24 October, 2021

Banana Pecan Upside-Down Cake

When you think of an upside-down cake likely images of a cake topped with canned pineapple rings, each studded with a bright red maraschino cherry comes to mind.

A pineapple upside-down cake is the classic iteration, but you’re definitely not limited to just pineapple.

Upside-down cakes can feature seasonal fruits like peaches, blueberries, cherries, or fruits available all year long, like apples, pears or bananas.

You can even use Blood Oranges (when in season) – Blood Orange Upside Down Cake

And you are also not limited to just fruit. You can also use nuts, like pecans, almonds, or walnuts and even white chocolate chips and shredded coconut.

Banana Pecan Up-Side Down Cake

1/2 cup packed brown sugar

2 tablespoons lemon juice, divided

1 tablespoon butter

1/2 cup pecan halves

4 medium firm bananas, sliced

For the bananas, it’s best to use them before they get brown spots on them.

Cake:

1-1/2 cups all-purpose flour

1-1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter

3/4 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs, at room temperature

1 cup Greek yogurt, plain or 1/2 cup whole milk

In a small saucepan, combine and bring to a boil the brown sugar, 1 tablespoon lemon juice and butter.

Reduce heat to medium and cook without stirring until sugar is dissolved.

Pour into a parchment paper lined 9-in. springform pan. Sprinkle with pecans.

Brush banana halves with remaining lemon juice. Arrange bananas in a circular pattern over the pecans and one layer high on the sides. Set aside.

In a large bowl, combine the flour, sugar, baking soda, baking powder and salt. Cut in butter until mixture resembles coarse crumbs.

In a small bowl, combine the yogurt, eggs, lemon zest and vanilla. Stir the wet ingredients into the dry ingredients just until moistened. Spoon over bananas.