-
1
Set oven to 325 degrees.
-
2
Grease a 9-inch round cake pan (make certain to spray the bottom of the pan generously with non-stick cooking spray).
-
3
For the topping: in a heavy-bottom saucepan combine sugar and butter; stir over low heat until butter melts and the mixture is well blended.
-
4
Pour into cake pan, and spread to coat the bottom of the pan.
-
5
Drizzle the maple syrup over the butter/sugar mixture, then sprinkle with chopped nuts.
-
6
Place the long banana slices in concentric circles on top of the nuts, overlapping slightly but covering the bottom.
-
7
For the cake: stir together flour, baking powder, cinnamon and salt in a medium bowl.
-
8
Beat in sugar and butter in another bowl until creamy (about 3-4 minutes).
-
9
Add in egg and vanilla; beat until smooth, light and fluffy.
-
10
beat in flour mixture alternately with milk.
-
11
Spoon the batter over the bananas in the pan.
-
12
Bake for about 50-55 minutes, or until cakes tests done.
-
13
Transfer cake to a rack and run a knife around the sides of the pan.
-
14
Cool cake for 30 minutes.
-
15
Place a plate over pan and invert onto plate.
-
16
Let stand 3 minutes upside-down with plate on top, then gently lift off pan.
-
17
Serve with whipped cream.
