When I became an adult, one of the best things I was able to do was eat dessert for breakfast. Since my moist Red Pear Upside Down Banana Cake is loaded with fruit and nuts, I rationalize and tell myself it is a healthy breakfast food. I know you are rolling your eyes, but this cake will stick with you until lunch! Of course, it is also delicious at lunch, for an afternoon snack, after dinner or at midnight.
The Red Pear Upside Down Banana Cake Recipe is a moist, heavy, dense cake that will have you thinking about the comforts of home no matter where you eat it. Whether you eat it warm, cold or at room temperature, the cake is delectable and satisfying. Honestly, it is filled with so many yummy flavors and textures that it is an amusement park for your taste buds.
Moist Red Pear Upside Down Banana Cake
I’m going to be really honest with you. This cake takes a little bit of work, however, it is well worth the effort not only in taste, but also in quantity. You end up with two cakes with this recipe! So enjoy the photo journey today and I hope you will try the recipe soon.
Let’s start with the a little bit of melted butter. Pour the melted butter in the pans making sure that the bottom of the pans are covered.
Evenly sprinkle the pecans over the melted butter.
Sprinkle brown sugar over the nuts.
Peel and slice the deep red pears. You should peel an extra pear to munch on while you are preparing the batter because you might be tempted to eat the pears that you are using in the cake. I just thought I would forewarn you since my pears were ever so juicy.
Lay peeled and sliced pears on top of brown sugar and set aside. It doesn’t matter what shape your pears are in because…Well, you will see.
In a separate bowl, mix your dry ingredients which includes the flour, baking soda, salt; nutmeg, allspice and cinnamon. Set aside.
In a large mixing bowl, cream together butter and sugar until light and fluffy for about 5 minutes.
The batter should be very light (almost white) in color.
While the butter and sugar are mixing, squeeze the juice out of the lemon and add it to…
the bananas that you mash and smoosh. Then set the lemon-banana mixture aside.
Leave the mixer running and add eggs one at a time.
Beat each egg until completely incorporated before adding the next egg.
Add vanilla. Mmmmmm…Isn’t that a lovely fragrance? I love vanilla.
Measure your buttermilk.
Turn the mixer to a lower speed and alternately mix in the flour mixture and buttermilk.
Be sure that each addition is mostly mixed before you add the next addition.
Make sure that the mixer isn’t too high or the buttermilk will fling all over your kitchen. Nah. That hasn’t ever happened to me. (fingers crossed behind my back)
Remove the bowl from the mixer and stir in mashed banana by hand just until incorporated.
Pour batter over pear mixture in the pan and bake.
Ahhhh…Delectable And Satisfying Moist Red Pear Upside Down Banana Cake.
Can you see all the yummy ingredients that now make up the top of the cake?
I think it looks really pretty too.
Of course, it also looks totally delicious because it IS totally delicious.
I love being able to see the little flecks of spices in the cake.
It is just a beautiful cake. I also like the fact that there is enough batter to make a 9×13 and a 9 inch round cake. Both sizes can be cooked at the same time and that makes it even better!
See the layer of pear on top? I cut the pear thick enough that I could tell I was eating pears.
Let me take a bite and tell you how it tastes.
Let me go cut a slice for you. I’ll be right back. Do you want a tall glass of milk or water to go with it?
Moist Red Pear Upside Down Banana Cake
Topping – 1st in pan
1 cup butter, melted
1 cup pecans, rough chopped
1/2 cup brown sugar, packed
4 large red pears, peeled and sliced medium
1 1/2 cups bananas, mashed, ripe (for less of a banana flavor, only use 3/4 cups)
2 teaspoons lemon juice, fresh
3 cups all purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
3/4 cup butter, softened
1 1/4 cups white sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1 1/2 cups buttermilk
Preheat oven to 275 degree Fahrenheit.
Use (3) 9-inch round pans or (1) 9 x 13 pan plus (1) 9-inch round pan. You can also make cupcakes with this recipe.
Melt butter. Pour in pan. Sprinkle nuts over the melted butter. Sprinkle brown sugar over nuts. Lay peeled and sliced pears on top of brown sugar. Set aside.
In a small bowl, mix mashed banana with the lemon juice. Set aside. In a medium bowl, mix flour, baking soda, salt; nutmeg, allspice and cinnamon. Set aside. In a large mixing bowl, cream together butter and sugar until light and fluffy for about 5 minutes. The batter should be very light (almost white) in color. Leave the mixer running and add eggs one at a time. Beat each egg until completely incorporated before adding the next egg. Add vanilla. Turn the mixer to a lower speed and alternately mix in the flour mixture and the buttermilk. Remove from mixer and stir in mashed banana by hand just until incorporated. Pour batter over pear mixture in the pan.
Bake in preheated oven as follows:
In 9×13 pan, bake for 50 minutes at 275F and 20 minutes at 250F
In 9 in round, bake for 50 minutes at 275F and 10 minutes at 250F
Cake will be lightly brown and toothpick inserted in center will come out clean. Cool on wire racks. Remove from pan when cake is still slightly warm, but not really hot.