Up side down banana pecan cake

This recipe belongs to my grand mother. And always was one of my favorite cakes

I am not coffee cakes, big fan unless carrot cake and this here that I simply adored

Is easy to make and if you had very ripe bananas in the fridge, use it.

Topping:

½ cup unsalted butter 1 cup sugar

1 tablespoon corn syrup or honey if you like

4 or five large bananas

Cake ingredients:

2 cups flour 1 teaspoon baking powder ¾ teaspoon baking soda ½ teaspoon salt ½ cup unsalted butter, room temperature ½ cup sugar ½ cup golden brown sugar 2 large eggs

1 tablespoon rum, sherry or cognac 1 cup pecans (chopped)

Butterscotch sauce* or vanilla ice cream

For topping:

Bring butter, sugar, and corn syrup to boil in medium saucepan, stirring constantly until butter melts. Boil syrup 1 minute. Spread topping in prepared pan. Let cool completely. And arrange the bananas cute in tiny round slices

Method for cake:

Preheat oven to 350°F (180°C).

Sift first 4 ingredients into medium bowl. Beat butter and both sugars in large bowl until blended. Beat in eggs 1 at a time, then chopped pecan, and rum. Beat in dry ingredients in 2 additions just until combined. Spoon the batter into pan.

Bake cake until tester inserted into center comes out clean, about 40 to 45 minutes. Cool for a few minutes. Cut around cake. Place platter over pan. Holding pan and platter together, turn over. Let stand 5 minutes, and then gently lift off pan. Cool at least 15 minutes for topping to set. Serve warm or at room temperature with vanilla ice cream or butterscotch sauce*

*Mix whipped cream and caramel until smooth