I created this one day when we had overripe bananas. It smells heavenly cooking and tastes divine. Great with coffee.
Topping:
1 stick of butter
1 1/2 cup pecans, chopped
1 cup dark brown sugar
Cake/Bread
4 medium very ripe banana (they need to be soft and the skins turning black)
2 1/4 cups self-rising flour
3 eggs
1/3 cup oil
1/2 cup milk or buttermilk (buttermilk makes it so moist)
1 cup sugar
3/4 cup brown sugar
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. nutmeg
1 cup pecans, chopped (optional)
You will need a bundt pan for this. Spray bundt pan with cooking spray or butter all sides.
Preheat oven to 350 degrees.
In a large bowl, mash/whip bananas with hand mixer. Add all other ingredients, except nuts, and mix well. Once batter is well mixed, fold in chopped nuts, if using.
In a small sauce pan or skillet over medium heat, melt butter until bubbly. Stir in brown sugar and let boil for about 3 minutes, stirring continuously. Add pecans and keep stirring for 2 more minutes.
Immediately, pour this mixture into the bottom of bundt pan. Top with cake/bread batter.
Bake for 45-60 minutes or until toothpick inserted in cake comes out clean. Let pan cool for about 10 minutes--no longer. Place plate on top of cake and flip over. If any of the pecan toffee remains in pan, simply spoon out and put on top of the cake.