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.
Mmmmmmm….
Bananas.
Pecans.
Cinnamon. Vanilla.
Pears.
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
Ingredients:
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
Batter
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
1/4 allspice
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
Directions:
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.
mom says
This is so beautiful!! I taught you so well how to cook. lol You are wonderful in every way. You are Pooh’s honey pot and my beautiful daughter.
The Redhead Riter says
Thanks Mom.
Skip_D says
That looks sinfully rich & delicious! Wow!!!
…of course, looking at those delocious photos & not being able to taste them is sublimely exquisite torture! 🙂
The Redhead Riter says
Skip,
I cut you a piece of cake! 😉
Sherita says
Oh my, my mouth is watering! That cake looks absolutely divine (and I’ll take a glass of skim milk, please). I love your descriptions and pictures, too.
The Redhead Riter says
One glass of milk coming up, Sherita! 🙂
Stéfan says
Pears are great and this recipe looks super delicious!
The Redhead Riter says
Thank you, Stéfan. So did you want milk or water with your slice? LOL
Heather says
Holy yummy! I am saving this! Thank you!
The Redhead Riter says
My pleasure, Heather!
Sue says
I nominate you for an award at CJ foodstoriesblog.com http://foodstoriesblog.com/food-stories-award/
for excellence in storytelling.
The Redhead Riter says
Thank you, Sue. That is so sweet.
katlupe says
That looks awesome! I love upside down cakes the best! I will try it soon.
The Redhead Riter says
Let me know how you like it, Katlupe. Glad you liked the post! 😀
Jules says
I’m getting ready to make banana bread, today. But, if I had pears in the house – this would be today’s goodie.
(Definitely picking up red pears on the next grocery trip.)
The Redhead Riter says
🙂 I know you’re going to love it, Jules. I love that this recipe makes ENOUGH that I don’t run out of cake too fast even if I share it! LOL
laura thomas says
Oh My! Oh My! That fork keeps getting closer but I can’t get it!! I love a dense, rich cake and I love pears and nuts. If, no when, I try this recipe, I will let you know. Maybe I will blog it and tell you about the experience. Of course, I will give you credit for this incredible recipe.
By the way. Made another batch of Southern Fried Potatos. Even better the second time. Had them for breakfast, along with some thick canadian bacon, of course. Yum, Yum:)
The Redhead Riter says
That’s sweet, Laura. I’m glad you want to try the recipe.
LOL Once you eat the potatoes, you are forever addicted. I think I can smell your bacon!
katherine says
wow, that is one ooey gooey bit of yumminess.Thank you for sharing at the Thursday Favorite Things blog hop. xo P.S. the new giveaway was posted today.
The Redhead Riter says
Thanks Katherine!
Roy L. Murry says
You work so hard. I just eat cakes, don’t make them.
The Redhead Riter says
Although it is a lot of work, Roy, I actually really enjoy cooking. I guess, in a way, cooking is my art and the plate is my canvas. Plus, I love to see people enjoy my food.
Winnie says
Extremely delicious and super tempting looking cake!!
The Redhead Riter says
Thank you Winnie!
cathy says
One question, do you wait to upend the cake when it cools completely or while still warm in the pan?
The Redhead Riter says
Cathy,
Remove the cake from the pan when it is slightly warm, but not really hot. Let me know how you like it!
Val says
I made this tonight and it was fantastic! Also, it is great that it makes 3 cakes. I took one to a group dinner tonight and am taking one to someone recovering from surgery tomorrow and froze the last one to have a last minute dessert for unexpected guests. Thanks for the terrific recipe!
Sherry Riter says
You’re welcome! I’m so glad that you enjoyed it. Thanks for letting me know that you made it! 😀
Nikki says
That looks delicious! It should count as one serving of fruit, at least! 😉
Nikki
Sherry Riter says
Yes, it is very yummy!!!!! Of course it counts as fruit! LOL
Ken Sellards says
Just “Wow”! 🙂 You have a way with delivering a recipe my friend! ? Thanks for sharing! 🙂
Sherry Riter says
Thank you Ken! I like to taste my recipes with my eyes and words! Eating the delicious food is a bonus! LOL