Caramel-Walnut Upside-Down Banana Cake

READY IN: 1hr 26mins
Recipe by Leslie in Texas

This is a new take on the standard pineapple upside-down cake. Brown sugar caramel and walnuts top a super moist banana cake. From the March 2008 issue on Bon Appetit.

Top Review by hannahactually

This cake is absolutely FABULOUS. Moist & sinfully delicious! However, I would recommend NOT using the topping portion of the recipe. After reading the review here & on the Bon Appetit website, it seems that it's too conducive to very messy baking. I just did 1/2 c butter & 1/2 c brown sugar in a saucepan, poured it into a 9 in springform pan, sprinkled nuts & the bananas over the sauce, and then layered the cake batter & baked it. It turned out beautifully. A totally impressive and satisfying dessert. Thanks so much for sharing!

Ingredients Nutrition


  1. Topping.
  2. Spray 8 inch round cake pan with 2 inch high sides with nonstick spray.
  3. Bring butter,sugar and corn syrup to boil in medium saucepan, stirring constantly until butter melts:boil for 1 minute.
  4. Stir in nuts;spread topping in prepared pan and let cool completely.
  5. Cake.
  6. Preheat oven to 350 degrees.
  7. Sift first four ingredients into medium bowl.
  8. Using electric mixer, beat butter and both sugars in large bowl until blended.
  9. Beat in eggs 1 at a time, then mashed bananas,sour cream,rum and vanilla.
  10. Beat in dry ingredients just until combined.
  11. Spoon batter into pan.
  12. Bake cake until tester inserted into center comes out clean, about 55 minutes.
  13. Cool 15 minutes.
  14. Cut around cake and place platter over pan. Holding pan and platter together, turn over.
  15. Let stand 5 minutes then gently lift off pan.
  16. Cool at least 15 minutes for topping to set.
  17. Serve warm or at room temperature with whipped cream or vanilla ice cream.

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