Copyright Thomas Saaristo  All Rights Reserved
Banana upside down cake
Bananas and pecans take the place of pineapple and maraschino cherries in this
upside down cake


For the topping
1 cup packed light brown sugar
1/4 cup butter
3 tablespoons pure maple syrup  
1/4 cup coarsely chopped toasted pecans
4 large ripe bananas, peeled, cut on the bias in 1/4 inch slices

For the cake
1 cup flour
2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon Extra fine salt
3/4 cup sugar
6 tablespoons butter, at room temperature
1 large egg, at room temperature
1/2 teaspoon pure vanilla extract
6 tablespoons milk

Whipped cream, for service, optional

Heat oven to 325 degrees Fahrenheit. Have ready a 9 inch round baking tin

For topping
Combine sugar and butter in medium saucepan; stir over low heat until butter melts
and mixture is well-blended. Pour into cake pan and swirl to coat the bottom. Pour
maple syrup over sugar mixture and sprinkle on nuts. Place bananas in concentric
circles over nuts, overlapping slightly and covering bottom

For cake
Sieve flour, baking powder, cinnamon, and salt into a medium bowl. Beat sugar and
butter in bowl of electric mixer on high speed until creamy, about 4 minutes. Add egg
and vanilla and beat until light and fluffy. Beat in flour mixture alternately with milk in
three additions. Spoon batter over bananas

Bake just until the cake begin to pull away from the sides of the pan and the center
springs back when lightly touched in the center, 52 to 55 minutes

Transfer cake to cooling rack. Run knife around sides. Cool 30 minutes. Place serving
plate over pan and invert. Let stand 3 minutes before lifting off the pan

Cut Banana upside down cake into wedges and serve with whipped cream as desire