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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. 1 cup brown sugar, packed
  2. 1/2 cup plus 2 tablespoons Hiland Butter, divided
  3. 3 tablespoons Griffins Original Syrup 
  4. 1/4 cup Miller Pecan Co. Pecans, coarsely chopped
  5. 2–3 ripe bananas, peeled and sliced
  6. 3/4 cup sugar
  7. 1 Hansens egg
  8. 1/2 teaspoon Griffins Vanilla
  9. 1 cup Shawnee Mills All-Purpose Flour
  10. 2 teaspoons baking powder
  11. 1/2 teaspoon cinnamon
  12. 1/2 teaspoon salt
  13. 1/2 cup plus 2 tablespoons Hiland whole milk
  1. 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.
  2. Blend together sugar and remaining 6 tbsps butter until fluffy in a large mixing bowl. Add egg and vanilla, beating until well blended.
  3. Combine flour, baking powder, cinnamon and salt. Gradually add flour mixture to butter mixture, alternating with milk, and beginning and ending with flour mixture.
  4. Spoon batter over bananas. Bake cake for 55 minutes or until a toothpick inserted in center comes out clean.
  5. 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.

Find it online: https://www.miocoalition.com/recipes/banana-pecan-upside-down-cake/