Moist Banana Pecan Bundt Cake (Upside Down Style)
Indulge in this moist, eggless Banana Pecan Bundt Cake an upside-down cake with caramelized pecans on top and rich banana flavor throughout. Perfectly soft, nutty, and easy to make for any occasion!
Yield: 12 servings
Equipment
- 9 x 3.5-inch (24cm x8cm) Bundt pan
Ingredients
For Caramel Pecan Topping
- 45 g Butter melted; see notes for options
- 55 g Light Brown Sugar
- 45 ml Maple Syrup or golden syrup / honey / light corn syrup
- 110 g Pecans cut in pieces or use walnuts
Banana Cake
- 240 ml Milk room temperature; see notes for options
- 1 tbsp Lemon Juice or white vinegar
- 120 ml Oil sunflower or vegetable
- 130 g Cane Sugar or castor sugar
- 165 g Light Brown Sugar
- 320 g Bananas 3-4 bananas; overripe and mashed
- 2 tsp Vanilla Extract
- 365 g All Purpose Flour
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 2 tsp Cinnamon Powder
- 1 tbsp Cane Sugar or castor sugar for topping
For Topping
- 1 batch Homemade Caramel Sauce Recipe click the link
Instructions
- Pre heat the oven at 350℉ (175℃), grease 9-inch x 3.5-inch (24 cm x8 cm) Bundt pan with soft butter using a pastry brush and then spray non stick oil spray all over the pan.
For Caramel Pecan Topping
- In a saucepan, combine the light brown sugar, melted butter, and maple syrup.
- Heat gently over medium heat, stirring occasionally until the sugar dissolves.
- The mixture might look like it has separated at first but keep stirring and it will come together.
- Once smooth, add the chopped pecans and mix well to coat them evenly. Pour the mixture into the prepared cake pan and spread it out in an even layer.
- Set aside to cool while you prepare the banana cake batter.
For the Banana Cake
- Combine room temperature milk and vinegar in a large bowl.Set aside for 5 minutes until it is slightly curdled.
- Add oil, cane sugar, light brown sugar & mashed bananas. Mix with a whisk until combined.
- Add all the dry ingredients (flour, baking powder, baking soda, salt and cinnamon) & Mix with a whisk until fully combined without any lumps of flour.
- Carefully pour the banana cake batter over the caramel pecan topping and level it an even layer.
- Sprinkle some cinnamon sugar if desired. I love the extra crunch!
- Bake for 50-55 minutes or until firm to touch on top. Insert a toothpick in the middle of the pan to check if it is baked.
- Flip the cake after 10 minutes of cooling on a serving plate. Don't wait for longer than 10minutes otherwise the caramel can stick to the pan.
- Use a spoon to remove any pecans that are stuck in the pan and spread on the cake and drizzle with my salted caramel sauce recipe. Enjoy!
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
- Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
- Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy based whole milk.
- Butter: Dairy-free butter sticks or any butter of your choice.
- Lemon Juice: You can substitute with Apple Cider Vinegar / White Vinegar and vice-versa.
- Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or organic cane sugar.