Banana-walnut Upside-down Cake

This cake is simple to make, looks fabulous, and tastes positively delicious.
- Ready In:
- 1hr 20mins
- Serves:
- Units:
4
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ingredients
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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)
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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.
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RECIPE MADE WITH LOVE BY
@evelynathens
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@evelynathens
Contributor
"This cake is simple to make, looks fabulous, and tastes positively delicious."
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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
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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
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