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Killer Upside-Down Banana Walnut Cake

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“You can make this cake in a Bundt pan. If you don't have any maple syrup use pancake syrup instead, but don't use the low sugar syrup, also if you don't have a sweet tooth, reduce the 1 cup of brown sugar to 3/4 cup or even 1/2 cup... I most always make two of these cakes, one just goes too fast!”
1hr 15mins
1 (0-inch) cake

Ingredients Nutrition


  1. Set oven to 325 degrees.
  2. Grease a 9-inch round cake pan (make certain to spray the bottom of the pan generously with non-stick cooking spray).
  3. For the topping: in a heavy-bottom saucepan combine sugar and butter; stir over low heat until butter melts and the mixture is well blended.
  4. Pour into cake pan, and spread to coat the bottom of the pan.
  5. Drizzle the maple syrup over the butter/sugar mixture, then sprinkle with chopped nuts.
  6. Place the long banana slices in concentric circles on top of the nuts, overlapping slightly but covering the bottom.
  7. For the cake: stir together flour, baking powder, cinnamon and salt in a medium bowl.
  8. Beat in sugar and butter in another bowl until creamy (about 3-4 minutes).
  9. Add in egg and vanilla; beat until smooth, light and fluffy.
  10. beat in flour mixture alternately with milk.
  11. Spoon the batter over the bananas in the pan.
  12. Bake for about 50-55 minutes, or until cakes tests done.
  13. Transfer cake to a rack and run a knife around the sides of the pan.
  14. Cool cake for 30 minutes.
  15. Place a plate over pan and invert onto plate.
  16. Let stand 3 minutes upside-down with plate on top, then gently lift off pan.
  17. Serve with whipped cream.

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