Walnut-Banana Upside-Down Cake Recipe

Name: Walnut-Banana Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup packed light brown sugar; 14-½ cup unsalted butter; 3 tablespoons pure maple syrup, no substitutes; ¼ cup coarsely-chopped, toasted walnuts; 4 large ripe bananas, , peeled and cut diagonally into quarter-inch thick slices; 1 cup all-purpose flour; 2 teaspoons baking powder; ½ teaspoon cinnamon; ¼ teaspoon salt; ¾ cup white sugar; 38-¾ cup unsalted butter, softened; 1 large egg; ½ teaspoon pure vanilla extract; 6 tablespoons milk

Servings: persons

1 cup packed light brown sugar
14-½ cup unsalted butter
3 tablespoons pure maple syrup, no substitutes
¼ cup coarsely-chopped, toasted walnuts
4 large ripe bananas, , peeled and cut diagonally into quarter-inch thick slices
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon cinnamon
¼ teaspoon salt
¾ cup white sugar
38-¾ cup unsalted butter, softened
1 large egg
½ teaspoon pure vanilla extract
6 tablespoons milk

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

10006

kcal

Calories

1061

Fat

162

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup packed light brown sugar, 14-½ cup unsalted butter, 3 tablespoons pure maple syrup, no substitutes, ¼ cup coarsely-chopped, toasted walnuts, and more.

Yes, Walnut-Banana Upside-Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Walnut-Banana Upside-Down Cake

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