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

4

People talking

Join In Now Join the conversation!

Banana-walnut Upside-down Cake created by PaulaG

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

Ready In:: 1hr 20mins
Serves:
Units:

4

People talking

Join In Now Join the conversation!

ingredients

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.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@evelynathens

Contributor

@evelynathens

Contributor

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

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by ChristineD 22

11/19/2011

OMGOSH...If i could give this 10 stars I would. Easy to make and super delish. My family loves it. I cant wait to make it for my husband when he gets home from afghanistan!!!! I am sharing this recipe with my sister also. Thanks for posting

Reply
review by gwynn

4/24/2008

Very good cake. I also reduced the sugar. Thanks for posting.

Reply
review by Manerly

3/27/2006

I made this cake today as a surprise birthday cake for my husband. I wanted to make something simple yet extraordinary/different.This turned out so good (much more than what I was expected), that three of us (me, DH & our dog) finished it right away *lol*. I followed PaulaG suggestion by reducing the sugar, butter and bananas. Thank you so much for this great cake recipe. I will definetely make this again soon.

Reply
photo by PaulaG

9/19/2004

Reply
review by PaulaG

9/19/2004

This was very good. I did reduce the amount of brown sugar from 1 cup to 1/2 cup and used only about 1-1/2 large bananas to cover the bottom of the pan. It had a nice banana flavor without being over powering. Also, I reduced the sweetness in the cake to 1/2 cup and used 1/2 sugar and 1/2 Splenda sugar substitute. Instead of the 6 tablespoons of butter in the batter, I was able to reduce it to 4 tablespoons. Everyone loved it.

Reply