Bananas are one of our favorite fruits. They pair nicely with so many meals and flavors. They are easily accessible any time of the year in the grocery store. Whether you are making bread or banana pudding, let’s face it – bananas are extremely easy to bake with. Therefore, this week we are sharing a recipe that has been in our files for more than a decade. (Wow!) We don’t know why it has taken us so long to try this recipe out? Now that we did, we are sure to add this easy, delicious dessert to our usual rotation.
Bananas Foster Upside-Down Cake is not our original recipe, so we cannot take all of the credit. This recipe is closely based on a recipe that we found in the November 2011, edition of Southern Living Magazine.
To start, toast pecans in a single layer for 8 to 10 minutes in a preheated 350 degree oven. The recipe recommends to you make the upside-down cake in a cast iron skillet or a deep round cake pan (at least 2 inches deep). We did not have a deep cake pan, so we made ours in a deep pie pan. We chose not to use our skillet, because we thought a smaller, lighter pie pan would be easier to work with. However, next time we think we will choose to make it in a skillet. We will explain more below.
Melt butter in the bottom of your pan of choice and then add brown sugar and rum. Sprinkle the nuts on top and then add slices of bananas in layered concentric circles around the pan.
Mix together the ingredients for the cake portion of the upside-down cake and pour over the bananas and nuts.
The original recipe said to bake the pan for 40-45 minutes. Typically, because we know our oven, we choose somewhere in between the recommended baking span. However, at 43 minutes our cake was not baked in the middle. So we added 5 more minutes. After 5 it still was not done, so we added 5 more minutes. Perhaps our cake did not bake well in the pie pan and would have cooked more evenly in our skillet? That is why next time we will try out the skillet. We will give you a future update!
The recipe also recommends that you bake the cake on a foil lined jelly roll pan inside the oven. We followed the guidance and were glad. The cake did run over the edge of the pan a little. Thankfully we did not have a gooey, carmely mess in the bottom of our oven.
After cooling the cake for ten minutes, flip over onto a cake plate and you are ready to serve! Delish!!
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We highly recommend this easy and extremely delicious dessert. It appears rich and impressive and would make a wonderful addition to any social engagement. Add a little scoop of vanilla ice cream on the side for even more delight for your tastebuds.
Looking for other banana inspired recipes on the blog? Here are some of our favs.
Bananas Foster Upside-Down Cake
Ingredients
- 1/2 cup chopped pecans
- 1/2 cup butter, divided
- 1 cup firmly packed light brown sugar
- 2 T. rum
- 2 ripe bananas
- 3/4 cup granulated sugar
- 2 large eggs
- 3/4 cup of milk
- 1/2 cup sour cream
- 1 tsp. vanilla
- 2 cups all-purpose baking mix
- 1/2 tsp. ground cinnamon
Instructions
- Preheat oven to 350 degrees. Bake pecans for 8-10 minutes in a single layer until toasted.
- Melt 1/4 cup of butter in a lightly grease 9 inch glass pie pan (with sides at least 2 inches high) on low heat in the microwave. Stir in brown sugar and rum. Sprinkle pecans over the brown sugar mixture.
- Cut bananas diagonally into 1/4 inch thick slices. Arrange in concentric circles over the brow sugar mixture.
- Beat granulated sugar and remaining butter at medium speed with an electric mixer until fluffy. Add eggs one at a time. Add milk, sour cream and vanilla. Beat until just blended. Beat in baking mix and cinnamon. Batter will be slightly lumpy.
- Pour batter over mixture in pan. Place pan on a foil-lined jelly-roll pan.
- Bake at 350 degrees for 50-55 minutes or until a wooden pick in the center comes out clean. Cool on a wire rack for 10 minutes. Run a knife around the edge to loosen.
- Place a serving plate over the top of the pie pan. Flip plate and pan together. The upside-down cake should slide out and onto the serving plate.
