Banana Pecan Upside Down Cake Recipes

BANANA UPSIDE-DOWN CAKE

Steps:

• In a small saucepan, combine the brown sugar, 1 tablespoon lemon juice and butter; bring to a boil. Reduce heat to medium; cook without stirring until sugar is dissolved. , Pour into a greased 9-in. springform pan. Sprinkle with pecans. Pour remaining 1 tablespoon lemon juice into a small bowl; add bananas and stir carefully. Drain. Arrange bananas in a circular pattern over the pecans; 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 into the dry ingredients just until moistened. Spoon over bananas. , Bake at 375° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool 10 minutes. Run a knife around edge of pan; invert cake onto a serving plate. Serve with whipped cream if desired.

BANANA-PECAN UPSIDE-DOWN CAKE

Steps:

• Pre-heat an oven to 175 degrees and spray a 9 inch cake tin with non-stick spray (or grease with butter).
• For the topping, melt the butter over a medium heat with the sugar until the sugar dissolves and it begins to form a smooth caramel. Pour over the base of the cake tin and sprinkle the crushed pecans over this. Place the sliced bananas on the caramel-nut mixture, pour honey over this and then sprinkle with cinnamon and set aside for later.
• For the cake batter, sift the flour, baking powder & salt into a bowl.
• In a separate bowl, cream together the butter and sugar until light and fluffy. Add the vanilla and almond extract, 2 egg yolks and beat well.
• In another separate bowl, whisk the 2 egg whites until stiff.
• Fold the flour mixture into the butter mixture in 2 steps and add the milk to this mixture. Fold in the beaten egg-whites.
• Pour the cake mixture on top of the bananas and bake in the oven for approx 35 minutes, or until the top of the cake is brown and the edges have begun to come away from the tin. Remove from the oven and let it cool, loosen the edges of the cake from the tin and then turn upside down onto a serving plate.

UPSIDE-DOWN BANANA CAKE

Steps:

• Grease a 14cm x 24cm loaf pan, and line the base and sides with baking paper.
• Making the topping: combine the butter and sugar in a small bowl and stir until the sugar has dissolved; spread this over the base of the pan; cut each banana into 9cm lengths, then cut each banana into four even slices; arrange the slices, cut-side facing downwards on top of the butter-sugar mixture.
• Making the cake: beat the butter, sugar and vanilla extract in a small bowl (with an electric mixer if you have one) until light and fluffy; beat in the egg until it has combined with the mixture; transfer to a large bowl and stir in the mashed bananas; then gradually stir in the flour and the milk. Once the mixture is thoroughly combined, spoon it into the prepared pan on top of the banana slices.
• Cooking the cake: cook in a moderate (180°C) for one hour or until cooked when tested with a skewer; allow it to rest in the pan for 5-10 minutes, then turn it out onto an wire rack to cool.
• Serving the cake: the banana cake can be served warm or at room temperature. Serve with fresh cream or sweetened cream cheese (see SERVING SUGGESTIONS below).
• SERVING SUGGESTIONS: to serve the cake with sweetened cream cheese, beat 125g cream cheese with 2 tablespoons of icing sugar until the mixture is smooth, and serve in a separate bowl. Sprinkle the cake with slivered almonds.

PECAN UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In medium bowl, mix brown sugar, melted butter and corn syrup. Add pecans, stirring to coat. Spread evenly in bottom of pan.
• In large bowl, beat cake mix, sour cream, water, oil, eggs and vanilla with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour batter over pecan mixture in pan.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 1 minute. Run knife around edges of pan to loosen cake. Place heatproof serving plate over pan; turn plate and pan over. Remove pan; spoon any topping in pan onto cake. Serve warm or at room temperature.

PINEAPPLE-BANANA UPSIDE DOWN CAKE

Steps:

• Melt 1/2 cup butter, in a baking dish in the oven.
• Add brown sugar with the butter.
• After brown sugar blends into the butter, remove from the oven.
• Arrange drained pineapple chunks and banana slices in a checker-board fashion in the baking dish.
• Put maraschino cherries in between the pineapple and bananas.
• Also add some pecans, chopped if desired.
• Mix batter for a 2-layer (18. 25 oz.) cake and pour over all in the dish.
• Bake in a preheated 350°F, 40-50 minutes.
• Remove from dish to cool.
• I used a 13x9x2-inch glass baking dish.