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    You are in: Home / Recipes / Walnut-Banana Upside-Down Cake Recipe
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    Walnut-Banana Upside-Down Cake

    1/2 Photos of Walnut-Banana Upside-Down Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    25 mins

    55 mins

    Lennie's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Topping

    Cake

    Directions:

    1. 1
      Preheat oven to 325F degrees.
    2. 2
      First, make topping: In a heavy, medium-sized saucepan, combine sugar and butter over low heat.
    3. 3
      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.
    4. 4
      Pour maple syrup over sugar mixture, then evenly sprinkle on the nuts.
    5. 5
      Place banana slices in concentric circles on the nuts, overlapping slightly and covering the bottom of the pan.
    6. 6
      Now, make cake: In a medium-sized bowl, stir together the flour, baking powder, cinnamon and salt.
    7. 7
      In another medium-sized bowl, beat sugar and butter together until creamy; add egg and vanilla, then beat until light and fluffy.
    8. 8
      Beat in flour mixture, alternating with milk, in 3 additions.
    9. 9
      Spoon this batter over the bananas; bake about 55 minutes, or until a tester inserted into centre comes out clean.
    10. 10
      Transfer cake, in pan, to a rack, and run a knife around the sides; let cool on rack for 30 minutes.
    11. 11
      Place plate over pan; invert cake-- let stand for 3 minutes, then gently lift off the pan.
    12. 12
      Serve warm, preferably with whipped cream.

    Ratings & Reviews:

    • on July 11, 2010

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 29, 2010

      25

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 13, 2010

      55

      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

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (13)

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    Nutritional Facts for Walnut-Banana Upside-Down Cake

    Serving Size: 1 (178 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 483.5
     
    Calories from Fat 164
    34%
    Total Fat 18.3 g
    28%
    Saturated Fat 9.9 g
    49%
    Cholesterol 66.4 mg
    22%
    Sodium 192.2 mg
    8%
    Total Carbohydrate 79.5 g
    26%
    Dietary Fiber 2.5 g
    10%
    Sugars 58.2 g
    232%
    Protein 4.2 g
    8%

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