The one at the link below uses a Bundt pan. I have a recipe that calls for a 8x12" pan. CHOCLATE PECAN UPSIDE-DOWN CAKE Pecan Topping: 4 TBL unsalted butter, melted 1/2 cup packed brown sugar 1/2 cup light corn syrup (Karo) 1 1/2 cups coarsely chopped pecans Cake: 2 cups flour 1 tsp baking powder 1/2 tsp salt 8 TBL butter, softened (1 stick) 1 1/2 cups sugar 3 eggs 3 sq (3 oz) unsweetened chocolate, melted 3/4 cup sour cream 1 tsp vanilla For the topping: In a small bowl, combine the butter, brown sugar & syrup. Pour into a greased 8x12" baking pan. Scatter pecans evenly on top & set aside. For the cake: Preheat oven to 350°. Whisk together the flour, baking powder & salt 7 set aside. Cream the butter; gradually add the sugar. Beat until light & fluffy. Beat in the eggs one at a time. Stir in the melted chocolate. Combine the sour cream & vanilla. Add to the batter alternately w/the dry ingredients. Pour over the topping in the pan. Bake 45 minutes or until a tester inserted in the center of the cake comes out clean. Loosen the edges with a sharp knife. Invert onto a cake plate immediately. serve w/whipped cream of vanilla ice cream.~~Scarsdale Entertains Here is a link that might be useful: Chocolate Nut Upside-Down Cake

Tennessee Banana-Black Walnut Cake with Caramel Frosting courtesy Paula Deen Yield: 12 servings Cake: 2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 cup solid vegetable shortening 1 1/2 cups sugar 2 eggs 2 ripe bananas, mashed 1/4 cup buttermilk 1 teaspoon pure vanilla extract 1 cup chopped black walnuts* Frosting: 1/2 cup (1 stick) butter, softened 1 cup packed dark brown sugar 1/3 cup heavy cream, plus more as necessary 1 tablespoon pure vanilla extract 1 (16-ounce) box confectioners sugar 2 cups finely chopped black walnuts, for garnish (optional)* Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans. For the cake: In a medium bowl, stir together flour and baking soda; set aside. Using an electric mixer, cream together shortening and sugar in a bowl until light and fluffy, about 2 to 3 minutes. Add eggs 1 at a time, mixing well after each addition. Mix in mashed bananas, buttermilk, and vanilla. Add flour mixture, mix until just combined. Stir in black walnuts. Pour into prepared pans. Bake until a toothpick inserted in the center of the cake comes out clean, about 35 minutes. Cool in pans on a cooling rack for 10 minutes. Remove from pans and cool completely. Meanwhile, prepare frosting. Melt butter in small saucepan. Add brown sugar and 1/3 cup cream. Cook over medium-low heat until the sugar is dissolved, about 2 minutes. Remove from heat and add vanilla. Transfer to a large bowl. Using a handheld electric mixer, beat in confectioners' sugar a little at a time until smooth. If frosting is too thick, add 1 tablespoon heavy cream at a time until consistency is right. Sandwich 2 layers of cake with frosting. Frost the outside of the cake. Press chopped black walnuts on the sides of the cake, if desired. *Cook's Note: DO NOT substitute English walnuts for black walnuts. BANANA SPICE CAKE Yield: 12 servings Bananas, pecans and currants give rich flavor to this recipe. Baking 1 hrs. 20 min. 3/4 cup currants or raisins 1/4 cup orange-flavored liqueur or orange juice 1 1/4 cups sugar 1 cup LAND O LAKES® Butter, melted* 2 eggs 2 teaspoons freshly grated orange peel 2 teaspoons vanilla 2 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 3 medium bananas, peeled, chopped 1/2-inch 3/4 cup chopped pecans Topping Ingredients: Vanilla ice cream, if desired Caramel sauce, if desired Instructions: Heat oven to 325°F. Combine currants and orange liqueur in small bowl; let soak 30 minutes. Drain well. Set aside. Combine sugar, butter, eggs, orange peel and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, baking soda, cinnamon, salt, nutmeg and cloves. Beat until well mixed. Stir in soaked currants, bananas and pecans by hand. Spoon into greased and floured 9-inch springform pan. Bake for 80 to 90 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove sides of pan. Cool completely. (Cake may dip slightly in center upon cooling.) Top each serving of cake with ice cream and drizzle with caramel sauce, if desired. *Substitute LAND O LAKES® Soft Baking Butter with Canola Oil. Calories: 330 Banana Cake Cockaigne Adapted from Joy of Cooking Grease and flour 2 round cake pans (8 or 9 inch) or one 9X13 inch rectangular pan. I usually line pans with waxed paper before I grease and flour. Preheat oven to 350 degrees Mash two ripe bananas, or enough to make one cup. Add 1/4 cup plain yogurt or sour cream (fat free is OK) ot buttermilk and 1 teaspoon vanilla Sift together: 2 1/4 cups flour (Cake flour) 1/2 teaspoon baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt Cream in a large mixing bowl: 1 1/2 cups sugar 1/2 cup butter Add 2 eggs, one at a time, Add the flour mixture, alternating with the banana puree, STIR until smooth after each addition. ( DO NOT OVER MIX...THINK MOISTEN) Pour batter into prepared pan(s) and bake at 350 until the cake springs back when touched, about 30 to 40 minutes. Sprinkle with powdered sugar if serving warm or frost with a chocolate frosting, mock whipped cream frosting. or a cream cheese frosting. I make it with the Mock Whipped Cream Frosting and sprinkle the filling and top with a crushed Heath Bar. Mock Whiipped Cream Frosting Ingredients: 2/3 cup milk 2 tablespoons all-purpose flour 1/4 teaspoon salt 2/3 cup sugar 2/3 cup LAND O LAKES® Butter, softened 1/2 teaspoon vanilla combine milk, 2 tablespoons flour and 1/4 teaspoon salt in 1-quart saucepan. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil (4 to 6 minutes). Boil 1 minute. Remove from heat. Cover surface with plastic food wrap; cool completely (1 hour). Beat 2/3 cup sugar, 2/3 cup butter and 1/2 teaspoon vanilla in large bowl at medium speed, scraping bowl often, until creamy. Continue beating, gradually adding cooled flour mixture and scraping bowl often, until light and fluffy. Frost cooled cake. Banana Cake Mocha Frosting: 6c powdered sugar 1/2c cocoa 1/2c butter, softened 1/2c brewed strong coffee Sift powdered sugar and cocoa` together. Add softened butter and mix on very low speed till incorporated. Add coffee and beat till smooth.

I haven't made this but it's from a book called Small Batch Baking. You'll need two 14 or 14.5 oz cans, washed & labels removed with only 1 end of can removed. You can line the bottom of the can with parchment to make the cake easier to remove. OLD FASHIONED YELLOW CAKE (serves 2) Unsalted butter, room temperature for greasing the cans 1/2 cup flour, sifted + more for flouring the cans 3 TBL buttermilk 1/8 tsp baking soda Yolk of 1 large egg 1/2 tsp vanilla 3 TBL unsalted butter, melted & cooled 1/3 cup sugar 1/4 tsp salt Place rack in center of the oven & preheat oven to 350°. Grease insides of the cans & lightly dust them w/flour, tapping out the excess. Place the cans on a baking sheet for easier handling & set aside. Place the buttermilk & baking soda in a small bowl & whisk until the baking soda is dissolved. Add the yolk, vanilla & melted butter & whisk to combine. Place the flour, sugar & salt in a medium mixing bowl & whisk to blend well. Add the buttermilk mixture & whisk just until blended & smooth. Spoon the batter into the prepared cans, dividing it evenly between them. Bake the cakes until a toothpick inserted into the center of one comes out clean, about 25 minutes. Remove baking sheet from the oven & transfer the cans to a wire rack to cool 15 minutes. Then run a thin, sharp knife around the edge of each can, and invert them to release the cakes. Place the cakes upright on the rack & let them cool completely. (The unfrosted cakes can be stored in an airtight container in the refrigerator up to 2 days; or they can be frozen, well wrapped for up to 1 month. Let return to room temperature before frosting. To frost the cakes, cut each in 1/2 horizontally. Spread a layer of the frosting about 1/4" thick on the cut side of the cake half, then stak the other half on top of it. Frost the top & sides of the cake. Repeat w/the remaining cake & frosting.~~ DOUBLE CHOCOLATE SOUR CREAM FROSTING (2/3 cup) 3 oz milk chocolate, finely chopped (about 1 cup) 2 oz bittersweet or semisweet chocolate, finely chopped 3 TBL sour cream, room temperature 1/2 tsp vanilla Pinch of salt Place both chocolates in the top of a double boiler set over simmering water & heat, stirring occasionally until they melt. (Or microwave in a medium bowl on high power until glossy, 2 to 2 1/2 minutes rotating the bowl after 1 1/2 minutes.) Let the choclate mixture cool for 5 minutes. Then add the sour cream, vanilla & salt & whisk to blend well. Let the frosting cool to room temperature, stirring it occasionally. When it is cool, it should be thick enough to spread. If not, refrigeratoe for a few minutes to thicken. Use immediately.

My all time favorite chocolate glaze/frosting is: 1. Melt one stick of unsalted butter in a pan with 1/2 cup hershey cocoa, stir well & turn off heat 2. Add ~2 1/2 cups confectioners sugar, tiny pinch of salt, 1 tsp vanilla, and about 3-4 TBSP buttermilk or other milk. Stir well. Give it a few minutes to cool down and thicken up a bit and then pour over cake. This is the frosting recipe for a buttermilk chocolate snack sheet cake I make often, but it makes a great frosting for a bundt cake too.