Upside down cakes are classic desserts. They are quick and easy; no need to frost – just add a dollop of whipped cream and you are good to go.
Although pineapple upside down cake is THE classic, and many people’s first choice, I like to experiment with other fruit. Bananas are one of my favorites because they are rich and creamy, super sweet and really add depth of flavor to a variety of baked goods. They are also not incredibly expensive.
This cake is old-fashioned yumminess. The banana topping is warm and sweet, boozy and rich… real comfort food. Serve it warm with vanilla ice cream or whipped cream for the perfect ending to almost any meal.
I left the pecans in halves because I like how it looks but you could certainly used them chopped for more pecan-i-ness.
Banana Bourbon Upside Down Cake
- 1 cup firmly packed light brown sugar
- 1 stick unsalted butter
- 2 Tbs bourbon
- 2 large ripe bananas, sliced
- 1 cup pecan halves
- 1 1/2 cups flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup mashed ripe bananas
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 1/4 cups sugar
- 1/3 cup butter
- 2 eggs
- Preheat oven to 350F.
- Melt butter in a saucepan and allow it to turn golden brown.
- Stir in bourbon and brown sugar until smooth.
- Pour into a 9 inch cake pan, covering the bottom.
- Arrange sliced bananas and pecan halves over the brown sugar mixture.
- Blend dry ingredients, set aside.
- Cream sugar and butter until fluffy.
- Add eggs, one at a time mixing thoroughly after each.
- Add mashed banana mixing thoroughly.
- Add flour mixture alternating with buttermilk, beginning and ending with the flour.
- Spread batter over the bananas and pecans in the pan
- Bake for 45-50 minutes or until a cake tester comes out clean.
- Let cool for 5 minutes and turn out on cake plate