Banana-walnut Upside-down Cake

Name: Banana-walnut Upside-down Cake
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 8 serving(s)
Ingredients: 1 cup packed golden brown sugar; 1/4 cup butter; 3 tablespoons pure maple syrup; 1/4 cup toasted walnuts, coarsely chopped; 4 large ripe bananas, peeled,cut diagonally into ¼ inch thick slices (you may need up to 5 bananas); 1 cup all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon cinnamon; 1/4 teaspoon salt; 3/4 cup sugar; 6 tablespoons butter, room temperature; 1 large egg; 1/2 teaspoon vanilla extract; 6 tablespoons milk; sweetened whipped cream, to serve

(5)

Recipe by evelynathens

This cake is simple to make, looks fabulous, and tastes positively delicious.

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READY IN: 1hr 20mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

Topping
1

cup packed golden brown sugar
¹⁄₄

cup butter
3

tablespoons pure maple syrup
¹⁄₄

cup toasted walnuts, coarsely chopped
4

large ripe bananas, peeled,cut diagonally into ¼ inch thick slices (you may need up to 5 bananas)
Cake
1

cup all-purpose flour
2

teaspoons baking powder
¹⁄₂

teaspoon cinnamon
¹⁄₄

teaspoon salt
³⁄₄

cup sugar
6

tablespoons butter, room temperature
1

large egg
¹⁄₂

teaspoon vanilla extract
6

tablespoons milk
sweetened whipped cream, to serve

DIRECTIONS

For topping: Preheat oven to 325F.
Combine sugar and butter in medium saucepan.
Stir over low heat until butter melts and mixture is well blended.
Pour into 9-inch diameter cake pan.
Spread to coat bottom of pan.
Pour maple syrup over sugar mixture.
Sprinkle nuts evenly over.
Place banana slices in concentric circles on nuts, overlapping slightly, and covering bottom.
For cake: Stir flour, baking powder, cinnamon and salt in medium bowl to blend.
Beat sugar and butter in another bowl until creamy.
Add egg and vanilla; beat until light and fluffy.
Beat in flour mixture alternately with milk in 3 additions.
Spoon batter over bananas.
Bake until tester comes out clean, about 55 minutes.
Transfer cake to rack.
Run knife around pan sides.
Cool cake on rack 25 minutes.
Place cake plate over pan; invert cake.
Let stand 3 minutes, then gently lift off pan.
Serve warm with whipped cream.