Baked Upside Down Banana-Pecan Pancake


  • 1 stick butter
  • 1 cup real maple syrup (not pancake syrup)
  • 3-4 ripe bananas
  • 1 cup chopped pecans or walnuts
  • 1 teaspoon vanilla
  • 1 recipe packaged pancake mix


Preheat oven to 350 degrees F. Move top rack of oven to high middle section.

Melt butter in heavy 10-11 inch skillet in oven. Brush sides of pan with melted butter. Add maple syrup and let cool a couple of minutes. Slice bananas evenly over the syrup and cover entire bottom of pan with bananas. Do not slice bananas too thin because they will shrink some during baking. Sprinkle pecans or walnuts over bananas.

Mix pancake mix and add vanilla. Pour batter gently over bananas and spread evenly. Bake in oven about 30 minutes until top browns.

Remove from oven and let cool 5 minutes. Invert onto a large platter. To do this, place a large platter on top of frying pan and with one quick motion turn upside down. Dust with powdered sugar, slice and serve.

Recipe reprinted by permission of <I>Hamanassett Bed & Breakfast Inn, PA<. All rights reserved.

RecID 8798

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