Preheat oven to 350°F. Move top rack to the high middle section. In a cast iron skillet - over low heat - melt butter. With pastry brush, brush all the sides of the skillet with the butter. Add maple syrup. Remove from heat and let cool.
Slice 2 to 3 bananas evenly and spread over bottom of pan. Sprinkle chopped toasted pecans over that.
Mix up 1 recipe pancake mix with the vanilla added. Pour batter over the banana/syrup combo and let sit for 5-10 minutes.
Bake 35-40 minutes (depending on your oven) or until cake tester comes out clean. Let cool approximately 5 minutes. Invert on large platter and serve. Serve with Maxwell House Coffee.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.