Walnut-Banana Upside-Down Cake
photo by alicew78
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
-
Topping
- 1 cup packed light brown sugar
- 1⁄4 - 1⁄2 cup unsalted butter
- 3 tablespoons pure maple syrup, no substitutes
- 1⁄4 cup coarsely-chopped, toasted walnuts
- 4 large ripe bananas, , peeled and cut diagonally into quarter-inch thick slices
-
Cake
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 3⁄4 cup white sugar
- 3⁄8 - 3⁄4 cup unsalted butter, softened
- 1 large egg
- 1⁄2 teaspoon pure vanilla extract
- 6 tablespoons milk
directions
- Preheat oven to 325F degrees.
- First, make topping: In a heavy, medium-sized saucepan, combine sugar and butter over low heat.
- Stir until butter melts and mixture is well combined; then pour into a 9-inch-diameter cake pan that has 2-inch-high sides; spread to coat bottom of pan.
- Pour maple syrup over sugar mixture, then evenly sprinkle on the nuts.
- Place banana slices in concentric circles on the nuts, overlapping slightly and covering the bottom of the pan.
- Now, make cake: In a medium-sized bowl, stir together the flour, baking powder, cinnamon and salt.
- In another medium-sized bowl, beat sugar and butter together until creamy; add egg and vanilla, then beat until light and fluffy.
- Beat in flour mixture, alternating with milk, in 3 additions.
- Spoon this batter over the bananas; bake about 55 minutes, or until a tester inserted into centre comes out clean.
- Transfer cake, in pan, to a rack, and run a knife around the sides; let cool on rack for 30 minutes.
- Place plate over pan; invert cake-- let stand for 3 minutes, then gently lift off the pan.
- Serve warm, preferably with whipped cream.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
The cake tasted delicious but it was soaking wet. the caramel on my cake was very watery instead of being sticky. I cut the sugar down a lot and the sweetness was just right for me. My change in topping: used just 1/2 cup dark brown sugar + 3 Tbsp butter (prolly need to reduce butter here) + a tiny pinch salt + 2 Tbsp of Macadamia nuts (provided nice crunch but not a vital part). I also used 3 Tbsp of really good maple syrup but that probably make the cake even wetter. My change in the cake: used 6 Tbsp butter with 1/2 cup white sugar, which turned out fine.
see 8 more reviews
RECIPE SUBMITTED BY
I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!