Banana Pecan Upside Down Cake
All the flavors of a banana bread are turned upside down into a cake with a buttery, caramel finish. Griffin’s Syrup gives a delicious maple flavor to this cake. Make it for dessert or for a special breakfast or brunch.
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Ingredients
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- 1 cup brown sugar, packed
- 1/2 cup plus 2 tablespoons Hiland Butter, divided
- 3 tablespoons Griffins Original Syrup
- 1/4 cup Miller Pecan Co. Pecans, coarsely chopped
- 2–3 ripe bananas, peeled and sliced
- 3/4 cup sugar
- 1 Hansens egg
- 1/2 teaspoon Griffins Vanilla
- 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 whole milk
- Preheat oven to 325 degrees. Combine brown sugar and ÔøΩ 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 sugar mixture, and sprinkle with pecans. Place banana slices in a circular pattern, overlapping slightly if needed to cover bottom.
- Blend together sugar and remaining 6 tbsps butter until fluffy in a large mixing bowl. Add egg and vanilla, beating until well blended.
- Combine flour, baking powder, cinnamon and salt. Gradually add flour mixture to butter mixture, alternating with milk, and beginning and ending with 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 in pan on a wire rack for 20 minutes. Invert cake onto a serving platter.