Upside Down Banana Pecan Cake
This upside down banana pecan cake is the ultimate banana dessert with its fragrant sponge and crunchy, delicious topping.
Rezultat -16 serving
Dimensiuni: 20 x 20cm rectangle
Ingrediente
Topping:
- 55 g butter (caramelized*)
- 100 g brown sugar
- 2 bananas (sliced)
- 50 g pecans
Cake:
- 125 g butter (softened)
- 130 g white sugar
- 1 egg
- 190 g bananas
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 85 g heavy cream
- 190 g all-purpose flour
- 3 g baking powder
- 2 g baking soda
- 1 g salt
Makes: 20 x 20cm rectangle
Instructiuni
Topping:
- Pour the butter in a small square pan**
- Sprinkle in the brown sugar, followed by the pecan nuts and the banana slices.
- Place aside until needed.
Cake:
- Mash the bananas with the vanilla and lemon juice.
- Sift the flour with the baking powder, baking soda and salt.
- Combine the butter and sugar in a bowl and mix for a few minutes until creamy and pale.
- Stir in the egg and mix well.
- Add the mashed bananas and mix until incorporated.
- 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.
- Spoon the batter over the topping.
- Bake the cake in the preheated oven at 180C for 20-25 minutes or until golden brown.
- When done, allow to cool down for 10-15 minutes then turn it upside down on a platter.
- Lift the pan gently to reveal the cake. Serve it warm with a scoop of ice cream or chilled.
Notes
*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.
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