Banana-Pecan Upside-Down Cake Recipe

Name: Banana-Pecan Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: TOPPING; 160 g demerara sugar; 55 g unsalted butter; 1 tablespoon honey; 1 cup pecans, crushed; 2 large bananas, sliced; CAKE BATTER; 200 g self-raising flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 100 g caster sugar; 60 g demerara sugar; 110 g unsalted butter; 2 eggs, separated; 1 teaspoon vanilla essence; 1/4 teaspoon almond essence; 120 ml milk

Servings: persons

TOPPING
160 g demerara sugar
55 g unsalted butter
1 tablespoon honey
1 cup pecans, crushed
2 large bananas, sliced
CAKE BATTER
200 g self-raising flour
2 teaspoons baking powder
1/4 teaspoon salt
100 g caster sugar
60 g demerara sugar
110 g unsalted butter
2 eggs, separated
1 teaspoon vanilla essence
1/4 teaspoon almond essence
120 ml milk

1
Pre-heat an oven to 175 degrees and spray a 9 inch cake tin with non-stick spray (or grease with butter).
2
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.
3
For the cake batter, sift the flour, baking powder & salt into a bowl.
4
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.
5
In another separate bowl, whisk the 2 egg whites until stiff.
6
Fold the flour mixture into the butter mixture in 2 steps and add the milk to this mixture. Fold in the beaten egg-whites.
7
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.

1129

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: TOPPING, 160 g demerara sugar, 55 g unsalted butter, 1 tablespoon honey, and more.

Yes, Banana-Pecan Upside-Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana-Pecan Upside-Down Cake

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