Upside down cakes are fun. I really haven’t made too many, but this is a fun and easy one to make. There are a lot of steps, so it’s not a fast cake to mix up and bake, but it’s well worth the time it takes to make it.
So, buckle your seat belts because this is a long post, but a good one.
If you’re trying to figure out what to do with some really ripe bananas, this recipe will work great for getting rid of them.
The best part of the cake is the top. Brown sugar, butter, and pecans–hello. My dad really likes pecans. It would be a crime not to have a pecan pie on a holiday. So, if you have a pecan lover in your family, I think you’d be safe to serve this.
Recipe and printable directions at the bottom of the post.
Start off by creaming the butter and the brown sugar in a small bowl.
Once it’s creamed, press it in to the bottom of a 9″ x 9″ casserole dish.
I should have used a deeper cake pan, but I didn’t. Be sure to use a deep pan or the juices will find their way to the top and run over the edge, and then when you open your oven lots of smoke will come out. Oh, trust me on this.
(Place the cake pan on a cookie sheet, in case some juices do run over. You won’t have as much to clean up. Use a bit of tin foil, as well).
Sprinkle the pecans on top of the brown sugar mixture and set it to the side. (Just think, this is going to be your gooey, perfect topping pretty soon).
Slice the 2 bananas and layer them over the brown sugar and pecan mixture.
In a separate bowl, mash the bananas. I used a potato masher and it worked pretty well.
Add the buttermilk and vanilla and mix it all up.
In yet another bowl (yep, you will need more. Save the biggest for last), mix the shortening and the sugar together.
Add the eggs and mix them in well.
In a large bowl (I promise this is the last bowl), measure out the cake flour. Alternate adding the banana mix and the sugar mix into the cake flour. Mix well.
Finally, pour the batter over the brown sugar and pecans. Bake it for one hour, until your knife or cake tester comes out clean.
Once it cooks, let it cool, and then invert it onto a platter. I inverted the cake and got pretty excited at the look. Ain’t it pretty?
This praline pecan banana cake is the gooiest, richest, and super delicious cake. I brought a piece out to my hubby, who was working in the garage, to take a bite. He took the entire plate!
It’s a super moist cake. And if you love bananas and pecans, you’ll love this!
Check out more delicious recipes at:
- 1 cup light brown sugar
- 3/4 stick butter (softened)
- 3/4 cup chopped pecans
- 2 bananas
- 1-1/2 cups cake flour
- 1 cup ripe bananas (mashed)
- 1/2 cup buttermilk
- 1-1/2 tsp. vanilla
- 1-1/4 cups sugar
- 1/3 cup shortening
- 2 eggs
- Preheat oven to 350-degrees.
- Cream the brown sugar and butter. Press in to the bottom of a greased 9" x 9" casserole dish (a deep one).
- Cover with pecans.
- Cover with sliced bananas.
- In a medium-sized bowl, mix sugar and shortening. Add the eggs and mix in. Set aside.
- In another bowl, mash the bananas and add the buttermilk and vanilla. Mix well.
- In a large bowl, add the cake flour. Alternate adding the banana mixture, and the sugar mixture, mixing each time.
- Pour the batter over the sliced banana and brown sugar mixture.
- Place dish on top of cookie sheet with sides (the liquid in the cake will rise to the top, if it flows over you won't have as big of a mess to clean up).
- Bake for 1 hour, or until knife or cake tester comes out clean.
- Let cool.
- Invert onto a platter. Cut and serve.