Walnut-Banana Upside-Down Cake

"Serve this at your next dinner party; just don't expect any to be left! One tablespoon of rum, mixed in with the maple syrup, is a nice addition."
 
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photo by alicew78 photo by alicew78
photo by alicew78
photo by noon7931 photo by noon7931
Ready In:
1hr 20mins
Ingredients:
14
Serves:
8
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ingredients

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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.

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Reviews

  1. My Hubby and I loved this my Mother not so much. She just didn't like it because she was comparing it to traditional pineapple upside down cake and this cake is different. But we loved it and it's gooey topping. Yum! We baked it in our square cast-iron pan.
     
  2. It tasted great. Otherwise, it was a waste of time and labor and ingredients. Soaking wet, rose four inches, fell three, can't cut into pieces, doesn't unmold, has to be bowled after scooping up. Sorry; but you should have tried your recipe first.
     
  3. Lenny..you are a genius..the best banana cake i'ver ever tasted...i used brown suger as i didn't have light..and i replaced the walnuts with pecan..but still it tasted great..especially the top, it was more like a carmel sauce....just Perfect...thank you
     
  4. 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.
     
  5. Delish, but a little too sweet. Next time I will cut the brown sugar down to 3/4 c or maybe 1/2 c. I did not use the maple syrup and it was just fine.
     
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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!
 
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