pecan Company pecans, coarsely chopped
  • 2-3 ripe bananas, peeled and sliced
  • 3/4 cup sugar
  • 1 Hansen’s Eggs egg
  • 1/2 teaspoon vanilla extract
  • 1 cup Shawnee Mills all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup plus 2 tablespoons Hiland Dairy whole milk

Preheat oven to 325 degrees F. Combine brown sugar and 1/4 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 the sugar mixture and sprinkle with pecans. Place banana slices in a circular pattern over the pecans, overlapping slightly if needed to cover bottom.

In a large mixing bowl, beat sugar and remaining 6 tablespoons of butter together until fluffy. Add egg and vanilla and blend well.

In a medium bowl, combine flour, baking powder, cinnamon, and salt. Gradually add flour mixture to butter mixture, alternating with milk, beginning and ending with the flour mixture. Spoon batter over bananas.

Bake cake for 55 minutes or until a toothpick inserted in center comes out clean.

Run a knife around edge of pan to loosen. Cool the cake in the pan on a wire rack for 20 minutes. Invert cake onto a serving platter.

TIPS:

  • Use bananas with plenty of brown spots. The riper they are, the deeper the caramel flavor in every bite.
  • Invert the cake onto the platter while it’s still warm from the 20-minute rest. If the caramel sits too long, it can harden and stick to the pan.
  • For extra crunch throughout, swap in a full cup of Miller Pecan Company pecans, half for the caramel layer and half folded into the batter.

Find it online: https://www.miocoalition.com/recipes/banana-pecan-upside-down-cake/