Prep 15 mins
Cook 30 mins
we like this served warm with whipped cream..husband likes his with ice cream...
- 1⁄4 cup walnuts, chopped, toasted
- 1 cup brown sugar, packed
- 1⁄4 cup tbsps butter, softened
- 6 tablespoons butter, softened
- 3 tablespoons pure maple syrup
- 1⁄2 teaspoon vanilla, extact
- 6 tablespoons milk
- 4 large ripe bananas, sliced
- 1 cup flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 3⁄4 cup sugar
- 1 large egg
- toast walnuts.set aside to cool.
- combine brown sugar and 1/4 cup butter in heavy pan -- stir over low heat till butter melts -- and ingredients are well blended.
- pour into a 9" cake pan with 2" high sides --
- spead to coat the bottom of the pan --
- pour maple syrup over sugar mixture --
- sprinkle walnuts evenly over this.
- place banana slices in circles over the nuts, overlapping slightly, and covering the bottom --
- whisk dry ingredients to blend --
- in another bowl, beat sugar and butter in bowl and add to dry ingredients alternately with milk.
- spoon batter over bananas and bake for approximately 30 minutes --
- run a butter knife around sides --
- cool on rack for about 30 minutes.
- invert onto serving plate.leave pan on about 3 minutes.
- life off pan --
- serve warm with whipped topping if desired.
This was a moderately easy recipe to make. I chose it because my hubby loves upside down cake. I did not have pure maple syrup, so I used the regular syrup I had on hand. The instructions did not include when to beat in the egg and vanilla, so I added them after I beat the sugar and butter, but before I added the dry ingredients and milk. I did use a 9-inch round pan,however, after 30 minutes, the middle of the cake was still wet. I had to bake it an additional 14 minutes. I thought the cake would be dry, but it wasn't. It turned out okay.