{Upside Down Banana Pecan Cake}
  • 55g butter, caramelized*
  • 100g brown sugar
  • 2 bananas, sliced
  • 50g pecans
  • 125g butter, softened
  • 130g white sugar
  • 1 egg
  • 190g bananas
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 85ml heavy cream
  • 190g all-purpose flour
  • 3g baking powder
  • 2g baking soda
  • 1g salt
  1. Pour the butter in a small square pan**
  2. Sprinkle in the brown sugar, followed by the pecan nuts and the banana slices.
  3. Place aside until needed.
  1. Mash the bananas with the vanilla and lemon juice.
  2. Sift the flour with the baking powder, baking soda and salt.
  3. Combine the butter and sugar in a bowl and mix for a few minutes until creamy and pale.
  4. Stir in the egg and mix well.
  5. Add the mashed bananas and mix until incorporated.
  6. Stir in half of the dry, sifted ingredients then stream in the heavy cream, followed by the other half of dry ingredients. Mix just until combined.
  7. Spoon the batter over the topping.
  8. Bake the cake in the preheated oven at 180C for 20-25 minutes or until golden brown.
  9. When done, allow to cool down for 10-15 minutes then turn it upside down on a platter.
  10. Lift the pan gently to reveal the cake. Serve it warm with a scoop of ice cream or chilled.
*To caramelize butter, start by melting it in a pot. Once melted, continue cooking it on medium heat until it starts to look slightly golden brown. Remove from heat and allow to cool down slightly.
**You can use a round cake pan as well.
Recipe by Pastry Workshop at https://pastry-workshop.com/upside-down-banana-pecan-cake-tort-cu-banane-si-nuci-pecan/