Caramel Pecan Banana Cake

Hello there– I just don’t know what to say about this cake.  It’s sort of an up-side-down cake –or maybe kind of Banana’s Foster-ish.  It could be a brunch worthy coffee cake or with enough whipped cream a lovely dessert at the end of a dinner with friends.  It’s best warm from the oven, but yummy cold as well.  I think the best thing would be for you to try it out and decide for yourself what kind of cake we have on our hands.

I will say it’s sweet and delicious.  You can take if from there…

CARAMEL PECAN BANANA CAKE
3 tab. butter
1/3 cup brown sugar
1/2 cup chopped pecans*
2 bananas, sliced
4 very ripe bananas, smashed
1/2 cup canola oil
1  1/2 cups sugar
1/2 cup brown sugar
2 eggs
2 tsp. vanilla
2 cups flour
2 tsp. baking powder
1/2 tsp. salt

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Melt the butter in a skillet and cook just until it starts to sizzle.  Stir in the brown sugar and take off the heat.  Carefully drop in the banana slices turning them to coat with the sauce.  Set aside.

In in mixing bowl, smash the remaining 4 ripe bananas.  Stir in the oil, sugars, eggs and vanilla.  Mix thoroughly and then stir in the flour, baking powder and salt.

In a 3X13″ baking dish or a 12″ round dish, coat it with cooking spray.  Then sprinkle the pecans over the bottom, carefully nestle the caramel-ly bananas evenly over the bottom of the dish with tongs.  Scrape the remaining butter/brown sugar out of the pan over the bananas and pecans.

Spoon the banana cake batter over the bananas in the baking dish and pop it all into the oven at 375 degrees for 30 to 40 minutes– until the cake is lightly browned and firm to the touch.

Take the cake out of the oven and let it cool for just 5 minutes.  Then invert the cake onto a dish so the sliced bananas come out on top.  Scrape any extra gooey stuff out of the baking dish onto the cake.  Serve it warm with ice cream and maybe a little caramel sauce.  Mellow and delicious.

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