- 1 cup brown sugar; firmly packed
- ¼ cup unsalted butter
- 3 tablespoons pure maple syrup
- ¼ cup pecan peces
- 4 large ripe bananas; peeled and cut diagonally; ¼ inch slices
- 1 cup cake flour
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon sea salt
- ¾ cups granulated sugar
- 6 tablespoons unsalted butter; at room temperature
- 1 large egg
- ½ teaspoon vanilla
- 6 tablespoons milk
- Sweetened whipped cream; optional
- Preheat oven to 325ºF.
- Combine sugar and butter in heavy medium saucepan; stir over low heat until butter melts and mixture is well blended.
- Pour into a 9-inch diameter cake pan with 2-inch high sides. Spread to coat bottom of pan.
- Pour maple syrup over sugar mixture.
- Sprinkle nuts evenly over.
- Place banana slices in concentric circles on nuts, overlapping slightly and covering bottom. Set aside.
- In a large mixing bowl stir flour, baking powder, cinnamon and salt; stir until mixture is well blended.
- In another bowl beat sugar and butter until creamy.
- Add egg and vanilla; beat until light and fluffy.
- Beat in flour mixture alternately with milk in three additions. Spoon batter over bananas.
- Bake in a preheated oven for about 55 minutes or until toothpick inserted in center comes out clean.
- Transfer cake to rack. Run knife around pan sides. Cool cake on rack for 30 minutes.
- Place a plate over pan; invert cake. Let stand 3 minutes, and then gently lift off the pan.
- Serve warm with whipped cream.
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